31/03/2021 | Ingredients, International, Trends

Nestlé starts roll-out of a new 100 percent cocoa fruit chocolate

The Swiss food concern Nestlé SA has announced the wider roll-out of chocolate made exclusively with the cocoa fruit, introducing Incoa, a 70% dark chocolate tablet under its Les Recettes de L‘Atelier brand across several countries. It will appear on shelves in retail in France and the Netherlands with other European markets to follow.

Incoa is made entirely from the cocoa fruit, not adding any refined sugar. The cocoa beans in Incoa are sourced in West Africa from Nestlé Cocoa Plan farms certified by Rainforest Alliance. The cocoa pulp is currently sourced from Brazil from farms that are part of the Nestlé Cocoa Plan. The Nestlé team leveraged its in-house chocolate expertise to develop a natural approach which ­allows it to extract the pulp and produce a dark chocolate that captures the pulp‘s intrinsic sweetness and ­texture. The unique approach enables the company to produce Incoa in high quantities with no compromise on taste, texture and quality. The pulp, which makes up around 10% of the fruit, is soft, sweet and white in colour. Some of the pulp is used in the fermentation of the cocoa beans after they are harvested, but a significant proportion is usually discarded.