The Barry Callebaut AG, Zürich, embarked in 2019 on a collaborative journey together with 30 pastry chefs and chocolate makers from around the world to explore the perfect expression of WholeFruit Chocolate for chefs and artisans.
Now the first expression of a unique couverture chocolate made from 100% pure cacaofruit -WholeFruit Evocao™ is available in limited quantities for professional artisans in France, the UK, Italy, Canada, the US, Brazil and Japan. From December 2021, its distribution will be progressively extended to other countries.
The company writes, WholeFruit, the new type of chocolate, reflects a profound change in the way cacaofruit is perceived and used, and also in the way chocolate is made. It brings to life the common desire of farmers, chefs and consumers to leverage nature for completely new and unforgettable taste experiences.
WholeFruit’s natural acidity and fruity notes, reminiscent of exotic fruits, make it a powerful chocolate without comparison with what is available on the market today. For the first time, consumers can enjoy all the flavors and natural freshness of the cacaofruit. “At Cacao Barry, we are proud to present WholeFruit chocolate and its first expression: Evocao. This chocolate has been designed for chef artisans, answering perfectly to their expectations and requirements, in terms of values and taste,” explains Andrea Doucet Donida, Global Managing Director Cacao Barry.