sweets processing 7-8/2021




Barry Callebaut launches cacao fruit chocolate for pastry chefs

In 2019, Barry Callebaut embarked on a collaborative journey together with thirty 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 couverture chocolate made from 100 % pure cacao fruit – 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 like Germany, and from 2022, there will be more varieties of WholeFruit Evocao.