Cacao Barry enchants the artisan world with WholeFruit chocolate

Almost two years after unleashing the power of the cacao fruit with the unveiling of WholeFruit chocolate, a revolutionary new type of chocolate, Barry Callebaut’s global brand Cacao Barry launches WholeFruit chocolate that enchants artisans across the globe.

In 2019 Barry Callebaut embarked on a collaborative journey together with 30 pastry chefs and chocolate makers worldwide to explore the perfect expression of WholeFruit Chocolate for chefs and artisans. And here it is the first expression of unique couverture chocolate made from 100% pure cacao fruit -WholeFruit Evocao.

Indulgence for the next generation

Millennials and Centennials, and older generations earnestly want to live a happy, healthy life in symbiosis with the world around them. Therefore, they want chocolate that is tasty, good for them, and good for the planet. According to Barry Callebaut, WholeFruit chocolate responds perfectly to this need - a delicious, fresh fruity taste, 40% less sugar than the most consumed dark chocolates, and made from 100% pure cacao fruit. A fruit of which 70% is normally discarded as waste.

To achieve this, Cacao Barry partnered with Barry Callebaut brand Cabosse Naturals, which upcycles the delicious pulp and peel into a range of 100% pure cacao fruit ingredients. In addition, Cabosse Naturals collaborated closely with local cacao fruit farming communities in Ecuador, part of the Cocoa Horizons sustainability program, to source the highest quality fruits. The time between harvesting and processing the fresh cacao fruit into delicious ingredients has been shortened to no more than 5 hours through this collaboration. Freshly harvested cacao fruit is essential to preserve the delicious fresh fruity taste and nutrients of the fruits that distinguish WholeFruit chocolate.

“WholeFruit, the new type of chocolate, reflects a profound change in the way cacao fruit 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,” said Dries Roekaerts, Global Gourmet vice president Barry Callebaut Group.

A chocolate with a unique aromatic profile

WholeFruit’s natural acidity and fruity notes, reminiscent of exotic fruits, make it 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 cacao fruit.

Andrea Doucet Donida, Global managing director Cacao Barry, said, “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.”

Wholefruit Evocao - where to get it

Cacao Barry’s WholeFruit Evocao is the first signature expression of WholeFruit chocolate, and other exciting flavor profiles will follow as of 2022. The WholeFruit Evocao chocolate is now 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.

First chocolate worldwide with Upcycled certified label

WholeFruit Evocao intends to be the first chocolate worldwide that qualifies for the Upcycled Certified mark, which will be implemented this year in the United States by the Upcycled Food Association. This helps consumers make conscious choices and positively impact the environment they appreciate so much.

Barry Callebaut’s global brand Cacao Barry, founded in 1842 and deeply rooted in its French pastry heritage, is a favorite among creative chefs in more than 90 countries and renowned for its wide offering of fine flavor chocolates. Its cacao fruits and beans are carefully selected from plantations in Latin America, Africa, and Asia and are 100% sustainably sourced.