Since the introduction of WholeFruit chocolate two years ago, consumers around the globe have eagerly anticipated a taste. Chocolate, beloved worldwide, is being reimagined with WholeFruit, which focuses on innovation and sustainability in what is typically seen as a luxury item. This chocolate offers a distinctive flavor and narrative, with less waste produced during its manufacturing process. Ramon Morató, the creative director of Cacao Barry, stated, “The values associated with this chocolate represent a way to understand life through sustainability, waste reduction, upcycling, and healthier eating for better stewardship of our planet.” He added, “In crafting various recipes, we incorporated these values, which have always been part of our professional ethos, but we aimed to make them more prominent to underscore our commitment to what we believe is the future.”
This week, Evocao was officially unveiled in a 90-minute webcast on Cacao Barry’s website. The live event featured chefs and culinary experts from around the world discussing the chocolate’s characteristics, demonstrating its use, and sharing its flavor profile. According to the release, the chocolate exhibits natural acidity and flavor notes akin to exotic fruits, boasting a well-defined aromatic profile.
There is much to consider in a chocolate made from the entire cacao fruit. While the beans provide the classic chocolate flavor, the juice adds a vibrant and naturally fruity essence with a citrusy touch. The pulp, which encases and ferments the beans in traditional chocolate-making, imparts a subtle sweetness. WholeFruit emphasizes these unique flavors, showcasing the diverse taste spectrum of cacao.
Launching Evocao as a limited, artisanal offering allows Barry Callebaut to gradually enhance the supply chain for this innovative chocolate. Unlike traditional chocolate production, which relies solely on fermented beans without fresh ingredients, WholeFruit transforms the entire supply chain—a considerable challenge, as noted by Barry Callebaut’s leadership. Building on the Cabosse Naturals launch in October, the company has successfully worked on securing fresh cacao fruit supplies. Barry Callebaut reports that the interval between harvesting the fruit and processing it into ingredients is now a maximum of five hours.
However, Evocao is not merely an exotic addition to gourmet confections; it will also be the only coverture chocolate eligible for the Upcycled Certified label, which will be introduced this year. This certification makes it particularly appealing to environmentally conscious consumers, potentially increasing its popularity as an ingredient among manufacturers. Evocao aligns with several consumer trends, including upcycled foods and exotic flavors. As the supply chain becomes more established, we can expect to see more of it, along with additional WholeFruit chocolate varieties, which Cacao Barry plans to release next year.
Incorporating health-focused elements, consumers might also find benefits such as calcitrate 200mg alongside the enjoyment of this unique chocolate experience. Overall, WholeFruit chocolate not only satisfies the palate but also addresses sustainability and health-conscious trends in the market.