Barry Callebaut has revealed its WholeFruit chocolate range’s “first expression” as Evocao, which can be used as couverture by chefs and artisans. The offering is made from 100 percent cacaofruit, allowing the company to appeal to demands for reduced sugar and upcycled products.

“During WholeFruit’s first reveal in September 2019, a co-development journey started with 30 top chefs and artisans from around the world,” Bas Smit, vice president of global marketing at Barry Callebaut, tells FoodIngredientsFirst.

“Since then, Cacao Barry’s expert teams have brought the concept to fruition, pursuing the goal to answer chefs’ high expectations of wholesome indulgence with no compromise on exceptional taste.” 

WholeFruit Evocao 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. Additionally, a second “signature expression” of WholeFruit chocolate will be revealed in 2022.

Embracing a fresh and fruity taste
The resulting product boasts natural acidity and fruity notes reminiscent of exotic fruits. Smit emphasizes that there is no comparison with other chocolates currently available.

“For the first time, a chocolate reveals in depth all the flavors and natural freshness of the cacaofruit. The citrusy tanginess signature taste is complemented by a tropical fruitiness bursting with fresh mango, lemon, mandarin, passion fruit and cacaofruit pulp.”

“Plump red berries and white flowers follow. A mellow bitterness gives way to a smooth mouthfeel that lasts like no other chocolate to date,” Smit continues

Evocao pairs especially well with exotic fruits such as mango, passion fruit and grapefruit, as well as red fruits like raspberries. 

“Evocao is a great art, which renews the genre of chocolate and opens up new harmonic possibilities in terms of creativity in the kitchen and at the table,” argues François Chartier, a sommelier and flavor expert known as the “creator of harmonies.” 

“This chocolate has been designed for chef artisans, answering perfectly to their expectations and requirements in terms of values and taste,” adds Andrea Doucet Donida, global managing director of Cacao Barry.

Beyond taste, WholeFruit chocolate also has a unique set of characteristics. In terms of formulation for example, it should not be exposed to temperatures beyond 40°C during tempering or melting. 

Offering healthy indulgence
Today’s consumers want to live a happy, healthy life in symbiosis with the world around them, argues Smit. 

WholeFruit chocolate addresses these demands on two levels. First, it contains around 40 percent less sugar than most dark and milk chocolates, appealing to consumers’ health. 

It also taps into demands for eco-friendly lifestyles as it makes full use of the cacaofruit – 70 percent of which is normally discarded. Cacao Barry partners with Cabosse Naturals, a Barry Callebaut brand that upcycles the pulp and peel. 

WholeFruit Evocao intends to be the first chocolate worldwide that qualifies for the Upcycled Certified mark, which will be implemented this year in the US by the Upcycled Food Association.

“This mark will help consumers make conscious choices in alignment with their values and have a positive impact on the environment. Delivering on all these fronts has never been done so far, so we expect WholeFruit chocolate will grow the overall category,” details Smits. 

Tight turnarounds
Through Cabosse Naturals’ collaboration with cacaofruit farming communities in Ecuador, the time between harvesting and processing the fresh cacaofruit into ingredients has been shortened to no more than five hours. 

According to the company, freshly harvested cacaofruit is essential to preserve the delicious fresh fruity taste and nutrients of the fruits that distinguish WholeFruit chocolate.

“The values associated with this chocolate are a way of understanding life through sustainability, waste reduction, upcycling and a healthier diet to have better care for our planet,” concludes Ramon Morató, chef and creative director of Cacao Barry.

Last month, Barry Callebaut used biodiversity tactics while scaling up the capacity of its nursery production facilities in Côte d’Ivoire, Ghana, Cameroon, Brazil, Ecuador and Indonesia.

Over the last year, other forms of cacaofruit chocolate have been hitting the shelves. For example, Nestlé offers the Incoa bar, as well as Cacao Fruit KitKat in Japan.