Cacao Barry launches WholeFruit chocolate in Singapore
Barry Callebaut’s global gourmet chocolate brand introduces the innovative WholeFruit chocolate which is made from 100% pure cocoa.
July 7 was World Chocolate Day, an important date which also marked the launch of an innovative new product in Singapore by Cacao Barry – Whole fruit chocolate.
At the launch event held at Design Orchard, Cacao Barry – the global gourmet brand under Barry Callebaut – officially launched WholeFruit chocolate, a unique product made from 100% pure cocoa and containing approximately 40% less sugar than its consumed counterparts.
More than 100 industry professionals, including top chefs, restaurateurs and chocolate enthusiasts, enthusiastically gathered to learn more about the product and its first signature expression, Evocao.™dark couverture chocolate. The event kicked off with guests enjoying a refreshing cocoa mocktail made from cocoa pulp. It was a delicious hint of what was to come.
Chef Jeremy Grovalet, director of the Chocolate Academy Casablanca, then presented the creative potential of WholeFruit Evocao™ through a gourmet variation of products, from simple chocolate mousse cake to lemongrass ganache and honey-filled candies. and pandan paste.
With its fresh and fruity flavor profile, it was a feast for the senses – and a hit with the crowd. They were also delighted to learn that cocoa fruits are sustainably sourced; the pulp and skin are recycled into a range of other ingredients; and its production improves the lives of farmers in local communities through the Cocoa Horizons sustainability program.
Cacao Barry chocolates are distributed by Gourmet Partner Singapore.