On September 27, Barry Callebaut organized a private event in San Francisco to publicize WholeFruit chocolate, a chocolate made 100% with pure cocoa fruit, 30 of the best chocolatiers and pastry chefs around the world: Christophe Morel, Emmanuel Ryon, Fabrizio Galla, Francisco Migoya, Iginio Massari, Kirsten Tibballs, Susumu Koyama, Lauren V. Haas, Ramon Morató… among which was chef Santiago Corral, correspondent of So Good.

From May 2020, this chocolate will be available in the markets of North America, Latin America and Asia in two varieties: WholeFruit Bold, which combines fruity freshness and deep chocolate notes, and the creamy Wholefruit Velvety, which offers a pleasant mix of citrus freshness and notes of yellow fruits. It contains 40% less sugar than the most consumed dark and milk chocolates and is rich in fiber (> 90%) and protein (> 25%). Depending on the approval of the European authorities (EFSA), it is expected to be introduced into the European Union in mid-2020 or before 2022.

WholeFruitChocolate is part of the new category of food and drinks “Cacaofruit Experience“, which was also presented at the event. While normally 70% of the cocoa fruit is discarded as waste, this range takes full advantage of the freshness, fruity flavor and natural richness of the whole fruit (beans, skin, pulp, and juice). It consists of juices, shakes, frozen desserts, bakery, pastry and chocolate snacks that will satisfy the needs of generations Y and Z in search of tasty, nutritious, and respectful products with the planet and its inhabitants. The first pilot test with products made from Cacaofruit is being carried out in select retailers in California under the CaPao brand of SnackFutures, the innovation center of Mondelēz International.