Dirafrost launches an innovative cocoa fruit puree, with no added sugars or preservatives or additives. It is prepared from the white pulp that surrounds the cocoa beans and which is normally discarded during the production of chocolate-based products.
By processing the “wasted” part of cocoa, Dirafrost contributes to a healthier planet, while introducing a new flavor, applicable in many pastry recipes, ganaches, milkshakes, cocktails, confectionery, ice cream, sorbets, etc. In addition, in the pulp maceration process, neither the taste nor the natural color of the mash are affected.
The Belgian company, which is part of the Agrana Group, one of the leading producers of fruit preparations globally, thus joins chocolate companies that are exploring the potential of different parts of the cocoa fruit. It is the case of Nestlé, which has invented a 70% dark chocolate made only with the fruit of cocoa using grains and pulp as the only ingredients, and Barry Callebaut has just presented a chocolate made 100% with pure cocoa fruit.