The pink color is obtained naturally from ruby cocoa, explained Akiko Hara, a manager for Barry Callebaut in Japan. The cost of cacao, meanwhile, has put pressure on profits.Ĭallebaut last year introduced a new "ruby" chocolate, with its client Nestle launching KitKat bars in Japan and South Korea coated in pink chocolate. WholeFruit chocolate made of 100 percent cacao was slated to hit chef and artisan markets early next year.Ĭhocolate has lost some of its appeal in developed markets, where it faces competition from foods perceived as more healthy. These flavors are what make chocolate one of the most decadent, sought-after indulgences in the world. Sharing the True Chocolatiers Experience: Each batch of chocolate inherits unique flavors from the origins of its specific crop of cacao beans. Mondelez International-backed SnackFutures will be the first to introduce Cacaofruit Experiences in consumer products-in smoothie and jerky products initially debuting in Los Angeles shops, according to Callebaut. Honduras - Stout and smoky notes round out a rich chocolate base View Ingredients & Origins. "WholeFruit chocolate" will come in two types, one consisting of 100 percent cacao and another mixing in milk.Ĭallebaut chief executive Antoine de Saint-Affrique said the company was looking forward to many offerings based on its new recipe. "At the same time, they are good for the planet and its people because the entire cacao fruit is utilized." ORDER YOUR OWN 3-5 LB CUSTOM BATCH OF SACRED CHOCOLATE - PART 2. "This results in a range of high-quality ingredients that can be used in applications such as juices, smoothies, frozen desserts, bakery and pastry products, and snacks all the way to chocolate," Callebaut said.
Typically, 70 percent of cacao fruit is discarded as waste while making chocolate, according to Callebaut.Ĭacaofruit Experiences products promised to pack in the entire fruit, from beans to peels, pulp and juice. Products in the line were pitched as rich in nutrients while not wasting any of the cacao used to make chocolate, which was long derived from just the beans. 1a), and 68 of worlds cocoa comes from Africa, while Asia/Oceania and Americas contribute 17 and 15, respectively (Beg et al. Côte dIvoire, Ghana, Indonesia, Ecuador and Cameroon are the principal cocoa-producing countries in the world (Fig.
"They want food and drinks that are tasty and nutritious for them and also good for the planet and its people." Seeds of Theobroma cacao (Malvaceae family), called cacao beans, are often used to make chocolate liquor, cocoa solids, cocoa butter and chocolates. "Millennials and centennials earnestly want to live a happy, healthy life, in symbiosis with the world around them," the Callebaut group said at an event where attendees sampled items from the new "Cacaofruit Experiences" line. Regardless of where our chocolate ships, every bar begins in the soil-rich rainforests of Honduras by generations of farmers who take pride in their work. The proof is in the taste.As modern consumers seek whole grains, less sugar, more nutrients and less harm to the environment, one of the world's biggest chocolate makers is playing to the trend with products based on a recipe using 100 percent of the cacao fruit, not just the seeds.
Our chocolate recipe uses only organically grown cacao and pure cane sugar made in small batches, then hand-wrapped and distributed worldwide. The cacao beans are perfectly blended based on the flavor profile of each farm and cacao content of the bar. The harvested cacao is dried and fermented in our climate-controlled facility and lightly roasted to preserve the natural health benefits of the cacao bean. The next season will be 2021-22. (We’ve renamed our 2020 competitions as 2020-21 because of COVID related delays. We start with the farmer by paying higher than fair trade prices, providing access to agricultural resources, business training, and even small business loans.īecause we invest in our farmers, they invest in their farms. As a result, their farms yield more cacao and a superior quality bean. The International Chocolate Awards is pleased to announce the Winners of the 2020-21 Americas Bean-to-bar and Chocolatier Competition. The International Chocolate Salon Awards for the 2021 VEGAN CHOCOLATE AWARDS are based on the combined total number of votes received by each entrant from the Judging Panel. It requires balance in the chocolate ecosystem, from the bean to the finished bar: We are proud to present the results of the 2021 VEGAN CHOCOLATE AWARDS Competition. Great chocolate doesn’t happen by accident.
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