Barry Callebaut redesigns chocolate manufacturing methods
By Food in Canada StaffFood Trends Confectionery Barry Callebaut Editor pick
Barry Callebaut redesigns the farming, fermentation, and roasting of cocoa beans. The “second generation of chocolate” is said to put ‘cocoa first, sugar last’.
“The second generation of chocolate addresses perfectly the changing consumer preferences and consumers’ desire to indulge more mindfully. It will inspire and support brands and artisans to craft their next-generation chocolate creations and is testament to our leadership in shaping the future of chocolate indulgence,” said Peter Boone, CEO of Barry Callebaut Group.
The distinct flavour characteristics of the cocoa bean, cultivated during farming and awakened during the fermentation and roasting processes, are fundamental to the new chocolate.
Barry Callebaut redesigned the making of chocolate, known as the Cocoa Cultivation & Craft principle (CCC), to recognize the special qualities of each cocoa bean and coax out the nuances of flavour. With initial efforts dating back to early 2000, Barry Callebaut gained new insight from a long-term research program in collaboration with the Jacobs University Bremen, Germany. Advanced detection technologies, combined with new sensory methods, enable the identification of unique characteristics in the cocoa beans.
Print this page