Food In Canada

Cacao Barry launches WholeFruit chocolate

By Food in Canada staff   

Products Sustainability Confectionery Barry Callebaut chocolate Editor pick upcycling

Cacao Barry unveils a WholeFruit chocolate that they hope will enchants artisans across the globe.

According to the company, the chocolate has 40 per cent less sugar than the most consumed dark chocolates, and is made from 100 per cent pure cacaofruit, 70 per cent of which is normally discarded as waste.

To achieve this, Cacao Barry partnered with Cabosse Naturals, who upcycles the fruit’s pulp and peel into a range of 100 per cent pure cacaofruit ingredients.

Cabosse Naturals collaborates closely with local cacaofruit farming communities in Ecuador, who are part of the Cocoa Horizons sustainability program, to source the highest quality fruits. Through this collaboration, the time between harvesting and processing the fresh cacaofruit into ingredients has been shortened to no more than five hours.


Cacao Barry’sWholeFruit Evocao is the first signature expression of WholeFruit chocolate. It is available in limited quantities for professional artisans in France, the U.K., Italy, Canada, the U.S., Brazil and Japan.

“At Cacao Barry, we are proud to present WholeFruit chocolate and its first expression: Evocao. This chocolate has been designed for chef artisans, answering perfectly to their expectations and requirements, in terms of values and taste,” said Andrea Doucet Donida, global managing director, Cacao Barry.


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