Bloomberg has an article where their (lucky) reporter got their hands on some chocolate made with the upcoming wholefruit process pioneered by Barry Callebaut.
For the uninitiated, Wholefruit is a method of processing the pulp of the Cacao fruit and not just the seeds. Apart from being more environmentally friendly – the pulp represents 70% of the overall fruit – the final product is healthier. Barry Callebaut claims chocolate produced using this technique will contain 40% less sugar, and add 90% more fibre and 25% more protein.
And how does it taste? Bloomberg reports that it tastes surprisingly unsurprising! Instead of an overwhelming assault on the senses, it just tastes of good quality chocolate. Not a bad thing, when you consider the objective is not to bring a new taste to the market, but a more environmentally friendly process, and a healthier product.
The company will release the first version of its product, which is a dark chocolate they call ‘Bold’ in the spring. This will go to chocolatiers who will then make the own creations. A milk chocolate called ‘Velvety’ will follow. You can read the full article here.