Almost two years after unleashing the power of the cacaofruit with the unveiling of WholeFruit chocolate, a revolutionary new type of chocolate, Barry Callebaut’s global brand Cacao Barry launches a WholeFruit chocolate that enchants artisans across the globe.

In 2019, the company embarked on a collaborative journey together with 30 pastry chefs and chocolate makers from around the world to explore the perfect expression of WholeFruit Chocolate for chefs and artisans. And here it is: the first expression of a unique couverture chocolate made from 100% pure cacaofruit -WholeFruit Evocao™. 

WholeFruit Evocao intends to be the first chocolate worldwide that qualifies for the Upcycled Certified mark, which will be implemented this year in the United States by the Upcycled Food Association. 


Indulgence for the next generation
Millennials and Centennials, but also older generations earnestly want to live a happy, healthy life, in symbiosis with the world around them. They want chocolate that is tasty, good for them and good for the planet. 
WholeFruit chocolate responds perfectly to this need: a delicious, fresh fruity taste, 40% less sugar than the most consumed dark chocolates, and made from 100% pure cacaofruit. A fruit of which 70% is normally discarded as waste. 
To achieve this, Cacao Barry has partnered with Cabosse Naturals, who upcycles the delicious pulp and peel into a range of 100% 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 delicious ingredients has been  shortened to no more than 5 hours. Freshly harvested cacaofruit is essential to preserve the delicious fresh fruity taste and nutrients of the fruits that distinguish WholeFruit chocolate.
“WholeFruit, the new type of chocolate, reflects a profound change in the way cacaofruit is perceived and used, and also in the way chocolate is made. It brings to life the common desire of farmers, chefs and consumers to leverage nature for completely new and unforgettable taste experiences,” says Dries Roekaerts, Global Gourmet VP Barry Callebaut Group.

A chocolate with a unique aromatic profile
WholeFruit’s natural acidity and fruity notes, reminiscent of exotic fruits, make it a powerful chocolate without comparison with what is available on the market today. For the first time, consumers can enjoy all the flavors and natural freshness of the cacaofruit.
Cacao Barry’sWholeFruit Evocao™ is the first signature expression of WholeFruit chocolate, and other exciting flavor profiles will follow as of 2022. 
The WholeFruit Evocao™ chocolate is now available in limited quantities for professional artisans in France, the UK, Italy, Canada, the US, Brazil and Japan. From December 2021, its distribution will be progressively extended to other countries.
“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.” comments Andrea Doucet Donida, Global Managing Director Cacao Barry.