WholeFruit chocolate molds

A chocolate revolution doesn’t happen overnight – it’s a development and ongoing movement initiated by Cacao Barry and the input and talent of so many chefs.⁠⁠ ⁠⁠

Expert chefs from our Chocolate Academy™ centres across the globe and our Creative Director Ramon Morató share their vision of this revolutionary chocolate, and their creative recipes inspired by Evocao™ WholeFruit Chocolate.

A uniquely pure expression of the cacao fruit, the new WHOLEFRUIT chocolate provides chefs with the true essence of what Nature intended:

Today 70% of cacao fruits go to waste, which means that only the beans are used to produce chocolate. Cacao Barry WholeFruit up-cycles an additional 25% of the cacao fruit by utilizing the excess pulp

Evocao™ pairing mapping

Work this chocolate with the same finesse you would a fruit! The WholeFruit chocolate is indeed a unique chocolate that contains naturally occurring sugars obtained from the cacao fruit.