Barry Callebaut, a leading manufacturer of high-quality chocolate and cocoa products, announced today, more than 140 years after the emergence of the first generation, the introduction of the second generation of chocolate. This will enable brands and artisans to meet consumer demand for food and drinks paying homage to nature’s flavors, while supporting them to live more healthily.
The distinct flavor 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 flavor. The company gained new insight from a long-term research program, dating back to the early 2000’s, 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.
“The second generation of chocolate addresses perfectly the changing consumer preferences and consumers’ desire to indulge more mindfully,” says Peter Boone, chief executive officer of Barry Callebaut Group. “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.”
By applying the CCC principle, Barry Callebaut could redefine chocolate completely by putting cocoa first and sugar last. The recipe of the second generation of chocolate is as pure as can be and contains 60-80 percent more cocoa in order to capture the nuances of cocoa flavors.
The chocolate contains 50 percent less sugar than 80 percent+ of the chocolate consumed across the world. Its taste ranges from a natural and rich cocoa flavor to more complex flavor profiles. By introducing the second generation of chocolate, Barry Callebaut aims to inspire and support brands and artisans to define their next generation of chocolate creations in confectionery, bakery, pastry, desserts and ice-cream.