FAQ WholeFruit chocolate
WORKABILITY & APPLICATIONS
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Q: DOES IT HAVE THE SAME CHARACTERISTICS AS A NORMAL CHOCOLATE?
A: WholeFruit is a chocolate like no other. The key distinction in its workability is the maximum temperature of 40°C that needs to be respected when tempering or melting this fresh fruity chocolate.
Too hot or too humid working conditions might affect the workability of the chocolate. Download the full workability information here.
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Q: WHAT HAPPENS WHEN THE TEMPERATURE IS OVER 40°C?
A: Temperatures over 40°C might affect the workability of the chocolate. WholeFruit chocolate has its own crystallization curve to be respected for optimal results. Once you master this important detail, you can create freely! Work with this chocolate with the same finesse and expertise as you would with a delicate fresh fruit. Get the full workability information here.
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Q: FLUIDITY? HIGH OR THICK VISCOSITY?
A: Similar to Extra Bitter Guayaquil. In case of thickening, stirring can be applied until the chocolate reaches its original fluidity.
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Q: IS IT POSSIBLE TO MIX IT WELL WITH THE CREAM OR CAN IT CREATE UNPLEASANT SENSATIONS?
A: WholeFruit chocolate works perfectly in any pastry application with or without dairy.
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Q: IS IT OK FOR MOULDED BONBONS?
A: WholeFruit chocolate is perfectly suitable for confectionery applications including moulding, creation of fillings and ganaches as long as the WholeFruit chocolate crystallization curve is respected. Get the full workability information here.
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Q: IS IT SUITABLE TO USE IN LARGE MANUFACTURING CONFECTIONARY AND IS IT TEMPERED AS A DARK COUVERTURE?
A: Please refer to the WholeFruit chocolate crystallization/tempering curve and follow the recommendations in order to guarantee proper snap, shrinkage and gloss of the final product. The WholeFruit chocolate temperature should never exceed 40°C when tempering. Get the full workability information here.
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Q: BAKESTABLE? CAN YOU USE IT IN BAKED PRODUCTS?
A: Yes, it works like any other type of couverture chocolate in baked products, so the result will vary depending on the type of application.
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Q: DRINKS APPLICATIONS - DOES THE FRUITY FLAVOR REMAINS IN HOT DRINKS AND WHAT LIQUID COMBINATION WORKS WELL?
A: It was tested in hot & chilled drinks: optimal workability. The characteristic flavour profile and colour are preserved once applied.
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Q: ICE CREAM APPLICATIONS - IS THE TASTE STILL PERCEIVED WHEN USED BELOW O°C? CAN WE USE IT IN ICE CREAM AND SORBET MAKING?
A: WholeFruit chocolate performs extremely well for both applications and the characteristic flavor profile is still very well perceived below zero degrees.
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Q: ICE-CREAM DIPPING - IS WHOLEFRUIT RECOMMENDED FOR ARTISANAL ICE-CREAM DIPPING APPLICATIONS?
A: Artisanal dipping is not recommended for WholeFruit chocolate as the ambient humidity will thicken the chocolate. See the full workability information here.
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Q: WHAT ARE THE RECOMMENDATIONS FOR WHOLEFRUIT CHOCOLATE IN WHEEL MACHINES?
- Melting should take place at 40°C in a heating cabinet. Otherwise, depositing the callets into the wheel machine directly will lead to an extremely long melting time and exposure to local heating points that will directly impact the chocolate's rheology from day 1.
- The machine must be programmed with a temperature of max. 40°C. Measure the chocolate's temperature regularly at different points of the equipment (middle, sides, different depths).
- We would recommend keeping the chocolate in the machine for a maximum of 5 days - this time could vary based on the customer's equipment.
CLAIM & DENOMINATION
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Q: CAN IT BE CALLED CHOCOLATE UNDER THE DENOMINATION IN EU AND USA?
A: Yes, see below here.
LDI INGREDIENTS US Semi-sweet chocolate Unsweetened chocolate, dry Cacao fruit juice concentrate EU Dark couverture chocolate Cocoa mass, sugars obtained from cacao pulp (Theobroma cacao L.) CANADA Chocolate with Cacao fruit juice concentrate Unsweetened chocolate, dry Cacao fruit juice concentrate AUSTRALIA & NEW ZEALAND Chocolate Cocoa mass, dry Cacao fruit juice concentrate JAPAN Chocolate Cocoa mass, Cacao fruit pulp juice powder BRAZIL Semi-bitter chocolate Cocoa liquor, dry cacao juice concentrate -
Q: CAN WE CONSIDER WHOLEFRUIT CHOCOLATE AS A SUGAR FREE CHOCOLATE?
Wholefruit chocolate is made from one single ingredient, the Cacao fruit, therefore it contains sugar coming from the Cacao fruit itself. So, we can say: “no other sugar added” and “Made from 100% pure Cacao fruit”.
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Q: IN WHAT RATIO IS THE SUGAR PRESENT IN THE CHOCOLATE AND IS IT THE SAME RATIO NATURALLY FOUND IN THE CACAOFRUIT JUICE?
A: The sugars are the only ones naturally present in the natural Cacao fruit pulp juice and are mainly dextrose and fructose in the same ratio as found naturally in the Cacao fruit pulp juice.
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Q: IS IT SUSTAINABLE?
A: Yes, Wholefruit chocolate is made from sustainably sourced cacao.
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Q: CAN WE CLAIM IT VEGAN?
A: It does not contain any milk as an ingredient. So in Europe, yes we can claim Vegan. However, in US & Japan, we cannot claim Vegan due to milk carry-over.
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Q: DO WE HAVE ACCESS TO INFORMATION SUCH AS GLYCEMIC INDEX?
A: The Glycemic index is comparable to standard 70% dark chocolate. Chocolate as a category has a general glycemic index of 40 +/-3.
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Q: IS WHOLEFRUIT CHOCOLATE HEALTHY?
A: WholeFruit chocolate contains more than 40% less sugar than the most consumed dark & milk chocolates. It is entirely made from the cacaofruit, a nutrient rich fruit, naturally high in fiber and a source of potassium and many more nutrients and minerals. It doesn’t contain refined sugars, only the sugars from the cacaofruit. However we cannot make any health claims.
PROCESS & INGREDIENTS
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Q: HOW DOES THE FLAVOUR CHANGE THROUGH THE VARIETIES OF CACAO FRUIT AND REGIONS?
A: Similar to any other fruit or wine, the terroir impacts the flavour notes of the Cacao fruit. It’s the specific blend of fruits that gives Cacao Barry WholeFruit chocolate this unique fresh fruity signature profile.
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Q: WHERE IS THE CACAO FRUIT PULP SOURCED FROM?
A: The Cacao fruits are currently harvested in Latin America via Cabosse Naturals.
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Q: CAN WE ASSUME THE INGREDIENTS COME FROM THE SAME CACAO FRUIT?
A: We are working towards using the totality of cacao fruit, but its peel, beans and pulp may not necessarily be used in the production of the chocolate.
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Q: DO YOU SELL CACAO FRUIT SUGAR?
A: For more information on the Cacao fruit ingredients, you can contact Cabosse Naturals.
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Q: DO YOU SELL CACAOFRUIT FLOUR OR STARCH?
A: Yes, we sell cacao fruit cascara, a fine flour made from the peel of the cacao fruit. For more information, you can contact Cabosse Naturals.
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Q: DRY CACAOFRUIT CONCENTRATE - WHAT IS THE DRYING TECHNIQUE INVOLVED?
A: The process of WholeFruit Chocolate is the Trade Secret of Barry Callebaut.
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Q: HOW DO YOU CONTROL SOURNESS?
A: High-quality standards are applied to the production of WholeFruit Chocolate. The process itself is the Trade Secret of Barry Callebaut
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Q: HOW LONG ARE THE BEANS FERMENTED?
A: High-quality standards are applied to the fermentation process, which lasts approximately 6 days.
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Q: ARE THERE ANY CHEMICAL PRODUCTS USED IN THE PRODUCTION OF WHOLEFRUIT CHOCOLATE?
A: No chemical product is used in the production of WholeFruit Chocolate.
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Q: WHAT IS THE CREATIVE JOURNEY?
A: A unique creative journey. Exceptional chefs are leading the WholeFruit revolution.
A chocolate revolution doesn’t happen overnight – it’s a development and ongoing movement initiated by Cacao Barry and the input of chefs from around the world. +30 chocolatiers and pastry chefs came from each region of the planet to gather in San Francisco in September 2019 when the concept of the WholeFruit chocolate made from 100% pure cacao fruit was first launched. It was the start of a 2 year creative journey with brainstorming sessions, testing and exploration which led to our collective vision of what is chocolate as nature intended. It is through this commitment, involvement and expertise that we can reveal today WholeFruit’s first expression EVOCAO.