Cacao Barry develops new fermentation method

March 20, 2014 – Responding to a what it sees
as a changing taste for cuisine that is less sweet, more intense, pure and less
processed, Cacao Barry has developed a line of chocolate couvertures featuring
cocoa beans developed using the Q-fermentation method.

March 20, 2014 – Responding to a what it sees
as a changing taste for cuisine that is less sweet, more intense, pure and less
processed, Cacao Barry has developed a line of chocolate couvertures featuring
cocoa beans developed using the Q-fermentation method.

The new Purity line, offering “Toute la
pureté de la nature, a new generation of chocolate couvertures,” offers a pure,
intense cocoa taste that allows bakers to boost the flavours in their desserts,
pastries and confectionery with a pure, more intense cocoa taste, said Cacao
Barry in a press release.

Each has been developed around specific
applications:

• Ocoa is a 70 per cent cocoa has been
  created for enrobing and fine moulding.
• Inaya is a 65 per cent cocoa that yields
  perfect results in mousses, ganaches and moelleux.
• Alunga, at 41 per cent cocoa, is an intense
  milk chocolate designed for use in mousses and ganaches.

Cacao Barry said in a press release that a
method called Q-fermentation captures the purest cocoa flavours from nature: “Years
of painstaking research into the intricacies of this complex process have
yielded important insights into how flavour precursors are developed during
fermentation. Only specific micro-organisms, naturally present on the soil and
plant leaves in the plantations, induce perfect fermentation. This means a
fermentation that awakens the best flavours in each bean – without impurities,
without imperfections.”

The company said it has identified the
micro-organisms that have a beneficial effect on the fermentation process.

By regularly controlling and aerating the
fermenting bean pulp, superior-quality fermentation is achieved, yielding beans
with intense taste and close to zero impurities or off-flavours.

To complement the new couvertures, Cacao
Barry offers a recipe book full of ideas for using the couvertures.

Read the recipe book here .