Bakers Journal

Evocao WholeFruit chocolate from Cacao Barry wins international award for ‘best artisan product’

March 29, 2022
By Bakers Journal

Zurich, Switzerland – The new type of chocolate Evocao WholeFruit Chocolate has received the World Food Innovation Award for Best Artisan Product.

The awards celebrate and recognize creative innovation and excellence in the global food industry.

With its zesty, fruity taste, WholeFruit chocolate, introduced in 2021, has been further developed by 30 top chefs and artisans from around the world.

WholeFruit chocolate is the first Cacao Barry couverture chocolate made from 100 per cent pure cacaofruit and is 100 per cent sustainably sourced, the company said in a news release. No refined sugars, no lecithin, no vanilla are added.


Evocao is the first signature expression of WholeFruit chocolate. Others are expected to follow.

Cacao Barry partners with Cabosse Naturals, which upcycles pulp and peel into a range of 100 per cent pure cacaofruit ingredients. Cabosse Naturals collaborates closely with local farming communities to limit the time between the harvest and the processing of the pulp to a maximum of five hours. This is essential in preserving the high quality, deliciously fresh, and fruity taste and nutrients, the company says.

In 2021 Cabosse Naturals was also a finalist during the World Innovation Awards in the category ‘Most Innovative Ingredient’ and got awarded with the “Sustainable Ingredient Award” at the Sustainable Food Awards since their ingredients make a sustainable difference in terms of its environmental and/or social impact. For centuries the cacaofruit, one of the most grown fruit in the world, was harvested mainly for its beans to craft chocolate, leaving 70 per cent of the rest of the fruit discarded as waste.

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