Bakers Journal

Terra Cacao nominated for confectionery innovation award

October 24, 2011
By Bakers Journal

October 24, 2011, Wieze, Belgium – Barry Callebaut's Terra Cacao line has been nominated for a Fi Excellence Award in the confectionery innovation category.

The award recognizes individuals and businesses for their exemplary work and contribution to the industry. Winners are selected by a leading panel of industry experts and will be announced during an awards ceremony on Nov. 29 at the upcoming FI Europe show.

Terra Cacao was originally launched in Feb. 2011 and relies on new cocoa cultivation and fermentation methods developed by Barry Callebaut in collaboration with local cocoa growers. This process is designed to produce virtually zero defects or off flavours, resulting in a 100 per cent natural chocolate with an unprecedented harmony of pure tastes and rich aromas.

For Terra Cacao, Barry Callebaut searches for plantations on flavour-enhancing terroirs in equatorial regions. The cocoa beans are then handpicked at the precise moment when they contain a maximum of flavors and aromas. The cocoa is then fermented with the company's 100 per cent natural method to enhance even the most delicate flavours and aromas. Afterwards, the beans are roasted in their shells until they release all of their inherent flavours. Finally, the chocolate is conched for hours until the right texture, aroma, taste and flavours are found.


The Terra Cacao range covers several milk and dark chocolate references varying from 33.5 per cent to 70.5 per cent cocoa mass. The line, shaped as callets, is packed in 10 kg bags and will be available to food manufacturers worldwide.

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