With its second generation of chocolate, Barry Callebaut aims to accelerate industry efforts to respond to changing consumer preferences and desire to indulge in more conscious ways.
The second generation of chocolate by design puts “cocoa first, sugar last”, paying homage to the flavors of nature, while supporting health.
The taste characteristics of the cocoa bean, cultivated during cultivation and awakened during the fermentation and roasting processes, are fundamental for the new chocolate.
Barry Callebaut has re-engineered the way chocolate is made – known as the Cocoa Cultivation & Craft (CCC) principle – to recognize the special qualities of each cocoa bean and bring out the nuances of flavor. With initial efforts dating back to the early 2000s, the chocolate maker has gained new insights through a long-term research program in collaboration with Jacobs University in Bremen, Germany. Advanced detection technologies, combined with new sensory methods, enable the identification of unique characteristics in cocoa beans.
By applying the CCC principle, the recipe for the second generation of chocolate contains 60 to 80% more cocoa.1 Dark chocolate is made up of two ingredients: cocoa to which only sugar is added. Milk chocolate is made of cocoa, milk and sugar. The chocolate is said to contain 50% less sugar than 80%+ chocolate on the market.
The taste of chocolate ranges from a natural, rich cocoa flavor to more complex flavor profiles. By introducing the second generation of chocolate, Barry Callebaut aims to inspire and help brands and artisans define their next generation of chocolate creations in confectionery, bakery, patisserie, desserts and ice cream.
“The second generation of chocolate responds perfectly to the changing preferences of consumers and their desire to indulge themselves in a more conscious way. It will inspire and support brands and artisans in creating their next-generation chocolate creations and demonstrates our leadership in shaping the future of chocolate enjoyment,” said Peter Boone, CEO of Barry Callebaut Group.
1. For reference, the current industry average is 30-40% cocoa for milk and 45-50% cocoa for dark chocolate and contains 6-9 ingredients.