The cacaofruit has a wonderful and completely unique balance of acidity, freshness and natural sweetness and an impressive range of applications. In ice creams and sorbets, the cacaofruit brings a very refreshing naturally sweet fruity flavour.

The cacaofruit concentrate is also perfect for swirls and sauces. In confectionery, imagine a delicious praline with a double layer of cacaofruit jam and cacaofruit infused caramel or a chewy cacaofruit candy.

In snack bars and power balls, when added to the binding solution, the cacaofruit juice concentrate brings a unique fruity flavour and natural sweetness.

In dairy desserts, the zesty flavour of the cacaofruit pulp or concentrate blends perfectly with the sourness of the milk.

Chef Fraddanno of the Chocolate Academy of Milan has developed an unprecedented fresh sorbet recipe, crafted with the delicious cacaofruit pulp. Rogelfrut introduces “Il Frutto del Cacao”, a very fresh cacaofruit sorbet that is immediately ready for use. This revolutionary preparation allows ice cream masters to offer a new and surprising taste that celebrates the pure flavor of the cacaofruit.