World Champion Chef Hiroyuki Emori's Cacaofruit Recipe Book

World Champion Chef Hiroyuki Emori's Cacaofruit Recipe Book

Download the recipe book

We’re all looking forward to a rewarding and delightful summer after a chaotic year. To kick off those upcoming sunny days with a fresh fruity start, Chef Ciro Fraddanno, from the Chocolate Academy in Milan, has developed in collaboration with Rogelfrut a brand new gelato recipe made with the delicious pulp of the cacaofruit.

A drink and gelato recipe book filled with the charms of Cacaofruit.

The Chocolate Academy™ Center Tokyo has compiled a recipe book of refreshing drinks and gelatos using the delicious and nutritious cacaofruit.
Cacaofruit pulp is a new material that is both tasty and healthy, as well as environmentally friendly. How about creating a cool dessert made from this unique cacaofruit pulp?

Discover the cacaofruit pulp

Example from the recipe book : CACAOFRUIT & VANILLA MILK SORBET

The zesty fruitiness of the fresh cacaofruit pulp is combined with a generous amount of vanilla beans to create a rich milk sorbet. It may look like white chocolate, milk and vanilla, but it is a cacaofruit and vanilla sorbet made with fresh cacaofruit like you have never tasted before.

How about adding a new cacaofruit recipe to your menu?

Cacaofruit is rich in naturally occurring nutrients such as potassium and magnesium. Chef Emori, who won the FIPCG World Championship of Pastry, Chocolate, and Ice Cream in 2015, has created a recipe using the pulp of the cacaofruit, which is characterized by its refreshing and fruity taste.

This is a recipe recommended by Chef Emori that combines passion fruit, yogurt, raspberry puree, and many other ingredients.