When it comes to pralines, the key to win your consumers’ hearts is to make your creations extra enticing. Express your creativity and be ground breaking by introducing your consumers to brand new and exciting flavors, such as the cacaofruit. The pulp of the cacaofruit has a deliciously refreshing fruity flavor, and it’s a perfect way to prevent food waste as it is now upcycled. Over 30% of all food produced goes to waste, and that's a big problem for the planet.

While previously 70% of the cacaofruit was thrown away, now not only its seeds (beans) are used but also its fresh juicy pulp is upcycled to craft delicious chocolates. The cacaofruit uplifts pralines with its unique signature flavor, and it is also naturally sweet and can be used to partially replace sugar. Meeting consumers expectations for tasty, healthy and good for the planet chocolates!

The cacaofruit bears more than only the seeds. Just like an apple or an orange, the fruit contains a juicy white flesh - the cacaofruit pulp. The pulp can be pressed into juice, cacaofruit juice. Once the juice is filtered and gently pasteurized, the water is evaporated to obtain a concentrate that is 100% pure, free from sweeteners, additives, and preservatives. These are prefect for creating new exciting textures such as a delicious layer of cacaofruit jam or cacaofruit infused caramel.

Another way to celebrate the delicious cacaofruit taste is to craft a fruity filling with the new cacaofruit powder. The new powder is obtained from pulp, blended with cocoa powder.