The Renaissance
of Cocoa
innovation
The Renaissance
of Cocoa
innovation
Traditional techniques, future-proof engineered
Barry Callebaut redesigned the making of chocolate - known as the Cocoa Cultivation & Craft principle (CCC) - to recognize the special qualities of each cocoa bean and reveal their nuances of flavor.
To indulge in the purity of cocoa flavors
By applying the CCC-principle, Barry Callebaut redefined chocolate completely: putting cocoa first, sugar last.
To experience the nuances of cocoa flavors, the recipe of the 2nd generation of chocolate is as pure as it can be:
- Dark chocolate is made of cocoa and sugar only
- Milk chocolate is made of cocoa, milk and sugar only
The new product design is a testimony to nature's flavors, and to the mindful-living consumer, since this chocolate contains 50% less sugar than the most consumed chocolate across the world.
Explore the 2nd Generation of Chocolate
Tasteful Experiences
Consumers' desire to enjoy and indulge in tasty products has been around forever. Recently, however, we've seen that the taste appreciation of consumers has evolved.
People still want to enjoy food and drinks, but at the same time, they are mindful of their health. Barry Callebaut's recent proprietary consumer research highlights this trend.
