Barry Callebaut unwraps ‘second generation’ of chocolate with more cocoa, less sugar


More than 140 years after the emergence of the ‘first generation’ of chocolate, supplier Barry Callebaut is introducing what is describes as the ‘second generation’: a portfolio of dark and milk chocolates developed through ‘optimised’ production processes.

In redesigning the making of chocolate, the company is recognising the ‘special qualities’ of each cocoa bean and ‘coaxing out the nuances of flavour’, Bas Smit, Vice-President, Global Marketing and R&D, explains.

Next-gen choc led by Cocoa Cultivation & Craft principle

Barry Callebaut is designing the ‘second generation’ of chocolate according to its Cocoa Cultivation & Craft principle (CCC). While the company says initial efforts to redesign its production processes kickstarted in 2000, more recent research insights have helped advance its development.

Specifically, Barry Callebaut has taken part in a long-term research programme in collaboration with the Jacobs University Bremen, Germany, which has contributed to the development of advanced detection technologies, which when combined with new sensory methods, enables the identification of ‘unique characteristics’ in the cocoa beans.

On the farming side of things, the company ‘only’ selects beans with a ‘high flavour potential’. A ‘specific’ fermenting practice is employed to create a ‘unique temperature development’ over time. And then in roasting, the company has ‘carefully defined temperature phases’ which stimulates unwanted volatiles to evaporate.

In redesigning the making of chocolate, the company is recognising the ‘special qualities’ of each cocoa bean and ‘coaxing out the nuances of flavour’. Image source: Barry Callebaut

“The production steps remain the same, but the execution of each step is optimised to meet new standards for the second-generation chocolate,” ​explained Smit.



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