WFC Education V12-A4-Pdf Screen Version-Bd

EXPRESS YOUR
TRUE NATURE
TM
EDUCATION
DISCOVER WHOLEFRUIT EVOCAO™
EXPRESS YOUR
TRUE NATURE
TM
EXPERIENCE THE FUTURE

OF CHOCOLATE, a future made
from 100 % pure cacaofruit and
anchored in Cacao Barry’s mission
to explore exceptional flavours.
With a uniquely zesty and fruity taste,
the chocolate revolution has been
imagined with chefs’s involvement
from around the world. Created to
respect the ingredient, it is 100%
sustainably sourced, good for you,
the farmers and the planet.
WELCOME TO WHOLEFRUIT
CHOCOLATE, THE HEART
OF THE CACAOFRUIT,
AND EXPLORE ITS FIRST
TRUE AND UNIQUE
EXPRESSION: EVOCAO™!
A chocolate like no other, you will find
here everything you need to express
your full creativity with WholeFruit
Evocao™: from its conception to how
to skillfully work with it!
Partake in shaping the future,

taste WholeFruit Evocao™,
chocolate as nature intended.
RAMON MORATÓ
Cacao Barry Creative Director
4 | 15 INNOVATION
TRENDS 6
WHOLEFRUIT CHOCOLATE 7
CACAOFRUIT 9
CREATIVE JOURNEY 12
EVOCAO™ 13
16 | 19 EVOCAO™ PAIRING MAPPING

THE “MOLECULAR HARMONY”
MAPPING OF EVOCAO™
BY FRANÇOIS CHARTIER 19
20 | 25 WORKABILITY
TECHNICAL INFORMATION 22
EXPERTLY WORK
WITH WHOLEFRUIT 24
CHEF TIPS 25
AGENDA 26 | 53 THE PASTRY ALPHABET

X WHOLEFRUIT
BISCUITS
Pain de Gênes with chocolate 31
Sacher Torte 32
Flourless sponge cake 33
Macaron 34
Cake 35
Muffins 36
Financier 37
Brownie 38
CRÈMES & MOUSSES
Pâtisserie ganache 41
Ganache for macarons 42
Chocolate crème pâtissière 44
Whipped ganache 46
Custard-based mousse 47
Ganache mousse 48
Pâte à bombe chocolate mousse 49
GLAÇAGES
Room-temperature glaze 51
Chocolate-based mirror glaze 52
54 | 59 Q&A
WORKABILITY & APPLICATIONS 56
PROCESS & INGREDIENTS 57
CLAIM & DENOMINATION 58
4
INNOVATION
5
CONSUMERS TRENDS
Today’s consumers, especially millennials and centennials,

express a hunger for a holistic life where taste and health go hand in hand.
They want a happy life supported by positive and inclusive values.

They want to live in symbiosis with the world around them.
They want to be able to fully enjoy all aspects of life,
while being health conscious and environmentally and ethically aware.
This redefines the whole meaning of indulgence.

We must collectively offer products that are tasty,
good for them, good for the planet and its people.
GOOD FOR ME
Natural
Clean Label
Plant-based
GOOD FOR THE PLANET

& PEOPLE
Sustainably & responsibly sourced
Improving farmers’ quality of life
Upcycled, less waste
6 EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | INNOVATION

DISCOVER WHOLEFRUIT
CHOCOLATE AS NATURE
INTENDED
A uniquely pure expression of the cacaofruit, the new WHOLEFRUIT

chocolate provides chefs with the true essence of what Nature intended:
Made from 100% Zesty & Fruity 100% sustainably

pure cacaofruit taste like no other sourced
othing else added:
N Rediscover the natural Upcycled use of the
no refined sugars, freshness of the cacaofruit & improving
no lecithin, no vanilla. cacaofruit. farmers’ quality of life.
A chocolate like no other, to be treated expertly, as a delicate fresh fruit.
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | INNOVATION 7

MADE FROM 100%
PURE CACAOFRUIT

FROM THE PURE
CACAOFRUIT TO YOU!
ONLY INGREDIENTS FROM THE PURE CACAOFRUIT
WholeFruit chocolate is entirely made from 100% pure cacaofruit.

NOTHING ELSE ADDED! No refined sugars, no vanilla, no lecithin.
MASS FROM THE

CACAOFRUIT BEANS
NATURAL SWEETNESS
WITH HIGHEST QUALITY
CACAOFRUIT PULP
100% sustainably sourced chocolate

Responsible and upcycled use of the cacaofruit and an additional
source of income for farmers.

REDISCOVER
THE CACAOFRUIT
YES, CHOCOLATE COMES FROM A FRUIT!
Today 70% of the cacaofruit goes to waste

with only the beans being used to produce chocolate.
WholeFruit upcycles 25% more of the cacaofruit

as its sugars come from the excess pulp that is usually discarded,
offering farmers an additional revenue stream.
CACAO BARRY PARTNERS

WITH CABOSSE NATURALS TO INTRODUCE
WHOLEFRUIT CHOCOLATE.
For centuries the cacaofruit, one of the most grown fruit in the world,
was harvested mainly for its beans to craft chocolate, leaving 70% of the rest
of the fruit discarded as waste. Now Cabosse Naturals upcycles
the delicious pulp and peel into a range of 100% pure cacaofruit ingredients.
A better use of the efforts and energy placed in growing
the cacaofruit, with no wasted deliciousness, no wasted nutrition.
For Cacao Barry’s WholeFruit chocolate, Cabosse Naturals collaborates

closely with the local farming communities who are part of the Cocoa Horizons
sustainability program in Ecuador to source the highest quality fruits
and offer to 450 small farmers an improved quality of life. They work together
to limit the time between harvesting the fresh cacaofruits and the processing
into delicious ingredients to maximum 5 hours. This is essential to preserve
the high quality delicious fresh fruity taste and nutrients of the fruits
that are found in WholeFruit chocolate.
For more information about Cabosse Naturals and its range of cacaofruit pulp,
juice and concentrate, visit www.cabossenaturals.com.
Cabosse Naturals is a member of the Upcycled Food Association.

THE CASCARA ACCOUNTS
FOR 45% OF THE CACAOFRUIT
THE PULP 25% AND THE BEANS
30% (ON DRY MATTER)
Projects are already underway to

upcycle also the Cascara in the very near
future for a 100% upcycled cacaofruit!

A UNIQUE CREATIVE JOURNEY
EXCEPTIONAL CHEFS ARE LEADING
THE WHOLEFRUIT REVOLUTION
A chocolate revolution doesn’t happen overnight – it’s a development and ongoing movement
initiated by Cacao Barry and the input of chefs from around the world.
+30 chocolatiers and pastry chefs came from each regions of the planet to gather
in San Francisco in September 2019 when the concept of the WholeFruit chocolate made from
100% pure cacaofruit was first launched. It was the start of a 2 year creative journey
with brainstorming sessions, testing and exploration which led to our collective vision of what
is chocolate as nature intended. It is through this commitment, involvement and expertise
that we can reveal today WholeFruit’s first expression EVOCAO.
The journey of WholeFruit has just begun, and you are invited
to be a part of the wholesome future of chocolate.
Join the WholeFruit revolution!
CREATIVE JOURNEY WITH

Andrey Dubovik | Arnaud Larher | Aurelien Trottier | Benoît Castel
Chris Ford | Christophe Morel | Davide Comaschi | Diego Lozano | Ej Lee
Emmanuel Ryon | Fabrizio Galla | Francisco Migoya | Frank Haasnoot
Hironobu Tsujiguchi | Jean-Charles Rochoux | Jeffrey Cagnes
Juan Contreras | Ken Thomas | Kirsten Tibballs | Laurent Duchêne
Lauren V. Haas | Lori Sauer | Marike Van Beurden | Markus Bohr | Martin Diez
Melissa Coppel | Naomi Mizuno | Philippe Bertrand | Ramon Morató
Ramon Perez | Renata Arassiro | Ronya Belova | Susumu Koyama
#WholeFruitEvocao

PART OF OUR PURETÉ RANGE,
EVOCAO™ IS THE FIRST EXPRESSION OF WHOLEFRUIT
CHOCOLAT
TOUTFRUIT
WHOLEFRUIT
CHOCOLATE
PURETÉ
FRESH AND
FRUITY
BRIGHT
CITRUSY TASTE
BURST OF
TROPICAL PULP
FLAVOUR PROFILE
Evocao™, made from 100% pure
cacaofruit, provides a revolutionary
zesty and fruity taste experience.
Its bright citrusy tangy signature taste is complemented
by what marks Evocao™: a tropical fruitiness bursting
with fresh mango, lemon, mandarin, passion fruit and
cacaofruits pulp, an expression of Dominican Republic
and Ecuador cacoafruits.

WHOLEFRUIT CHOCOLATE CREATIVE CHEFS EXPRESS
WHAT EVOCAO™ EVOKES...
TASTING EVOCAO™ IS LIKE SMELLING

AND TASTING THE FRESH CACAOFRUIT
STRAIGHT FROM THE TREE OUT
OF THE PLANTATIONS.
| Frank Haasnoot, the Netherlands
EVOCAO™: PURE FRESHNESS IN

THE MOUTH, FEW ASTRINGENCY, AND
BEAUTIFUL EXOTIC NOTES.
| Aurélien Trottier, France
EVOCAO™ EVOKES FRESHNESS

AND NATURE, I CAN TASTE THE WHOLE
FRUIT IN A SINGLE BITE.THE BITTER
TASTE OF CHOCOLATE COMBINED WITH
THE CITRUS FLAVOR OF THE COCOA
PULP IS INCREDIBLY WELL BALANCED
AND PLEASES MY PALATE WITH A
LONG LASTING TASTE IN THE MOUTH.
WONDERFUL.
| Renata Arassiro, Brazil

EVOCAO™ IS A FESTIVAL OF TROPICAL FRUITS
AND CITRUS NOTES WITH FINE COCOA
FLAVOURS THAT INVITES TO BE COMBINED WITH
ALL KINDS OF FRUITS, FRESH HERBS, FLOWERS.
IT’S LIKE TASTING THE PULP OF THE FRESH
COCOA FRUIT!
| Ramon Morató, Spain
IT TAKES A FEW SECONDS TO UNVEIL ITS MAGIC:

NOTES OF PLUMS AND RAISINS WITH A VERY
CLEAN CHOCOLATE TASTE... IT INSPIRED ME TO
PLAY WITH BOLD FLAVORS. SO INSPIRING!
| Melissa Coppel, United States of America
EVOCAO™ IS A DIFFERENT CHOCOLATE

THAN ANY OTHER I’VE EVER TASTED.
MY FIRST EMOTION WAS: SURPRISE!
| Markus Bohr, United Kingdom
Look out for

the creative journey booklet
COMING SOON

16
EVOCAO™ PAIRING MAPPING
17
A limitless playground for chefs to embrace
WholeFruit Evocao™ chocolate.
The chocolates allows personalizations
and creations for all segments.
PAIRING PATHS EVOCAO™

BY FRANÇOIS CHARTIER
EVOCAO™ IS A GREAT CHOCOLATE

WITH A DEFINED AROMATIC PROFILE:
FROM THE PULP TO THE EXOTIC
FRUITINESS OF THE POD, AS WELL AS
A NATURAL AND STRIKING ACIDITY
THAT SETS A POWERFUL TONE ON THE
PALATE.
EVOCAO™ IS A GREAT ART, WHICH

RENEWS THE “GENRE” OF CHOCOLATE,
AND OPENS UP NEW HARMONIC
POSSIBILITIES IN TERMS OF
CREATIVITY IN THE KITCHEN AND
AT THE TABLE.
| François Chartier, Créateur d’harmonies.

Considered Number 1 flavour expert in the world
by Ferran Adrià.
18 EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | EVOCAO™ TASTE

CHOCOLAT
TOUTFRUIT
WHOLEFRUIT
CHOCOLATE
THE “MOLECULAR HARMONY”

MAPPING OF EVOCAO™
Find the extended mapping of Evocao™ pairings
on the Cacao Barry website.
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | EVOCAO™ TASTE 19

20
WORKABILITY
21
GUIDELINES TO WORK
WITH WHOLEFRUIT,
A CHOCOLATE LIKE NO OTHER, TO BE TREATED EXPERTLY
AS A DELICATE FRESH FRUIT.
DARK CHOCOLATE
COUVERTURE
Made from 100% CacaoFruit
72% min cocoa solids
40% min cocoa butter content
22% sugars from cacaofruit
Fluidity:
Allergens: May contain Milk
Format: Pistoles™
HOW TO MELT AND STORE LIQUID

WHOLEFRUIT CHOCOLATE
Melting: it is crucial to use a heating
THE WHOLEFRUIT
cabinet set at max. 40°C (1).
CHOCOLATE IS A UNIQUE (1) Too hot or too humid working conditions might affect
CHOCOLATE THAT the workability of the chocolate.
CONTAINS NATURALLY
In order to maintain the workability of
OCCURRING SUGARS
the liquid chocolate the storage temperature
OBTAINED FROM
should never exceed 40°C (2).
THE CACAOFRUIT. (2) Indicated temperatures are for the chocolate.
Temperature settings may vary for each equipment.
Please, always check the real temperature of the chocolate.
Incase of thickening stirring can be

applied until the chocolate reaches its
original fluidity.
22 EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | WORKABILITY

HOW TO TEMPER
THE WHOLEFRUIT CHOCOLATE
Please, refer to the WholeFruit tempering curve (see below)
and follow the recommendations for each case mentioned in order
to guarantee proper snap, shrinkage and gloss of the final product:
THE WHOLEFRUIT CHOCOLATE

TEMPERATURE SHOULD NEVER
EXCEED 40°C WHEN TEMPERING
Tempering on a worktop (marble):
melt the WholeFruit chocolate at 40°C,
follow the WholeFruit chocolate
tempering curve.
Tempering with Mycryo®:
add 1% of Mycryo® Cocoa Butter at
34-35°C and work at 30.5 - 32.0°C.
Tempering with Pistoles™:
add 15 - 18% of Pistoles™, mix and work
at 30.5 - 32.0°C.
Tempering in a microwave oven:
the chocolate temperature should not
exceed 40°C. Recommended: per 1 kg,
apply several cycles of 30 seconds each,
at max. 650W. Stir and measure
the temperature between cycles.
NEW
WHOLEFRUIT CHOCOLATE MELTING TEMPERING WORK
CRYSTALLIZATION CURVE MAX
40°C
MAX 40°C
31-32°C
MAX 104°F 27°C
MAX
104°F 88-90°F 20°C
81°F
68°F
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | WORKABILITY 23

HOW TO WORK WITH
TEMPERING MACHINES
(standard Selmi(3) tempering machine or similar)
It is recommended to set the tank at 45°C and the tempering set point
at 30.5°C in order to obtain optimal results.
The chocolate temperature should always remain below 40°C.
Please refer to your tempering machine supplier

for their recommendations and Chocolate Academy Chefs for support.
Higher temperature drastically

increases the viscosity.
Risks of not respecting the
temperature indications are:
Excessive thickening
Grains & caramelization
Outside working hours, it is advised to leave

only the pre-heating (tank) at 45°C.
A full tank or half-full tank makes no difference

in the behavior.
It is recommended to keep the chocolate for

maximum 5 days.
Before and after working with WholeFruit chocolate,

always make sure that the machine is completely clean
to avoid contamination or incompatibility between
chocolates.
(3) Tests done with Selmi models:

ONE, COLOR EX 12KG and PLUS EX 24KG.
24 EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | WORKABILITY

HOW TO STORE YOUR
WHOLEFRUIT CHOCOLATE
PISTOLES™/PACK
(solid form)
WholeFruit chocolate should be stored

in a clean, dry (relative humidity of max. 70%)
and odourless environment.
Airtight packaging is mandatory to maintain

the overall quality (e.g. always reseal the original
packaging after use!).
Best storage temperature: 16-18°C.
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | WORKABILITY 25

26
X
27
THE PASTRY ALPHABET
X WHOLEFRUIT CHOCOLATE
What is The Pastry Alphabet?
To keep pushing the boundaries of flavour and elevate chefs’ creativity,
the team of Cacao Barry® pastry chefs has developed a collection
of practical recipes rooted in our French pastry heritage
and the desire for bringing a progressive approach to pastry.
THE PASTRY ALPHABET

DNA of your creativity.
All creativity begins with mastering the basics.

Discover The Pastry Alphabet, our collective effort
to offer chefs a complete guidance to all the key
basic recipes to master French pastry.
28 EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
BISCUITS
Pain de Gênes with chocolate 31
Sacher Torte 32
Flourless sponge cake 33
Macaron 34
Cake 35
Muffins 36
Financier 37
Brownies 38
CRÈMES & MOUSSES

Pâtisserie ganache 41
Ganache for macaron 42
Chocolate crème pâtissière 44
Whipped chocolate 46
Custard-based mousse 47
Ganache mousse 48
Pâte à bombe chocolate mousse 49
GLAÇAGES
Room-temperature glaze 51
Chocolate-based mirror glaze 52
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE 29
Biscuits
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
pg
PAIN DE GÊNES
WITH CHOCOLATE
400 g Almond paste 50% 1. Make sure the eggs and almond paste are at room
200 g Eggs temperature. If not, heat the almond paste in the
100 g Egg yolks microwave for a few seconds.
2. Mix the eggs, one at a time, with the almond paste,
40 g Butter
incorporating well.
150g Evocao™ 3. Beat at medium speed and add the egg yolks.
25 g *
Anise extract (optional) Beat until the batter reaches the ribbon stage.
4. Separately, whip the whites with the sugar, and once
they are ready add a small amount of the egg and
50 g Egg whites almond batter. Add the flour, cocoa powder and baking
powder and then the chocolate and melted butter
50 g Caster sugar
at about 40-45°C.
85 g Plain flour 5. Finally the aniseed alcohol mixing carefully.
40 g Extra Brute or 6. Pour into the desired moulds and bake in the oven
Plein Arôme cocoa powder at 180ºC. Halfway through baking, lower the
5 g Baking powder temperature to 160°C if the moulds are tall and
the cake is browning quickly.
7. Set aside.
Storage recommendations
Room temperature: Possible
Refrigeration: 2 days
Freezing: Possible
Allergens
Lactose
Egg Products
Nuts
Gluten
Biscuits
sh
SACHER TORTE
320 g Evocao™ 1. Separately, melt the couverture and butter to

170 g Butter 45-50°C.
225 g Egg yolks 2. Pour over the egg and milk mixture, emulsifying it
and making sure it stays at 40-45°C.
40 g Milk
3. Separately, whip the egg whites with the sugar and
340 g Egg whites mix it into the first batter.
300 g Caster sugar 4. Add the previously sifted flour, cocoa powder and
150 g Plain flour baking powder, folding carefully.
40 g Extra Brute or 5. Pour into the desired moulds and bake at 180°C.
Plein Arôme cocoa powder 6. Set aside.
5 g Baking powder
Freezing: Possible
Allergens
Lactose
Egg Products
Gluten
Biscuits
bs
FLOURLESS SPONGE CAKE
350 g Evocao™ 1. Melt the couverture and the butter separately.

120 g Butter 2. Combine and bring the temperature of the mixture
360 g Egg whites to 40°C.
3. Whisk the egg whites with the sugar to soft peaks
150 g Caster sugar
and then add the egg yolks and the butter-
140 g Egg yolks couverture mixture.
175 g Ground almonds 4. Finally, add the ground almonds.
5. Pour into circular moulds or other desired shape
and format, and bake in the oven at 180°C.
6. Set aside.
Freezing: Possible
Allergens
Lactose
Egg Products
Nuts
Biscuits
mc
MACARON
500 g Ground almonds 1. Sift the ground almonds with the sugar or run
420 g Icing sugar through a food processor.
172 g Egg whites #1 2. Add the egg whites (#1, unwhipped) and mix into a
paste.
3. Boil the sugar with the water, bring to a temperature
470 g Caster sugar of 117°C and pour onto the whisked egg whites (#2)
120 g Water to create an Italian meringue.
4. When the meringue reaches a temperature of 50°C,
172 g Egg whites #2 add the melted cocoa mass.
100 g Evocao™ 5. Combine the two mixtures and pipe dots of
the resulting batter onto a baking sheet.
4 g Carmine red powder
6. Let dry for 30 minutes and then bake in the oven for
2 minutes at 160°C and then 13 minutes at 140°C.
TIPS
If you want a darker color in the macaron, you can
change the 100 g of Evocao™ for 80 g of Evocao™ and
20 g Extra Brute cocoa powder. Melt, mix and perform
the same procedure as the original recipe.
Room temperature: Not recommended
Refrigeration: Possible
Freezing: Possible
Allergens
Egg Products
Nuts
Biscuits
ck
CAKE
150 g Invert sugar 1. Gently warm the cream to dissolve the invert sugar.
300 g Liquid cream (35% fat) 2. Combine the eggs with the sugar and mix with
550 g Eggs the liquid cream base.
3. Add the ground almonds, sifted with the flour,
250 g Sugar
cocoa powder and baking powder.
150 g Ground almonds 4. Once a smooth batter is obtained, add the couverture
200 g Plain flour and the butter melted to 50°C.
50 g Extra Brute or 5. Divide between the desired moulds and bake in
Plein Arôme cocoa powder the oven at 160-170°C.
16 g Baking powder 6. Set aside.
135 g Fresh butter
200 g Evocao™
Refrigeration: 5-7 days
Freezing: Possible
Allergens
Lactose
Egg Products
Nuts
Gluten
Biscuits
mf
MUFFINS
420 g Milk 1. Mix the milk with the eggs, sugar and salt.
150 g Eggs 2. Add the flour sifted with the baking powder and
105 g Invert sugar bicarbonate.
3. Once a smooth batter is obtained, add the sunflower
230 g Demerara sugar
oil and Evocao™ WholeFruit Chocolate, previously
7 g Salt melted to 45-50°C, mixing until homogeneous.
345 g Plain flour 4. Add the chunks of couverture, divide between your
7 g Baking powder chosen moulds and bake at 170-180°C.
7 g Bicarbonate of soda 5. Set aside.
205 g Sunflower oil
330 g Melted Evocao™
300 g Evocao™ broken into pieces
Freezing: Possible
Allergens
Lactose
Egg Products
Gluten
Biscuits
fc
FINANCIER
200 g Ground almonds 1. Combine the sugar and ground almonds, add the
350 g Icing sugar previously sifted flour (all the ingredients can also
72 g Plain flour be mixed in a food processor if desired).
2. Add the honey and egg whites and mix together.
60 g Thousand flower honey
3. Lastly, melt the brown butter and the dark chocolate
420 g Egg whites couverture separately; combine the two and check
140 g Brown butter that the temperature is of about 50°C.
232 g Evocao™ 4. Mix with the rest and divide the batter into greased
and floured ingot-shaped moulds.
5. Bake at 180-190°C.
6. Set aside.
Freezing: Possible
Allergens
Lactose
Egg Products
Nuts
Gluten
Biscuits
bw
BROWNIE
320 g Evocao™ 1. Melt the dark chocolate couverture. Cool to 30-

575 g Butter 35°C, mix with the softened butter and add to the
460 g Eggs food processor with the paddle attachment.
2. Separately, mix the eggs with the salt and sugars
460 g Dark Muscovado sugar
until dissolved, but do not beat.
230 g Sugar 3. Gradually add the liquid to the couverture and butter
5 g Salt mix.
150 g Plain flour 4. Finally, add the flour sifted with the cocoa powder.
50 g Extra Brute or 5. Divide into moulds and bake in the oven at about
Plein Arôme cocoa powder 180°C.
6. For the gooey version, let the oven-fresh brownies
cool until set before cutting into squares.
7. Set aside.
*This recipe welcomes the addition of 10-15% (250-400 g) whole

or chopped nuts to the batter for extra flavour and texture.
Freezing: Possible
Allergens
Lactose
Egg Products
Gluten
Biscuits
Biscuits
Crèmes & Mousses
gn
PÂTISSERIE GANACHE
500 g Liquid cream (35% fat) 1. Bring the liquid cream to a boil with the invert sugar.
50 g Invert sugar 2. Gradually pour onto the
380 g Evocao™ WholeFruit Chocolate Pistoles™,
creating an emulsion in the centre.
100 g Fresh butter
3. Once the mixture has cooled to 40°C, add
the softened butter.
4. Pre-crystallize the filling to 26-28°C for ganaches
prepared with milk or white chocolate couverture,
or 30-34°C for those made with dark chocolate
couverture.
5. Set aside in the refrigerator for 24 hours before use.
*Depending on the purpose of the ganache; each case may be

different. Ganache may be used for piping at the end of the process
or, if a creamy, spreadable texture is desired, rest for a few hours
until crystallized and then use at room temperature.
Room temperature: 2 days
Freezing: Possible
Allergens
Lactose
Crèmes & Mousses
gm
GANACHE FOR MACARONS
430 g Single cream (30% fat) 1. Heat the single cream and glucose syrup together
50 g Glucose syrup DE 38 to 60°C.
20 g Fresh butter (83% fat) 2. Add the butter in cubes and once melted, pour over
the chocolate little by little.
190 g Evocao™
3. Stir together and blend to get a good emulsion.
4. Cool in the refrigerator to crystallise the filling.
5. Bring the ganache to room temperature to fill
the macarons.
Freezing: Possible
Allergens
Lactose
Crèmes & Mousses
Crèmes & Mousses
cp
CHOCOLATE CRÈME
PÂTISSIÈRE
42 g Corn starch 1. Mix the sugar with the corn starch, add the egg
90 g Sugar yolks and blend together well.
228 g Egg yolks 2. Cook the milk on a low heat, and once it has reached
40°C, add a third of the milk to the aforementioned
690 g Whole milk
mixture.
205 g Evocao™ 3. Keep the rest of the milk on the heat, and once
it comes to the boil, add the egg mixture to the
saucepan and cook the pastry cream until it thickens.
4. Keep it on the boil for a few minutes until you notice
the texture become less rubbery.
5. Pour the cream over the chocolate and use an
immersion blender to mix it together until you obtain
a smooth cream.
6. Cool it rapidly and store in the refrigerator.
7. Before use, stir until the cream is soft.
Freezing: Not recommended
Allergens
Lactose
Egg Products
Crèmes & Mousses
Crèmes & Mousses
gt
WHIPPED GANACHE
178 g Liquid cream (35% fat #1) 1. Make a ganache by warming the liquid cream #1,
58 g Milk milk and glucose syrup.
40 g DE 38 glucose syrup 2. Bring to the boil and add the gelatine.
3. Pour the liquid over the chosen chocolate and
155 g Evocao™
emulsify with the immersion blender.
32 g Gelatine paste 4. Add the cold liquid cream #2 and blend again.
(1 part of gelatine - 6 parts of 5. Cool quickly and refrigerate overnight.
water) or 4.4 g gelatine leaves 6. Whip when needed to obtain a smooth texture.
422 g Liquid cream (35% fat #2)
Allergens
Lactose
Crèmes & Mousses
ms
CUSTARD-BASED MOUSSE
625 g *Custard 1. Pour the hot custard over the chocolate and
480 g Evocao™ emulsify well.
860 g Liquid cream (35% fat) 2. Check the temperature of the emulsion and finally
add the liquid cream.
Basic custard recipe

1. Bring the milk, cream and invert sugar to the boil.
400 g Milk 2. Pour over the egg yolks and heat to a temperature
100 g Liquid cream (35% fat) of 80-84°C.
50 g Invert sugar 3. Use in the recipe immediately or cool rapidly and
store in the refrigerator.
100 g Egg yolks
* If the recipe contains gelatine leaves, dissolve them in the custard
and follow the rest of the method. Before the semi-whipped cream
is added, the chocolate base should reach 40 to 45°C in the case of
dark chocolate, 35°C in the case of milk chocolate and 30°C in the
case of white chocolate.
The final temperature of the mousse should be a maximum of 20
to 28°C. In the case of white or milk chocolate mousses, the final
temperature should be at the lower end of the range, and the inverse
for dark chocolate mousses.
Freezing: Possible
Allergens
Lactose
Egg Products
Crèmes & Mousses
mg
GANACHE MOUSSE
250 g Single cream (35% fat) 1. Bring the single cream and milk to a simmer.
250 g Milk 2. Pour the mixture over the couverture chocolate a
550 g Evocao™ little bit at a time and blend thoroughly until the
ganache is smooth and shiny.
940 g Single cream (35% fat)
3. Add the cream, whipped to soft peaks, and fold
through.
*If using gelatin, dissolve it in the warm cream and milk mixture
before adding it to the chocolate.
Before adding the whipped cream, the chocolate ganache should be
between 40°C and 45°C for dark chocolate, 35°C for milk chocolate,
and 30°C for white chocolate.
The final temperature of the mousse should be between 20°C and
28°C max. For milk or white chocolate mousse, the final temperature
should be at the lower end of this range, and at the higher end for
dark chocolate mousse.
Freezing: Possible
Allergens
Lactose
Crèmes & Mousses
mb
PÂTE À BOMBE
CHOCOLATE MOUSSE
646 g *“Pâte à bombe” base 1. Once the custard is ready, whip it on medium speed
500 g Evocao™ until it reaches 25°C to 30°C.
820 g Single cream (35% fat) 2. Meanwhile, melt the dark chocolate and bring it
to 50°C to 55°C (or 45°C max for milk or white
chocolate).
3. Whip the cream to soft peaks and mix part of it into
the melted chocolate to create an emulsion (equal
parts cream and chocolate).
4. Combine this mixture with the custard and then add
the rest of the whipped cream.
The final temperature of the mousse should be
between 24°C and 28°C max.
“Pâte à bombe” base

1. Bring the water and inverted sugar to a simmer.
2. Pour over the mixture of egg yolks and whole eggs
and heat in a bain-marie to around 80°C or until the
mixture starts to set.
270 g Egg yolks 3. Whip the mixture on medium until the texture is
228 g Whole eggs airy and dense, and immediately add the remaining
210 g Inverted sugar ingredients.
140 g Water
Freezing: Possible
Allergens
Lactose
Egg products
Crèmes & Mousses
Glaçages
gc
ROOM-TEMPERATURE GLAZE
1,000 g Evocao™ 1. Melt the selected chocolate to 40-45°C and mix

250 g Neutral oil with the oil.
2. Pre-crystallize the mixture to 23-25°C and pour it
over the product to be glazed.
3. Place in the fridge for a few minutes to crystallize
the coating and store at room temperature.
Refrigeration: Not recommended
Allergens
Lactose (if using milk or white chocolate couverture)
Glaçages
gb
CHOCOLATE-BASED
MIRROR GLAZE
270 g Water 1. Heat the water with the cocoa powder, add the
10 g Extra Brute or Plein sugar and glucose syrup.
Arôme cocoa powder 2. Bring to the boil and remove from the heat, adding
the condensed milk and the leaf gelatine.
250 g Sugar
3. Pour the mixture onto the dark chocolate
350 g DE 44 glucose syrup couverture and emulsify.
200 g Condensed milk 4. Strain and keep refrigerated.
28 g Gelatine leaves 5. Use at 40°C on cakes that have previously been
300 g Evocao™ frozen.
*This basic recipe can be made substituting the dark chocolate

couverture with any other in the range. When using couverture with
a lower quantity of cocoa solids, such as Excellence 55% cacao or
Mi Amère 58% cacao, we recommend reducing the amount of water
used in the recipe from 270g to 240g.
Freezing: Possible
Allergens
Lactose
Glaçages
Glaçages
54
Q&A
55
Q&A WORKABILITY
& APPLICATIONS
Q DOES IT HAVE THE SAME Q IS IT SUITABLE TO USE IN LARGE MANUFAC-

CHARACTERISTICS AS A NORMAL TURING CONFECTIONARY AND IS IT
CHOCOLATE? TEMPERED AS A DARK COUVERTURE?
A WholeFruit chocolate is a chocolate like no other. A Please, refer to the WholeFruit Chocolate tem-
The key distinction in its workability is the maxi- pering curve and follow the recommendations in
mum temperature of 40°C that needs to be order to guarantee proper snap, shrinkage and
respected when tempering or melting this pure gloss of the final product. The WholeFruit choco-
fresh fruity chocolate. late temperature should never exceed 40°C.
Too hot or too humid working conditions might See the full workability information on the Cacao
affect the workability of the chocolate. See the Barry website.
full workability information on the Cacao Barry
website.
Q BAKESTABLE? CAN YOU USE IT IN BAKED
PRODUCTS?
Q FLUIDITY? HIGH OR THICK VISCOSITY?
A Yes, it depends on the type of application
A Similar to Extra Bitter Guayaquil. In case of (like any other couverture chocolate).
thickening stirring can be applied until the
chocolate reaches its original fluidity.
Q DRINKS APPLICATIONS - DOES THE

Q WHAT HAPPENS WHEN THE TEMPERATURE FRUITY FLAVOR REMAINS IN HOT DRINKS
IS OVER 40°C? AND WHAT LIQUID COMBINATION WORKS
WELL?
A Temperatures over 40°C might affect the workability
of the chocolate. Work with this chocolate with the A It was tested in hot & chilled drinks: optimal worka-
same finesse as you would apply to a fruit. See the full bility. Characteristic flavour profile and colour are
workability information on the Cacao Barry website. preserved once applied.
Q IS IT POSSIBLE TO MIX IT WELL WITH THE Q ICE CREAM APPLICATIONS - IS THE TASTE
CREAM OR CAN IT CREATE UNPLEASANT STILL PERCEIVED WHEN USED BELOW
SENSATIONS? O°C? CAN WE USE IT IN ICE CREAM AND
SORBET MAKING?
A It works perfectly in any pastry applications.
A The chocolate is suitable for both applications and
the characteristic flavor profile is still perceived.
Q IS IT OK FOR MOULDED BONBONS?
A WholeFruit chocolate is perfectly suitable for Q ICE-CREAM DIPPING - IS WHOLEFRUIT
confectionery applications including moulding,
RECOMMENDED FOR ARTISANAL
creation of fillings and ganaches as long as the
WholeFruit chocolate tempering curve is respec- ICE-CREAM DIPPING APPLICATIONS?
ted. See the full workability information on the A Artisanal dipping is not recommended for
Cacao Barry website.
WholeFruit chocolate as the ambient humidity
will thicken the chocolate. See the full workability
information on the Cacao Barry website.
56 EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | Q&A

PROCESS
& INGREDIENTS
Q HOW DOES THE FLAVOUR CHANGE Q DRY CACAOFRUIT CONCENTRATE - WHAT

THROUGH THE VARIETIES OF IS THE DRYING TECHNIQUE INVOLVED?
CACAOFRUIT AND REGIONS?
A The process of WholeFruit Chocolate is the Trade
A Similar to any other fruit or wine, the terroir impacts Secret of Barry Callebaut.
the flavour notes of the cacaofruit. It is the specific
blend of fruits that gives Cacao Barry WholeFruit
chocolate this unique fresh fruity signature profile. Q HOW DO YOU CONTROL SOURNESS?
A High quality standards are applied to the
production of WholeFruit Chocolate. The process
Q WHERE IS THE CACAOFRUIT PULP itself is the Trade Secret of Barry Callebaut.
SOURCED FROM?
A The cacaofruits are currently harvested in Latin
America via Cabosse Naturals. Q HOW LONG ARE THE BEANS
FERMENTED?
Q CAN WE ASSUME THE INGREDIENTS A High quality standards are applied to the fermentation
process, which lasts approximately 6 days.
COME FROM THE SAME CACAOFRUIT?
A We are working towards using the totality
cacaofruit, but its peel, beans and pulp may not Q ARE THERE ANY CHEMICAL PRODUCTS
necessarily be used in the production of the USED IN THE PRODUCTION
chocolate.
OF WHOLEFRUIT CHOCOLATE?
A No chemical product is used in the production
Q DO YOU SELL CACAOFRUIT SUGAR? of WholeFruit Chocolate.
A For more information on the cacaofruit ingre-

dients, you can contact Cabosse Naturals.
Q DO YOU SELL CACAOFRUIT FLOUR

OR STARCH?
A Yes, we sell cacaofruit cascara, a fine flour made
from the peel of the cacaofruit.
For more information, you can contact
Cabosse Naturals.
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | Q&A 57

Q&A CLAIM
& DENOMINATION
Q CAN IT BE CALLED CHOCOLATE UNDER THE

DENOMINATION IN EU AND USA?
A YES > see below.
LDI INGREDIENTS
Unsweetended chocolate,
US Semi-sweet chocolate
dry cacaofruit juice concentrate
Cocoa mass, sugars obtained from
EU Dark couverture chocolate
cacao pulp (Theobroma cacao L.)
Chocolate with cacaofruit Unsweetended chocolate,
CANADA juice concentrate dry cacaofruit juice concentrate
AUSTRALIA Chocolate Cocoa mass, dry cacaofruit juice concentrate

& NEW ZEALAND
JAPAN Chocolate Cocoa mass, dry cacaofruit juice concentrate
BRAZIL Semi-bitter chocolate Cocoa liquor, dry cacao juice concentrate
58 EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | Q&A

CLAIM
& DENOMINATION
Q CAN WE CONSIDER WHOLEFRUIT Q IS WHOLEFRUIT CHOCOLATE HEALTHY?

CHOCOLATE AS A SUGAR FREE A WholeFruit chocolate contains more than 40%
CHOCOLATE? less sugar than the most consumed dark & milk
A Wholefruit chocolate is made from one single chocolates. It is entirely made from the cacaofruit,
ingredient, the cacaofruit, therefore it contains a nutrient rich fruit, naturally high in fiber and a
sugar coming from the cacaofruit itself. So, we can source of potassium and many more nutrients and
say: “no other sugar added” and “Made from 100% minerals. It doesn’t contain refined sugars, only
pure cacaofruit”. the sugars from the cacaofruit. However we can-
not make any health claims.
Q IN WHAT RATIO IS THE SUGAR

PRESENT IN THE CHOCOLATE AND IS IT
THE SAME RATIO NATURALLY FOUND IN
THE CACAOFRUIT JUICE?
A The sugars are the only ones naturally present in
the natural cacaofruit pulp juice and are mainly
dextrose and fructose in the same ratio as found
naturally in the cacaofruit pulp juice.
Q IS IT SUSTAINABLE?
A Yes, Wholefruit chocolate is made from
sustainably sourced cacao.
Q CAN WE CLAIM IT VEGAN?

A It does not contain any milk as an ingredient.
So in Europe, yes we can claim Vegan.
However in US & Japan, we cannot claim
Vegan due to milk carry-over.
Q DO WE HAVE ACCESS TO INFORMATION

SUCH AS GLYCEMIC INDEX?
A The Glycemic index is comparable to standard 70%
dark chocolate. Chocolate as a category has a
general glycemic index of 40 +/-3.
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | Q&A 59

EXPRESS YOUR
TRUE NATURE
TM
www.cacao-barry.com
@cacaobarryofficial
BARRY CALLEBAUT France 5, boulevard Michelet - 78250 HARDRICOURT

Tél : +33 1 30 22 84 00 - Fax : + 33 1 30 22 87 74

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EXPRESS YOUR

EXPERIENCE THE FUTURE

Partake in shaping the future,

16 | 19 EVOCAO™ PAIRING MAPPING

AGENDA 26 | 53 THE PASTRY ALPHABET

Today’s consumers, especially millennials and centennials,

They want a happy life supported by positive and inclusive values.

This redefines the whole meaning of indulgence.

GOOD FOR THE PLANET

Sustainably & responsibly sourced

Improving farmers’ quality of life

Upcycled, less waste

6 EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | INNOVATION

A uniquely pure expression of the cacaofruit, the new WHOLEFRUIT

Made from 100% Zesty & Fruity 100% sustainably

A chocolate like no other, to be treated expertly, as a delicate fresh fruit.

EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | INNOVATION 7

8 EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | INNOVATION

WholeFruit chocolate is entirely made from 100% pure cacaofruit.

MASS FROM THE

100% sustainably sourced chocolate

EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | INNOVATION 9

Today 70% of the cacaofruit goes to waste

WholeFruit upcycles 25% more of the cacaofruit

CACAO BARRY PARTNERS

For Cacao Barry’s WholeFruit chocolate, Cabosse Naturals collaborates

Cabosse Naturals is a member of the Upcycled Food Association.

10 EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | INNOVATION

Projects are already underway to

EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | INNOVATION 11

Join the WholeFruit revolution!

CREATIVE JOURNEY WITH

12 EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | INNOVATION

EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | INNOVATION 13

WHAT EVOCAO™ EVOKES...

TASTING EVOCAO™ IS LIKE SMELLING

EVOCAO™: PURE FRESHNESS IN

EVOCAO™ EVOKES FRESHNESS

14 EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | INNOVATION

IT TAKES A FEW SECONDS TO UNVEIL ITS MAGIC:

EVOCAO™ IS A DIFFERENT CHOCOLATE

Look out for

EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | INNOVATION 15

PAIRING PATHS EVOCAO™

EVOCAO™ IS A GREAT CHOCOLATE

EVOCAO™ IS A GREAT ART, WHICH

| François Chartier, Créateur d’harmonies.

18 EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | EVOCAO™ TASTE

THE “MOLECULAR HARMONY”

EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | EVOCAO™ TASTE 19

HOW TO MELT AND STORE LIQUID

Incase of thickening stirring can be

22 EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | WORKABILITY

THE WHOLEFRUIT CHOCOLATE

EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | WORKABILITY 23

Please refer to your tempering machine supplier

Higher temperature drastically

Grains & caramelization

AGENDA 26 | 53 THE PASTRY ALPHABET

Sustainably & responsibly sourced

IT TAKES A FEW SECONDS TO UNVEIL ITS MAGIC:

EVOCAO™ IS A DIFFERENT CHOCOLATE

EVOCAO™ IS A GREAT CHOCOLATE

| François Chartier, Créateur d’harmonies.

Incase of thickening stirring can be

(3) Tests done with Selmi models:

WholeFruit chocolate should be stored

Airtight packaging is mandatory to maintain