Barry Callebaut’s Terra Cacao nominated for industry award
Terra Cacao was originally launched in February 2011 and relies on new cocoa cultivation and fermentation methods developed by the company in collaboration with local cocoa growers.
Organizer of the Fi Excellence Awards 2011 has nominated Terra Cacao in the Confectionery Innovation category.
The award recognizes individuals and businesses for their exemplary work and contribution to the industry.
Winners are selected by a leading panel of industry experts and announced during the Awards ceremony on November 29 at the upcoming FIE 2011 in Paris, France.
Terra Cacao was originally launched in February 2011 and relies on new cocoa cultivation and fermentation methods developed by the company in collaboration with local cocoa growers.
This process produces virtually no defects or off flavors, resulting in a 100% natural chocolate with an unprecedented harmony of pure tastes and rich aromas.
For Terra Cacao, Barry Callebaut searches for plantations on flavor-enhancing terroirs in equatorial regions.
The cocoa beans are then handpicked at the precise moment when they contain a maximum of flavors and aromas.
The cocoa is then fermented with the company's natural method that respects and enhances even the most delicate flavors and aromas.
Afterwards, the beans are roasted in their shells until they release all of their inherent flavors.
The chocolate is finally conched for hours until the right texture, aroma, taste and flavors are found.
The product range covers several milk and dark chocolate references varying from 33.5% to 70.5% cocoa mass.
The line, shaped as callets, is packed in 10 kg bags and will be available to food manufacturers worldwide.
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