Cacao Barry launches new chocolates in Asia

A REVOLUTIONARY fementation technique allows Cacao Barry to produce three new types chocolate characterised by intense flavours that bring to life new texture and richness to desserts. In the breakthrough Q-Fermentation, bacteria – natural and perfectly safe to consume as they are – are added to the fresh cocoa bean pulp and left to ferment for a few days in fresh banana leaves. It enhances the natural flavours and aroma of chocolate in the purest sense.

At the launch in Sentosa, Singapore on 9 April 2014, chefs share their experiences with working with the three new products, and one of which is how easy these chocolates combine with other ingredients.

The product is part water and part chocolate. From this ingredient comes three new brands: Alunga, which is a slightly sweet milk chocolate that is ideal for mousse and ganache.

Ocoa 70% dark chocolate is suitable for moulding and enrobing, and the Inaya 65% dark chocolate with a good balance of bitter and acidic, work best for mousse, ganache and moulleux.

The cocoa beans are produced by smallholder farmers in Africa, and one of the main features that Cacao Barry points out is the traceability of the product. The company ensures the care of the soil and the trees, and work closely with the farmers to bring new techniques to the fore.