Tuesday January 29, 2013

Barry Callebaut Adds To Terra Cocao Line

Wieze/ Belgium — Barry Callebaut AG is debuting Java dark chocolate and Cameroon milk chocolate and cocao powder, extending its line of Terra Cocao products.

Launched in 2011 in collaboration with cocao growers, Barry Callebaut claims the Terra Cocao cultivation and fermentation method ensures zero defect beans with no off flavors.

Java dark chocolate contains 57.5 percent cocao solids and has a mild bitter flavor combined with fruit and herb aromas, Barry Callebaut says. The company notes Cameroon milk chocolate is 38 percent cocao solids and is produced from exceptionally large beans. It says the Cameroon cocao powder is the first originated in the country and reflects the specific soil and climate conditions there with its dark red color and hint of smokiness.

Barry Callebaut's Sofie De Lathouwer explains: “True product differentiation can only be attained by observing the highest quality standards at all stages during the production chain. Creating balanced and top-notch flavors from origin chocolate products is often met with skepticism. It makes the harmony of pure tastes and rich aromas reached in Barry Callebaut's new Terra Cacao Java dark and Cameroon milk chocolate all the more remarkable.”