WFC Education V12-A4-Pdf Screen Version-Bd
WFC Education V12-A4-Pdf Screen Version-Bd
WFC Education V12-A4-Pdf Screen Version-Bd
TRUE NATURE
TM
EDUCATION
DISCOVER WHOLEFRUIT EVOCAO™
EXPRESS YOUR
TRUE NATURE
TM
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!
RAMON MORATÓ
Cacao Barry Creative Director
4 | 15 INNOVATION
TRENDS 6
WHOLEFRUIT CHOCOLATE 7
CACAOFRUIT 9
CREATIVE JOURNEY 12
EVOCAO™ 13
20 | 25 WORKABILITY
TECHNICAL INFORMATION 22
EXPERTLY WORK
WITH WHOLEFRUIT 24
CHEF TIPS 25
54 | 59 Q&A
WORKABILITY & APPLICATIONS 56
PROCESS & INGREDIENTS 57
CLAIM & DENOMINATION 58
4
INNOVATION
5
CONSUMERS TRENDS
GOOD FOR ME
Natural
Clean Label
Plant-based
CHOCOLATE AS NATURE
INTENDED
NATURAL SWEETNESS
WITH HIGHEST QUALITY
CACAOFRUIT PULP
For more information about Cabosse Naturals and its range of cacaofruit pulp,
juice and concentrate, visit www.cabossenaturals.com.
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.
#WholeFruitEvocao
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.
17
A limitless playground for chefs to embrace
WholeFruit Evocao™ chocolate.
The chocolates allows personalizations
and creations for all segments.
TOUTFRUIT
WHOLEFRUIT
CHOCOLATE
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™
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.
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
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.
Excessive thickening
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.
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
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
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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
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
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SACHER TORTE
Storage recommendations
Room temperature: Possible
Refrigeration: 2 days
Freezing: Possible
Allergens
Lactose
Egg Products
Gluten
Biscuits
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
bs
FLOURLESS SPONGE CAKE
Storage recommendations
Room temperature: Possible
Refrigeration: 2 days
Freezing: Possible
Allergens
Lactose
Egg Products
Nuts
Biscuits
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
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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.
Storage recommendations
Room temperature: Not recommended
Refrigeration: Possible
Freezing: Possible
Allergens
Egg Products
Nuts
Biscuits
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
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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™
Storage recommendations
Room temperature: Possible
Refrigeration: 5-7 days
Freezing: Possible
Allergens
Lactose
Egg Products
Nuts
Gluten
Biscuits
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
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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
Storage recommendations
Room temperature: Possible
Refrigeration: 3 days
Freezing: Possible
Allergens
Lactose
Egg Products
Gluten
Biscuits
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
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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.
Storage recommendations
Room temperature: Possible
Refrigeration: 5-7 days
Freezing: Possible
Allergens
Lactose
Egg Products
Nuts
Gluten
Biscuits
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
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BROWNIE
Storage recommendations
Room temperature: Possible
Refrigeration: 5-7 days
Freezing: Possible
Allergens
Lactose
Egg Products
Gluten
Biscuits
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
Biscuits
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
Crèmes & Mousses
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
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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.
Storage recommendations
Room temperature: 2 days
Refrigeration: 10 days
Freezing: Possible
Allergens
Lactose
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
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.
Storage recommendations
Room temperature: Not recommended
Refrigeration: 5-10 days
Freezing: Possible
Allergens
Lactose
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
Crèmes & Mousses
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
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.
Storage recommendations
Room temperature: Not recommended
Refrigeration: 3 days
Freezing: Not recommended
Allergens
Lactose
Egg Products
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
Crèmes & Mousses
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
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)
Storage recommendations
Room temperature: Not recommended
Refrigeration: 3 days
Freezing: Not recommended
Allergens
Lactose
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
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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.
Storage recommendations
Room temperature: Not recommended
Refrigeration: 3 days
Freezing: Possible
Allergens
Lactose
Egg Products
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
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.
Storage recommendations
Room temperature: Not recommended
Refrigeration: 3 days
Freezing: Possible
Allergens
Lactose
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
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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.
Storage recommendations
Room temperature: Not recommended
Refrigeration: 3 days
Freezing: Possible
Allergens
Lactose
Egg products
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
Glaçages
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
gc
ROOM-TEMPERATURE GLAZE
Storage recommendations
Room temperature: Possible
Refrigeration: Not recommended
Freezing: Not recommended
Allergens
Lactose (if using milk or white chocolate couverture)
Glaçages
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
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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.
Storage recommendations
Room temperature: Not recommended
Refrigeration: 3 days
Freezing: Possible
Allergens
Lactose
Glaçages
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
Glaçages
EDUCATION | WHAT IS WHOLEFRUIT EVOCAO™ | CHOCOLATE AS NATURE INTENDED | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
54
Q&A
55
Q&A WORKABILITY
& APPLICATIONS
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.
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.
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
Q IS IT SUSTAINABLE?
A Yes, Wholefruit chocolate is made from
sustainably sourced cacao.
www.cacao-barry.com
@cacaobarryofficial