Barry Callebaut introduces its second generation of chocolate

With its second generation of chocolate, Barry Callebaut aims to accelerate the industry effort to address the changing consumer preferences and consumers’ desire to indulge more mindfully.

The second generation of chocolate by design puts ‘cocoa first, sugar last’, paying homage to nature’s flavours, while supporting health.

The flavour characteristics of the cocoa bean, cultivated during farming and awakened during the fermentation and roasting processes, are fundamental to the new chocolate.

Barry Callebaut has redesigned the making of chocolate — known as the Cocoa Cultivation & Craft principle (CCC) — to recognise the special qualities of each cocoa bean and coax out the nuances of flavour. With initial efforts dating back to early 2000, the chocolate manufacturer gained new insight from a long-term research program in collaboration with the Jacobs University Bremen, Germany. Advanced detection technologies, combined with new sensory methods, enable the identification of unique characteristics in the cocoa beans.

Applying the CCC principle, the recipe of the second generation of chocolate contains 60–80% more cocoa.¹ Dark chocolate is made of two ingredients: cocoa to which only sugar is added. Milk chocolate is made of cocoa, milk and sugar. The chocolate is claimed to contain 50% less sugar than 80%+ of the chocolate on the market.

The chocolate taste ranges from a natural and rich cocoa flavour to more complex flavour profiles. By introducing the second generation of chocolate, Barry Callebaut aims to inspire and support brands and artisans to define their next generation of chocolate creations in confectionery, bakery, pastry, desserts and ice cream.

“The second generation of chocolate addresses perfectly the changing consumer preferences and consumers’ desire to indulge more mindfully. It will inspire and support brands and artisans to craft their next-generation chocolate creations and is testament to our leadership in shaping the future of chocolate indulgence,” said Peter Boone, CEO of Barry Callebaut Group.

^{1. For reference, the current industry average contains 30–40% cocoa for milk and 45–50% cocoa for dark chocolate and contains 6–9 ingredients.}