Sponsored: Five renowned regional chefs celebrated the debut of WHOLEFRUIT Evocao By Cacao Barry in the Middle East with spectacular chocolate creations
WHOLEFRUIT Evocao By Cacao Barry has officially made its way into the Middle Eastern market. Much more than an innovation, WHOLEFRUIT is a revolution. The creation of this fresh and fruity experience is the result of a committed collaboration between numerous Cacao Barry teams and some of the best chefs in the world, where they set out to rethink the concept of ‘chocolate’ as a whole and consider the ‘cacao’ for what it actually is: a fruit!
Thus, came about WHOLEFRUIT Evocao, a new type of chocolate that provides chefs with the true essence of what nature intended. This remarkable product is the very first Cacao Barry couverture chocolate made from 100 per cent pure cacaofruit.
It is also sustainably sourced and carries a short, clean label: no refined sugars, no lecithin and no vanilla. This unique identity boasts an unparalleled aromatic profile with bright citrusy and tangy notes, that unlocks many new flavour possibilities to explore, develop and create.
In celebration of WHOLEFRUIT Chocolate’s grand regional reveal, five prominent local culinary masterminds came together to showcase their artistic creations and innovative techniques using Cacao Barry’s WHOLEFRUIT Evocao, the first signature expression under the WHOLEFRUIT product suite. The glittering group comprised Chefs Romain Cornu, Abel Vieilleville, Dilip Kumara, Romain Castet and Charles Azar.
Each chef put their best foot forward at the remarkable launch event that took place at the Chocolate Academy center in Downtown Dubai and crafted art on a plate that was a feast to all senses. This is what each chef had to say at the gathering of industry veterans and chocolate aficionados, when asked to describe their dessert and about their experience working with WHOLEFRUIT Chocolate:
Abel Vieilleville, Cluster Pasty Chef at the Address Skyview Hotel
“The inspiration came primarily from the chocolate itself. The unique taste that combines strength and character and the fact that no sugar was added gave me the idea to bind something round in taste such as a silky almond paste into the confection. I used bergamot tea as an infusion for a chocolate crème brûlée which will be the main creamy texture, and a touch of orange blossom for the local influence.”
Charles Azar, Master Consultant Chef at Charles Azar Consultancy Services
“Fancy a journey of intense tangs between the Dominican Republic and Lebanese Shores? Encounter with me a festival of tropical fruits, along fine Cocoa flavours and come onboard with my Evocao Citrus Sorbet.”
Dilip Kumara, Assistant Pastry Chef at FIVE Hotels and Resorts
“To align with the innovative philosophy of the WHOLEFRUIT Chocolate, I created an Evocao chocolate mousse with a combination of mango basil to enhance the sweetness along with crispy savoury cookies for that perfect crunch.”
Romain Castet, Executive Pastry Chef at Sofitel Dubai The Obelisk
“Our main goal was not to create a combination of tastes but to find an ingredient that would enhance and emphasize the beauty of the Evocao chocolate.”
Romain Cornu, Corporate Pastry Chef at Hakkasan Group
“This dessert was inspired by the nature and flower of the cacao bean using the best ingredients our planet can offer. Clean and 100% cacao fruit was the perfect pairing for my dessert.”
An instant hit in the culinary and pastry fraternity, the WHOLEFRUIT Evocao was also recently awarded ‘Best Artisan Product’ at the World Food Innovation Award. Running in the eighth edition, the World Food Innovation Awards offers a fine representation of what the future holds for food innovation, revolutionary technologies and health-conscious consumers.
