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Fruit to Bar – Innovative post-harvest processing of de-pulped cocoa beans and pulp thereof for single source chocolate

At a glance


The aim is to produce chocolate 100% composed of de-pulped cocoa beans and pulp, both obtained from the same fruit. Fermentation of de-pulped beans will be defined and pulp will be naturally pre-conditioned allowing drying and application in chocolate aiming at added value along the entire cocoa chain.