KOBE CITY, Japan – Nestlé is launching sales of “Cacao Fruit Chocolate,” the world’s first chocolate confectionary that uses dried, powdered white cocoa pulp as a substitute for sugar. The iconic crispy KitKat wafer is coated with a 70% dark chocolate that uses the beans and pulp from the cocoa fruit as the only ingredients.
“Cacao Fruit Chocolate” is being introduced as a Japanese KitKat product and is available at KitKat Chocolatory stores as well as by online mail-order
This exclusive confectionery will be available in Japan for online purchase and in the KitKat Chocolatory boutiques in Tokyo, Osaka, Kawasaki and Hiroshima. It comes individually or in an assortment box with other KitKat Chocolatory Sublime bars.
The launch of the KitKat Chocolatory Cacao Fruit Chocolate follows the announcement in July of the breakthrough to sweeten chocolate solely with cocoa pulp.
Cocoa pulp surrounds the cocoa beans, and is soft, sweet and white in color. Nestlé has developed a natural approach that allows it to extract the pulp and use it in chocolate, with no compromise on taste, texture and quality.
Further products sweetened with cocoa pulp will follow in other countries next year, through some of Nestlé’s most popular confectionery brands.
Nestlé has introduced a number of confectionery innovations through KitKat in Japan, such as ruby chocolate and volcanic chocolate.
