KOBE, Japan – Nestlé Japan is launching sales of “Cacao Fruit Chocolate,” a new chocolate confectionary that delivers natural sweetness and subtle acidity made entirely from cacao fruit, using cacao beans and white pulp. “Cacao Fruit Chocolate” is being introduced as a Japan Kitkat product and will be available from autumn 2019 at Kitkat Chocolatory stores and by online mail-order.
Kitkat Chocolatory is a specialist store offering premium Kitkat made from very particular ingredients and methods, under the complete supervision of Yasumasa Takagi, the chef owner of Le Patissier Takagi. This high-quality chocolate has an excellent reputation for being perfect as a gift for those you cherish, including your family, friends or colleagues, or as a treat for yourself.
Following the January 2018 sales launch of “Ruby Chocolate” under the Kitkat brand name, the first cacao-derived pink-colored confectionary to be sold internationally, and the January 2019 sales launch of “Volcanic Chocolate,” a confectionary made from a rare type of cacao cultivated on volcanic islands, “Cacao Fruit Chocolate” will initially be made available as a Japan Kitkat product.
“Cacao fruit chocolate” is characterized by natural sweetness and acidity achieved by using cocoa beans and the white pulp “cacao pulp” covering the periphery. After launch in Japan in the fall of 2019, Nestlé plans to expand in countries around the world after 2020.
According to Chef Takagi, the Japanese patissier behind Kitkat’s innovative limited-edition releases, “It is an innovation that focuses on the fact that cacao is originally a fruit and provides the full taste of cacao”. In addition, the sweets set using “cacao fruit juice” will be sold exclusively in the cafe space of Kitkat Chocolatory Ginza store, in order to fully enjoy the charm.
Cacao pulp is usually partially used as sugar when fermenting cacao beans. In addition, it is used as an ingredient for drinks and smoothies because it is a simple and sweet fruit with none of the flavor peculiarities found in lychee or passion fruit. This time, Nestlé is applying patent for the viscosity adjustment and control of chocolate in the process of drying and pulverizing cacao pulp and adding it to chocolate instead of sugar, which was realized to propose a new way of enjoying cacao.
Product Overview
Sweets with 100% fruity cacao pulp juice and fresh lime granita. At first, drink juice as it is and enjoy of flesh directly. Next, eat granita and experience a collaboration between pulp and lime. Finally, add juice to a cup of granita, squeeze fresh lime, and enjoy a refreshing taste.
