Purity from Nature chocolate couvertures launches in Asia Pacific

Cocoa & Chocolate Products

Cacao Barry®, the world’s leading gourmet chocolate brand, today officially unveils the next generation of chocolate couvertures, Purity from Nature, at its Asia-Pacific launch.

Pure and intense, the Purity from Nature chocolate couvertures – Ocoa™, Inaya™ and Alunga™ – stemmed from a rising demand for premium chocolate by artisans, chocolatiers and pastry chefs.

Worldwide, demand for chocolate is growing and sales for it is forecasted to expand from S$105 billion in 2010 to S$124 billion in 2016. A major driver for this increase is Asia, whose demand will hold a 20 per cent share in the global market for chocolate in 2016 (Markets and Markets, 2011).

“The chocolate palate is growing more sophisticated and consumers are beginning to demand from chefs an authentic and intense chocolate flavour. We are also seeing a trend where consumers increasingly value the importance of traceability when making their choices,” said Pascale Meulemeester, Vice President, Global Brands Marketing.

Cacao Barry knows every farmer and every bag of cocoa beans is 100% traceable. Dedicated to helping farmers achieve and maintain the exacting level of excellence, Cacao Barry trains farmers; making sure that only the best fully sun-ripened cocoa fruits are picked.

Following the harvesting of beans, fermentation is a crucial step in awakening and extracting the best flavours. Years of painstaking research resulted in the Q-Fermentation method, in which specific micro-organisms naturally present in the plantation bring out the most outstanding purity and intensity from beans.

“The perfect couverture should be unrivalled in purity and intensity, a height which Purity from Nature has achieved.These chocolates have been designed for specific applications and allows me to freely express myself in my desserts,” said Janice Wong, Owner and Founder of 2am:dessertbar and 2am:experience.

Four internationally renowned chefs were specially commissioned to express their creativity using Purity from Nature couvertures for the official regional launch in Singapore. The chefs Andres Lara, Cacao Barry ambassador and Executive Pastry Chef, Jason Atherton Group, Thierry Delourneaux, Executive Pastry Chef, Fairmont Singapore & Swissôtel The Stamford, Ivy Wong, Pastry Chef, Fairmont Singapore & Swissôtel The Stamford and Janice Wong, Owner and Founder of 2am:dessertbar and 2am:experience created eight extraordinary desserts.