Cabosse Naturals, part of the Barry Callebaut group, focuses on unlocking the full potential of the cacaofruit. By working with the pulp as well as the bean, they offer a completely different expression of cacao.
Naturally bright and fruit-forward, the flavour sits closer to rhubarb, passion fruit, and mango than traditional chocolate, bringing freshness and acidity rather than bitterness or richness. In concentrate form, it delivers a clean, vibrant profile that can be used to lift desserts, balance sweetness, or introduce a new layer of flavour.
Beyond flavour, the approach makes full use of the fruit, reducing waste and offering a more complete use of cacao.
