The KitKat Chocolatory has used cacao pulp to create its latest chocolate bar, the Sublime Incoa. The cacao pulp adds natural sweetness, as well as a floral and tangy taste to the bar.

When cocoa beans are removed from the cacao fruit for fermentation, various while pulp follows and the remainder is discarded.

The KitKat Chocolatory has used technology to make sure the nutrients and natural sugars in the cacao pulp can be used to its full flavour potential.

Head chocolatier at KitKat Chocolatory Connie Yuen said the team had spent a considerable amount of time developing the product, and were delighted to bring a pioneering, world-first concept to the Australian market.

“This is the first time that we have been able to use more of the cacao fruit to make chocolate, unlocking the pulp potential,” said Yuen.

“We are always looking for creative ways to deliver innovative new taste experiences and using more of the cacao fruit is the latest in a number of exciting productions we have in the pipeline, so stay tuned for more news in the coming months.”

The Sublime Incoa is available exclusively at the KitKat Chocolatory boutique in Melbourne and online with delivery nationwide for RRP $5.00.

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