JAPAN – Nestlé Japan has launched the KitKat Chocolatory Cacao Fruit Chocolate , the first product to use a unique chocolate made entirely from the cocoa fruit.
According to the confectioner, 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.
The new confectionery is available in two formats; a single bar KitKat Chocolatory Cacao Fruit Chocolate and KitKat Chocolatory Cacao Fruit Chocalate Assort which comes in 5 and 7 bars.
Nestle said that the exclusive confectionery will be available in Japan for online purchase and in the KitKat Chocolatory boutiques in Tokyo, Osaka, Kawasaki and Hiroshima.
The launch of the KitKat Chocolatory Cacao Fruit Chocolate follows the announcement in July of the breakthrough to sweeten chocolate solely with cocoa pulp – the soft, sweet and white in colored mash which surrounds the cocoa beans.
In most cases, 70% of the cacao pulp is thrown away on-site, with only a small portion of it being used as a source of sugar for fermenting the cacao beans.
In Brazil and other cacao-producing countries in Latin America, it is used in drinks and smoothies, which are relatively easy to make, and as a raw ingredient for ice cream.
Some companies have also focused on its scarcity, and export juice made from it.
However, Nestlé said that it 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.
“This new product was developed by KitKat Chocolatory to not only allow people to discover the new charms of cacao under Chef Takagi’s supervision, but also to draw attention to the sustainability of food,” the company said in a statement.
The company plans to launch more products sweetened with cocoa pulp in other countries next year, through some of its most popular confectionery brands.
Nestlé has introduced a number of confectionery innovations through KitKat in Japan, such as ruby chocolate and volcanic chocolate.