Cacao Barry Presents Its New "purity From Nature" Chocolate Range

NEWS RELEASE
Chicago, July 24th 2013 - The world is changing fast and taste is evolving along with it. Consumers demand authentic, intense flavours - true to nature or better: closer to nature than ever before. That is why chefs are responding to this demand with a changing cuisine: less sweet, more intense, pure and less processed. This cuisine demands chocolate couvertures that perfectly embody such purity and intensity. Cacao Barry has found the answer to this evolution and proudly presents 'Toute la puret? de la nature' - a new generation of chocolate couvertures. Discover Ocoa, Inaya and Alunga.

Following in the footsteps of Charles Barry
In 1842, the pioneer Charles Barry set out to explore Africa in search of the best cocoa beans for his connoisseur chocolate. Today, Cacao Barry returns to the source, to explore new ideas that push the taste of chocolate couvertures to a higher level. We discovered that the key to more intense and pure cocoa flavors lies in the premium quality fermentation of
the cocoa beans. Fermentation is a crucial step in developing the taste precursors in the cocoa bean. Yet, new insights in how to optimize the fermentation technique, yields a purer,
more intense cocoa flavour.

Q-fermentation- capturing the purest cocoa flavours from nature
Years of painstaking research into the intricacies of this complex process have yielded important insights into how flavour precursors are developed during fermentation. Only specific micro-organisms, naturally present on the soil and plant leaves in the plantations, induce perfect fermentation. This means a fermentation that awakens the best flavours in
each bean - without impurities, without imperfections. Other micro-organisms have an undesired effect on taste. Cacao Barry succeeded in identifying the micro-organisms that have a beneficial effect on the fermentation process.

*'Purity from Nature'
By encouraging these organisms to naturally induce the fermentation process and by regularly controlling and aerating the fermenting bean pulp, a superior quality fermentation is
achieved: yielding beans with intense taste and close to zero impurities or off-flavours. This new method, called Q-fermentation, is the source of the purest cocoa beans ever yielded by nature.

A unique collaboration between Cacao Barry and cocoa farmers
The Q-fermentation method is applied by dedicated farmers. All farmers were selected and trained in the best agricultural practices and in applying the unique care, necessary to obtain such high quality results. From healthy soil and tree management techniques to
harvesting and post-harvesting care: it is all part of Cacao Barry's training program. Farmers are taught to hand pick the pods when fully ripe, to open them by hand to not damage the beans, to regularly check and aerate the fermenting beans and to sun dry the beans into perfect chocolaty brown cocoa beans bursting with flavour.

100% traceable: from farmer to chef
Cacao Barry knows every farmer and can trace every bag of cocoa beans back to the farmer. Each farmer receives premiums for their dedicated work. This symbolizes the honest, pure and authentic origin of the product. This guarantee of traceability also appeals
to demanding chefs and their customers who attach great value to an authentic connection between farmer and chef.

For unrivalled pure and more intense chocolate taste in your creations
Cacao Barry has now launched a new range of chocolate couvertures using cocoa beans from the Q-fermentation method. It is called "Toute la puret? de la nature". With the chocolate couvertures from this range, demanding chefs can now boost the flavours in their dessert, pastry and confectionery creations with a pure, more intense cocoa taste. Furthermore, each of these couvertures has been developed around specific applications and allows chefs to create perfect finished p