02 Feb 2022 --- Belgian chocolatier Confiserie Vandenbulcke is among the first to use Barry Callebaut’s upcycled cacao fruit pulp as a filling for its dark chocolates. Cabosse is made from the white pulp surrounding the cocoa bean that is normally disposed of. On the showfloor of ISM & ProSweets 2022 in Cologne, Germany, Nicolas Degryse, chocolate marketing officer at Vandenbulcke Confiserie speaks to FoodIngredientsFirst about how the ingredient is enjoying an uptake in traditional chocolate houses.
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