NEW CACAOFRUIT GELATO: THE NEW FRESH AND FRUITY SUMMER FLAVOR!
We’re all looking forward to a rewarding and delightful summer after a chaotic year. To kick off those upcoming sunny days with a fresh fruity start, Chef Ciro Fraddanno, from the Chocolate Academy in Milan, has developed in collaboration with Rogelfrut a brand new gelato recipe made with the delicious pulp of the cacaofruit.
CACAOFRUIT GELATO, CREATED BY THE CHOCOLATE ACADEMY MILAN
Gelato is the first and true love of Chef Ciro Fraddanno, and as befits a professional Gelato Chef, he is always looking for innovative ways to surprise the gelato world by creating and searching for new exciting combinations to awaken the taste buds. This year Chef Fraddanno has developed an unprecedented fresh sorbet recipe, crafted with the delicious cacaofruit pulp.
ROGELFRUT INTRODUCES ‘IL FRUTTO DEL CACAO’
For the first time, the new cacaofruit gelato is available to Italian gelateria. This spring Rogelfrut introduces “Il Frutto del Cacao”, a very fresh cacaofruit sorbet that is immediately ready for use. This revolutionary preparation allows ice cream masters to offer a new and surprising taste that celebrates the pure flavor of the cacaofruit.
Not only does the cacaofruit have a delicious zesty fruity taste, but it is also rich in nutrients. This unique and refreshing flavor brings a new dimension to the fruity flavors of ice cream parlors. So as far as we are concerned: this is the perfect combination for a wonderful summer! Rogelfrut’s cacaofruit gelato mix is intended for the artisan ice cream market. It contains 40% of cacaofruit pulp and is extremely easy to use because it is already premixed.
With its pleasant zesty, fruity flavor, the cacaofruit pulp has a uniquely refreshing signature taste that brings natural sweetness and delightfully refreshing fruity notes to ice creams, and sorbets.
THE CACAOFRUIT: DELICIOUSLY UNIQUE AND GOOD FOR THE PLANET
For years, the cacaofruit was harvested solely for its seeds, better known as the cacao beans. The rest of the fruit was simply discarded, resulting in 70% of the fruit being lost. Fortunately, Cabosse Naturals, a Barry Callebaut startup, decided to address this, because just like an apple or orange, the cacaofruit has its own unique flavor. The deliciously zesty fruity flavor of the cacaofruit makes for a great addition to the food and beverages section.
As an associate member of the Upcycled Food Association, Cabosse Naturlas underline the importance of preventing food waste and developed a low waste supply chain where the cacaofruit is elevated to its highest and best use! Nowadays consumers are looking for brands that add goodness to the world. Cabosse Naturals’ cacaofruit ingredients, Rogelfrut and Chocolate Academy Milan address this attitudinal change towards Health & Wellbeing as they are not only tasty but also nutritious and good for the planet and its people.
Discover more about the Cacaofruit gelato