Cameroon cocoa

7 February 2012 – At ISM, Barry Callebaut launched Cameroon chocolates and cocoa powders made with cocoa from a sustainable cultivation. Through the Quality Partner Program (QPP) Barry Callebaut assists Cameroonian farmers with in depth knowledge of cocoa farming and thus aims to improve the quality of the cocoa together with the participating cooperatives and cocoa farmers.

The milk chocolates created with the red cocoa from Cameroon are of outstanding quality. The fertile ground of the dense rainforest in Cameroon, enriched with volcanic soil, tremendously contributes to the exceptional taste and quality of the Cameroon cocoa beans. Moreover, a special fermentation process has been put in place to ensure a maximum of flavours and aromas in the bean.

Thanks to the premium grade red cocoa, the chocolates have an intense shine, warm colour and very pronounced milky chocolate flavour. The cocoa component in these chocolates tastes pleasantly bitter with a rich fruity acidity that refreshes the palate. Combined with sweet hints of caramel and toffee, Cameroon milk chocolates are appealing to all senses.

The Cameroon cocoa powders are perfectly suited for use in bakery applications and are available under the Bensdorp brand