After the fourth type of chocolate, the pink one, we thought we had tasted everything, but no: the cocoa has much more to offer, starting with a part of the fruit never eaten so far, that is the pulp. Now it becomes a gelato: is called “Fruit of Cocoa”. The credit goes to Chocolate Academy Milano with his Choco Gelato chef Ciro Fraddanno, who studied the properties of this practically unknown pulp and decided to enhance it by creating a sorbet with an unexpected flavor.
Those who have tasted it assure, first of all, that it has nothing to do with that of chocolate, and that it is a very fresh and delicate flavor, with a light and pleasant acidity, typical of exotic fruits (such as cocoa).
In addition, this new ice cream is particularly rich in nutrients: the pulp is full of fibers, minerals such as potassium, magnesium, manganese and calcium, and then vitamin B5 and D2.
A good invention in every sense also because it exploits the pulp for marketing makes cocoa cultivation more sustainableUp to now, only 30% of cocoa has been used, that is, exclusively the seeds (beans) extracted to produce the chocolate because this fresh white pulp was used in part to ferment the beans or was directly thrown away. Now, instead, farmers can also sell it and thus earn more.
The intuition of the Chocolate Academy Milan was possible thanks to the study of Natural Cabosse, a brand of the Barry Callebaut group, for years engaged in studies to make the cocoa production chain more sustainable. The arrival of the Frutto del Cacao flavor in ice cream shops all over the world will be possible thanks to aa Rogelfrut, a large Italian company that makes frozen fruit and purees. With them, the Choco Gelato chef Ciro Fraddanno has developed a completely natural preparation that in the coming months will be able to be used by ice cream parlors all over the world.
Fradanno recommends serving his ice cream with cocoa grit, the grain obtained from broad beans. We can’t wait to taste it. The Chocolate Academy also suggests a hashtag to share photos and impressions on social media: #laltrafacciadelcacao. In the gallery above some photos
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