Event Report
A whole new chapter in the world of chocolate
Kennedy’s Confection’s Editor, Kiran Grewal, reports on the Belcolade innovation day held at Puratos’ Fringford Innovation Centre, highlighting the Belcolade revamp and importance of the Cacao-Trace program.
T
he Belcolade innovation day hosted at the Puratos Fringford Innovation Centre on October 12, was a day filled with information, an opportunity for discussion and even some group activities which allowed us to get creative and let loose on a range
of Belcolade products. Belcolade recently introduced a first-of-a-kind chocolate,
So’Choc Cacao-Trace. The launch “writes a whole new chapter in the world of chocolate,” according to the Belgian chocolate brand.
Chocolate-making, reinvented
In the development of So’Choc, Belcolade turned the traditional chocolate-making process on its head – by defining an inspirational taste journey first, and then using its unique knowledge to bring it to life. Belcolade combined its own fermenting expertise with that of its parent company, Puratos, to create a ground-breaking pairing of fermented cocoa, sourced through its sustainable Cacao-Trace program, and fermented buckwheat. With this unique combination of fermented ingredients, the revolutionary concept and a patented manufacturing process, So’Choc has achieved a sensorial experience unmatched on the market. Youri Dumont, SBU chocolate director at Puratos, said: “With
12 Kennedy’s Confection November 2022
So’Choc, we have used our vision and expertise to proactively adapt the fermentation process. This makes a positive impact on flavour development, enabling us to create a flavour journey that’s never been seen – or tasted – before.”
Product innovation becomes ‘experience creation’
The result is a 66% non-sweet dark chocolate, offering subtle head notes of cereals to start, followed by powerful fruity heart notes with a spark of acidity in the mid-tasting experience, landing softly with round cocoa base notes for a pleasant lingering mouthfeel. For the first time, chocolatiers can incorporate into their chocolate the notion of a journey through head notes, heart notes and base notes. So’Choc is versatile in application across the patisserie
and chocolate sectors, adding an extra dimension to tablets, ganaches, mousses, cremeux, sauces and other chocolate products.
Inspiration for So’Choc came from an experiential journey
mapped out by Belcolade’s resident curator, Meilleur Ouvrier de France and leading chocolate expert Stéphane Leroux. His unique inspiration, creativity and expertise shaped the new chocolate’s individual taste.
KennedysConfection.com
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