(ANSA) - ROME, APRIL 08 - This spring comes the novelty that can revolutionize the sensory world of cocoa applied to artisanal ice cream: in fact, cocoa fruit sorbet lands in ice cream parlors, a product that is made with the other fundamental ingredient of the cocoa fruit: the fruit polpadel.
To propose the product destined for the artisan ice cream market and called "Frutto del Cacao" is Academy and the Italian company Rogelfrut based on a study by Cabosse NaturalsChocolate with the collaboration of Ciro Fraddanno, Choco Gelatochef of the Italian Academy.
"Frutto del Cacao" is white in color and contains 40% of the pulp of the cocoa fruit.
The result derives from greater efficiency in the processing of the cocoa pod.
In presenting the sorbet, it is recalled that "for centuries the cocoa fruit has been harvested only for its seeds and over time the association with the fruit has been lost".
It is pointed out that "just like an apple or an orange, cocoa has its own unique fruity taste" and it is recalled that "its trees grow in tropical regions around the equator, where the warm and humid climate favors optimal growth".
It is added that "grown on the trunk and branches of the tree, the cocoa fruit, called cabossa, is made up of the peel, pulp and seeds (beans). It is also said that" the seeds are processed to make chocolate and represent only 30 about% of the composition of the fruit ".
It should be noted that "once ripe, the colored pods are carefully selected and harvested by hand, cleaned and opened to remove the seeds and the fresh, white pulp and only a part of this fruit is used to allow the beans to ferment".
Finally, it should be noted that the cocoa fruit has a fruity flavor with an exotic note.
(HANDLE).
