Cacao pulp, also known as cacao fruit pulp, is the juicy, whitish layer found inside freshly harvested cacao pods, surrounding the cacao beans. This sweet, fruity pulp is naturally rich in vitamins, minerals, and antioxidants, and plays a key role in the fermentation of cacao beans and the development of their flavor profile.

The flavor of cacao pulp evokes exotic fruits (lychee, mango, pineapple, citrus fruits), making it particularly prized in haute cuisine and the world of premium desserts. Every part of the cacao fruit is valuable, and with the rise of sustainability, the previously overlooked cacao pulp has come back into focus, with its conscious utilization playing an increasingly important role.

Cacao fruit pulp essence is a special preparation made by reducing fresh cacao pulp, then cooking it with added sugar and pectin. The result is a honey-like, thick, concentrated essence with an intense flavor profile that highlights the fresh, tropical character of the cacao fruit. It can be a unique complement to chocolates, desserts, cheese products, duck and goose liver, and game dishes – its natural aromas harmoniously blend into the structure of the given dish. This innovative form of processing not only opens up new culinary possibilities but also organically fits into chocoMe Atelier's value system based on sustainability.