DIRA’s newest fruit puree is prepared from the white pulp underneath the shell of a cacao fruit pod, the part of the cacao bean that’s been discarded as waste during the production of chocolate based products.

By processing the ‘wasted part’ of the cacao bean, Dirafrost is not only contributing to a healthier planet, but at the same time introducing a unique and delicious new taste, applicable in many recipes for pastry, ganache, smoothies, cocktails, confectionery, ice cream, sorbets, etc.

This new fruit puree was successfully launched at Südback 2019, and will be highlighted during the Anuga 2019.