Cocoa pulp, also known as cocoa fruit pulp, is the juicy, whitish layer inside freshly harvested cocoa pods that surrounds the beans. This sweet, fruity pulp is naturally rich in vitamins, minerals, and antioxidants, and plays a key role in the fermentation of cocoa beans and the development of their flavour profile.
The flavour of cocoa pulp recalls exotic fruits such as lychee, mango, pineapple, and citrus, which is why it is gaining recognition in fine dining and premium confectionery. Every part of the cocoa fruit is valuable, and with the growing focus on sustainability, cocoa pulp – once neglected – is now returning to the spotlight, with conscious use playing an increasingly important role.
