Innovation: Chocolate sweetened with cocoa pulp
VIVANI's organic chocolate ‘Whole Cocoa Fruit’ – fruity, pure, without added granulated sugar
Text:
Alexander Kuhlmann
Photography:
Titelbild © EcoFinia GmbH,
Kakaofrucht: © NanaYaw,
Kakaobauern: © KO Photography
15 May 2026
VIVANI’s new Whole Cocoa Fruit chocolate is made from 100 per cent cocoa fruit. It is sweetened with the natural pulp of the cocoa fruit and contains no added granulated sugar. This bar is a delicious innovation and one of the first of its kind in the organic chocolate sector. By using surplus cocoa pulp, new resources are being created for chocolate production.
The new Whole Cocoa Fruit from VIVANI contains nothing but cocoa: cocoa mass, cocoa butter and the fruit’s own cocoa pulp. Unlike classic 100% chocolates, it does not taste bitter, but pleasantly fruity and sweet – completely natural. This is because the pulp of the cocoa pod naturally contains fructose.
With this innovation, VIVANI is launching one of the first organic chocolates on the market that uses only ingredients from the cocoa fruit – including its natural pulp.
The cocoa pod contains more than just beans
The size and shape of the cocoa fruit is reminiscent of an American football. When you open the hard, elongated shell, you see the slippery white pulp. It envelops the seeds of the cocoa fruit, the cocoa beans. Normally, only these beans are used in chocolate production. Some of the pulp is needed for the fermentation process of the beans. However, the excess pulp can be removed mechanically and put to a variety of uses, e.g. pressed as fresh juice for cocktails or dried as sweet, crunchy flakes – as in VIVANI’s Whole Cocoa Fruit.
Value creation: New source of income for cocoa farmers
The production of cocoa fruit juice, which is later processed into flakes through drying, takes place locally on cocoa farms in Ghana. Fresh cocoa pulp is pressed immediately after harvesting using mobile, solar-powered equipment and then processed at the nearby KOA factory.
By marketing cocoa fruit juice and and other products made from cocoa pod pulp, KOA generates additional income for cocoa farmers, which is paid out on the day of production. Up to 25 per cent of a cocoa pod consists of pulp. After deducting the amount required for fermentation, a significant quantity remains that can be pressed into cocoa fruit juice. This valuable new resource contributes significantly to the value creation of chocolate products. The participation of young people in particular creates additional jobs and prospects in the region.
VIVANI ‘WHOLE COCOA FRUIT’ AT A GLANCE
VIVANI ‘Whole Cocoa Fruit’ – The first organic chocolate made purely from cocoa fruit
- No granulated sugar: chocolate enjoyment without any added sugar
- Natural: 100% fruity sweetness from cocoa fruit pulp
- Puristic: Only 3 ingredients – all from the cocoa fruit
- Innovative: A new taste experience – full of character, tart and fruity-sweet at the same time
- Use of resources: Surplus cocoa pulp is turned into a high-quality chocolate ingredient
Whole Cocoa Fruit
100% from Cocoa Fruit | sweetened with cocoa fruit pulp
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