The cocoa pulp is the juicy layer inside the cocoa fruit that surrounds the cocoa beans. Its flavour is reminiscent of exotic fruits (lychee, mango, pineapple, citrus). And while it is a particular favourite in high-end gastronomy, its processing is very difficult, so it - hard to believe but - mostly went to waste for a long time during harvest! However, with the rise of sustainability, it has come back into the spotlight, so we have been experimenting with how we can use it consciously. That's how our cocoa pulp essence was born! Made by reducing fresh cocoa pulp and then adding sugar and pectin, the result is a honey-like, concentrated, intensely flavoured essence that brings out the fresh, tropical character of cocoa fruit and can be used to top a range of meat dishes or even foie gras.