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Sublime innovation: KitKat Chocolatory utilises cacao pulp in revolutionary chocolate bar

KitKat Sublime Incoa
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An exciting innovation has today been unveiled as KitKat Chocolatory has launched KitKat Chocolatory Sublime Incoa; a new chocolate experience, using cacao pulp to naturally sweeten the chocolate surrounding the iconic KitKat wafer.

Making use of more cacao fruit than ever before, chocolate lovers with a healthy conscience are in for a treat, as the new KitKat Chocolatory Sublime Incoa has been created by unlocking the full potential of the cacao pulp, the white fleshy substance surrounding the cocoa beans.

Normally when cocoa beans are removed from the cacao fruit for fermentation, various white pulp follows, and the remainder is discarded. However, KitKat Chocolatory has used breakthrough technology to make the most of the nutrients and natural sugars in the cacao pulp.

In addition to its natural sweetness, the cacao pulp also brings a floral and tangy taste to the bar, with no compromise on taste or texture. A delightful ‘fruity’ flavour can also be detected in the unique sensory chocolate experience of KitKat Chocolatory Sublime Incoa, imparting a perfectly sweet encounter.

Head Chocolatier at KitKat Chocolatory Connie Yuen said: “We’ve spent a considerable amount of time developing this product and we’re delighted to bring a pioneering world-first concept to the Australian market. This is the first time that we have been able to use more of the cacao fruit to make chocolate, unlocking the pulp potential. We are always looking for creative ways to deliver innovative new taste experiences and using more of the cacao fruit is the latest in a number of exciting productions we have in the pipeline, so stay tuned for more news in the coming months.”

The delicious new KitKat Chocolatory Sublime Incoa [RRP $5.00] is available exclusively to purchase from the KitKat Chocolatory boutique in Melbourne and online with delivery nationwide via