Callebaut’s Botanical Extra Brute cocoa powder (previously Cacao Barry Extra Brute) is a woody, floral cocoa powder with dried fruits and roasted cocoa notes.

Crafted from selected beans, this cocoa powder supports sustainable cacao farming.

Flavour Pairings for Botanical Extra Brute

Extra Brute would work well with Callebaut’s couvertures Botanical Venezuela 72% and Silky Ghana 40%. It also pairs perfectly with flavours such as butterscotch, dried fig, rum, maple syrup, black liquorice, brown sugar, peanut butter and coffee.

How can I use Botanical Extra Brute?

This bestselling cocoa powder is perfect for:

• Viennoiseries
• Sponge cakes
• Glazing
• Ice cream
• Desserts
• Spreads
• Dairy & drinks
• Doughs

Callebaut’s new brand identity and Low Roasting process

As part of Callebaut’s new brand identity, the bestselling, global chocolate brand has introduced a new and improved cacao roasting process they call Low Roasting™. By significantly reducing the overall roast temperature and halving the time the nibs are exposed to high heat, the cocoa’s natural complexity is preserved, resulting in more complex, nuanced aromas.

The new flavour profiles for Callebaut’s single origin chocolates and cocoa powders include Botanical, Rustic, Zestina, Velvet and Silky.

The Botanical range features chocolates with a strong bitter tase with complex, often floral or spicy notes.

Cocoa Horizons

This cocoa powder is made from sustainably sourced cocoa beans and supports cocoa farmers, helping to build a more ethical and sustainable cocoa industry. For every pack of this chocolate you buy, Callebaut reinvests a part in sustainable cocoa farming through the Cocoa Horizons Foundation, which supports the United Nations’ Sustainable Development Goals.