In a delightful fusion of culinary creativity, seven esteemed Belgian chocolatiers including Pierre Plas have embarked on an innovative venture to birth KBOSSE – a distinct beer with fruity aromas made with the fruit from cocoa trees.
At the heart of this unique concoction lies the enigmatic pod, the fruit encapsulating the revered cocoa beans.
Pierre Plas, a pivotal figure in the development of KBOSSE, sheds light on the unexpected connection between chocolate and this novel beer. Exploring the composition of the cocoa tree's fruit, which is destined to become chocolate in the long run, Plas unravels the mystery surrounding the often-overlooked pod.
In an interview with L’Avenir, Plas described the process, stating that it starts with the harvesting of the cocoa pod, the fruit of the cocoa tree.
The cocoa beans contained within the pod serve as the raw material for chocolate production. When the beans are cut, their initially white and sticky appearance gives way to a striking purple hue.
Following a fermentation process, these beans undergo a remarkable transformation, ultimately becoming chocolate. It is noteworthy that, surprisingly, only the white membrane, which holds the beans together and is typically discarded by planters, remains from the original pod.
In an unprecedented move, the chocolatiers have turned their attention to this overlooked white pulp, breathing life into a beverage that deviates from the conventional chocolate-infused brews.
Sweet like chocolate?
Contrary to expectations, the pod juice does not carry the familiar taste of chocolate. The creators of the beer have been quick to dispel any misconceptions, distinguishing KBOSSE from chocolate-flavoured beers prevalent in the market.
While real chocolate beer has been explored before, with a cocoa-heavy character, Plas and his colleagues clam that KBOSS offers a fresh and easily drinkable alternative.
In emphasising the distinctive flavour profile of KBOSSE, another of those involved in the beer, renowned Liege chocolatier Didier Smeets, underscored the refreshing essence of the fresh pod in the L’Avenir article, likening it to an exotic fruit. Smeets says KBOSSE aims to create a beer experience that is both invigorating and light, deviating from the norm of heavier chocolate-infused counterparts.
