Kit Kat’s new Sublime Incoa bar using natural sweetener has launched at Melbourne Central
A “healthy” twist on a cult sweet treat is now available in Melbourne. The KitKat Chocolatory Sublime Incoa uses a natural sweetening ingredient that’s a world-first.
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Breakthrough technology is being used to revolutionise the humble KitKat.
Chocolatiers at Melbourne Central’s KikKat Chocolatory have found a way to make the most of the nutrients and natural sugars in the cacao pulp.
The white, fleshy fruit surrounding the cacao beans was once discarded but is now being used to sweeten the chocolate surrounding the KitKat wafer.
KitKat Chocolatory head chocolatier Connie Yuen said it was the first time the company had been able to unlock 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,” Ms Yuen said.
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, she said.
The boutique released some early tastes of the new flavour to its favourite influencers including Teigan Nash.
Ms Nash said the bar was a “whole new experience” and the perfect way for her to indulge her chocolate vice.
Another Instagram star Mysan said: “It’s definitely a healthier treat and that is what I’m all about this year.”
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KitKat Chocolatory Sublime Incoa is available exclusively from the KitKat Chocolatory boutique in Melbourne and online at kitkat.com.au/incoa
Prices start at $5 for a 10.5g bar.
KitKat Chocolatory opened at Melbourne Central in 2016.
Since then it has wowed fans with a range of weird and wonderful flavours ranging from the rare ruby chocolate to Asian- inspired creations such as Butter, Sake, Uji Matcha, Strawberry and Maple and Hokkaido Melon.