Purchase orders from Boston’s restaurants and Dubai chocolatiers mark concrete steps from cultured cocoa technology to chocolate in professional kitchens
BOSTON, Oct. 21, 2026 /PRNewswire/ — GALY has begun commercial cocoa operations in the United States and is advancing its entry into the United Arab Emirates, with early purchase orders supporting its route to professional kitchens. Through WunderHaus, its chocolate brand, the company is bringing chocolate made with cultured cocoa to U.S. chefs while preparing for expansion into the UAE in 2027.
The rollout connects GALY’s cultured technology with production, chef-led product development and customer orders. Its Massachusetts production footprint includes a facility in Essex. WunderHaus works directly with professional kitchens to develop couverture and baking chocolate, turning chef feedback into products built for everyday service.
US launch brings cultured cocoa to the table
Troquet on South has placed one of WunderHaus’s first purchase orders and will host a launch event launch event on Q4, introducing guests to chocolate made with GALY’s cultured cocoa. The Boston restaurant provides an early commercial setting for the ingredient and a starting point for a wider foodservice rollout. Additional restaurants, hotels and professional kitchens are testing WunderHaus chocolate and exploring its use in winter menus.
“It’s such a flavorful chocolate. It’s floral, and you pick up on cherry and plum notes. Game birds can hold up to that, and the chocolate can also accent a dried cherry compote. You can mount a jus with the 70% chocolate instead of butter. It gives you a richer mouthfeel without overpowering the flavors that are there, and you don’t lose the nuances of the chocolate.” — Chef Aaron Lhamon
UAE expansion gains early commercial traction
GALY’s UAE market entry includes an initial purchase order from a Dubai chocolatier and engagement with chefs from hotels and high-end restaurants. These early relationships support the company’s commercial path as it works toward the regulatory and operational requirements for local availability.
The planned UAE rollout follows the same chef-focused approach as the U.S. launch: developing products with culinary professionals, building customer relationships and expanding supply as the business grows.
A new source of cocoa for a more resilient supply chain
GALY’s process starts with a small piece of cocoa-bean. Cocoa grows in brewery-style tanks, and the harvested material is then fermented and roasted outside the growth tanks before being ground into cocoa powder. WunderHaus combines GALY’s cultured cocoa powder with conventional ingredients to make chocolate for professional use.
Cultured cocoa adds a new production route to a supply chain exposed to crop disease, aging trees and extreme weather. GALY’s controlled production model is designed to improve predictability and support a more resilient cocoa supply as it scales. Blending cultured cocoa with conventional ingredients is part of building a scalable supply model alongside established producers.
GALY is also exploring partnerships with growers in Africa and Latin America, with the potential to support a broader range of cocoa varieties and flavor profiles. The company’s approach is intended to complement traditional cocoa farming and create additional ways for the industry to meet demand.
Together, U.S. commercial operations and the planned UAE rollout open a new chapter for GALY: building a cocoa business through production capability, professional customers and a product chefs can put to work.
About GALY
GALY develops plant-cell cultured technology to produce agricultural ingredients in controlled environments. Through WunderHaus, GALY is bringing cultured cocoa to professional kitchens in a model designed to strengthen supply resilience and complement conventional cocoa production. Visit us: www.galy.co
About WunderHaus
WunderHaus is GALY’s Boston-based chocolate brand for chefs and foodservice professionals. It combines GALY’s cultured cocoa with conventional ingredients and works with chefs, bakers, pastry chefs, and chocolatiers to develop couverture and baking chocolate for professional kitchens. Visit us: www.wunderhaus.co
Media contact
Luciano Bueno
GALY / WunderHaus
lb@galy.co
AND
Luisa Bermudez
GALY / WunderHaus
luisa.bermudez@galy.co
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SOURCE GALY
