CHOCOLATE
practice and companies that claim the epithet do not have to be based in the country where its cocoa originates. For example, Icelandic brand Omnom’s ‘handcrafted chocolate’ comes from beans which grew in the cacao fields of the Caribbean, South America, Asia and Africa. But the bean-to-bar label shows that Omnom oversees the entire process, from grinding the beans to moulding the bar.
Unusual flavours Chocolate manufacturers are branching out from traditional orange and the number of chocolate products flavoured with lemon has doubled over the past year globally. In Germany, Gepa The Fair Trade Company has launched a white organic yogurt chocolate bar with lemon zest and pepper, while British company Montezuma’s has a milk chocolate with chilli and line bar. Gordana Nikolic of Le Chocolat says there is
interest in Middle Eastern flavours, such as dates dipped in chocolates and Arabic sweets. “Some
Pictured above (L-R): Lilly O' Brien's cheesecake; Omnom's attractive chocolate bar range Below: le Chocolat's Eid Mubarak box. Opposite (top to bottom): A Varda Chocolatier creation and Vietnamese chocolate from Marou.
passengers find it interesting to taste the flavours typical for the country where they were travelling from,” she said. “However, it is still best to stick with popular flavours. Chocolate with cardamom might not be to everyone’s liking but date with orange peel dipped in chocolate most likely will be.” Town and Country Fine Foods' Paddy Lyall says his
company has seen a revival of traditional and true flavours, all be it "combined with modern shapes and transfer designs." He cites salted caramel, fruit caramels, fruit and popping candy as popular. Having long been a
favoured ingredient in desserts, chocolate is now using desserts as an
VARDA CHOCOLATIER World Class Flavor!
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