CHOCOLATE
ingredient, with flavours like crème brulée, crépe and tiramisu cropping up in bars. This includes German company Kaoka’s organic dark chocolate with buttery crispy crépes and Lindt’s ‘Hello my Name is’ line which includes strawberry cheesecake and caramel brownie flavours. Milkshake and ice cream-flavoured chocolate have also been seen on the market. However, Lily O’Brien’s latest product on the market still sticks to the traditions. Its range of premium luxury desserts in clear pots feature seasonal and traditional recipes, such as posset, key lime pie, St. Clements cheesecake and double chocolate and sea salted caramel truffle. “Our signature dessert is milk chocolate mousse
with caramel sauce, which is made with fresh Irish cream and topped with chocolate sprinkles,” says Duff. A less traditional trend is chocolate with vegetables, which first popped up in Asia (especially China). In Japan, Mujirushi Ryohin has launched Purple Sweet Potato Chocolate, with white chocolate and purple potato paste, while UK company Itsu sells chocolate edamame beans.
fresh California almonds cooked in small batches of cane sugar and a blend of chilies and spices. Cereals have been an ingredient in chocolate for a while – one example being Nestle’s popular crunch bars which incorporate crisped rice – but the scope is widening. Granola and muesli are now seen giving chocolate more texture, such as Verrmont-based Lake Champlain’s organic milk chocolate granola bar. US company Seattle Chocolate has launched the Agave Quinoa Sesame in a milk chocolate bar.
Filling the gaps A wide range of fruits is already used in chocolate, including strawberry, raspberry and cherry, but this is diversifying. Peach is one fruit that’s becoming more common, as seen in Poland with Luximo Premium which launched chocolates with a peach filling. Top Portugal chocolate brand Regina also offers unusual flavours like pineapple and passion fruit. Hazelnut is the top nut ingredient in chocolate,
followed by almond and peanut. But there is also a growth in pistachio and blends of nuts and seeds or nuts with other ingredients. In Canada, Rogers’ Chocolates has launched Rogers’ Chocolates Natural Dark Chocolate Chipotle Almonds, which comprise
"Another, if less traditional trend, is chocolate with vegetables, which first popped up in Asia, but particularly in China"
Rare and fine cocoa The trend for artisan and ‘sourced’ solid chocolate from a number of countries has picked up, suggesting a growing interest in fine and carefully- crafted products. The Grenada Chocolate Company’s single origin chocolate is produced from organic beans grown by farmers who are all shareholders. "Couverture (extra high quality chocolate) from single plantations or regions that are relevant to the airlines or cruise ships we serve are a current trend," says Town and Country Fine Foods' Paddy Lyall. "It can help a company capture the essence of its final destination." There is also considerable interest in ascribing a ‘taste
profile’ to chocolate, like the wine industry. Vietnam brand Marou describes its Marou Ba Ria as
a 'powerfully aromatic chocolate made with beans from the hills of Ba Ria province, with exceptionally high fruit notes'.
Flower power The Far East is ahead when it comes to floral notes in chocolate, with KitKat already offering cherry
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