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Black magic


Small, indulgent desserts, single-origin chocolate and unusual new savoury flavours are all part of the fast-moving category of chocolate and pâtisserie over the next few months. Lisa Jenkins rounds up the latest delicious developments


s a rule, society seems to be paying more attention to healthy eating, a fact borne out by recent figures from busi- ness intelligence and consultancy provider CGA Food, which reported that chocolate sales are in a -5.6% year-on-year value decline. In addition, 48% of consumers questioned stated that sugar content was important to them when choosing a meal, and 37% of diners were also concerned about the amount of calories. So how to address these concerns? Mini des- serts might be the answer, says Jon Turonnet, foodservice sales manager for Brioche Pasquier. “Two trends made a big impression in 2016


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and are set to grow further this year,” says Turonnet. “These are mini desserts and indul-


gence. And although they appear to be contradic- tory, they are, in fact, complementary. After all, if you are only going to eat a mouthful or two of a sweet treat, it is even more important that those mouthfuls are perfect in every way. It needs to be beautiful to look at, made from the best ingredi- ents, completely delicious and served with style.” Continental pâtisserie seems to fit this trend


perfectly, and pastries can be served as a tempting mouthful alongside coffee or tea or as part of a sharing platter or afternoon tea. “Pâtisserie is also lighter than cake or pudding,” adds Turonnet. Food company Tipiak specialises in desserts, and its international project manager, Marie- Emmanuelle Chessé, says she has seen growing demand for its gluten-free macarons and eclairs.


“If you are only going to eat a mouthful or two of a sweet treat, it is even more important that those mouthfuls are perfect in every way” Jon Turonnet


54 | The Caterer | 28 April 2017


Paul A Young’s dark chocolate sorbet www.thecaterer.com





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