Big Interview
Pedro Martins Araújo, Founder of Vinte Vinte
“People often associate Switzerland and Belgium with the idea of the ‘best’ chocolate, but many other countries, including Portugal are forging a new path and the festival aims to bring attention to the blossoming Portuguese chocolate market”
varieties, with an emphasis on sustainable and anti-slavery chocolates. Another trend in bean to bar chocolate is the inclusion of different exquisite ingredients as toppings or infusions. We have incorporated this into the brand with our fusion range, which includes dark chocolate with chilli or white chocolate with berries.
KennedysConfection.com
Non dairy, ‘vegan’ chocolate is of course becoming more and more mainstream, with a rise in the number of people who are going plant based. If you think about it, pure dark chocolate is actually vegan by nature so is a more natural vegan chocolate.
Are consumers interested in trying fl avours from around the world? Why do you think that is?
I believe that people are looking for authenticity and different experiences. Now more than ever, eating is an experience. Chocolate is following this trend by transforming a rather simple bar of chocolate into a real and true experience via different means. Whether by adding different ingredients, different roasting profi les, different percentages, different origins, etc. Aside from the ‘normal’ chocolate that we know and love, people are looking for new fl avours, new experiences and concepts. Just to give you a few examples, our best sellers are the fusion dark chocolate with fl eur du sel; dark chocolate with chilli; Peru 100% and the pairing box, these account for 60% of our sales.
Why are quality, artisan ingredients important to Vinte Vinte? At Vinte Vinte we know that excellent chocolate depends on
Kennedy’s Confection August/September 2022 7
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