What’s New in Chocolate?
Attention chocoholics, chefs, and anyone working in the foodservice industry: If you’re wondering what’s new in chocolate these days, you are in for a treat! There is a new kid on the choco block and the decadent temptation has a new look, a new texture – and yes, even a new flavor!
But before we indulge in the latest sweet sensation, let’s take a quick walk down memory lane and look at the state of an industry which has more than passed the test of time and taste…
In the words of Charles M. Schulz: “All you need is love. But a little chocolate now and then doesn’t hurt.” Ah, the sweet sound and flavor of even just hearing the word “chocolate…” By far one of the worlds’ oldest and most beloved aphrodisiacs, it’s no wonder that the current staples – dark chocolate, milk chocolate, and white chocolate – are a part of almost every menu and a feature item in so many desserts. In fact, according to market research firm Datassential, eateries continue to use chocolate in new and innovative ways, a fact indicative of its enduring popularity.
Larry Wilson, vice president of customer relations at the National Confectioners Association (NCA), further notes that whether as a stand-alone food or as a recipe ingredient: “Chocolate is a very popular product …It grows in demand during good economic times and is recession resistant.”
Currently, dynamics in the chocolate industry are reflecting general food trends for 2019, where consumers are increasingly interested in the content of what they are eating: “People are looking more at specific types of foods,” says Maeve Webster, Datassential senior director. “It’s not just tomatoes, but heirloom tomatoes; not just coffee, but dark roast. People want to know the specifics of what they are eating, so generic chocolate is not as impactful as it was.”