Chocolate is increasingly being seen as a real food, to the advantage of the organism’s wellness in addition to the purely emotional benefits from the flavour and the hedonistic pleasure.
In the vein of healthy foods, the presence of premium quality ingredients from organic crops and from uncontaminated land is turning into a decisive variable when selecting chocolate. Ghirardelli, an industry pioneer, guarantees the quality of its entire chain of production – from the cacao to the finished product.
Amano is even more selective in linking its offer to the origins: the cacao it uses comes from a single territory, giving the product an unmistakeable flavour. So, the world of chocolate is taking possession of the typical origin quality codes of coffee and wine.
Some manufacturers use the artisan process to make the product as their lever, in order to revive the figure of the master chocolate maker from a modern perspective. The true passion for their product, the desire to share rather than just sell, the respect for production times and the typical care of small craft shops lay the foundation for a deeper, more cultural experience that goes beyond just gastronomy. So, Mast Brothers Chocolate bases its uniqueness on the use of the finest cacao in the world.
Taza Chocolate is the only brand that can make stone-ground organic chocolate following the true Aztec tradition. No extra ingredients, only cacao beans ground with the sugar: back to basics...
There is an emerging awareness that chocolate derives from the growing and subsequent processing of the cacao bean, the seed of the plant; so it is important not only to guarantee respect for local populations but also ethical monitoring of the whole production chain. This does not mean you can’t have a modern, sophisticated image.Fine & Raw Chocolateuses the vocabulary of something natural and simple, creatively and generates a sophisticated, high profile language. Askinosie ocuses on its direct relationship with the grower to testify to the sustainability of its process and the genuine nature of its product.
There is a growing demand for increasingly different, unique flavours that can surprise and delight the palate. Chocolate is mixed with other unusual ingredients to come up with surprising combinations such as the successful salted chocolate. Poco Dolce Confections is a San Francisco firm where on their own, only six people handle the production of a wide range of recipes that all share salt as the ingredient making these products unique.
Chocomize is one of the chocolate brands that offers customers the possibility of personalising their chocolate bars. Orders can be made online and are shipped in the USA, to Canada and to New Zealand.
This trend is followed by M&M’s too: the global brand lets you combine colors, text and packaging through the website in order to create your own version of the famous candies.
Gastronomic exploration, curiosity, indugence, and a desire to show-off are the motivational drivers that guide the selection and purchase of high-end chocolate. More and more the sale of chocolate is becoming a real moment of sharing and exclusive tasting. The products of Jacques Torres, the French chef, are hand-made with personally selected ingredients. Godiva Chocolatier, one of the creators of the finest hand-made chocolates, was born in Brussels in 1926 and opened its first American boutique on Fifth Avenue in 1972, followed by 275 other stores.