THE CHOCOLATE CRAZE UNWRAPPED

Semi-sweet, extra-dark, organic and vegan are just a few varieties that have become more popular in recent years. HN gets the lowdown on the latest trends in the world of chocolate from suppliers and chocolatiers across the region.

Bilal Ballout

CO-CEO of Baklawa Made Better Sugar Candies Manufacturing LLC, UAE

Although we are familiar with the taste of milk chocolate, which is made from 33 to 36 percent cocoa solids, a recent trend is the rise in demand for semi-sweet chocolate containing 40 to 50 percent cacao solids. It has an intense cocoa taste without the bitterness of dark chocolate. Healthy and tasty, no added sugar, vegan and unique flavor combinations, including citrus and sour, are other trends to watch out for.

Maurice E. Feghali

CEO of EMF Trading Ltd - Middle East Coordination for Barry Callebaut

Healthier chocolates are becoming the norm. Adding value is the only way to convince customers to pay more, so a higher cacao percentage makes a big difference.

Delicate, flavor-infused dark chocolates are more widely available, as are super-dark options that contain less sugar for healthconscious consumers.

Dark milk chocolate, containing less sugar and over 40 percent cocoa, is a hybrid between milk and dark chocolate.

Ruby chocolate is the new fourth chocolate, recently approved by the FDA. Ruby flavoring will be used in classic confectionery and will feature in assortment boxes in the fall.

Whole-fruit chocolate infused with natural flavors, like smoked salt, flavored salts — such as celery or lemon salt — and varieties of pepper, will follow the salt trend. Umami flavors, including grassy matcha and nutty tahini, are gaining popularity. Furthermore, olive oil is being used more and more, especially in chocolate truffles.

Tropical fruits from cacao origins, such as mango, acai and tamarind, are being paired with dark chocolates containing spices. Paprika and zaatar are definitely spices to watch.

We will see more white chocolate colored with natural ingredients, for instance botanical chocolates containing turmeric (golden yellow), saffron (bright yellow) and hibiscus (crimson).

In addition, demand for chocolate made from 100 percent plant-based ingredients: fruits, nuts, seeds, roots and flowers is rising.