Valrhona has revealed the latest trends the firm is seeing in the F&B sector, ranging from issues about coffee, food pairing and healthy food.
Valrhona IMEA area manager Zeyned Larabi said the firm is seeing a lot of business with baristas and coffee shops. She explained: "Our products are very well known in pastries, but not yet in drinks.
"So our team has developed a range of recipes that can use our single origin chocolate in conjunction with an espresso machine. Our single origin chocolate and 'Mariage of Grands Crus' chocolate can be used in conjunction with hot milk and cream to make a velvety variety of drinks without having to resort to chocolate powder."
Another trend the firm is seeing is chocolate pairing. Valrhona business developer KSA, UAE, Qatar and Oman Alioune Diop said: "Chocolate pairing has spread across the world, featuring wines, cheeses, coffees, teas, cigars, all with unforgettable results."
He added: "When you speak to your customers about Grands Crus de Terroir, it’s interesting to draw a parallel with the world of coffee, tea or cigars. Just like cigars, with chocolate the quality of finished product is closely related to the specific features of the terroir where the beans are growing."
He said while good cocoa comes from a good source, there are three key elements also involved, which include the right environment, type of varieties (with good taste and growing potential), and the knowledge and expertise to make the best of them.
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Another trend Larabi mentioned was going gluten-free and being healthy. She said chocolate can be included in this category as well. She explained: "Eating good dark chocolate may help prevent diseases and has many health benefits. In the region, as diabetes is one of the health concerns, Valrhona created a sugar free chocolate Xocoline , from a blend of fine cocoa beans selected from different plantations."
The firm is working on a lot of innovation and research, and Diop revealed that L’Ecole Valrhona is working on a "complete new generation of chocolates" and hinted a new Valrhona speciality on the cards. It is currently also working on its grand pralines range and picking the best quality nuts for the range.
Valrhona is a sponsor at the Caterer Middle East Awards, and Larabi said: "By supporting the Caterer Middle-East Awards, we strengthen our relationship with the chefs. Our mission is to promote man’s gastronomic development.
"Founded by a pastry chef for pastry chefs, for 90 years Valrhona has been passionate about using its expertise to further the work of professionals in the field of gastronomy."
She added: "We celebrate the gastronomic professions by staging meetings, exchanges and events like the World Pastry Cup or Chef Awards. In this way, Valrhona promotes individual talent and sets precedents in the world of pastry."
To attend the Caterer Middle East Awards on June 11 2014, please contact michelle.meyrick@itp.com or natasha.bhatia@itp.com. For sponsorship opportunities, contact diarmuid.omalley@itp.com.
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