Chocolate is made from cacao seeds, and today Western Africa produces a majority of the world’s cocoa. Recently, the shortage in the world’s supply of cocoa is ringing alarm bells in the ears of the chocolate industry. We investigate ...
Has the shortage in the world’s supply of cocoa affected you?
It’s interesting to note that because the cocoa shortage development is so new, there have been mixed responses from the people surveyed. Cocosia Artisan Chocolate chief chocolatier and owner Qudisa Karim says: “There has been no change of the supply of cocoa here in the UAE; however, there has been an increase in the price of chocolate couvertures.”
However, Forrey & Galland managing director Isabelle Jaouen says: “There has definitely been a price impact due to the shortage of cacao which we have purposefully decided to absorb for the time being. However, due to our high end selection of raw materials we may, unfortunately, be obliged to follow the market price.”
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Cocoa is subject to fluctuations that must be taken into account, says Monbana export general manager Dominique Renault. He adds: “Indeed, the increases are present and are obviously reflected in our sales prices to continue sustaining the business.” However, he says it’s important for the firm to continue offering a “superior quality of cocoa” to maintain market power and satisfy its customers.
Per Te Ristorante e Café head chef Gladwin Anton, however, has a slightly different outlook. He explains: “We have had no impact whatsoever. If anything, we are spoilt for choice in this market. Our suppliers are able to provide us with the exact specification we request for — premium and high quality chocolates.” Paul senior F&B brand manager Christian Salloum agrees: “The world’s supply of cocoa has had no effect on this region as yet. We are always careful in using our ingredients and always aim to waste as little as possible.”
How popular would you say chocolate is in the Middle East?
Salloum says he can see definitive proof of the popularity of chocolate in the market: “Not a single day passes by without a customer not purchasing a chocolate-based product, and during busy days we have at least one chocolate-based product sold every hour at Paul. Our chocolate desserts are our best sellers including our chocolate drinks and viennoiseries. In addition, during our promotional and themed campaigns, chocolate has the biggest part of the varieties.”
The Ivy Dubai pastry chef Nilmini Serasinghe says chocolate is very popular in the market. She says: “You can see most of the branded restaurants in town with signature desserts made with chocolate. Look at the chocolate bomb at The Ivy, for example.”
Monbana’s Renault says the purchasing power in the Middle East is high, and with more than 170 nationalities present in the UAE itself, it’s important to meet client expectations. He adds: “More people spend their time eating in malls and hotels, so chocolate consumption is rising sharply. There are also a lot of private parties, weddings, and events where chocolate is appreciated and consumed.
“This is a big high-growth market for chocolate vendors and definitely consumption will continue to grow in the coming years.”
Per Te’s Anton agrees and says the UAE is emerging as a lucrative market for international chocolate companies due to rise in consumption, both consumer and industry.
How much creativity does chocolate as an ingredient allow you?
According to Cocosia’s Karim, chocolate is a versatile ingredient, and it’s up to the chef or chocolatier to bring out the best. She explains: “Every chocolate couverture has unique properties. As a chocolatier, you have to understand the notes and flavours, and how to incorporate them with different ingredients.”
Serasinghe says she uses the ingredient in a variety of ways, and adds: “Chocolate is one of the world’s most dynamic and complex ingredients. It is extremely useful and offers a great degree of flexibility and creativity in the hands of a pastry chef as it can be carved and moulded.”
Java Jolt head chef Khomotšo Leluma agrees and says: “Chocolate is a very versatile ingredient to use in the culinary world and you are only limited by your own personal creativity in the way you use it. I use chocolate as decoration on the plate in the form of painting. I make decorations by tempering chocolate to put on food. I use it in cake, mousse, sauces (sweet or savoury), muffins and drinks.”
Any impact on the demand for chocolate due to health issues?
Already citing the health properties of chocolate with high cocoa content (see box out on page 42), Karim says people are growing to understand the benefits of chocolate.
Serasinghe comments: “Many researchers say dark chocolate has health benefits, and cocoa appears to reduce risk factors for heart disease. Dark chocolate, with 70% cocoa solids, is the healthiest since it has little sugar — its fat comes from cocoa butter and contains iron and magnesium.”
Leluma adds: “In my opinion, there may be less of a demand for milk and white chocolate for those who are conscious of their health. Dark chocolate of 70% and higher has a substantial amount of antioxidants and contains bioactive compounds that improves blood flow in the arteries.
Dark chocolate is quite nutritious too. 100 grams of 70% dark chocolate contains about 11 grams of soluble fibre, which is good for digestion. If you’re on a weight loss programme, dark chocolate helps you stick to your diet as it reduces the cravings for sweet, salty and fatty foods.”
Salloum concludes: “Consumers in the region tend to be affected by such awareness campaigns; however, it is believed that dark chocolate is very nutritious. It has a good amount of soluble fibre, minerals and a good source of antioxidants, which is great. For most, it makes us smile, be happy and improves our mood.” Essentially, pop over to the dark side of chocolate — it has health benefits.
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