Top trends

The dark side

Cocosia’s Qudsia Karim notes a gradual preference towards dark chocolate in general. “People are understanding the benefits of a dark chocolate and its appeal both as a health food, and as a premium indulgence,” she says. Felchlin’s Monika Schuler agrees, stating: “Although milk chocolate is still dominating the market, dark chocolate is getting more popular, not only in five-star hotels.”

New shapes and colours

Aramtec’s Riyadh Hassan points to chocolate lollipops and chocolate bars as two of the biggest emerging trends he has noticed, and says “adding a lot of colour in chocolate is becoming very fashionable”.

3D printing

3D printing refers to various processes used to synthesise a three-dimensional object, and has become a buzzword over the past year. Naturally, food manufacturers and retailers are looking to get a piece of the action. “We have just launched the world’s first 3D gummy candy printing and we are looking forward to offer the same for chocolate lovers,” Al Abbar Enterprises’s Saraswati reveals.

Single origin

La Marquise’s Olga Mirtova points to a new trend emerging globally as single origin chocolate, which she says is the type of chocolate made from beans of one region — and sometimes even one farm. “Chocolate connoisseurs argue that chocolate has varied tastes and such tastes depend upon where it is grown. When chocolate is made from beans from many different areas, taste distinction is more difficult to recognise. With the advent of single origin chocolate comes the idea of chocolate blends that promote the best features of chocolate. Blending varieties of chocolate from one location to produce superior chocolate is actually a very old concept, made new by a generation of chocolate experts and tasters,” she remarks.

Sophisticated tastes and artisanal chocolatiers

Schuler reports a market need for sophisticated desserts in the Middle East, requiring fine chocolate, whether it is dark, milk or white chocolate. “The awareness of handmade pralines, special flavoured chocolate and desserts made with passion, is increasing tremendously. The appreciation of exclusive chocolate is rising,” she continues. Similarly, Karim says that while there has long been the feeling that “all chocolates are the same”, artisanal chocolatiers are creating flavours that are distinctive. She asserts: “More people are being educated, with the help of influential foodies and bloggers, in how the taste of chocolate can vary. Globally, there is certainly a shift towards the more premium end, especially because of more awareness on the benefits of chocolates and its consumption.”

Not so sweet

Monin’s Fraboulet reports interest in “more savoury chocolate”, predicting a trend for “spices, citrus/fruit and salty chocolate”.

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