Chocolate-covered veggies, lemon-flavoured chocolate, anyone?

By HT Correspondent

Updated On Oct 15, 2014 12:48 pm IST

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With the UK feting Chocolate Week starting October 17, and the 20th edition of the Salon du Chocolat -- the world’s biggest chocolate fair -- set to open in Paris later in October, here’s a look at some emerging trends that chocoholics can look forward to finding on their grocery store shelves, according to global market research group Mintel | Lemon and chocolate: Though chocolate and orange have long been best friends in the confectionery world, another citrus fruit is getting some chocolate love: lemon. In fact, according to Mintel, the number of lemon-flavoured chocolate products have doubled over the past year globally.

Updated on Oct 15, 2014 12:48 pm IST

With the UK feting Chocolate Week starting October 17, and the 20th edition of the Salon du Chocolat -- the world’s biggest chocolate fair -- set to open in Paris later in October, here’s a look at some emerging trends that chocoholics can look forward to finding on their grocery store shelves, according to global market research group Mintel | Lemon and chocolate: Though chocolate and orange have long been best friends in the confectionery world, another citrus fruit is getting some chocolate love: lemon. In fact, according to Mintel, the number of lemon-flavoured chocolate products have doubled over the past year globally.

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Dessert within a dessert: Confectionery makers are pimping out chocolate to make it even more decadent by creating dessert-flavored, well, desserts. Think crème brulee, tiramisu, milkshake and ice cream-flavored chocolates.

Updated on Oct 15, 2014 12:48 pm IST

Dessert within a dessert: Confectionery makers are pimping out chocolate to make it even more decadent by creating dessert-flavored, well, desserts. Think crème brulee, tiramisu, milkshake and ice cream-flavored chocolates.

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Chocolate-covered...vegetables? In Asia, where the sweet tooth is much weaker than the Western world, vegetables are being used to cut cloyingly sweet taste chocolate flavors. In 2013, there was wasabi-flavored chocolate. Now there’s chocolate-covered edamame and purple sweet potato chocolate, made with white chocolate and purple potato paste.

Updated on Oct 15, 2014 12:48 pm IST

Chocolate-covered...vegetables? In Asia, where the sweet tooth is much weaker than the Western world, vegetables are being used to cut cloyingly sweet taste chocolate flavors. In 2013, there was wasabi-flavored chocolate. Now there’s chocolate-covered edamame and purple sweet potato chocolate, made with white chocolate and purple potato paste.

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Raspberry-flavored chocolate is so 1990s: Strawberry, raspberry and cherry have all had solid turns in the chocolate spotlight. But in Poland, consumers are being treated to chocolate and peach-fruit filling, an overlooked but underestimated fruit pairing.

Updated on Oct 15, 2014 12:48 pm IST

Raspberry-flavored chocolate is so 1990s: Strawberry, raspberry and cherry have all had solid turns in the chocolate spotlight. But in Poland, consumers are being treated to chocolate and peach-fruit filling, an overlooked but underestimated fruit pairing.

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Pistachioes: Here’s the traditional pecking order when it comes to nuts and chocolate: The top nut ingredient is hazelnuts, followed by almonds and peanuts. But according to Mintel, consumers can expect to see a more diverse nutscape including pistachios, and a blend of seeds and nuts. One particularly interesting riff on chocolate-covered almonds comes from Canada, with the Rogers’ Chocolates Natural Dark Chocolate Chipotle Almonds.

Updated on Oct 15, 2014 12:48 pm IST

Pistachioes: Here’s the traditional pecking order when it comes to nuts and chocolate: The top nut ingredient is hazelnuts, followed by almonds and peanuts. But according to Mintel, consumers can expect to see a more diverse nutscape including pistachios, and a blend of seeds and nuts. One particularly interesting riff on chocolate-covered almonds comes from Canada, with the Rogers’ Chocolates Natural Dark Chocolate Chipotle Almonds.

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Hibiscus: Hibiscus, the ingredient that’s become commonplace in teas, is also finding its way into chocolate. And as Mintel notes, while floral-scented chocolates aren’t common, it’s an avenue they anticipate will be explored.

Updated on Oct 15, 2014 12:48 pm IST

Hibiscus: Hibiscus, the ingredient that’s become commonplace in teas, is also finding its way into chocolate. And as Mintel notes, while floral-scented chocolates aren’t common, it’s an avenue they anticipate will be explored.

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Marou chocolate from Vietnam: Like coffee and wine, the notion of chocolate terroir is becoming increasingly popular. Serious chocolate lovers are learning that cacao from different countries -- Venezuela, Ivory Coast, and relative newcomer Vietnam -- have different taste profiles.

Updated on Oct 15, 2014 12:48 pm IST

Marou chocolate from Vietnam: Like coffee and wine, the notion of chocolate terroir is becoming increasingly popular. Serious chocolate lovers are learning that cacao from different countries -- Venezuela, Ivory Coast, and relative newcomer Vietnam -- have different taste profiles.

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