give the gift of
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Alternate sugars. One of the SFA Trendspotter panel's 2018
trend predictions, alternative sweeteners, is becoming more preva-
lent in chocolate. "While tricky as ingredients in chocolate due to
their added moisture content, alternative sugars like palm, maple,
and even honey add depth of flavor and complexity," says Michael
Laiskonis, creative director at the Institute of Culinary Education
and head of the New York City campus' chocolate lab.
Market Halls' Werner notes Akesson's Bali 45% Milk
Chocolate with Fleur de Sel & Coconut Blossom Sugar has been
quickly becoming a customer favorite. Werner is also excited about
the use of yacón—a root from South America that can be used as
an alternative, natural sweetener and elevates the natural f lavors of
cacao. Examples of this, says Werner are Raaka 79% Yacón Root
bar and Zotter Chocolate Yacón Beer & Whisky bar.
3. Seeking a Wide Range of Options
Along with the premiumization of chocolate comes a reevaluation
or new appreciation of milk chocolate, white chocolate, and more.
White Chocolate is no longer the 'black sheep' of the chocolate
world. "We don't have to put white chocolate in the corner or talk
about it in hushed tones anymore," notes Giller who says craft
chocolate makers like Castronovo, Fruition, and Raaka make some
great products. At 2Beans, in NYC, white chocolate purchases are
definitely up, notes Henson.
Beer and chocolate becomes more of a thing. With smoky stouts
or citrusy IPAs complementing chocolate and chocolate confec-
tions, beer lovers have many options. Companies like Salt Lake City,
Utah-based Chocolate Conspiracy, for example, takes its non-
Eat Chic Chocolate White
Chocolate Cups with Black
Sesame Tahini & Orange filling
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