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roasted nibs and soaks them in beer before they are dehydrated for
a flavor-forward bar. Theo Chocolate makes a dark chocolate peanut
caramel with amber beer and dark oatmeal stout dark chocolate-
covered marshmallow. "Beer and chocolate, so great together," notes
Caputo. "I hope to see this catch on."
More options are available in dark milk. Producers are creating
dense, rich high cocoa content milk chocolate (usually between 55
percent and 65 percent cocoa) that replaces much of the sugar with
quality cocoa and milk. Excellent for consumers who like milk, but
are on the fence about dark chocolate.
Barrel-aged beans are sparking interest. "The jury is still out
whether aging beans makes chocolate taste better but aging them
in bourbon or even wine barrels is definitely a trend that brings out
f lavor," notes Giller, highlighting companies like Raaka and To'ak.
Heirloom cacao gains traction. "Cacao designated Heirloom is cool,"
notes Giller. "It helps ensure the farmers find markets for their beans,
and gives manufacturers the ability to show off how special the bean is."
Cacao can be considered heirloom because of its genetic
qualities and superior taste. The designation comes from the Fine
Chocolate Industry Association's Heirloom Cacao Preservation
Fund, a nonprofit in collaboration with the U.S. Dept. of
Agriculture. Designated heirloom farmers currently number 15 and
each year, HCP evaluates and selects new heirloom cacao designees.
"If these heirloom cacao varieties aren't preserved, we run the
risk of losing the diversity of f lavor that makes specialty chocolate
so unique. And a big piece of this is consumer education to help
people understand why fine chocolate must cost more to sustain
farming communities and chocolate makers," says Alysha Kropf,
media outreach for HCP.
While some say it is a matter of time before the chocolate
connoisseur catches on to the concept of heirloom cacao, continued
education is needed to ensure proper labeling and appreciation for
these rare f lavors that have a level of complexity that other varieties
might not.
ON-TREND FLAVORS
AND INGREDIENTS
Beer
Bourbon
Breadcrumbs
Brown Butter
Cheese
Coconut Milk
Lavender
Pepper
Quinoa
Rose
Seville Orange
Neroli Oil
Strawberry
Tahini
(continued on p. 86)
66 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
