Specialty Food Magazine

Summer 2020

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1256204

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Page 54 of 91

Specialty Chocolate Hits the Sweet Spot BY MARK HAMSTRA From bean-to-bar to region-specifi c varieties, craft chocolate is gaining ground in the mainstream. T he craft chocolate industry has been enjoying booming demand, buoyed by the overall consumer interest in all things artisanal. Craft chocolate makers and retailers have been exploring new sourcing prospects, creating more origin-specific varieties, and working together to ride the current wave of opportunity. Makers such as Dandelion Chocolate, Fruition Chocolate Works, French Broad Chocolates, LetterPress Chocolate, and others, many of which have both manufacturing and retail businesses, have been expanding their operations, says Megan Giller, author of the book "Bean-to-Bar Chocolate: America's Craft Chocolate Revolution!" "It's interesting that this has all happened at the same time, which hopefully means that craft chocolate is gaining ground in the mainstream," she says. "It also means increased production, and fun chocolate-related treats like single-origin ice cream at some of their shops." The fine chocolate category, defined by the quality of its ingredients, production, and other attributes, in particular has seen a strong increase in sales, says Bill Guyton, executive director of the Fine Chocolate Industry Association. "Across the United States, there has been significant growth in PHOTO ANNE FISHBEIN SPECIALTY FOOD SPECIALTYFOOD.COM SPECIALTY FOOD SPECIALTYFOOD.COM CATEGORY EDUCATION Thanks to their sourcing and craftsmanship, American chocolate makers have been advancing on the famed European chocolate makers.

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