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.
