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/165618
foods in focus butters and protein bars as examples. By adding chocolate to products perceived as healthy, consumers can enjoy their favorite flavor without the guilt that would come from downing a candy bar. Conversely, adding healthful items to traditional bars helps create better-for-you snacks with some nutritional benefits that also ease consumer guilt. Recent products that fit the bill include Seapoint Farms Edamame Crunch Chocolate Bars from the Praim Group, milk or dark chocolate bars filled with dry-roasted edamame, as well as two new bars featuring super-grain quinoa. Seattle Chocolate Co. has launched its jcoco Agave Quinoa Sesame Milk Chocolate Bar, made with puffed quinoa, for a crunchy texture. Bissinger's has come out with Quinoa Agave Crunch, also made with puffed quinoa and Rainforest Alliance certified chocolate. A taste of chocolate also is transforming some foods and beverages into zero- or low-calorie, guilt-free "desserts," a trend especially prevalent with teas. The Republic of Tea's Cuppa Chocolate Tea Collection includes such flavors as peppermint chocolate, strawberry chocolate, red velvet chocolate, coconut cocoa and banana chocolate. "People are looking for healthy indulgences," says Kristina Richens, The Republic of Tea's minister of commerce. "Adding chocolate to tea is just that: an indulgent, healthy and affordable luxury." Mighty Leaf 's own chocolate-flavored teas are "desserts unto themselves without the calories," says senior marketing manager Robin Gonci. The company launched six chocolate teas in 2007: chocolate chip truffle, Mayan chocolate truffle, mocha truffle pu-erh, masala chocolate truffle, chocolate orange truffle and chocolate mint truffle. "Consumers are looking for ways to treat themselves that will not leave them feeling guilty," Gonci says. Customer praise featured on the website includes plenty of health-minded musings: "I drink this tea in the afternoon at work instead of bingeing on 56 ❘ SPECIALTY FOOD MAGAZINE MORE CHOCOLATE COMBOS Here are some other examples of chocolate mix-ins and combinations. American Roland Dark Chocolate Spaghetti. This chocolate-flavored spaghetti looks just like the real thing. The product is made from sugar, cocoa mass, cocoa butter and natural vanilla flavor, and can be used for decorating and garnishing desserts. Boyajian Balsamic Vinegar Cocoa. As the name suggests, this fullbodied balsamic, aged for 12 years and imported from Modena, Italy, marries dark cocoa from estates along the Equator. CocoaPlanet Chocolate Olive Wafers. They sound like crackers, but these wafers are actually ganache truffles made with three types of dark chocolate and Arbequina olive oil. They can be enjoyed as a quick treat, or savored with a robust red or sparkling white wine. Seasalt Superstore Chocolate Fleur de Sel. A smoked salt made with French fleur de sel and blended with cocoa. The salt can be used as a finishing or for cooking but works especially well sprinkled on caramels, truffles, ice cream or in hot chocolate or espressos. Stonewall Kitchen Chocolate Jam. Inspired by travels to Europe, the company's founders combined the flavor of fruit spreads with chocolate in this line that debuted in mid-2012. The spreads—available in raspberry, banana and strawberry—can be slathered on toast, pancakes, crepes or croissants, or used as a fruit dip. Seasalt Superstore Chocolate Fleur de Sel junk food," and "I enjoy a cup after dinner each evening as my dessert." 5. The Superfood Factor Chocolate is more than just a sweet treat or a flavoring. Many nutritionists consider it a superfood, loaded with nutritional value. "We are now discovering scientific evidence of chocolate's unique properties every day: as a mood enhancer, aphrodisiac, heart- specialtyfood.com protector and general wellness promoter with antioxidants," says Kopali's Zaidman. With consumer interest in healthfulness high, it's only natural that chocolate would find a place in savory drinks and dishes as well as sweet ones. Dina Cheney is the author of cookbooks such as Williams-Sonoma New Flavors for Salads and writes for Every Day with Rachael Ray magazine.