C
hocolate's superfood status, booming local
craft production, and compelling competi-
tion between United States and European
confectioners are just a few of the reasons why pre-
mium versions are well on their way to becoming
everyday treats.
The Stats
According to Mintel's February
2015 report, "Chocolate Confec-
tionery," sales in the U.S. surged
24 percent from 2009 to
2014 to $21 billion and are
expected to reach $25 bil-
lion by 2019. The category
remains popular—85
percent of adults make
Consumers have begun
thinking about this
delicious treat as
something they deserve
in their everyday lives.
BY NICOLE POTENZA DENIS
CHOCOLATE
CHOCOLATE
CHOCOLATE
The New Pantry Staple?
Clockwise from top, left page: Carl Brandt La Chocolatier de Provence 52% Dark Chocolate Pomegranate; Sucre's
Macbubl; Kohler Landscape Tiles; Poco Dolce 81% Bittersweet Chocolate Tiles; Omnom Lakkris Sea Salt; CB Stuffer
Espresso Peanut Butter Cup; Bixby Bar To the Nines; Seattle Chocolates jcoco Cayenne Veracruz Orange White
Chocolate; Dick Taylor Limited-Release 70% Bolivia; Chuao Chocolatier Strawberry Waffle Wild; B.T. McElrath
Buttered Toast Chocolate. Above: Laurie & Sons Dangerously Delicious Black Licorice Dark Chocolate Toffee.
FALL 2015 75
category spotlight
