Speciality Food Jan/Feb 2026

Inspired by a childhood spent across London and Ireland, she and her sister created Bean & Goose to offer an authentic taste of Ireland in a delicious format. “We wanted to translate all of the beautiful countryside flavour stories of Ireland into chocolate. We are surrounded by ingredients and flavours, colours and artists, landscapes and stories that we can really play with, so we add things like soda bread, smoked Irish sea salt and Connemara seaweed to our bars to add a sense of place.” Even the moulds used by the brand tell a story: of the Irish landscape, specifically the topography of one of the founders’ homes where the first Bean & Goose bar was produced. By carefully curating a selection of high quality chocolate that ticks the boxes of complex taste, proven provenance and storytelling, Speciality Food readers can inspire their customers to level up their chocolate consumption. LOUISE COLLINS BOOJA-BOOJA NATALIE KEANE BEAN & GOOSE SPENCER HYMAN COCOA RUNNERS COMMENTATORS LYDIA STUBBINS DIVINE CHOCOLATE JENNIFER EARLE CHOCOLATE ECSTASY TOURS @specialityfood Ethics also play a role, she continues. “There’s also demand for ethically-sourced products as consumers more frequently question the provenance of their food, with Fairtrade and B Corp options allowing shoppers to choose delicious and conscious options. For retailers, this highlights an opportunity to offer high-cocoa, premium chocolate that meets the expectations of discerning shoppers.” The language of flavour Education is an important step towards persuading consumers to upgrade frommainstream chocolate to lovingly crafted options with a shorter ingredients list and complex flavour journey. “Learning the language of flavour and savouring is like learning to read – it opens up a whole newworld. Nobody is ever going to stop people playing with TikTok and get them to buy books instead if you don’t get them to read,” explains Spencer Hyman, co-founder and chair of chocolate at Cocoa Runners. Cocoa Runners use the concept of BLIC – Balance, Length, Intensity, Complexity –when it comes to educating consumers about the nuances of chocolate, a concept borrowed from the world of wine. When it comes to the language independent fine food retailers should teach their customers, provenance is a good place to start. “Try to find out where the bean comes from,” suggests Spencer. “When you buy a bottle of wine or specialist coffee, try to know not just the country of origin but the farm–where it’s been grown and how it’s been harvested.” Sharing stories Telling an engaging story and applying a sense of place to a product also adds value, as Natalie Keane, co- founder of Bean & Goose discovered. A s we enter a new year, with new trends and innovations ahead, there are two key factors at play within the chocolate sector that experts are confident will shape the sector for years to come: the appreciation of quality and all that entails, and the recognition that chocolate isn’t necessarily a sugar-laden confection, instead a considered indulgence that doesn’t need to come with guilt attached. “Two of the major recent trends that look set to continue into 2026 are premiumisation and healthier indulgence. While the challenges of a tough economic climate mean that many consumers might not be able to afford big luxuries at the moment, they are turning to affordable luxuries instead, and chocolate definitely comes into this category,” says Louise Collins, marketing communications manager at Booja-Booja. “Many people are willing to treat themselves to a little chocolate indulgence that might be a little more premium and expensive than your average chocolate bar, if it feels special and luxurious.” Chocolate is no longer a straightforward treat – in 2026, consumers are demandingmore from retailers than ever before CONSIDERED INDULGENCE 16 CHOCOLAKE MILK CHOCOLATE KUNAFA PISTACHIO – SUGAR FREE Suitable for diabetics and those f ollowing a low sugar diet, this delicious milk chocolate bar with a kunafa crunch helps even more people tap into the Dubai bar trend. chocolake.com DIANA’S CHOCOLATES PEANUT BUTTER Slow roasted peanuts are crushed i nto a creamy butter with sea salt, and blended into 55% chocolate. Dairy- free and sold in recyclable, plastic-free packaging. dianaschocolates.co.uk SECOND STREET ROASTED HAZELNUT TOFFEE BRITTLE DARK CHOCOLATE The Irish maker’s irresistible plant- based toffee brittle, enhanced with hazelnuts and coated in smooth Belgian dark chocolate. secondstreetbakeshop.com The health consideration The increasing awareness of ingredients and the dangers of UPFs are playing a role too, says Louise. “The focus on ‘cleaner’ ingredients is growing, withmore andmore consumers checking labels and looking for chocolates that aremade with organic ingredients and not packed with artificial additives and preservatives; treats they can enjoy with a clearer conscience.” Lydia Stubbins, marketing director at Divine Chocolate, agrees that health is a – potentially surprising – driver when it comes to chocolate purchases. “Research shows that shoppers are increasingly seeking chocolate that feels indulgent and premiumwhile also beingmindful of their health, with dark chocolate emerging as the preferred choice thanks to its higher cocoa content and lower sugar levels. Latest trend data highlights this shift, with dark chocolate growing +22% over the past year, compared with milk chocolate at +10%, and white chocolate declining by -2% [Source: *Nielsen value sales, L52wks Total Coverage data to w/e 6/9/25].” WHAT TO STOCK Jennifer Earle, founder of Chocolate Ecstasy Tours, shares her stocking tips Using great cocoa beans that have been well-fermented and then carefully roasting and conching them is what makes truly incredible- tasting chocolate. It’s the hallmark of small craft bean-to-makers of which there are now more than 50 in the UK and Ireland. There is so much variety and depth and complexity in truly great chocolate that is just not available in confectionery chocolate which tends to be much more one dimensional and often includes “natural flavours” or “natural vanilla” to give it some flavour that people will find palatable. I think we will see more interest in unusual origins of cocoa amongst gourmet consumers as they realise the flavour available and the pleasure in comparing the different taste profiles from different makers and origins and percentages. But always unusual inclusions and flavours will attract initial purchase for what’s often a high price point purchase in the minds of many consumers. More tea, flowers and crunchy biscuit/baked goods, plus savoury twists.