Speciality-Food-Magazine-JanuaryFebruary2025

work, and they also run a chocolate café and shop plus chocolate making workshops to help guide visitors towards making meaningful change when it comes to their chocolate consumption. “Chocolate is a finite food and it’s important that it’s enjoyed as such. The supply chain is completely misunderstood and many consumers don’t know how or where cocoa is grown, that it’s fermented and dried and they roasted,” he says. Large-scale chocolate brands are household names, indeed some have been so for generations, which means that it’s often a question of nostalgia when customers pick mainstream bars off the shelves. “Once consumers taste real chocolate as opposed to mainstream ultra- processed confectionery they can become really interested,” says Jonathan. “A good analogy is wine – currently consumers are sold a brand of chocolate with no reference to the origin of the bean, not even the county is mentioned let alone the farm of region – or the bean JONATHAN TILSTON TOSIER CHOCOLATEMAKERS MIKE LONGMAN CHOCOLARDER CLAIRE BURNETT CHOCOCO MIKE NAVARRO GNAW KATHRYN HAGUE WORLD OF SWEETS COMMENTATORS JENNIFER EARLE CONSULTANT LOUISE COLLINS BOOJA-BOOJA @specialityfood varietal. Imagine buying wine in the same way! The marketing of heritage brands has been so effective that consumers don’t even realise that this is a question they can ask. The more makers contextualise their chocolate the more interest there is.” A future-proof approach Inspired by chocolatiers in Brussels to make chocolates fresh, and by hand, Claire Burnet of Chococo is a pioneer in doing things differently. The Chococo teamworks with local products and makers such as Dorset Blue Vinny, Black Cow Vodka and The Watercress Company to produce fresh chocolates to be enjoyed within days of purchase, made using real ingredients and no additives, no preservatives, and no unnatural colours. “The industry has long been fixated on chocolate fromBelgium and Switzerland, and everybody seemed to have forgotten that cocoa doesn’t grow in those countries. In fact, it is made using beans from multiple places including West Africa which comes with its own issues, and I didn’t want to work that way – I wanted to produce chocolate where we know the farmers are being paid a fair price and we can tell the story of the quality of the varietal of the cocoa where the beans were growing. We work with companies that are producing a finished product in the country of origin. They’ve added the value in their country, keeping more of the value chain in their country and supporting their local cocoa growing communities – they have a vested interest in being sustainable. We have direct relationships with these growers, without middle men.” Claire hopes this model – far from what we have come to accept as the norm– is the future for the chocolate sector. Doing the right thing Innovative and regularly award- winning producer of organic chocolate truffles and ice creams, Booja-Booja, is making certain that free-from and vegan chocolate is in no way inferior to conventional alternatives. In 2025 it may be a household name amongst discerning chocolate lovers, but it’s dedicated to doing things properly. “We are meticulous in sourcing our “We create award-winning bean- to-bar chocolate made from fully traceable single origin cocoa beans,” begins Jonathan Tilston, marketing manager at Suffolk-based family- run Tosier Chocolatemaker. “We use fine flavoured speciality beans with a direct trade model that ensures sustainability and positive outcomes for the small holder farmers and cooperatives we buy from.” Tosier’s products are minimally processed and manufactured entirely from scratch in sixty-four kilo micro- batches. Maintaining the innate quality of the chocolate is vital to Tosier’s work, and working within nature’s means translates into a built-in respect for this natural resource. “The natural goodness of the cocoa is retained by creating individual roasting profiles for each bean and its harvest. We only make a limited number of bars from each harvest as availability of these beans is finite and each harvest unique,” says Jonathan. Education is a key part of Tosier’s F ine food shoppers are well versed in the language of chocolate. Descriptions of taste and terroir, discussion of ethics, and sustainability claims abound, but slowly but surely consumers are learning to see through the marketing mist to discover products that truly are high quality – and are willing to pay the right price for them. “I think more and more people are understanding that quality and ethics cost money and accept that more expensive foods, less often, is better. But we still have a way to go,” says Jennifer Earle, consultant and chocolate expert. Indeed, while the audience for chocolate with real sustainability and artisan credentials is growing, mainstream chocolate brands still rule the roost inmost households. Chocolate giants using similar language to the small-scale businesses making a tangible difference muddies the waters, but Speciality Food readers can play an important role here. “I think little pop up cards near the chocolate section explaining why craft chocolate costs at least double Tony’s and supermarket chocolate might help people understand it’s about a combination of doing right by the farmers, the environment and creating a much better flavour,” says Jennifer. “Perhaps hosting more tasting events with regular customers where they learn about the process, too.” Making meaningful change Of course, creating a product which truly stands out from the mainstream requires exceptional attention to detail and a very different approach. In the midst of a challenging climate, true artisan chocolate is paving the way towards a brighter future ANEWERA FOR CHOCOLATE 26 TREND SPOTLIGHT to every chocolate lover, blending tradition with modern appeal to stand out on the shelves. The iconic Anthon Berg Chocolate Liqueurs are perfect for shoppers who are looking for a more classic option. They’re bottle-shaped dark chocolates filled with famous spirit brands from across the globe. Among the tasty tipples are Cointreau, Famous Grouse, Drambuie, Remy Martin and Grand Marnier and more recently Southern Comfort. Anthon Berg’s team of chocolatiers have tapped into the cocktails trend with their Chocolate Cocktails. Cocktails are trending among the younger demographic which makes this line perfect for attracting new customers. The high-quality Chocolate Cocktails are delicious dark chocolate bottles filled with smooth liquid fillings inspired by popular cocktails. They have worked with expert mixologists to develop delicious cocktail recipes including Cosmopolitan, Mojito, Espresso Martini, Vodka Mule, Pina Colada and Lemon Drop. Several chocolate confectionery brands have also started to introduce new formats and flavour innovations to their traditional chocolate ranges to drive sales. In 2024 Anthon Berg celebrated 100 years of liquor filled chocolates by expanding their product range with Baileys Irish cream and releasing new Baileys- infused marzipan products, coated in milk chocolate and decorated with a swirl of dark chocolate. The new Anthon Berg Baileys Treats come with seven individually wrapped chocolates in a 175g beautifully designed dual-branded gift box. Kathryn Hague, head of marketing at World of Sweets, talks us through the products predicted to sell well in 2025 A current trend in chocolate confectionery is the growing demand for premium chocolate boxes. When shoppers are buying chocolates as a gift to someone else, they’re more likely to spend a little bit extra for beautiful packaging, quality products and innovative flavours. Anthon Berg chocolates are an excellent option for shoppers who love premium chocolate and a tipple. While traditional chocolates remain a staple for many customers, attracting younger demographics and new audiences requires embracing innovation and trends. With its diverse range of offerings, Anthon Berg caters