Instore - October 2018 - 16

specialty insights

CONSIDER

Chocolate

The demand for premium products extends into all facets of the supermarket perimeter, including the instore bakery and its desserts.
In addition to high-quality baked goods like croissants, tarts or Danish,
bakeries can instantly class up a baked good with the addition of
artisan chocolate, whether it be a topper or a decorative touch.
"Consumers are searching for truth and honesty, especially in food
products and ingredients," says Gianni Fabrizi, directory of sales and
marketing for Duluth, Georgia-based Dobla. "People want to connect to
what is real and good and to things they recognize."

"Consumers are
searching for
truth and honesty,
especially in food
products and
ingredients."
Gianni Fabrizi, Dobla

It was with those selling points
that Dobla recently expanded its
line of artisan chocolates, introducing new handmade chocolate
decorations aimed to complete
pastry, cakes, desserts and other
sweet delicacies.
Its Nature line includes realistic
3-D chocolate pieces of fruit slices
and other decorative pieces. The
line has seen strong support since
its release to U.S. retailers and
producers earlier this year.

The line of decorations ranges from limes to passion fruit to kiwi to
oranges to strawberries and more, all made entirely of chocolate, of
course. The handmade details create a realistic-looking piece that can
replace actual fruit that would go bad quickly, thereby increasing shelf
life and boosting the bottom line.
But the line isn't confined to just fruit. Also available are cinnamon
sticks, vanilla pods, miniature pumpkins, and acorns. Wood tree pieces,
pinecones, butterflies and toadstools are among the typically nonedible decorative flairs that are now handcrafted from high-quality
chocolate.

Decorative touches
The demand for premium chocolate has allowed pastry chefs to enjoy
an ever-growing list of innovative products to elevate their cakes,
pastries and baked goods.
16 * OCTOBER 2018 * instore

"We've found that consumers are attracted to our Mona Lisa color
decorations on top of pastries and desserts," says Laura Bergan,
director of innovation and market development at Barry Callebaut.
The company says its decorative curls can add elegance and sophistication to the average pastry and dessert that consumers can't replicate
at home. Barry Callebaut's mini colored and flavored chips are small
enough to be used as fun toppings or decoration to pastries, desserts
and cupcakes. These chips offer a versatile and easy-to-use solution for
inclusions and decorations.
Barry Callebaut also offers pastry and chocolate chefs inclusions
from its robust Gertrude Hawk Ingredients portfolio, which allow for
even more creativity and imagination with chocolate, Bergan says.
The Gertrude Hawk product line further expands the Barry Callebaut
offering of multi-sensorial experiences for consumers.
Gertrude Hawk offers solid and filled chocolate in addition to
compound pieces that can be molded into any shape. Most popular
are the peanut butter and caramel filled mini cups, which can be used
within a baked good, snack or ice cream as an inclusion.
Some of the products are even small enough to be utilized as a topper
or decoration for myriad concepts. The range offers filled inclusions
that can create a different texture experience for consumers. The
Gertrude Hawk portfolio also includes different flavored and colored
shapes, giving chefs endless options to customize their offering with
unique flavors and colors.

High-quality chocolate can raise the profile of baked goods.

BARRY CALLEBAUT

"We've seen a lot of success
with the chefs and bakers who are searching for a handmade look
but not might not have the resources available to make that happen,"
says Fabrizi. "They can use these decorations to convey the quality
consumers are looking for."

Barry Callebaut says its portfolio can add flavors and vibrant colors to
products, allowing for the construction of creations that engage and
interest consumers.

Table of Contents for the Digital Edition of Instore - October 2018