Over the last two years, the pandemic has changed what consumers want and need, even when it comes to the type of chocolate products that they enjoy.
Chocolate manufacturers have had to keep up with these changes and adapt their products accordingly. Barry Callebaut’s Bensdorp range of cocoa powders and ingredients, distributed locally by Savannah Fine Chemicals, are the perfect ingredients to help manufacturers adapt to the ever-changing needs of the industry.
Since the pandemic began, health has jumped to the top of the global priority list. Consumers are constantly searching for food that has added health benefits, and this extends to all food categories, including chocolates. According to the Barry Callebaut Top Chocolate Trends report for 2022, 83% of global consumers agree that chocolate needs to be tasty and good for me. Therefore, chocolate consumers are not only looking for chocolate products that taste great, but that are also low in sugar and fat and have other unique health benefits.
Bensdorp offers a range of high-quality cocoa powders and ingredients for creating delectable chocolate products. These are just a few of the ingredients that they have on offer:
DARK CHOCOLATE POWDER
Bensdorp’s Dark Chocolate powder is made with no addition of dairy. However, it allows you to claim chocolate on pack and show real pieces of chocolate on the packaging. These powders have a round chocolate flavour with caramel and milky notes. This chocolate powder has a fat content of just 32% and only 2% sugar content, which is three times less powder needed (vs chocolate) for an equivalent cocoa content delivering both a sugar and cost reduction. There is also a new organic version that is available to manufacturers. Thanks to the powder texture, this powder is particularly suited to drinks’ applications, and ideal for desserts, mousses and ice creams made with dairy alternatives.
DEFATTED COCOA POWDER
The Defatted Cocoa Powder contains less than 1% of fat and has a reduced risk of fat blooming because it has a very low cocoa butter content. This powder is ideal for aerated bakery applications. It is particularly suited for recipes in which a low fat content is key to obtain the right aerated texture (e.g. macarons, meringues). It provides increased volume of batter (~+20%) and has better baking stability. This powder has a classic balanced cocoa and dark chocolate flavour with a brown colour. It can be used in recipes that require whipped egg whites, such as meringues, macarons, sponge cakes and marshmallows. It can also be used for low calorie applications (e.g. sports and diet products).
EBONY BLACK COCOA POWDER
This cocoa powder is a fat-reduced highly dutched cocoa powder with distinctive intense black colour. It is one of the blackest cocoa powders on the market and has a strong roasted cocoa flavour with a slightly bitter after-taste. It is perfect for dark biscuits, cakes, fillings and desserts to obtain a unique, dark colour.
Another finding in the Barry Callebaut Top Chocolate Trends report was that 75% of the global population wants to try new and exciting chocolate experiences. Adding new chocolate ingredients, such as Croquoa to products is just one way to create new delectable chocolate innovations. Add Croquoa to your mixture for a delicious multi-textured chewy stracciatella. These crunchy inclusions have a light, aerated texture and a delicious dark chocolate flavour. They show an excellent behaviour at high temperature (up to 200 °C) where ordinary chocolate drops just can’t go. The best part is that they are made of cocoa and sugar only.
While food trends might change over the years, chocolate remains a firm favourite for consumers all over the world. So make sure you choose the right ingredients partner to help you create the healthiest and most delicious chocolate products that consumers will love for generations to come.