Chocolatier with a tray of cocoa beans, By Tim Pannell, (OffSet), http://www.offset.com/photos/78200
The taste of high-end chocolate is changing; chocolate is being marketed to showcase it’s terroir. The industry is pushing for more “bean-to-bar” and single-origin chocolates. By understanding not only the growing conditions, but the fermentation processes as well, chocolate makers are better able to highlight the natural flavors of regional cacaos. Small-scale chocolate makers are becoming more numerous in the United States and each are trying to find their place on the market.
In the recent past, many chocolate makers have used additives (nuts, berries, spices) to distinguish themselves. The current trend is now terroir. Chocolate is being produced simply, but with great technique in order to allow for a better taste of the purity of the bean. As with the trend in cuisine, simplicity and great ingredients are being put in the spotlight. By releasing place-specific, time-specific, bean-specific, limited edition chocolate bars, chocolate makers are able to sell at a premium and distribute a great product.