New Chocolate You Should Stock Right Now

May 9, 2018 | Blog

Ah, chocolate. The sweet treat of royalty of past and modern sweet-toothers the world over. We just can’t get enough of it! And who can blame any of us? With such a wide variety of this sugary, sweet snack there really is something for everyone. Or is there?

These new chocolate trends appeal to whole, new audiences and will drive the curious and the loyal into your site by the dozen.

Chocolate Hazelnut Glory

The classic flavour combination of chocolate and hazelnut has seen Nutella’s popularity soar over the years, but its limited content of real cocoa and hazelnuts has seen chefs go back to the drawing board to recreate the taste in a far more authentic manner.

Enter gianduja: the paste that inspired Nutella and has seen a resurgence in popularity as chefs use it in their desserts.

We know which version of chocolate and hazelnut we’d want to attribute our expanding waistlines to!

A New, Fourth Chocolate

Last year Zurich-based chocolate manufacturer Barry Callebaut Group announced they had invented a fourth type of chocolate: Ruby Chocolate. It is said that the pink colour is due to the bean that is used and has a berry flavour to it. Supposedly it is the first, new type of chocolate since white chocolate was launched 80 years ago. Marketing gimmick? Too soon to say just yet, but we’d be happy to test it out.

Nestlé have cottoned on to the global interest in Ruby Chocolate already and announced in January they would be selling a Ruby Chocolate KITKAT in Japan.

No word yet on when this chocolate will hit our shores but if you’re smart, you’ll be one of the suppliers to introduce it.

Paleo and Vegan Friendly

If you’ve been anywhere near Instagram in the last year you will have come across fervent vegans and paleo influencers posting constantly about their latest diet-friendly finds. Who can blame them, everyone misses chocolate when they change their diets!

The reason for this is that proper, dark chocolate should not contain any dairy at all and manufacturers have caught onto the buying power of these audiences. Look out for Ombar, Booja Booja, and Hotel Chocolat’s vegan varieties. The strong taste of these real chocolates can take some time to get used to but after a while it’s hard to think you ever had a version that was so high in dairy and sugar!

Smart restauranteurs continue to expand their vegan and paleo offerings and plant-based, chocolate desserts are cropping up all over the place.

We’re salivating at all the chocolate goodness in this post! Don’t get blinded by your taste buds though, be sure to put your business cap on and get cracking on introducing new styles of chocolate across your sites.


Looking for an EPOS solution for your business? Contact TISSL now.




MORE POSTS

2018 Hospitality Trends

A new year can be daunting for anyone involved in running a business: there are huge targets to reach and a never-ending list of new competitors springing up every other week with more and more outlandish concepts.

READ MORE
TISSL Launches Platinum Partner Programme

We’re constantly innovating and striving to provide the best service and experience for our clients which is why TISSL is proud to announce the launch of the Platinum Partner Programme this month.

READ MORE
How TISSL Can Save Money for your Business

Nothing is more frustrating than running a business that is geared for success but seems to be losing money for you, no matter what system and process changes you implement.

READ MORE
Top Foodie Innovations

We love food, we really do, and it’s even better when a new, innovative way of presenting it arrives on the scene. And we’re not talking about smoothie bowls or milkshakes using real chocolates (although we do love treating ourselves to both). We’re talking about proper out-of-the-box thinking. Read on to see some incredible ideas. […]

READ MORE
The World’s Best Restaurant Experiences

Innovation is the name of the game when it comes to drawing the crowds over and over in the restaurant game.

READ MORE
Cloud-Based for Hospitality

Moving to a cloud-based or hybrid (semi-cloud, semi-offline) system in any hospitality business is a daunting prospect that can scare a lot of management off of making the move. We all know it’s for the best, but is it worth the effort and the enormous cost to do so?

READ MORE
New Chocolate You Should Stock Right Now

Ah, chocolate. The sweet treat of royalty of past and modern sweet-toothers the world over. We just can’t get enough of it! And who can blame any of us? With such a wide variety of this sugary, sweet snack there really is something for everyone. Or is there?

READ MORE
Parliamentary Review

The Parliamentary Review is an indispensable guide to industry best practice, which demonstrates how sector leaders have responded to challenges in the political and economic environment.

READ MORE
Is Cloud still the question?

Cloud Solutions have been around for some time though their adoption in the Hospitality sector has been slow. I wonder why that is? There are probably several reasons, but I suspect the instability of the internet and the lack of customisations usually associated with Cloud solutions could be a big deterrent for this fast-paced business sector.

READ MORE
There’s something appearing on the horizon…

At TISSL, we never stand still and continue to innovate, ensuring that our cutting-edge hospitality solutions, including our class-leading Point of Sale, help Restaurateurs across the world run efficient operations

READ MORE
See All Posts