2 for 1: Dessert-Flavoured Chocolates

In the confectionery industry, chocolate suppliers are always on the lookout for the next big thing. But how is it possible to improve upon chocolate? After all, the scientific name of the tree from which chocolate descends, theobroma cacao, literally translates to "cacao, food of the gods." How can it get any better than that?

For some chocolate manufacturers, the answer to that is simple but radical: by combining chocolate with another dessert and voila - a hybrid is born!

The Rise of Dessert-Flavoured Chocolates

The premise behind the dessert-flavoured chocolate is straightforward: give the discerning sweets-eater a two-for-one experience within the narrow parameters of a chocolate truffle or bonbon – allowing you to enjoy a slice of red velvet or black forest cake reinterpreted through the medium of a chocolate confection. The novelty of dessert-flavoured sweets has consumers snapping up their favourite puddings in truffle form, with chocolate suppliers racing to keep up with them.

The dessert-within-a-dessert phenomenon has been named as one of the most influential confectionery trends of 2015 by UK weekly magazine the Grocer, which reports on the fast-moving consumer goods sector. The magazine recently published its 2015 Confectionery Report, which included an interview with culinary school Le Cordon Bleu on the latest sweet trends. Le Cordon Bleu’s head patisserie chef, Julie Walsh, noted: "A lot of pastry chefs at the moment are using dessert flavours like Tiramisu and cheesecake in their truffles and chocolates. With dessert-flavoured fillings you get a two in one hit of dessert and chocolate."

The Hybrid Food Trend

Dessert-flavoured chocolates may be enjoying their moment in the sun, but it should be noted that culinary hybrids themselves are not a new trend. There’s the "cronut", the croissant-doughnut hybrid developed in New York City; the prawn cocktail-flavoured crisps that refuse to die; the dubious "turducken" that's caused a culinary sensation; and even the ravioli pizza.

Thankfully, dessert-flavoured chocolates are far more appealing than some of the Frankenstein-like foods produced in recent years. The simple chocolate truffle has proved to be an excellent canvas for sweet creativity, blending harmoniously with a number of dessert flavours.

Two-for-One

Manufacturers in Europe are producing chocolates that deliver on the dual cravings for confectionery and dessert. Lily O’Brien’s of Ireland offers a Chocolate Desserts Collection, which combines familiar, well-loved desserts with chocolate confectionery. There’s the hazelnut torte truffle, which blends caramelised hazelnuts with dark chocolate in a sweet white chocolate shell. Or there’s the crème brulee truffle, a decadent concoction of vanilla custard, caramel, and white chocolate all encased in milk chocolate. Other manufacturers, such as Meybona of Germany, and Pure Chocolate of England are serving up tiramisu chocolate bars and zabaglione truffles to customers and chocolate suppliers alike.

In the ever-changing, fast-moving confectionery industry, it’s important to watch the trends. Chocolate suppliers looking to keep their selections up to date would do well to invest in dessert-flavoured chocolates to satisfy the sweet cravings of their customers.

Angelina Moufftard works for HF Chocolates, high quality chocolate suppliers to the retail trade and others who wish to purchase wholesale quantities of chocolate and confectionery. Renowned since 1957, we've sourced the best suppliers from France, Spain, Germany, Holland, Belgium, the USA and UK. Our great tasting and beautifully packaged products also represent excellent value for money.

Writer and Online Marketing Manager in London.