Chocovivo is more than just any old chocolate shop. The shop lives and dies by its 'bean-to-bar' philosophy, wherein cocoa nibs are sourced from a trusted grower in the state of Tabasco in Mexico, before being roasted and sent to her directly.
Chocovivo's staff then grind the nibs into a paste just like the Mayans and Aztecs did in ancient times. No fillers, additives or artificial powders are added, and there is no tempering or over-processing.
Natural spices and nuts and fruit such as blood orange and cherries are added. The end result is simple, delicious dark chocolate in a variety of mouthwatering flavors such as almond and sea salt, black sesame and goji berry, cherry and black peppercorn and many more.
Key Themes Behind This Trend
- Bean-to-bar Chocolate Making
- Chocovivo's use of traditional methods in sourcing, roasting, and grinding cocoa beans to create their chocolate presents an opportunity for disruptive innovation in the chocolate industry.
- Minimal Ingredient Chocolate Making
- The absence of fillers, additives, and artificial powders in Chocovivo's chocolate-making process could inspire a trend towards natural, minimal ingredient chocolate-making.
- Incorporating Natural Flavors Into Chocolate
- Chocovivo's addition of natural spices, nuts, and fruit to their chocolate could be a trend for other chocolate makers to create unique, flavorful chocolates using natural ingredients.
Where This Applies
- Craft Chocolate Making
- Chocovivo's artisan approach to chocolate making presents an opportunity for innovation in the craft chocolate industry.
- Organic and Sustainable Agriculture
- Chocovivo's direct sourcing of cocoa nibs from a trusted grower in Mexico highlights the potential for disruption in the organic and sustainable agriculture industry.
- Gourmet Food Products
- Chocovivo's unique, flavorful chocolates could inspire a trend in the gourmet food products industry for using natural ingredients to create unique and delicious products.
