Casa Kakau creates decadent chocolate products that are vegan and free from gluten, lecithin and palm oil, as seen in its craft chocolate with Bulgarian rose water and cardamom to enhance the floral notes. The bean-to-bar chocolate is prepared with single-origin cocoa beans from Ecuador following a traditional chocolate-making process. In all, there are minimal ingredients that go into the making of the bar.
While some chefs are making use of rose water as a sweetener, health-conscious consumers are becoming intrigued by the beverage's beautifying benefits. At the same time, people are turning their attention to cardamom as a functional spice with an exotic appeal that lends itself to a wide range of sweet and savory applications within food and beverages.
Key Themes Behind This Trend
- Vegan Craft Chocolate
- Casa Kakau's bean-to-bar vegan chocolates with unique flavor infusions create an opportunity for innovation in the craft chocolate industry.
- Use of Rose Water in Food and Beverages
- The use of rose water as a sweetener and its beautifying benefits presents an opportunity for innovative product development in the food and beverage industry.
- Functional Spices in Food and Beverages
- The exotic appeal and health benefits of functional spices like cardamom provide opportunities for innovation in the food and beverage industry.
Where This Applies
- Chocolate Industry
- Casa Kakau's bean-to-bar craft chocolates offer a unique take on vegan and gluten-free chocolate products, making a mark in the craft chocolate industry.
- Food Industry
- Rose water and functional spices like cardamom create opportunities for innovative product development in the food industry.
- Beverage Industry
- The use of rose water as a sweetener and functional spices like cardamom provide opportunities for innovative product development in the beverage industry.
