Two years ago, Sprüngli debuted the first Swiss Grand Cru chocolate consisting of just two ingredients: fine cocoa beans from Bolivia and fresh cocoa fruit juice—now, the Swiss chocolatier is introducing decadent vegan praline bâtons. There are batons made from three kinds of Grand Cru fine chocolate combined with fresh cocoa fruit juice: Bâtons Grand Cru Maracaibo, Bâtons Grand Cru Arriba and Bâtons Grand Cru Absolu. With these new products, once again, Sprüngli uses fresh cocoa fruit juice in combination with fine cocoas from Venezuela, Ecuador and Bolivia.
While the Bâtons Grand Cru Maracaibo is said to have intense cocoa flavour with aromatic hints of coffee and plum, Bâtons Grand Cru Arriba tastes of strong coffee and licorice with notes and balanced fruit acidity. Rounding out the trio, Bâtons Grand Cru Absolu is said to be both "citrusy and deeply chocolaty."
Key Themes Behind This Trend
- Vegan Chocolate
- Opportunity for chocolatiers to expand their offerings to cater to the growing demand for plant-based products.
- Fresh Fruit Juice Infusion
- Innovative companies can explore the potential of using fresh fruit juice to enhance flavor and nutrition in their products.
- Grand Cru Chocolate
- Higher-end chocolatiers can focus on using Grand Cru chocolate from specific regions to attract chocolate connoisseurs.
Where This Applies
- Gourmet Chocolate
- Gourmet chocolate makers can innovate by using fresh fruit juice infusions and Grand Cru chocolate in their product lines.
- Vegan Food
- Vegan food companies can use the growing demand for plant-based food products to their advantage by launching vegan chocolate products infused with fresh fruit juice.
- Organic Food
- Organic food companies can consider using fresh fruit juice as a natural flavor enhancer in their products, targeting health-conscious consumers.
