DUBLIN–(BUSINESS WIRE)–

Research and Markets (http://www.researchandmarkets.com/research/gxl83w/consumer_and_innov)
has announced the addition of the “Consumer
and Innovation Trends in Chocolate” report to their offering.

Sensory and indulgence demands underpin chocolate NPD; however, changing
consumer needs and an growing market competition are creating new
innovation opportunities, which is driving the segmentation of the
chocolate category by style and price.

Despite difficult market conditions, there have been high levels of
innovation in the chocolate category, which has evolved in line with
consumers’ complex and dynamic needs. This brief outlines the most
important consumer and product trends impacting the chocolate category
globally, using Datamonitor’s TrendSights mega-trend framework as a
basis to organize the key themes covered.

Features and benefits

– Each section is introduced with a concise SWOT analysis that outlines
how each TrendSights mega-trend can be applied to the chocolate category

– Consumer insight analysis covering 20 countries globally highlights
the key attitudes and behaviors that drive consumers’ chocolate
preferences

– Draw inspiration from numerous case studies and product examples
throughout the brief that showcase best-in-class innovations in chocolate

Highlights

New product opportunities are spurred by consumer demand for more unique
and novel product flavors. Nearly three-quarters of consumers claim to
experiment by trying new foods “all” or “most of the time”. Chocolate
products can capitalize on consumers’ willingness to experiment through
new product development.

Consumers demonstrate a desire to return to a time when life was simpler
and less demanding. Indeed, nearly half of global consumers said that
they prefer product simplicity to having multiple benefits.

Brands can look to promote the realness and wholesomeness of product
ingredients to convey authenticity and resonate with those seeking
comfort and simplicity.

For more information visit http://www.researchandmarkets.com/research/gxl83w/consumer_and_innov

DUBLIN–(BUSINESS WIRE)–

Research and Markets (http://www.researchandmarkets.com/research/gxl83w/consumer_and_innov)
has announced the addition of the “Consumer
and Innovation Trends in Chocolate” report to their offering.

Sensory and indulgence demands underpin chocolate NPD; however, changing
consumer needs and an growing market competition are creating new
innovation opportunities, which is driving the segmentation of the
chocolate category by style and price.

Despite difficult market conditions, there have been high levels of
innovation in the chocolate category, which has evolved in line with
consumers’ complex and dynamic needs. This brief outlines the most
important consumer and product trends impacting the chocolate category
globally, using Datamonitor’s TrendSights mega-trend framework as a
basis to organize the key themes covered.

Features and benefits

– Each section is introduced with a concise SWOT analysis that outlines
how each TrendSights mega-trend can be applied to the chocolate category

– Consumer insight analysis covering 20 countries globally highlights
the key attitudes and behaviors that drive consumers’ chocolate
preferences

– Draw inspiration from numerous case studies and product examples
throughout the brief that showcase best-in-class innovations in chocolate

Highlights

New product opportunities are spurred by consumer demand for more unique
and novel product flavors. Nearly three-quarters of consumers claim to
experiment by trying new foods “all” or “most of the time”. Chocolate
products can capitalize on consumers’ willingness to experiment through
new product development.

Consumers demonstrate a desire to return to a time when life was simpler
and less demanding. Indeed, nearly half of global consumers said that
they prefer product simplicity to having multiple benefits.

Brands can look to promote the realness and wholesomeness of product
ingredients to convey authenticity and resonate with those seeking
comfort and simplicity.

For more information visit http://www.researchandmarkets.com/research/gxl83w/consumer_and_innov

ACTON, Mass.–(BUSINESS WIRE)–

The
Happy Chocolatier™, LLC, today announced a unique line of chocolate wedding
and event favors that includes customizable two- and four-piece gift
boxes and three-piece gift bags of the company’s signature confection, Cubze™.
Cubze are handmade fudge-truffles covered in chocolate that are hand
wrapped in jewel-toned foils and include an inspirational quote about
happiness in every piece. One of the most recent inspirational
statements is: “Happiness is a path you can choose on your journey in
life.”

The Cubze are made in small batches from all-natural ingredients. They
are cut into approximately one-inch smooth and creamy cubes and coated
in rich milk or dark chocolate. Flavors include chocolate, chocolate
mint, cranberry walnut, peanut butter, cappuccino, cookies & cream,
maple, chocolate walnut and, seasonally, pumpkin spice.

In addition to the Cubze favors, The Happy Chocolatier designs and
creates chocolate favors that can include truffles, sea salt caramels
and other fine confections. Specialty molded chocolates such as roses,
twin hearts and baskets are also available, and upon request, The Happy
Chocolatier can create chocolate logo items.

“Our customers continually tell us how delicious our Cubze are,”
commented Paul McMahon, founder of The Happy Chocolatier and creator of
Cubze. “And they say the happiness quotes are a wonderful added
surprise. We’ve now put a new twist on event favors with this unique
confection and the inspirational statements about happiness – all
elegantly packaged for giving.”

Favors from The Happy Chocolatier can be customized for corporate
events, weddings, anniversaries, graduations, birthdays, religious
celebrations, and bridal and baby showers.

Downloadable images of the favors are available here
; more information on the event and wedding favors is available here.

The Happy Chocolatier

The Happy Chocolatier™, LLC, was founded in June 2011 after many years
of testing and refinement of the Cubze™ concept. Cubze are individual
servings of creamy fudge-truffle coated in chocolate and hand foiled
with an inspirational message about happiness. Visit the Acton, MA
retail location or the company’s Web site, www.thehappychocolatier.com,
for personal and corporate gifts, and more information on the company
and chocolate. The site also includes Paul McMahon’s blog, “Chocolate,
Happiness and Other Musings.”

The Happy Chocolatier and Cubze are trademarks of The Happy
Chocolatier, LLC.

MISSION, KS–(Marketwire -05/16/12)-
(Family Features) Every day, more and more health benefits are being associated with chocolate and Americans are in the know — nine in ten Americans are aware of the health benefits associated with cocoa and dark chocolate, according to HealthFocus. But, the truth is, the benefits come from the cocoa flavanols — not from how dark the chocolate is or the percent of cocoa, also known as cacao.

Cocoa flavanols are good-for-you phytonutrients found in nature; no other food on Earth can match its particular blend of flavanols. “As you age, your blood vessels may become less flexible and less able to expand when needed to keep circulation running smoothly. Cocoa flavanols are scientifically proven to help support healthy circulation by helping your blood vessels stay flexible and expand as needed, even as you age,” says Bonnie Taub-Dix, registered dietitian. “Heart, brain and eye health — even exercise performance — depend on a healthy circulatory system, which supports your overall health.”

Although all chocolate is made from cocoa beans, a natural and abundant source of cocoa flavanols, not all chocolate or cocoa-based products contain cocoa flavanols, because most traditional cocoa handling and processing procedures can destroy them. “That’s why the color of the chocolate and the percent of cocoa are not reliable indicators of the level of cocoa flavanols,” continues Taub-Dix. “Gentle handling and processing of the cocoa bean, from harvesting of the bean through delivery of product, are critical in preserving the cocoa flavanols.”

Guaranteed cocoa flavanol levels can be found in CocoaVia, a powdered daily cocoa extract supplement that delivers 250 mg of powerful cocoa flavanols in every serving. It is offered in both chocolate and fruit flavors. The delicious chocolate flavors feature both unsweetened and sweetened options. The refreshing fruit flavored varieties come in Summer Citrus and Cran-Raspberry. CocoaVia supplements are made using a patented process that preserves cocoa flavanols at the highest concentration available and is the only product that offers cocoa extract made from 100 percent pure cocoa.

To learn more and to win daily prizes, connect with the CocoaVia Facebook page and play the “You. Renewed.” instant win game for a chance to collect free samples, discounts and a $5,000 grand prize. Follow CocoaVia on Twitter at @CocoaVia or visit www.CocoaVia.com for more information.

Try this delicious recipe, created by Taub-Dix, which can help you renew and be your inner best.

Chill Smoothie
Makes: 1 smoothie

 
1/2    cup nonfat vanilla Greek yogurt
1/2    cup skim milk
1/2    ripe banana
1/2    cup frozen raspberries
1      packet dark chocolate unsweetened CocoaVia Cocoa Extract Supplement
1      tablespoon almond butter
3      ice cubes

Combine all ingredents in a blender and mix for one minute.

About Family Features Editorial Syndicate
This and other food and lifestyle content can be found at www.editors.familyfeatures.com. Family Features is a leading provider of free food and lifestyle content for use in print and online publications. Register with no obligation to access a variety of formatted and unformatted features, accompanying photos, and automatically updating Web content solutions.

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Bangkok (The Nation/ANN) – With his popular Wine I Love You Bar & Bistro bubbling along nicely, chef Win Singaphatanakul decided he wanted a chocolate feel for his new hangout on Ekamai-Ram-Indra Road.

Born into a family of entrepreneurs who have operated a comfort-food joint for decades, Win took a Masters in business administration in New Zealand before returning to Bangkok and enrolling at Le Cordon Bleu Dusit. Armed with money smarts and an inside knowledge of Western cuisine, he then opened his first restaurant, at the Crystal Design Centre.

Fast forward two years and his I Love You 2 has arrived on the scene, targeting chocaholics with an irresistible cocoa-rich menu and some creative beverages.

Influenced by the novel “Chocolat”, Win’s new joint oozes sweet sophistication with wooden tables and comfy chairs to seat 70, along with an open pantry that allows you to watch your desserts being prepared.

Chef Win has sourced top-grade chocolate from Varona and Cocoa Barry of France and Switzerland to guarantee quality and a strong hit. To cut the richness, patrons can take their pick of fresh sauces made from mixed berry, raspberry and blueberry.

“I wanted to create a dessert bar for chocoholics, where especially women and families could come and hang out all day. My desserts are created a la carte menu-style with beautiful presentations. All dishes are made fresh. The main focus is on original and strong chocolate flavour,” Win says. “The crepes are crunchy on the outside, soft on the inside, while the chocolate ‘lava’ contains absolutely no flavouring.”

If “death by chocolate” is what you are after, the menu offers more than 10 ways to cocoa heaven. Sweet tooths will love the “monster” Bt175 plate of hot chocolate lava served with cold chocolate mousse, chocolate fudge and vanilla ice cream.

Other melt-in-the-mouth must-tries include the black and white chocolate on hazelnut crust served with fresh whipped cream and vanilla ice cream for Bt185, and the hazelnut chocolate banana caramel crepe in chocolate sauce for Bt175. For drinks, you can get tipsy with the chocolate cream brulee cocktail (Bt185), or go for a healthy refreshing kiwi sherb sherb smoothie for Bt95.

OVERDOSE HERE

I Love You 2 is on the ground floor of Crystal Design Centre’s Building E on Ekamai Ram-Indra Road. It’s open daily from 4pm to midnight. Call (089) 141 7000 or visit www.ILoveYou2s.com.

IRVINE, CA–(Marketwire -05/14/12)-
To celebrate its 30th anniversary, Qzina Specialty Foods, the premier importer and distributor of specialty chocolate, pastry and dessert ingredients in North America, has broken a Guinness World Record for building the largest chocolate sculpture. The sculpture models an ancient Mayan temple and weighs 18,239 pounds, far surpassing the previous record set in Italy in 2010 by more than 7,500 pounds.

Qzina chose the Mayan theme because of the crucial role the culture played in the origins of chocolate. The Mayans were one of the first civilizations to cultivate Cacao trees and discover the true potential of the cocoa bean. Realizing the delicious possibilities of this powerful discovery, the Mayans worshipped the Cacao tree and praised its beans as the food of the Gods.

Qzina’s Corporate Pastry Chef, Francois Mellet, was the lead architect on this massive project and MOF Stephane Treand (Meilleur Ouvrier de France or Best Craftsman in France) lent his artistic touch to the sculpture’s intricate design elements. Mellet, together with his team, spent more than 400 hours constructing this magnificent structure of solid chocolate that was created using an assortment of Qzina’s leading chocolate brands.

“Breaking a Guinness World Record for building the largest chocolate sculpture will be Qzina’s greatest masterpiece yet,” said Richard Foley, founder and CEO of Qzina. “We studied Mayan pyramids at great lengths to create an exact replica of the Temple of Kukulkan at Chichen Itza to honor the original chocolatiers. It was important for us to create something memorable in celebration of our 30th anniversary and the grand opening of the Qzina Institute of Chocolate & Pastry.”

Extensive planning and research set the groundwork to accurately capture the details and intricacies of an authentic Mayan temple down to the exact number of steps and panels representing numbers significant to the Mayan calendar. Built proportionally to the ancient temple’s true size, the solid chocolate pyramid is six feet tall and its base measures 10 feet by 10 feet — exactly one-thirtieth the size. The sculpture’s base alone weighs more than 3,000 pounds.

“It’s amazing how far the company has come; from the basement of my family home to a key player in the specialty dessert industry,” said Foley. “From day one, I’ve been as interested in the story behind the chocolate we source as the quality of the chocolate itself. We’ve built a rich 30-year history in the world of chocolate and pastry and I wanted to commemorate this milestone in a big way while showing our appreciation for where it all began.”

The chocolate pyramid will be displayed at the Qzina Institute of Chocolate & Pastry, located in Irvine, California, and will be available to view beginning June 4, 2012 when the institute and product showroom is officially open to the public (Monday – Friday, 10:00 a.m. – 5:00 p.m.). Qzina plans to destroy the chocolate sculpture on December 21, 2012 when the Mayan calendar comes to an end. The method for destruction is yet to be determined.

To see pictures of the world’s largest chocolate sculpture, visit the Qzina image gallery: http://www.flickr.com/photos/qzina.

About Qzina Specialty Foods
Qzina Specialty Foods is the premier importer and distributor of specialty chocolate, pastry and dessert ingredients in North America, catering to the foodservice, hospitality and bakery trade. Founded in 1982 by CEO Richard Foley, Qzina has a rich 30-year history in the world of chocolate and pastry. The company’s broad range of products is supported by a sales team of pastry chefs with an unsurpassed knowledge of product application and a unique level of industry experience. Qzina is headquartered in Pompano Beach, Florida and operates 10 locations across North America, as well as maintains a sourcing office in Belgium. For more information, visit the company’s website at www.qzina.com, call (954) 590-4000, and “Like” them on Facebook.

About Qzina Institute of Chocolate & Pastry
Located in Irvine, California, the Qzina Institute of Chocolate & Pastry is a world-class destination for chocolatiers, pastry chefs and food enthusiasts. The Qzina Institute features a state-of-the-art training center, demonstration auditorium, research and development test kitchen, and a Bean-to-Bar Chocolate Lab. Also at the institute is a showroom displaying Qzina’s industry-leading brands where customers can select and order the best products from America’s largest collection of professional chocolate, dessert and pastry ingredients. The Qzina Institute hosts frequent product demonstrations and presentations led by top pastry chefs and master chocolatiers. Weekly classes and a half-day version of the Bean-to-Bar Experience will also be available for food enthusiasts beginning in early summer 2012. The Qzina Institute is located at 9461 Irvine Center Drive, Irvine, CA 92618. For more information, call (949) 208-8462.

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