7 minute read
Chocolate
CHOCOLATE PICKS FOR PASTRY
Deciding which chocolate to use in pastry can be tricky. We asked five chefs what influences their chocolate choices and the trends they are following.
CHARLES AZAR
Pastry chef consultant Charles Azar Consultancy Services
The choice of chocolate is personal, since it depends above all on the tastes of each one: dark, milk or white. There are several factors we take it into consideration, namely: the viscosity and fluidity of the melted chocolate; the cocoa percentage; and the taste, which comes from the terroir, fermentation and roasting the cocoa beans. What are the latest chocolate trends in pastry?
The latest chocolate trends are focusing on three main areas: organic, natural and health. In fact, we as chocolatiers are innovating to keep up with these trends.
SYLVAIN ARTHUS
Fauchon and Gourmania International Executive chef Gourmania international, Bukhamseen group, Kuwait
I choose my chocolate according to the dessert I want to make and the power I want to give: sweetness or bitterness. The origin of the chocolate, the cocoa percentage and the brand are the main criteria. In the same dessert, I might use different chocolates in different forms, such as mousse, ganache and chocolate sauces.
What are the latest chocolate trends in pastry?
Since Covid-19 started, people want to escape and find comfort in a good bar of chocolate. New chocolate segments have emerged, such as vegan chocolate, some new snacking chocolate and chocolate cocoa bombs.
PAUL HAYWARD
Chef consultant Ph by Design
I have been a fan of Valrhona chocolate for many years. Choosing chocolate is like choosing wine; it’s so important to pair it with the right ingredients when making your dish. The first thing I pay attention to is balance, so if you are using other sweet ingredients in your dish, I would go with a darker chocolate that contains a higher percentage of cocoa. One of my favorites is Valrhona’s Guanaja 70%, which works perfectly with things like salted caramel, condensed milk and desserts with fruits.
Other important factors now are allergies and healthy choices. For example, Valrhona just launched a vegan milk chocolate, which is a total game changer. Indeed, many vegan fruit chocolates, like raspberry, strawberry, yuzu and passion fruit, have emerged over the past few years. Sugar-free chocolate and organic chocolates have become more popular too, and the great news is that now most are available in convenient sizes for home bakers.
What are the latest chocolate trends in pastry?
Pairing chocolate with wines, organic chocolates, fair trade chocolates, roasting white chocolates in the oven to caramelize milk solids to create a caramel taste, artisanfilled chocolate bars and creating your own chocolate using small portable machines, from bean to bar, are just a few trends we are witnessing.
NICOLAS LAMBERT
Senior executive pastry chef Four Seasons Resort Dubai at Jumeirah Beach fourseasons.com/dubaijb/
The secret behind choosing the right chocolate is to first assess the intended sugar level. For pastries where sweet fruits are the star, I would choose more acidic chocolates, like those from Madagascar. If I were to develop a caramel or vanilla-based dessert, then I would go for chocolates with a more smoky undertone, like those from South America.
The second thing to consider is the percentage of cocoa butter. Only when you find the perfect balance can you develop a pastry that excites the palate upon first taste and lingers to leave you wanting more. What are the latest chocolate trends in pastry?
Vegan and sugar-free chocolates are two of the most requested desserts today, and experimenting with them is proving to be quite an exciting journey for me. The history behind chocolate making is tremendous, and learning about the different origins of the cacao bean has inspired the traveler in me. I hope that my creations will do the same for others.
The Kuwait pastry team, comprising Alaa Kobeissi and Jagadeesan Alagarsany, was selected by the World Pastry Cup committee through the rating file to represent the Middle East in the World Pastry Cup. The regional selection was due to take place in Lebanon in 2020, but it was suspended due to the Covid-19 crisis, like almost all the other continental selections. However, as there was insufficient time to prepare for the 2021 edition of the World Pastry Cup that took place at Sirha on 24 and 25 September 2021, the duo were invited by Valrhona as special guests to watch the final in Lyon.
JAGADEESAN ALAGARSAMY
Pastry chef Bab Al Qasr millenniumhotels.com
The flavor of chocolate is of primary concern to the artisan confectioner. However, it is not enough to decide if a chocolate tastes good. In matching a chocolate to a specific use, flavor nuances must also be taken into account. A chocolate with fruity flavor notes may be more appropriate with a fruit-flavored ganache, while a dark-roasted, earthy chocolate might better complement a hazelnut gianduja. Although high-percentage chocolates have an important place in confectionery, a lower-percentage, lower-roast cocoa could be just right to make a delicately infused lavender ganache in order to allow the light, floral aroma to shine through. That high-percentage cocoa might be better used to stand up to the bold impact of a liquor cordial.
Matching the right chocolate to individual flavors is an important step in fine-tuning confections and can be an effective marketing tool for knowledgeable consumers.
What are the latest chocolate trends in pastry?
Demand for dairy-free chocolate is rising rapidly, so vegan dark chocolate that contains vegetable proteins is certainly trending in the industry. With chocolate remaining a top product, manufacturers and brands are taking cocoa into new formats and categories to meet changing consumer tastes.
ALAA KOUBEISSI
Business development director France & Middle East -Fame co Kuwait fameco.co
As chocolates differ in flavor, cocoa percentage, fermentation procedures and processing, you need to work with excellent quality chocolate to make an excellent pastry dish. What are the latest chocolate trends in pastry?
A new trend is the use of freeze-dried fruit and vegetable powders to color chocolate and cocoa butter. We are opting for natural colorings for a healthier world.
HEALTHY CHOCOLATE ON THE RISE
Chocolate: there’s nothing quite like it. Maya Bekhazi Noun, founder and managing director of The Food Studio, explores the latest trends and why consumers are gravitating toward healthier chocolates.
Recent trends have focused on the comforting aspect of chocolate, positioning it as a product that’s good for your emotional and mental well-being.
Healthy
Healthy dark chocolate remains a favorite among baby boomers and Gen X, and is even more popular with millennials and Gen Zers, many of whom have adopted vegan lifestyles. Extremely dark chocolate presents itself as sugar free, vegan, gluten free, additive free, low carb, natural and organic. Some brands are offering cocoa contents as high as 95 percent and 99 percent. It is even possible to find chocolate containing 100 percent cocoa under a raw or a more natural offering. “In tune with immune“ is a 2021 trend, reflecting how immunity and health have become essential factors for consumers, with ongoing anxieties over Covid-19 dominating our minds. Immunity-boosting ingredients will play a significant role in the coming year. There is greater awareness about the antioxidant content and potential health benefits of snacks featuring dark chocolate and superfruits, as well as the use of vitamins, proteins and zinc in confectionery. Sustainability
Consumers are seeking chocolate that they can trust and are actively checking labels for quality in which they have confidence. They want to know where the chocolate comes from and what is in it. Cocoa is certainly in the spotlight from a sustainability perspective.
There are several other trends to keep an eye on. These include: 1. New forms of cocoa are being used in pastes, sauces, bombs, sticks and powders, in line with the entire snacking industry’s continuous evolution. 2. Smaller pack sizes - a trend empowering consumers to make informed choices regarding portion size, calories and price when purchasing sweet snacks. 3. More tropical and exotic flavors are taking center stage, with a focus on pineapple and coconut, in addition to spices and superfood mixes.
4. Mix-and-match flavors are providing consumers with the best of both worlds, offering a combination of sweet, salty, fruity and tart tastes.
