Attending the Fancy Food Show at the Jacob Javitz Center for the first time Monday was an experience. I had always envisioned it would be too overwhelming — and it was — but in a good way. I decided to narrow the field by concentrating on a list of chocolate companies and in the process stumbled upon some very innovative food companies (plus really great cheese.) Two of the products that stopped me in my tracks were from the Wild Hibiscus Flower Co., which makes both whole hibiscus flowers sweetened to drop into a champagne glass or stuffed with goat cheese and a pink sea salt infused with the dried hibiscus flower.
Most of the chocolates I sampled were small, artisan, bean to bar, meaning that the cacao beans are sourced from around the world then roasted, manufactured and packaged by the maker. This is where the most innovative new business is headed. Some are all about the bean and others may be enhanced with unique flavors like the citrus fruit Yuzu.
A fun example from a regular chocolate producer, Moonstruck, uses Oregon craft beers to flavor the Ganache filling then enrobe and mold it into the shape of bottle caps (including the beer manufacturers logo on top.)
The trend I noticed in my conversations at this show and over the weekend at the Fine Chocolate Industry Assoc. and International Chocolate Award events is that many bean growers are beginning to create their own product and keep more of the profit in their own country. The three that I spoke with are from Bolivia, Ecuador and Madagascar. It will be interesting to see if the taste differs when chocolate is created at it’s source.
*Chocolate — In 1753, Linnaeus designated the tree Theobroma cacao, which translates to “cacao, food of the gods.”