“Fine cocoa varieties”: Herza launches organic chocolate couverture pieces

10 Jan 2019 --- Herza Schokolade GmbH & Co. KG (Herza) is set to launch new chocolate couverture pieces made from specific fine organic cocoa varieties. The products will be presented for the first time at BioFach 2019 in Nuremberg next month.

Innova Market Insights tipped “adventurous eating” the top trend of 2019, which highlights consumers who are on the lookout for new and unusual flavor and eating experiences. According to Herza, this trend is line with its launch of chocolate couverture pieces.

Not only are the new products delicious for their pronounced, individual flavor, they also have a multitude of applications, according to the company. They can be used as chocolate chips in muesli, ice cream or cake and even as coatings for end products, since all four varieties can be melted easily. 

The chocolate chips are made from individual varieties of high-quality fine cocoa from different countries of origin. The dark variety consists of 100 percent quality cocoa from the Dominican Republic. With a cocoa content of 55 percent, it offers a pleasant, full-bodied and astringent taste with aromatic notes of dried fruits. 

Speaking to FoodIngredientsFirst, Carsten Braumann, Sales Director at Herza says: “We are targeting higher-value organic segments; especially chocolate lovers that appreciate the taste profile and enjoy new flavor experiences.”

He also notes that the company’s primary focus area is in bakery, but also ice cream and granola (snacking) markets.

“Our suppliers are obliged in our code of conduct to ensure sustainability. We have long-term suppliers that have the relationships required in the corresponding origins.”

“In today’s world, consumers look for authenticity and sustainable aspects have become the norm. Organic chocolate fulfills both requirements and is more relevant than ever. Herza Schokolade has been manufacturing organic chocolate for more than a decade and today is a leading player in the organic market segment. We expect the relevance of it to continue to grow,” he comments. 

The milk chocolate couverture chips, on the other hand, are made from pure fine cocoa from Madagascar. The high cocoa content of 40 percent gives the chocolate an intensive, harmoniously balanced cocoa taste with a delicate roasted flavor and fruity elements. This is complemented by a slight vanilla note and pleasant sweetness.

For manufacturers who set store by organic, fair trade products, Herza offers unique milk chocolate couverture pieces made from fine Peruvian cocoa. These have an unusually high cocoa content of 50 percent. The chips have a subtle milky note and a strong, woody cocoa character, according to Herza.

Organic white chocolate pieces complete the range finished with a hint of Bourbon vanilla and its rich milky flavor and a high percentage of cocoa butter ensures a very soft and delicate melt. 

Whether white, dark or milk, the new organic chocolate couverture pieces are claimed to be the ideal choice for premium organic products. Both in the form of pieces or as a coating, they give good organic bakery products a special finish. Manufacturers of organic ice cream can use them to create unusual products, also in the form of lollies and as pieces, they are also a highlight in premium muesli brands.

“We have more exciting projects in the pipeline that will be presented later this year,” Braumann adds.