Chocolate is cheaper than a therapy. And you don't need an appointment to gorge on it. Chocolates are liked by people from all ages and the best part is it gives your F&B business an edge. Richa Sachdeva delves on this wonderful dimension of food, which usually not believed, has health benefits too.
There is no age to fall in love with chocolate. But we hardly know about it. In fact, the history of our dark lovable sumptuous desire is interesting. The cacao tree was first found to be useful for its seeds about two millennia ago. Early Central Americans and Mexicans used the seeds from the cacao tree to make a drink that tasted bitter, not sweet. Only the important people could drink it. The common, average people could not. The word for "chocolate" in almost every language comes from its name in the Nahuatl language of Mexico, chocolatl.
Later on, this drink was made sweeter and made into the treat that is known today as hot chocolate. It was made popular by Spanish explorers who brought it from North America to Spain. When chocolate was sweetened and made into candy, it became a very popular treat for many Europeans. At first, only the rich could afford chocolate. Now, the story is otherwise. Cacao trees grow in the tropics, and most cocoa today is made in Africa. Some is made in India.
Spoilt For Choices
“There are various types of chocolates having different flavor as different people have different likings viz. Dark Chocolate, Milk Chocolate, White Chocolate, Gianduja Chocolate, Couverture Chocolate, Unsweetened Chocolate, Bittersweet Chocolate, Sweet Dark Chocolate and Semi-sweet Chocolate,” says Mr. Anshul Lal, the owner of the restaurant, Cocoa by Belgique. Of course, we could also include gourmet, organic, Belgian, Swiss, and other terms when referring to varieties of chocolate, realistically though, all of these will basically fall in one of the types of chocolate categories above, explains, Mr. Surender Sarola, Senior Chef, Urban Pind - The Urban Bar.
Chocolate is a mixture of Cocoa, powdered sugar and Cocoa butter. The several types have a different proportion of cocoa used in a particular preparation. Executive Sous Chef of The Metropolitan Hotel, Mr. Tarun Kapoor says, “Chocolate classification on the basis of the sweetness is classified as sweet chocolate, semi sweet and bitter chocolate. These types are distinguished by the sugar contents in them.”
Trends In The Offing
While the growth in the chocolate candy category is flat, the gourmet chocolate sub-category is experiencing increased sales, driven in part by the health and wellness trend. The trend in gourmet chocolate mirrors the trend toward increasing personalization of gourmet coffee drinks popularized by Starbucks.
The most popular flavors of chocolate in the market are Fruity and Nutty ones. “The fruit flavored chocolates generally consist of dried raisins, plums, berries and tropical fruits whereas the chocolates with the nutty flavors generally consist of nuts like almonds, cashew, hazelnut, etc. However liquor chocolate is also gaining a lot of prominence in the Indian market,” points Mr. Lal. “It is totally dependent on the taste what a consumer likes and the normally the flavors which are demanded in all seasons are Mint, Dark, Liqueur and Milk,” adds Chef Sarola. “Caramel is the most popular flavor in the market which are liked by all the age group of people,” opines Mr. Ashish Bhayana, Director, Trance by Lemon Twist, Noida.
Sinful Business
Chocolate making is a great way to rake in moolah. Mr. Bhayana says, “In our country nine out of 10 people love chocolate and it is very popular amongst all age-groups. It is a lucrative business with the right investment and pricing the whole year round.” Keeping current scenario in mind, says Chef Sarola, the demand of chocolate has always been on rise ensuring you a lasting impression. Chocolate as a business has opened new dimensions and is giving birth to the creativity. Nowadays huge varieties of chocolates are available over the shelves in various supermarkets, shopping malls and pastry shops and star hotels. More and more people are investing in chocolates and are yielding handsome profits. “Some of my friends who are well established and known Chefs in the pastry trade are also inclined towards the chocolate business and are coming up with their own chocolate studios where even the chocolates are tailor made according to the specification of the buyer,” comments Chef Kapoor.
The chocolate business depends upon a number of factors, like the quality and availability of cocoa beans, demands of the market, tariffs and duties (mainly cocoa beans) on the ingredients that need to be imported, etc. Since chocolate has always been in demand, especially in Europe and Equatorial zones where cocoa beans are abundantly found, the chocolate business remained quite strong. But with new and innovative ideas coming up and people ready to experiment with chocolate, the business has gained a new found interest. “Talking about the chocolate market in India has a production volume of 30,800 tons. The Indian chocolate market is valued at Rs 6.5 billion a year. Therefore the Chocolate business is certainly booming in India,” asserts Mr. Lal.
International Consumption
Different people have different views about international chocolates consumption. Mr. Bhayana says, “Internationally, more consumers are becoming attracted to dark chocolate on account of its health benefits, while ethical concerns have increased demand for organic and Fairtrade chocolate, all of which tend to be positioned at the premium end of the market. There is no doubt that there has been a change in liking of different kinds chocolates but the craving for chocolate is dominant everywhere whether be it national or international.”
The major difference in chocolate consumption in India and the international market is that the latter one is an already established industry; in foreign countries, people started thinking beyond milk and white chocolates as well as experimenting with chocolate long ago. Therefore, the kind of assorted, liqueur, gourmet chocolates that are new to the Indian market are much in demand over there. “The health benefits of cocoa have also been a part of the experimenting procedure. Protein bars, dark chocolates are very much in demand for the weight and the health conscious. These are yet to carve a niche in the Indian subcontinent,” believes Mr. Lal.
Ms. Mini Yadav, MD, Le Marche says, “Consumption of chocolate internationally is much higher than in India. Knowledge and unavailability of the chocolate in India is the reason behind it. Imported chocolate manufacturers are constantly doing a lot of research and development in terms of what the Indian consumers like and also on the molecular gastronomy which gives them the right direction in terms of producing a better chocolate.” Chef Kapoor says, “Also most of the old imported chocolates have established themselves and have created a niche in the minds of Indian consumers which is difficult for the young Indian manufacturers.”
Indian vs Imported Chocolates
The difference in taste between Indian and imported chocolates depends on the ratio of cocoa and milk in the chocolate. The taste also differs on the kind of milk used and how it is applied or mixed with cocoa. For the consumers in India, the key driver is innovation — right from the ingredients — which sparks imagination and consumption. “Innovation always gets rewarded handsomely by customers. Foreign brands, with their combination of technology, cost and ingredients, have been able to manufacture chocolates of better quality, texture and taste. That is the reason imported chocolates are taking over the Indian ones,” says Mr. Bhayana. As per Ms. Yadav, Indian chocolates are very sweet, where as imported chocolates are more pure and dark chocolates with exotic flavor.
From the production point of view, the core features of Indian chocolates are that they generally contain less than 20% of cocoa. Since the inclination of the people in India is more towards milk based chocolate we have higher glucose and malt content in Indian chocolates as compared to the international ones. The chocolate industry in India has started growing only in the previous few years whereas it has been an established industry abroad. Compared to the West the chocolate consumption was very less in India. Major brands like Nestle, Mars, Toblerone, Ferraro Rocher, etc have a strong ground here only because there was a lack of understanding and variety in the country. However, with changing times, the Indian chocolate industry is growing at a very high rate. New and innovative ideas with flavorings and the types of chocolates is gaining prominence apart from the growing domestic demand. “As of now, the indigenous players are experimenting with an array of different kinds of ingredients. Dark chocolates, liqueur chocolates, assorted and gourmet chocolates are now becoming more popular in the market and thus, the manufacturers find it imperative to think beyond the plain chocolates,” tells Mr. Lal.
The basic procedure of making the chocolate remains same but it varies slightly in terms of temperature of tempering, addition of flavoring agents, fillings and moulds being used, thus affecting the final product in some way or the other making a considerable difference in the Indian and imported chocolates. Chef Kapoor adds, “Imported chocolate manufacturers are constantly doing a lot of research and development in terms of what the Indian consumers like and also on the molecular gastronomy which gives them the right direction in terms of producing a better chocolate. Also most of the old imported chocolates have established themselves and have created a niche in the minds of Indian consumers which is difficult for the young Indian manufacturers.”
Health Benefits
Chocolate contains some good nutrition and it makes you feel good. Sometimes we get these intense cravings for chocolate. We at times are moody and irritable, even depressed, but once we eat some good chocolate, we feel better. It has been established that chocolate is a mood-enhancer. It contains phenethylamine (PEA), which stimulates the nervous system, triggering the release of endorphins, opiate-like compounds that dull pain and give a sense of well-being. Chocolate is one of the most popular sweet-tasting treats in the world and has been for centuries. But part of the myth surrounding chocolate is that if it tastes so good, it must be bad for your health. But the surprising news from the scientific community is that this reputedly intriguing treat actually has some health benefits, especially if you choose chocolate wisely.
Cacao, the source of chocolate, contains antibacterial agents that fight tooth decay. Of course, this is counteracted by the high sugar content of milk chocolate. The smell of chocolate may increase theta brain waves, resulting in relaxation. Chocolate contains phenyl ethylamine, a mild mood elevator. The cocoa, butter in chocolatecontains oleic acid, is a mono-unsaturated fat which may raise good cholesterol. Chocolate increases antioxidant levels in the blood, says Mr. Bhayana.
Parents discourage you from eating it. Friends warn you. Teeth will decay and you will gain weight, they insist. But many chocolates are not all that bad. “High in cocoa solids, chocolate contains essential trace elements and nutrients, including iron, calcium and potassium, besides vitamins A, B1, C, D, and E. This is not all. Cocoa is rich in magnesium. Its deficiency is linked with hypertension, heart disease, diabetes and joint problems. Doctors suggest that high magnesium content in certain chocolates is actually beneficial for cardiovascular system,” says, Mr. Lal.
Dark chocolate is the best among all the chocolates as most of the health benefits are not when it comes with milk or white chocolate. Dark Chocolate is made from plants which have all the health benefits of Dark vegetables. These benefits are from flavonoids, which act as antioxidants. Antioxidants protect the body from aging caused by free radicals, which can cause damage that leads to heart disease. Chef Kapoor says, “Dark chocolate contains a large number of antioxidants (nearly 8 times the number found in strawberries). Flavonoids also help relax blood pressure through the production of nitric oxide, and balance certain hormones in the body.”
Ms. Yadav sums up by saying that if eaten in moderation, chocolates can lower blood pressure. Dark chocolate is good for your heart and it stimulates endorphin production, which gives a feeling of pleasure. Isn’t chocolate a good proposition to increase F&B business sale? Experts believe, yes, it is.