NEW YORK ¨C Matcha green tea, balsamic vinegar, tree resin, curry powder ¡ª chocolatiers more than ever are taking an any-ingredient-approach to their products.
The approach has become a winning strategy that¡¯s helped keep demand at record highs at a time when many consumers are ditching sugary and processed treats. It¡¯s not an entirely new idea, but what¡¯s different is the speed at which innovation is happening and how widespread it¡¯s becoming.
At the Chicago-based Vosges Haut-Chocolat, founder Katrina Markoff is even experimenting with ¡°sound infusion.¡± As the brand¡¯s ¡°cosmic¡± truffles cool, they¡¯re treated to piped-in sounds of varying frequencies. Sold in a 21-piece box for $72, they¡¯re made for people who believe in the wellness proprieties of vibrations.
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