Indulgence Chocolate: A Fine Selection of Sweet Treats

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London has a diverse wealth of chocolate shops and chocolate makers, from a sprinkling of familiar high street brands through to startups, small chocolate chains, and bean-to-bar makers. There's also a selection of chocolate shops and department stores, with exciting chocolate libraries on offer. It is very apparent that confectionery brands do need to start the process of offering healthier, reduced-sugar options to their customers. However, there is a need to apply caution when developing sugar reduction strategies as it is vital that it never compromises taste. Taste and enjoyment will continue to be the main reason why people turn to confectionery products, so it is crucial that any better-for-you products are not associated with compromised indulgence. Fortunately, in the last decade, we have made huge leaps forward in the tools available to enable the reduction of sugars, especially in the stevia space,” says Magalie. “Cargill has invested a great deal of time studying the properties of the stevia leaf, searching for the optimal balance of sweetness and taste. As part of that research, it has developed the ViaTech portfolio of stevia leaf extract sweeteners which use a proprietary taste-prediction model to precisely predict which combination of sweet components delivers optimal taste and sweetness for a particular product.” I've excluded supermarkets and franchise stores from this list. I urge you to support your local chocolate makers as many of them are crafting superb quality chocolate treats and gifts. I've listed bean to bar chocolate makers seperately. If you are a real chocolate fan, try a chocolate bar from your local craft chocolate maker and you'll be blown away by how different it tastes compared to mass-produced chocolate. I've also listed national chocolate chains seperately, and have defined a chain as a business that has at least two stores. I spoke to Yoav Goan, CEO and Dagi Pecatch the company founder of B.T. Sweet Ltd, an Israel-based foodtech startup and creator of a new botanical sugar alternative called Cambya, who believe they have a good solution to help confectioners meet their reformulation challenges.

In addition to our vast assortment of luxurious hand made Belgian chocolates, you will be spoilt for choice with the variety of temptations we have on display ... Throughout this tasting experience you will develop your wine vocabulary and learn how to analyze a wine with confidence. By the time you leave this Milwaukee wine tasting experience, you’ll have a better understanding of wine culture, and, most importantly, the wines that most appeal to you. Chocolate Pairings with Indulgence Chocolatiers Yoav tells me that the biggest challenge facing confectionery R&D departments today, when looking to reduce sugar content, is to maintain a product’s taste when reformulating recipes to achieve reductions in sugar. “Confectioners need to change the ingredients but not the taste or mouthfeel of their products,” he says. “We believe the trends for more natural and plant-based ingredients in confectionery recipes, along with the trend for sugar reduction, will continue to grow. Everyone is looking for ways to reduce the sugar content of their product – in confectionery this is a particular challenge as it often can comprise up to 70 or 80% of the product!” We try our best to accommodate groups that wish to be seated together. If you would like to sit as part of a group, please inform us at the time you register by noting the people you wish to be seated with. How long does a pairing class last?

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Evaluate chocolate names for emotional appeal: Your chocolate business name should evoke positive emotions and create a strong connection with your target audience. Assess the emotional impact of your chocolate name options by considering the feelings and associations they bring out in people. Choose a chocolate business name that aligns with your brand's personality and values while generating a positive emotional response. Legal Considerations for Chocolate Business Names Choosing a name for your chocolate business is an exciting step. Here are some key do's and don'ts to consider: Do's: DO consider your niche: If you specialize in a particular type of chocolate or have a unique selling point, incorporate it into your name. Highlighting your specialty can set you apart from the competition.

Experiment with foreign words or translations for a chocolate name: Explore words in other languages that relate to your chocolate brand or have a pleasant sound. This can add an exotic or sophisticated touch to your chocolate business name while still communicating your brand's values and personality. Test Chocolate Business Name OptionsPlease note these boxes are not currently available. Due to the restrictions the pandemic has caused, We are just offering the products in this album Remember, choosing a name is a creative process, so have fun with it! Let your passion for chocolate and your business shine through in the name you select.

DON'T choose a generic name: Steer clear of common, overused terms or generic names that don't differentiate your chocolate business. You want your name to stand out in a crowded market. DO think long-term: Choose a name that can grow with your business. Avoid limiting yourself to a specific product or location, allowing room for expansion and diversification in the future. Define your chocolate brand personality and values: Your brand's personality should be reflected in your chocolate business name. Think about the characteristics you want your chocolate business to embody, such as playfulness, warmth, or creativity. Make a list of adjectives and values that align with your chocolate brand, as these can serve as inspiration for your business name. As the capital city on the United Kingdom, London is a magnet for top chef talent. So, it's unsurprising that many top chocolatiers start out in the capital, working as pastry chefs at world-famous restaurants, working under esteemed - and occasionally celebrity - chefs. Major chocolate brands base their offices in the capital too, as seems to be tradition. However, when reducing their sugar intake, it appears that consumers are not willing to compromise on taste or indulgence, with 51% of consumers admitting that they associate products with reduced sugar content to be less tasty. The challenge for confectioners, therefore, is to find a solution that can help reduce the sugar content of products, but which will not impact negatively on taste. Adding a further element to this challenge, consumers are also keen for their sweeteners to come from natural sources – with 50% of consumers saying they believe natural sweeteners are healthier than sugar.

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Run a chocolate shop but missing from my list? Please get in touch as I'd love to add you to my growing list. Join City Tours MKE for a night of wine tasting and chocolate pairing. Indulge your decadent side as you sample 9 delicious wines, including reds, whites, and a rose or sparkling option. For the confectionery sector this means the need to focus on sugar reduction is growing, especially as many consumers feel they have gained weight over the last couple of years due to increased levels of comfort eating and reduced levels of activity. FMCG Gurus found that 56% of consumers say that their attitude towards sugar has changed over the last two years, with more urgency being placed on reducing intake of the ingredient. DON'T limit yourself geographically: If you have plans to expand beyond a specific region or location, avoid incorporating geographical references in your name. It may hinder your growth potential. Consumer demand for lower sugar options has resulted in many confectionery producers moving towards the introduction of reduced-sugar versions of their best-selling products. However, it is important to remain on the right side of all the trends and another important consumer demand today is for natural products which, in part, explains the increased uptake of stevia as a confectionery sweetener.