New York’s first Big Chocolate Show (October 8–9) was inspired by the notion that much like wine, cheese or coffee, chocolate is becoming “a rarefied treat”, according to founder Matthew Saravay.
Indeed, the elevation of chocolate as an art form and complex food category was apparent throughout the show, as brands played up flavour profiles, drove home the importance of provenance and explored new functional formats. Here, we spotlight key themes from the event:
For more on alcohol’s influence on flavour in wider food categories, see The New Afternoon Tea, or for wider trends in the chocolate realm, see Creative Confections: Chocolate Innovation Update.
For a more experimental approach to chocolate innovation, see Food & Colour: Visualising Flavour. Meanwhile, Evolved Packaging Aesthetics: Food & Drink and Contextual Packaging Trends 2016-17 explore inventive graphic treatments and brand narratives in the confectionery realm and beyond.