Matcha green tea, balsamic vinegar, tree resin, curry powder — 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.