Monthly Archives: March 2015

The Business of Easter: Chocolate’s Biggest Day of the Year

Easter Eggs Level 1

Easter Eggs Level 1 Class at Savour Chocolate & Patisserie School

Easter is on its way once again, so polish off your moulds and cash in on the most profitable time of the year for chocolate manufacturers.

Easter is the key holiday for the chocolate industry, accounting for 75 per cent of all chocolate spending. However, research suggests that Australians will be consuming less chocolate this year than previous years with the increased popularity of Easter gifts. In addition to this the chocolate industry is also seeing a decrease in the mass produced chocolate sector with artisan Easters eggs expected to rise by 2%. Nutritionists believe this is a positive with the recommended daily intake of 8g of dark chocolate a day well and truly exceeded during Easter.

rich in the antioxidants that are naturally present in the cocoa bean

Callebaut Acticoa is rich in antioxidants that are naturally present in the cocoa bean

Barry Callebaut the world’s largest chocolate company suggests that we will see a lot of changes to chocolate in the future, with governments around the world combating the obesity epidemic by targeting food such as chocolate, which has high levels of both fat and sugar, with higher taxes. In response to this Callebaut has launched a range of chocolates that the health conscience can indulge in almost guilt free.

Callebaut offers a chocolate couverture with at least 30% less sugar and a taste that makes no compromise. By rebalancing the classic chocolate and replacing more than 30% of the sugar in the recipe with dietary fibre, Callebaut has succeeded in bringing out a superior, rich, intense chocolate taste without the use of artificial sweeteners.

Another amazing invention from Callebaut is Acticoa™ chocolate (currently not available in Australia) , the only chocolate in the world that is so rich in the antioxidants that are naturally present in the cocoa bean. These are preserved by careful treatment and gentle processing of the cocoa beans. Eight grams of Acticoa™ dark chocolate per day covers 100% of the suggested daily intake of antioxidants – necessary to strengthen your natural defences. In the human body, cocoa flavanols function as antioxidants. Cocoa flavanols are amongst the most active & effective antioxidants. They neutralise the free radicals in our body and protect our body cells. A small portion of ACTICOA™ chocolate already provides a full amount of flavanols.

Enric Rovira Easter Eggs

Need inspiration? Look no further than Enric Rovira

Australians are the number one consumers of chocolate Easter eggs in the world. But we are only 14th in terms of overall chocolate consumption. Australians consume only 5 kilograms of chocolate a person per year, compared Switzerland which consumes a whooping 11kilograms per person per year, making them the world’s top consumer.

If you are looking for some inspiration this Easter to ignite your creativity look no further than Enric Rovira from Spain, Enric’s Easter eggs are world renowned. They are elegant and spectacular in their simplicity. Another must for any chocolate enthusiast is Oriol Balaguer with his distinctive style with Easter Eggs. Both these chefs are from Spain which is leading the world in chocolate and patisserie innovation.

If you want to cater for the Easter egg demand yourself why not attend one of Savour’s Easter egg classes scheduled this year covering both beginners and advanced. For further information on chocolate and patisserie products visit our classes, online store or our online classes.

What’s hidden in your Chocolate Eggs this Easter?

Standing in the supermarket during the Easter period, it may seem tempting to buy cheap easter eggs, but beware of the potentially hidden danger, transfats.

The dangers of Transfats are real. In a nut shell, this vegetable oil is high in saturated fats and bad for our bodies. It is also responsible for a range of environmental issues including the destruction of habitats for wildlife including Orangutans.

SBS has an interesting article on their website detailing some of the chocolate manufacturers who do not use palm oil in their Chocolate Easter Eggs this year.

However, the list (as pointed out in the article) is quite misleading, leaving out companies who do not use palm oil in their chocolate such as Callebaut and Haighs Chocolate to name a few.  It also includes ‘palm oil free’ products from companies who freely admit to using ‘small amounts of sustainable palm oil’ in their other products.

While a definitive list of ‘safe’ products maybe difficult to find, the content is both fascinating and flawed. Hopefully though it raises awareness of the dangers of palm oil, while also making you conscious of your chocolate egg purchases this Easter.

You can read the entire article on the SBS website.