Herza launches chocolate couverture pieces

21 Dec 2018

Herza is launching small chocolate couverture pieces made from specific fine organic cocoa varieties. These, it says, will enable manufacturers of sweets and bakery products, ice cream or cereals to benefit from the 'adventurous consumer' trend.

Herza launches chocolate couverture pieces

According to Innova Market Insights, notes Herza Schokolade, one of the top trends of 2019 will be “adventurous consumers” on the lookout for new and unusual flavour experiences. In response, Herza is launching small chocolate couverture pieces made from specific fine organic cocoa varieties. These, it says, will enable manufacturers of sweets and bakery products, ice cream or cereals to benefit from this trend. According to the company, not only are the new products delicious for their pronounced, individual flavour; they also have a multitude of applications – for instance as chocolatey chips in muesli, ice cream or cake. Also they can be used for coating end products, since all four varieties can be melted very easily.

The chocolate chips are made from individual varieties of high-quality fine cocoa from different countries of origin. The dark variety consists of 100% quality cocoa from the Dominican Republic. With a cocoa content of 55%, it is said to offer a pleasantly tart, full-bodied and astringent taste with aromatic notes of dried fruits.

The milk chocolate couverture chips, on the other hand, are made from pure fine cocoa from Madagascar. The high cocoa content of 40% is claimed to give the chocolate an intense, harmoniously balanced cocoa taste with a delicate roasted flavour and fruity elements – complemented by a slight vanilla note and pleasant sweetness.

For manufacturers who set store by organic, fair trade products, Herza offers special milk chocolate couverture pieces made from fine Peruvian cocoa. These have a particularly high cocoa content of 50%. The chips have a subtle milky note and a strong, woody cocoa character.

The range is completed by organic white chocolate pieces finished with a hint of Bourbon vanilla, yet having still a rich milky flavour. A high percentage of cocoa butter ensures a very soft, delicate melt. Whether white, dark or milk – the new organic chocolate couverture pieces from HERZA Schokolade are claimed to be the ideal choice for premium organic products. Both in the form of pieces or as a coating, they give good organic bakery products a special finish. Manufacturers of organic ice cream can use them to create unusual products, also in the form of lollies, and as pieces they are a highlight in premium mueslis.

Related categories

Related tags

Innovation

Related news

Kraft-Heinz announces latest Springboard qualifiers

Kraft-Heinz announces latest Springboard qualifiers

7 Mar 2019

Springboard, a platform launched by Kraft Heinz in 2016 to nurture, scale, and accelerate growth of disruptive brands, announced its second Incubator Program class.

Read more 
Campden BRI convenes 3D printing seminar

Campden BRI convenes 3D printing seminar

27 Feb 2019

Campden BRI is hosting a seminar on the 3D printing of food on Thursday 20 June which will, says Campden, appeal to those who work in food manufacturing.

Read more 
New ingredients company launches

New ingredients company launches

27 Feb 2019

Motif Ingredients, a food ingredients company, has launched with $90M in Series A financing to provide next-generation alternative proteins and other ingredients to global food companies.

Read more 
FSAI announces new DNA scanning tool

FSAI announces new DNA scanning tool

25 Feb 2019

The Food Safety Authority of Ireland (FSAI) now has a new DNA scanning tool to identify the entire DNA content of a food, proactively identifying all the ingredients and their biological sources.

Read more 
Amyris signs $255m deal for cannabinoid development

Amyris signs $255m deal for cannabinoid development

14 Feb 2019

Developer and producer of sustainable ingredients for the health & wellness, clean beauty and flavors & fragrances markets Amyris has signed a binding term sheet for a planned cannabinoid development.

Read more 
McCormick to apply AI to flavour development

McCormick to apply AI to flavour development

5 Feb 2019

McCormick and IBM have announced their ongoing research collaboration to pioneer the application of artificial intelligence (AI) for flavour and food product development.

Read more 
Award-winning startup uses enzymes to cut sugar in fruit juice

Award-winning startup uses enzymes to cut sugar in fruit juice

31 Jan 2019

Fruit juice has come under fire for its high sugar content in recent years, but an Israeli startup called Better Juice has developed an enzyme technology that cuts sugars by up to 80% without adding or subtracting anything from the juice.

Read more 
BENEO to showcase Palatinose-based toffee

BENEO to showcase Palatinose-based toffee

29 Jan 2019

BENEO is to showcase and sample the first toffees with its functional carbohydrate, Palatinose. The new product concept has been created to offer consumers a healthier toffee alternative.

Read more 
Wageningen, NWVA to merge into new institute

Wageningen, NWVA to merge into new institute

21 Jan 2019

RIKILT Wageningen University & Research and the Netherlands Food and Consumer Product Safety Authority (NVWA)’s Laboratory for Food and Feed Safety will merge into a new institute effective 1 June 2019.

Read more 
Arla creates new innovation organisation, hires new SVP

Arla creates new innovation organisation, hires new SVP

18 Jan 2019

Arla Foods is creating a new Product and Innovation organisation and appointing a new Senior Vice President, driven by the desire to strengthen its innovation and global product agenda.

Read more