Master chocolatiers and candy-makers the world-over have been hard at work for months experimenting with new flavours and textures, trying to outdo one another in an effort to capture the lion's share of the sales this Easter.
New flavours that are sure to excite chocoholics this season include florals, like lavender, healthy spices such as ginger, turmeric and chai, coconut milk and tahini - a sauce made from toasting and grounding sesame seeds. There is also a big move among chocolatiers to include super foods, such as spirulina, goji berries, reishi mushrooms, and our humble Rooibos in this delicious treat.
The spokesperson for the SA Rooibos Council Adele Du Toit says it's a real coup that the $103-billion chocolate industry has taken notice of Rooibos, which is a proudly South African product.
She says consumers' taste profiles have changed and when new consumers enter the confection market, new opportunities arise.
Health-conscious consumers that are concerned about wellness are looking for healthier chocolate options, and the industry has responded by turning to 'functional foods' such as Rooibos as a solution.
Du Toit says Rooibos is rich in health-promoting antioxidants, which help to protect the body against cell damage caused by free radicals. Its naturally sweet taste also makes it an obvious choice for chocolatiers.
Swiss master chocolatier, Daniel Waldis, founder and owner of SA's popular chocolate franchise, Le Chocolatier, affirms the growing demand for healthier chocolate products and says he has been experimenting with Rooibos for some time.
With more than 12 years of experience in chocolate-making in Switzerland and SA combined, he has a deep understanding of the principles that create great flavour combinations with chocolate.
He says Rooibos and chocolate share many similar characteristics - from the fruity, floral and nutty aromas to the slight levels of astringency, making it an ideal match.
Waldis says globally, more chocolatiers are starting to use Rooibos in chocolate bars, drinking chocolate and in sugar-free and vegan alternatives.
