date:May 31, 2012
e mainstream without alienating core connoisseurs.
Meeting the coffee-flavoured chocolate challenge
Intense flavours are a trend across the food industry, but it can be difficult to formulate chocolate that is combined with strong flavours such as coffee.
The key challenges are around creating the right taste and ensuring consistent quality,says Rens de Haan, marketing director at Cargill Cocoa Chocolate.
In principle, this should not be difficult but, in practice, it creates some complicat