This fruit of the gods is a tried and true pleasure, a long-time luxury with an incredible history that has its ups and downs (as in “white” chocolate).
Still, somehow, great is not good enough. The search is always on for the new, the trendy, the tomorrow. Why? Something about human nature not worth trying to understand here.
Anyway, hearing the breath of Janus getting closer, the most important new year news will definitely be that the “we’re running out of chocolate” hysteria is overblown. The world market is changing, but don’t panic yourself into hoarding a domesday supply of drugstore crapchoc in your apocalypse shelter … yet.
As support for keeping calm, Big Chocolate is planning to still go about its business. Barry Callebaut predicts it will be crunch, acidity and shimmer making chocolate pop, and is expanding its sourcing footprint by moving into Chile, among other new growth territories. Cargill posits transparency in labeling, leading to the PR spin highlighting that what was “bad” with chocolate is actually “healthy” for you. Everyone is fighting over the Chinese market, and there is a frothingchocolate and tea trend. Finally, going all in on the mercenary, restaurateurs are focused on how to cobble a few more bucks per 2015 table with the sales pitch that restaurant chocolate is for sharers.
Rather than look to the business world for guidance, the new year could be the time to confront the difficult facts in chocolate’s backstory such as child slavery in the chocolate fields. Not the worst resolution for the new year is — in the spirit of the gods who first planted cacao seeds on earth — to resolve to help in ways big or small.
Perhaps with conscience salved it will make the search for the new and novel even more enjoyable. Trends are, of course, concepts that enough others have discovered so the idea has spread and one can feel like an insider before masses partake and “it’s, like, soooo over, yesterday, deceased, and penny-eyelidded.” Quirky chocolate-related foodish ideas that recently popped their heads out of the corners of cuisine and might (or might not) take off include
cinammon mini-biscuits with chocolate gravy, and cocoa baguettes.
Those wishing to conspicuously consume for 2015, should keep on the lookout for more fancy-schmanzy, you-are-buying-story-much-more-than-taste chocolate bars such as the current $100 and $260 options.
If the trend thing is too much and you would rather not yet look forward and perhaps learn from history in order to repeat/not repeat it, here’s a quick look at where the science and culture of chocolate is so far: