Premium sustainable Cacao-Trace Belcolade chocolates stocked by Henley Bridge
Handmade chocolate pieces. The confectioner, middle age adult man, pous the melted chocolate into the mold making pralines shells. He uses the finest Belgian dark chocolate.
British-based ingredients supplier Henley Bridge, has moved to unveil its latest range of sustainably-sourced Cacao Trace chocolates from the Puratos-linked Belcolade brand, reports Neill Barston.
As the company noted, the latest series takes its inspiration from cocoa attained from seven growing regions: Cameroon, Papua New Guinea, Peru, Philippines, Uganda, Venezuela and Vietnam.
Moreover, as the business noted, there has been heightened demand for such single-origin chocolates, by as much as 23% in the UK. This has prompted Belcolade has gone back to the roots of taste to preserve the authentic flavours of each specific terroir.
As Henley bridge noted, the majority of its latest stocked range is available through Belcolade’s pioneering Cacao-Trace programme. Launched in 2013, the sustainable cocoa sourcing programme – which is validated by independent, third-party certification – focuses on taste improvement and increased productivity through good farming practices, and adds to the typical industry standards of training cocoa farmers and fair pricing.
Among the Origins range are Costa Rica Noir 64% Cacao-Trace, Costa Rica Lait 38% Cacao-Trace, Ecuador Noir 71%, Peru Noir 64% Cacao-Trace, Venezuela Lait 43%, Cameroon Lait 45% Cacao-Trace, Cameroon Noir 80% Cacao-Trace, Uganda Noir 65% organic Cacao-Trace, Papua New Guinea Blanc 36% Cacao-Trace, as well as varieties from the Philippines and Vietnam.
Tracey Hughes, Managing Director of Henley Bridge, felt the latest series was destined to have a notable impact.
She said: “We’re very excited to be launching this trailblazing range. We’re definitely seeing growing consumer interest in single-origin chocolates, and the Origins range beautifully demonstrates the very distinctive characteristics of each of the cocoa-growing regions.
“From the zesty, coffee and woody undertones of the Vietnam Noir 73% to the intense cooked milk and caramel flavours of the Cameroon Lait 45%, there’s definitely something for everyone and every applicatio
