Herza releases four new chocolate lines meeting demand for organic ranges

Herza Schokolade is releasing four new chocolate lines, which it is set to showcase at the upcoming Biofach trade fair in Nuremberg, Germany, reports Neill Barston.

As the company, which is based near Hamburg, noted, its latest offerings, which fall under its core product ranges targeting the functional product market have been devised with several core considerations including high-end flavour, healthy indulgence, and sustainability are strong drivers in the confectionery market.

Its latest NobleChoc series includes six noble combinations with traditional components such as caramel, nougat, and coffee. The leaves of gently melting caramel chocolate with caramelised crunchy bits of coconut flower sugar have been developed for ice cream, muesli, porridge, and snack products, whether as inclusion or garnish.

Furthermore, its finely rolled milk chocolate with caramelised milk powder, is said to have summery, fruity accents there are the chopped pieces of yogurt chocolate with strawberry bits and a touch of vanilla. More intense flavour is offered by the soft leaves of dark chocolate with a strong cocoa note, accentuated by a pinch of sea salt. The mocha chocolate leaves with their high coffee content and crunchy roasted coffee pieces give ice cream, muesli, or snack products a special note. It is also offering milk chocolate chips with nougat and an extra portion of hazelnut paste.

For vegan products with clean label or natural images, the PureChoc Perfection line offers a selection of chocolate pieces for many applications. The six different organic products are free from refined sugar, milk products, and grain. They feature a natural flavour that makes them a perfect fit with what consumers want right now: Pure, authentic indulgence, not too sweet, and definitely vegan. For example, the organic orange leaves have only two ingredients – cocoa mass and orange oil. The other chocolate pieces are based on a preparation of cocoa mass and cocoa butter, which is then individually seasoned with spices like cinnamon or cardamom, vanilla and tonka bean, or chili. In the organic chips, mocha paste gives a fine coffee note.

As the company noted, caramel remains one of the most popular flavours which has influenced its latest series. Its vegan series includes caramel chocolate leaves sweetened with natural coconut flower sugar. For a mild caramel flavour it has created leaves sweetened with cane sugar. The third product is designed for vegans. These leaves of caramel cocoa-butter glaze have a natural sweetness from date powder, while oat powder stands in for milk. Herza will be appearing at Biofach in Nuremberg between 13-16 February, where visitors can try these specialities for ice cream, muesli, porridge, snacks, and garnish at the joint booth of the state of Schleswig-Holstein (booth 9-335).