CHOCOLATE Consumers see chocolate as a treat to enjoy, and bakers use chocolate in creative ways to catch shoppers’ attention. “It can provide more depth to a baked application, and it provides more depth in flavor, but nothing that someone might detect,” Ms. Bergan said. These chocolates can be exclusive to a specific baking company and differentiate a product from the competition. A higher percentage of cocoa solids cannot only make a chocolate more premium but also adds some health benefits. Cargill extended its Peter’s line of chocolate with a 62% semisweet chocolate. It has strong flavor impact because of its high cocoa solids content: 62%. Cargill also improved the physical characteristics of its Gerkens Dutch Dark DB82 Premium cocoa powder. The alkalization process used to heighten cocoa flavor normally leaves the powder with a red color. According to Ms. Nagy, Cargill’s new processing technique produces a dark brown cocoa powder without the burnt off-notes that come with over-alkalization. Consumers may be obsessing over health and wellness, but chocolate suppliers ensure they can both enjoy health benefits while indulging at the same time, thanks to the latest innovations in chocolate and compound coatings. Whether manufacturers enhance chocolate’s Chocolate can provide an easy delivery system for antioxidants and added fiber or protein to cookies or bars. For more information, see Page 113 Puratos 50 / Baking & Snack / November 2012 www.bakingandsnack.comhttp://www.briess.com/food http://www.briess.com/food http://www.bakingandsnack.com