Bean blending is bumping out single-origin cocoa

10/24/2013 | ConfectioneryNews.com (France)

The chocolate industry is seeing more demand for flavorsome blends and a shift away from single origins, but preferences often depend on the region consumers are from. French consumers prefer the strong cocoa flavor from Ivorian beans, the British prefer Ghanaian beans' weaker flavor and still look for single origin, and Americans still want mostly milk chocolate made from cocoa blends, according to chocolate maker Cémoi.

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ConfectioneryNews.com (France)

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