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Demand grows for premium chocolate
November 5, 2012
Demand grows for premium chocolate
Growing demand of easily accessible, premium range products has seen the launch of a brand new chocolate shop in Sylvia Park this week.
New Zealand Chocolatier and founder of The Sweetest Little Chocolate Shop Stu Jordan says the opening of the third Sweetest Little Chocolate Shop was a simple demand and supply issue.
“We’re expanding as the market booms around us,” says Stu. “There’s an increased demand in premium chocolates as people become more aware of what they’re eating.”
Stu travelled overseas for training under an award winning, world chocolate master. The experience inspired him to create a visually stunning range backed up with bold flavour profiles and great balance. The result was Kāko Chocolate, a division of the retail network, The Sweetest Little Chocolate Shop.
Stu believes New Zealand is at least two years behind Australia and almost a decade behind Europe in terms of premium chocolate trends.
“The New Zealand market is only now stepping away from traditional standard blocks of white, milk and dark chocolate towards chocolate that shows ingenuity in terms of flavour, design, texture and aroma. You can’t just add a flavour - it has to be an entire experience, which is what we offer.”
The new store will be adding to the experience. The red, yellow and chocolate cracked walls look like a mirror has exploded, giving the effect of walking further and further down Alice’s rabbit hole. Stu’s own creation, Kāko Chocolate can be found in the shop among other luxury chocolate brands.
“We’re creating a space where art and chocolate meet,” says Stu.
Each batch of Kako Chocolate is specially handmade with a custom built colour spraying machine and takes three days to make. It’s a technique that is less than two-years old. The chocolate itself is made up of all natural ingredients.
Shoppers in Sylvia Park will be able to find the new Sweetest Little Chocolate Shop near the big Christmas tree this week.
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