As the Northern Hemisphere heads towards winter, hot chocolate becomes a key feature of fall afternoons and cozy evenings.
Consumers are looking for experiences, luxury and more...
Going gourmet
Perhaps the trend that overarches the whole hot chocolate category is a trend towards luxury, gourmet goods.
That could mean turning attention to the chocolate itself. Single-origin, a key trend in coffee, is also evident in chocolate; as a desire to use high-quality premium chocolate.
It also extends to the toppings and garnishes used on hot chocolate: with the aesthetic appeal of colorful creations being particularly important for social media. Think whipped creams, flavored syrups, candied fruits, marshmallows, crushed cookies or even edible gold glitter.
Flavor innovations
Hot chocolate is not just about chocolate. Spicy – and swicy – is a key trend across food and beverage: and it’s one that plays out particularly well in hot chocolate.
A touch of chili helps create a Mexican hot chocolate: while seasonal favorites such as pumpkin spice, cinnamon and cloves remain a popular add-ons.
Coffee combos, are, of course, a classic: with the mocha continuing to bring the best of both worlds together. Meanwhile, other flavor innovations range from salted caramel to matcha and to lavender.
Plant-based
Swapping out milk for plant-based alternatives, such as almond and oat, is becoming more and more popular with consumers – and not just those who are lactose intolerant.
Some consumers make the switch for ethical reasons - concerns around the treatment of cows, or concerns about dairy’s impact on the environment).
Others do so for health (while the nutritional value of milk alternatives can vary, they often have less fat than dairy milk).
Earlier this year, British chocolate drink company Knoops launched a 54% Dark Chocolate Oat Mocha in partnership with plant-based oat drink brand, Minor Figures, for a vegan treat.
The drink is made up of vegan-friendly 54% Dark Chocolate, Minor Figures' Barista Oat milk and a shot of coffee.
Using Minor Figures' Barista Oat for micro-foaming when steamed makes the drinks velvety smooth and creamy.
Healthy indulgence
How can hot chocolate become healthier? There’s no doubt it’s an indulgent treat – traditionally with plenty of sugar and fat – but that doesn’t have to be the way.
Lower sugar options are available, while turning to alternative milks can help with the fat content.
Then there’s also the rise of functional ingredients in hot chocolate: such as adaptogens, protein, collagen or even CBD.
At-home creations
Consumers love the indulgence of a hot chocolate in a cosy café. But they also want to be able to replicate that experience at home.
And, in fact, creating hot chocolates at home allows consumers to experiment and get creative: customizing their beverage in any way they choose.
That could mean experimenting with different types of chocolate, going wild with toppings, or exploring different ingredients..
Nescafé Dolce Gusto has taken its coffee tech into hot chocolate with the launch of KitKat Hot Chocolate pods.
These give consumers the chance 'to indulge in the KitKat signature notes of wafer and cocoa, all in a smooth and creamy cup of hot chocolate from the comfort of your home'.
The pods are Non-HFSS (Non-High in Fat, Salt, and Sugar) and are made with sustainably sourced cocoa as are all KitKat products.
Thick and creamy
Consumers are craving thicker, more intense hot chocolate experiences.
Champurrado is a hot thick Mexican drink made with Abuelita chocolate and thickened with masa harina or corn flour – expect this to continue to increase in popularity as Mexican food and cuisine enjoys the limelight.
Meanwhile, European hot chocolate tends to be made with dark chocolate and also thicker than other versions.
Sustainability and ethical sourcing
In the same way that single-origin coffee is growing in importance in coffee, so too it is in cocoa.
Single origin chocolate is made from cocoa beans from a single source – a specific country, region or even plantation. With this comes a signature flavor profile.
This also helps consumers understand the origin of the cocoa they’re drinking.
Around 90% of cocoa comes from smallholder farmers. And consumers are increasingly concerned that products are sourced ethically: looking out for assurance that their cocoa supports farmers with a living wage (many smallholders live in poor rural areas of Cote d’Ivoire and Ghana, with limited resources and infrastructure).
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