Ten chocolatiers and pastry chefs tell us what’s creating a buzz on the scene of our favorite sweet treat, from exotic, imaginative combinations of flavors to non-dairy alternatives and single-origin, ethically sourced cocoa beans.

I’m inspired by…
… several aspects of my craft, from the chocolate itself to its versatility, complexity and sheer indulgence, together with the natural world around me, including the flavors, colors and textures of fruits, nuts and spices. Art and design are other sources of inspiration. Overall, though, my inspiration stems from a deep appreciation for the beauty, taste and joy that chocolate can bring.

What to watch this year
There are two major chocolate trends in 2023, the first being plant-based and vegan chocolates, which are the industry’s response to the increasing popularity of plant-based diets and a growing demand for vegan options and alternative ingredients to dairy, such as almond, coconut, rice and oat milks. The other trend is single-origin and ethically sourced chocolates, which are gaining popularity on the back of rising interest in knowing the origin of the cocoa beans used in chocolate production.

On-trend combinations
Chocolatiers are continuously experimenting with new ingredients and pairings to create unique taste experiences. Current innovative flavor combinations include: spices and herbs (cinnamon, vanilla, cardamom, mint and lavender); citrus fruits (orange, lemon, lime, yuzu and grapefruit); exotic fruits (mango, passion fruit, pineapple and guava); nutty combinations (almond butter, pistachio, hazelnut, macadamia, pecan nut, praline and gianduja); floral notes (violet, jasmine and rose or orange blossom); and liquors and spirits (whiskey, rum, tequila, limoncello and cognac or parfait amour).

Essential tool of the trade
Most definitely the chocolate grinder (melanger). It grinds the cocoa nibs into a smooth and refined chocolate paste, while the friction and heat help to develop and intensify the flavors of the aromatic profile of the cocoa beans. The grinder also ensures that all the ingredients in the chocolate are combined and homogenized, which produces a consistent flavor and texture throughout the chocolate, meaning highquality results.

I’m inspired by…
… the traveling I’m fortunate enough to do around the world, which enables me to experience different cultures and new techniques, together with the challenge of creating chocolate and desserts that are satisfying, while also evoking childhood memories wherever I am. This is what inspires me!

What to watch this year
Chefs are increasingly sharing new ideas, flavors and techniques on Instagram and TikTok. Sometimes we’re taken by surprise at just how creative chefs can be and that can start a new trend. I personally love the creativity happening in the Chocolate Academy in Barcelona.

On-trend combinations
I have tried many combinations that have taken chocolate to another level in texture and flavor. One example was when we combined cream cheese and caviar with lemon jam. Others include a blue cheese ganache, not forgetting the seawater ganache, which was both tasty and delicate, making it ideal for after a meal.

On meeting consumers’ changing demands
I adapt my pastry recipe to the location and also to the profile of the client. To give an example, when involved in the opening of two hotels in Kuala Lumpur, Malaysia, it was necessary to find a balance by adjusting all of my classic recipes to meet the needs of the local clientele, while ensuring they remained authentic.

Essential tool of the trade
It would have to be quality chocolate.

I’m inspired by…
… colors and shapes found in nature, mostly, and trying to apply them onto chocolate.

What to watch this year
I think that rather than trends, it’s all about who’s creating the best kind of chocolate and who’s making it look good.

On-trend combinations
I like the way some chefs are experimenting by infusing their chocolates with salty flavors, like white pepper with white chocolate ganache, black lemon ganache and sourdough ganache, for example.

On meeting consumers’ changing demands
The numbers never lie, so I always make it a point to keep up with market studies. If there’s a new flavor in the market that is clearly set to be around for several years, then it’s definitely a winner. I’ll begin using it in recipes and look at how I can improve on it.

Essential tool of the trade
I have three that I couldn’t be without – my hand blender, thermometer and spatula.

I’m inspired by…
… my mother and the love I had for helping in the kitchen. I always dreamed of becoming a chef and cooking for others.

What to watch this year
There is a current move toward dark chocolate, which has a high proportion of cocoa – around 70 to 80 percent – and less sweetness, alongside a focus on terroir and chocolate with a single origin. We only work with chocolate from Brazil and the Dominican Republic, which gives our consumers an indication of quality and value. In today’s cocoa culture, we also talk a lot about sustainability and fair trade, which adds value to the product and recognizes the farmers who produce it. Vegan variations using alternative milk powder in the manufacturing process are another trend.

On-trend combinations
We’re seeing a lot of fruit and chocolate combinations today, alongside a revival of the more classical flavor pairings in our chocolate-making.

Essential tool of the trade
There are several, but most important amongst my tools and gadgets are the ChefCut chocolate tempering machine, Stephan mixing machine, panning machine and chocolate refiner.

I’m inspired by…
… various aspects of my everyday life. My children’s tastes, memories from past travels and the discovery of new ingredients all contribute to my creative process. During a winter visit to Scandinavian countries, I had the opportunity to savor the delicious kanebullar, a Swedish cinnamon roll with a hint of cardamom. This experience sparked my curiosity, and I spent the following month researching and creating the perfect Nordic pastry.

What to watch this year
Sustainability has emerged as a key focus for major chocolate producers. In addition, I’ve noticed a growing demand for artisanal pralines crafted with exclusive chocolates, carefully selected ingredients, and unique blends featuring luxurious elements. There is an increasing interest in knowing the origin of the ingredients used in these creations, as it adds a sense of authenticity and transparency. The future of chocolate will require an artisanal and indulgent approach, utilizing carefully sourced high-quality ingredients and environmentally friendly packaging.

On-trend combinations
While working as the executive pastry chef at Bulgari Dubai, I had the opportunity to craft a unique chocolate bonbon combining gorgonzola cheese, orange and milk chocolate. Surprisingly, despite not being a fan of blue cheese, I found that the velvety milk chocolate coating perfectly complemented the orange and gorgonzola ganache. It was truly a one-of-a-kind pairing.

On meeting consumers’ changing demands
I’ve been working on a wide range of sugar-free products, including desserts, cookies and chocolate bonbons. It’s been an intriguing exploration of sugar alternatives, especially when it comes to achieving the right texture.

Essential tool of the trade
The metallic scraper is my go-to tool when working with chocolate. It serves multiple purposes, such as tempering the chocolate, cleaning the surface of the mold and unmolding the bonbons. Another essential tool is a blender, whether I want to achieve a smooth and velvety texture for my chocolate ganache, blend fruits or simply mix ingredients seamlessly.

I’m inspired by…
… everything around us, since wherever you look, there’s something waiting to ignite your creativity, from the beauty of nature’s colors and textures to seasonal ingredients where we can explore unique flavor combinations, such as fruits, spices, herbs and flowers. I also enjoy drawing on diverse cuisines and traditional techniques. Personal experiences and memories with emotional connections are other sources of inspiration.

What to watch this year
Expect to see chocolates infused with new ingredients, such as exotic spices, botanicals and herbs or even unexpected flavor pairings to cater to adventurous tastebuds. Customers and chocolate enthusiasts are showing more interest in the provenance and quality of the cocoa beans. Artisanal chocolate-makers who focus on small-batch production using high-quality ingredients and meticulous craftsmanship will likely gain more recognition and popularity.

On-trend combinations
Flavor combinations gaining more popularity include chocolates infused with exotic spices, like cardamom, cinnamon or ginger, since the heat of the spice complements the sweetness of the chocolate. A zesty taste of lemon and lime creates a whole new experience, fruit and herb combinations, such as strawberry and basil or raspberry and thyme, work well, since the sharpness and slightly acidic notes of balsamic vinegar add depth and complexity to chocolate.

On meeting consumers’ changing demands
To stay up to date, pastry professionals actively engage with consumers through consumer surveys and social media analysis. We also monitor emerging trends, attend food exhibitions and collaborate with other professionals to exchange ideas and stay informed about new developments. Factors such as cultural influences, dietary restrictions and sustainability concerns can also shape the development of new recipes and flavor combinations.

Essential tool of the trade
The tools I look to most are my scraper and thermometer, since they allow precise control over the chocolate tempering, and my piping bag, which is essential for control in creating intricate designs or delicate decorations.

I’m inspired by…
… many things that enable me to create unique and innovative products. These include aspects of nature, from the flavors of fresh fruits and herbs to the textures, colors, patterns and shapes of natural materials. Travel and experiencing new cultures can be a great way to get inspired, as can listening to feedback from customers, in person or through social media engagement, and understanding what they’re looking for. They may even provide inspiration for unique flavor combinations or design ideas, helping us to stay on top of current trends and preferences.

What to watch this year
Trends for 2023 include plant-based and vegan chocolate, unique and exotic flavors, such as matcha and white chocolate, lavender and honey, or chili and chocolate. Single-origin and artisanal chocolates are also becoming increasingly popular, due to consumers being more interested in the origin and production methods of their food and seeking out high-quality, unique chocolate experiences.

On meeting consumers’ changing demands
When it comes to taking account of evolving consumer preferences, I make it a point to adapt to meet the demands of local tastes, depending on where I’m working, and create products with unique flavor combinations and functional benefits. The chocolate industry is constantly evolving to meet changing consumer demand, whether it’s through innovative flavor combinations or new production methods. There are always exciting developments to look out for in the world of chocolate.

Essential tool of the trade
My favorite tool is a digital thermometer, which enables me to monitor the temperature of the chocolate and ensure that it’s fully tempered and set. Other specialized equipment, like enrobing machines to create specific textures and flavors in chocolate products, is also popular with chefs.

I’m inspired by…
… people. Baking used to be only a hobby, but even then, I was taking everything I made to the office where I worked or sharing it with friends and family. The reactions I received were smiles at first bite. I decided to change job and can still remember the first cakes I made for sale in the pastry kitchen. After work I just sat incognito by the table and looked for customers’ reactions – smiles and empty plates.

What to watch this year
I remember how hard it was just a couple of years ago to find good quality vegan chocolate. Today almost every professional chocolate brand has dairy-free options. Having a plant-based option is a must nowadays, since more people are choosing this way of eating, whether for health or ethics. The future is green, so the chocolate world has to look in this direction to fill the gap and be receptive toward it.

On-trend combinations
Classics never get old. I like to boost a flavor or chocolate with a small amount of spices, but never to cover the notes or original taste. When I came to Saudi Arabia, I noticed that the people love za’atar. Our best seller now is a croissant roll filled with whipped crème cheese, covered with dark chocolate enriched with hazelnut paste and topped with za’atar.

On meeting consumers’ changing demands
As a chef today, if you’re not adjusting, you will be a loser long term. You have to follow people’s preferences and think about why they like or dislike something. Great taste, good quality and perfect execution are not enough to be successful on a large scale – we have to make people want to show our creations on social media. But it’s also important to get out of the kitchen and speak to customers in person.

Essential tool of the trade
We need the basic equipment, but I also love using unique things, like custom-made chocolate stamps, personalized engraved logos and text or one-of-a-kind graphics. Then, by adding chocolate, you have a simple, but classy decoration.

I’m inspired by…
… nature mostly, whether it’s scenes featuring greenery, mountains or the sea, since I can then reflect the combination of those colors in the chocolate and pastry I make. I also take inspiration from my family who have always been supportive and never stop pushing me to give my best.

What to watch this year
Trends worth keeping an eye on in 2023 include an increased focus on learning more about the technicalities involved in chocolate-making, from tempering and coloring to filling. There is also a move toward healthier versions of chocolate, with varieties using less sugar and plant-based (vegan) ingredients in high demand. Other interesting developments include the emphasis on versatility where chocolate is concerned, through sculptures and decoration, for example.

On-trend combinations
Many aspects can determine which flavor combinations are popular, from seasons and countries to new trends. However, there’s a definite move right now toward fruity and tropical flavors, like passion fruit combined with basil and strawberry combined with rose. Some other flavors that are fixed, regardless of the season, include caramel, nut-based flavors and wafer.

On meeting consumers’ changing demands
It’s vital for chefs to stay up to date on industry developments by researching the latest trends and news, since customers’ tastes and preferences always vary. Another way to keep up with differing preferences is through surveys and trials that can help us to understand more about what people are looking for.

Essential tool of the trade
The thermometer is top of the list of my essential tools since the quality and texture of chocolate depends on the temperature being accurate.

I’m inspired by…
… nature, people from all over the world and the countries I’ve traveled to for leisure and work. I’m looking to find the perfect balance between techniques, flavors and textures. It’s also important for me to work with farms and suppliers within the UAE, so I can see the local fruits and vegetables they have to offer and how I can highlight them using everything I’ve learned.

What to watch this year
I’m fascinated by how more and more people are using the juice from the pure cacao bean and transforming it into something quite unique. We can ferment the juice or make a syrup out of it that gives a very authentic flavor never really seen before.

On-trend combinations
One of the things that we love doing is breaking down the boundaries between classical and modern. We pair different kinds of chocolates with flavors such as olive oil, truffle and caviar. The flavor profile often surprises our guests and ends up being the dish that keeps them coming back.

On meeting consumers’ changing demands
Our priority is to deliver the best possible experience to our guests, so their feedback is very important to us. We aim to match their personal preferences to the techniques and flavor combinations that we create. We try to elevate the classic flavors that the guests recognize into complex experiences with a meaningful connection.

Essential tool of the trade
The chocolate tool that I like to use the most is an air brush, since it enables me to play with the look and feel of the chocolate. The air brush allows me to create a feeling of anticipation before the bonbon is touched and tasted since even when glancing at it for the first time, you get a sense of the flavors and textures that are inside.