Consumers turn to chocolate for emotional comfort
Had a bad day? Grab a chocolate bar. Recent studies have shown that there are emotional benefits to eating chocolate.
“While chocolate confectionery may be considered to be a guilty pleasure, it is also a food that is strongly tied to emotional needs,” Marcia Mogelonsky, Director of Insight at Mintel, said to Candy Industry. “This is likely the reason that consumers allow themselves to indulge in chocolate.”
So why are people consuming so much chocolate? About 17% of Americans say appeasing their emotional distress is more important than the health concerns that come with ingesting large amounts of chocolate. 26% of people who buy chocolate say they are buying it to “improve their mood” while 20% use it as an energy boost.
Improving energy is just one of many reasons why confectioners should use honey when creating new confections. Honey adds sweetness to products, not to mention it is extremely versatile. Honey comes in three forms: liquid, dried and creamed. This allows confectioners to drizzle honey on chocolate, use it as a coating or in a filling. And, with more than 300 varieties in the United States alone, there are endless flavor possibilities to create truly unique and exciting products.
Some confectioners, like Bees & Beans in Portland, Ore., use honey in each product, making each batch of chocolate a sweet treat that can’t be beat. Their Honey Bar Reserve is the winner of the 2016 Good Food Award and is made with honey, organic dairy, single-origin amano chocolate, sea salt, honey caramel and hazelnut nougat.
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