Chocolates are liked by all the people irrespective to their age. Makers have always been experimenting with the flavours to offer exciting products and this time, the fusion flavours are making their way with the addition of Indian Spices and healthy ingredients. The idea here is to reiterate the quote that
In this era, while Gen Z, Y and X are finding a way to add more options to their sweets menu, where older generations still see chocolates as a competitor to traditional sweets. Makers are trying to strike a balance for both generations with fusion flavours.
SMOOR, a luxury chocolate brand that crafts the ultimate indulgence experiences with couverture chocolates is definitely finding the right pulse to offer fusion flavours in the market. Enclosed is a glimpse of the list of fusion flavours that SMOOR has to offer:- Garam Masala thins, Coffee Chocolate Disc, Ashwagandha Barks and Tulsi Barks
With this backdrop, I would like to propose an interaction opportunity with Vimal Sharma, Founder-Director and CEO of SMOOR, who can talk about:
1. What are the ongoing and upcoming fusion Flavours?
The common ongoing Indian fusion flavours are Saffron/ Paan / Chikki /Rose/ & Gulab jamun which are very famous among the people. The ones which are now getting introduced and a positive response from the customer are Rabri / Indian spices / Rasmalai / & Jalebis
2. What particular flavour is famous among the customers and what international flavours give the best output after mixing with the different flavour.
Saffron/ Rose/ Rasmalai are quite popular among the Indian customers. there are few flavours which used to mix with chocolate but Chocolate ganaches blends best with these flavours.
3. Does these flavours give a nostalgic feeling to the consumer?
Yes, this is especially true for consumer who are living out of the country. Further today customers miss their childhood flavours and nostalgia & food have a deep connection anyway for all of us.
4. With the fusion flavours can India grow their existing market to new levels and also complement the traditional sweet market.
Yes of course. Although it is short lived, its makes an impact. New ideas and trends have to be developed with passing time. Indian cuisine has always been known for its variety and the West discovers it and appreciates it. Further fusion also happens with different parts of India, a North Indian dessert with curry leaves or pepper (which are traditionally more South Indian in use) or a South India dessert with wheat flour.
5. How do the customers react to these new exciting flavours during their first try?
Today customers are lot more experimental and willing to try. Even though the fusion may sound unimaginable, there are takers for it. It creates excitement and buzz too.
6. What gives you the inspiration to develop these flavours.
Cooking and creating food is about creativity. Fusion flavours is the best way to experiment using creativity The fact is that there always new flavours waiting to be created and blended. Specially if we are thinking of Indian cuisines with other international cuisines. And the exhilaration when customers give it a thumbs up is unparalleled.
7. Year End chocolate trends and expectations for the next year.
The local food trend will continue. Creating new palates using lost flavours or old world flavours will be on the rise. Personally, l I would love to blend Indian spices and local berries to create unique chocolates is what I am looking forward to in the coming year.