Chocolaterias turn to the experiences for the consumer and innovations to differentiate |The financial
Una combinación entre aromas, sabores, formas e innovaciones están en medio de la batalla por generar entre las chocolaterías un estilo único. Sibö, Britt, y G&E Chocolate Adventure Company son conocidas por innovar en el mercado con sus mezclas de ingredientes, técnicas o experiencias para los consumidores. Pese a lo intenso del mercado aparecen nuevas propuestas como la de Bean to Bliss.
Although only selling chocolates might seem like a round business, the practice of these companies reveals that this is not enough, because they always try to differentiate, either through the same product or with the experience that represents acquiring it.
This new chocolate shop is characterized by its hand -painted pieces that in some cases simulate jewelry.Its creator experiments with flavors and techniques to develop products with different image for their audience that are characterized by being lovers of gourmet delicacies.
“What I wanted to create was a different experience, not only in the visual, also in smell and touch.That if it is a chocolate with citrus, its aroma and flavor is that, ”said Silvia Ocampo, creator and chocolatier by Bean To Bliss, located in the South Shopping Center in San José..
Ocampo, who left his profession as a lawyer to immerse himself in the chocolate world, acquired his knowledge in Spain and then traveled to the United States to improve his skills with the artistic and modern currents offered by that country.
Initially, the desire of this entrepreneur was to work in the Sibö chocolate shop, because it was the reference that he aspired to achieve.Precisely Sibö is committed to creating chocolates with fuses of novel flavors to continue catching lovers of this product.
"We were the pioneers in combining the excellence of European techniques using fine cocoa and 100% Costa Rican aroma and natural ingredients," said George Soriano, general manager of Sibö chocolates.He added that this year they are producing "one kilo coverage bars" to offer chocolate managers and artisans.
Another of the new products that will take out in 2022 is the coffee bar without chocolate, for lovers of this drink.This would be one more member of the line that they handle that includes fine chocolates, bars, nuts and fruit coated with chocolate, mixtures to take in cup and coverage.
This company went beyond the sale of chocolates and have their own restaurant in San Isidro de Heredia, in addition to the tasting tour in the workshop where the products create.Additionally, they will expand their sugar -free product line said their representative.
La propuesta de G&E Chocolate Adventure Company, ubicada en Limón, también ofrece tours en los que apuestan por enseñar a la gente a saborear y diferenciar las distintas cepas del cacao.The founder of this venture, George Grant, points out that they do not make chocolate, instead provide the opportunity for customers to create them with the expert guide.
“I took the strategy of processing cocoa and not selling or exporting it.Our products are cocoa in all the different forms of added value to make chocolate, ”said Grant, who takes advantage of this fruit that reaps on his farm.
In this place they offer this raw material in roasted seeds, powder and cosmetic use butter.For this 2022 they allied with a cajetas producer in Siquirres to add cocoa pieces in the coconut cajetas.
Britt chocolates are also in the race to stand out in this market.They announced that they will soon have the launch of a cleaner products with cleaner ingredients (in their treatments).
“We have ventured into chocolate snacks, in which we continue to analyze industry trends to expand the portfolio.Products such as Britt Bites combine the taste for chocolate, as well as cleanest ingredients and innovative processes such as leophyized fruit treatment that makes fruit crispBritt coffee.
Britt uses 100% natural pulp fillings, processed seeds with drying and roasted treatment, and hand decorations in products such as truffles.The raw material is acquired from a national farm with organic certification.
For its part, Bean To Bliss has its production workshop in the same store that sells the products.Founder Silvia Ocampo is responsible for developing creative ideas and combinations, she has an assistant and her husband also helps her when she has free time.
The physical store exists as a result of the workshop, because they started as a virtual local;However, the rental of the establishment requested the sale of products on the site.
“From the beginning I knew that mine is more artistic and wanted to be the person who makes a finished product, then I buy chocolate that is processed in Belgium.There is the difference with my chocolates, because to make this type of bombonería I need a very specific formulation, ”said Ocampo.
The formulation in the raw material used by Ocampo is to be fluid and well balanced.But she does not buy it directly to the European country, instead resort to stores on national land that import it.
"I combine European classic chocolate shop with a more American current, which is more modern and artistic," said Ocampo.
The goal of this entrepreneur during 2022 is to consolidate his brand and be on the radar of chocolate lovers.
Bean to Bliss markets small tablets of ¢ 2.500, boxes with bombonería at ¢ 3.900 colones and even saved boxes with 25 units at ¢ 21.500.According to Ocampo, prices are the same since they started when they only sold and with social networks promotion (before the physical store opened).
