Editorial team
Chocolate always works. If you have been diligent as a reward. When you are doing well as a pleasure multiplier. When things go bad as a comforter. When you are under stress as a sedative. When you feel dull as a stimulant. An all-rounder – something that consumers value and that go straight for chocolate, as a glance at the sweet market shows.
The per capita sales of chocolate products in Germany alone amounted to 5.7 kilos in 2019. An increase to 6.3 kilos is forecast by 2025. This despite the fact that five years ago it was said that the European chocolate market was saturated. At that time, annual sales across the EU stagnated at just over four billion kilograms – which corresponds to around 40 billion bars.
The hype surrounding handmade chocolate bars with sometimes exotic flavor creations continues. This is due not least to an equally unshakeable to indestructible spirit of innovation. One of the most creative minds in the industry works in Erfurt. Over the past 16 years, Alex Kühn has built up and expanded his chocolate manufactory Goldhelm, which started out as a one-man show in a small store on the Krämerbrücke in Erfurt, into a small gourmet empire with supra-regional appeal. He now supplies more than 300 retailers throughout Germany and is knocking on the door of the Austrian market with increasing vehemence.
The Dutch brand Original Beans pursues the same concept - personal relationships with producers, direct supply routes and long-term contracts that are well above the market price and away from world market fluctuations. It is a radically sustainable approach that extends from cultivation and harvesting to processing and distribution. Customers come equally from the retail and food service sectors. The list of prominent brand ambassadors is long, ranging from Peter Gordon and Jamie Oliver to Thomas Scheiblhofer, Juan Amador, Tristan Brandt and Sabrina Ghayour. Awareness of the combination of sustainability and top quality continues to grow, and Original Beans does not believe the trend is slowing down. However, the concept at Original Beans is understood holistically. The company focuses on vegan chocolate, plastic-free, sometimes revolutionary, compostable packaging and plants a tree for every bar (which can be viewed directly via a QR code on the packaging) - so that in the end, every chocolate has a positive impact on the climate. Snacking while saving the world can be so easy.
In Austria, it has recently become possible to acquire the technical skills for this profession as part of a separate apprenticeship. The Chocolatier/Chocolatière training regulations came into force on August 1, 2021.
Hong Kong’s fine dining restaurant Wing has won the prestigious Gin Mare Art of Hospitality Award 2025. Why this award goes far beyond good service – and what makes Vicky Cheng’s philosophy an international role model.
With “Tacos From Dusk Till Dawn”, Danny Trejo, probably Hollywood’s most charismatic villain, not only delivers a cookbook, but also a very personal insight into his life. This book is a journey through the flavors of Mexico, the hustle and bustle of Los Angeles and the eventful life story of a man who went from prison inmate to celebrated actor and successful restaurateur.
The book is more than just a collection of recipes – it tells the story of Trejo’s rise and his roots. In short anecdotes and longer stories, he describes the highs and lows of his life, from his childhood in poor circumstances to the establishment of his restaurant chain “Trejo’s Tacos”. It becomes clear that Trejo’s love of Mexican cuisine is not just a backdrop, but is deeply rooted in his story.
With 75 recipes, the book offers a colorful variety of dishes: from classic tacos and quesadillas to aromatic dips and salsas to sweet temptations such as donuts and churros. The vegan variations, such as the cauliflower tacos, are particularly praiseworthy, proving that Mexican cuisine can also be interpreted in a light and modern way. The recipes are down-to-earth, uncomplicated and use ingredients that are easy to source – ideal for both amateur cooks and professionals looking for new inspiration.
Trejo manages to capture the vibrancy and diversity of Los Angeles. Between the recipes are stories about his family, encounters with friends and the Latino culture that has shaped him. The casual, humorous tone of the book makes it a real pleasure to browse through. At the same time, you can sense the respect Trejo has for Mexican cuisine – and that makes every recipe authentic and approachable.
Info:
Edition Michael Fischer / EMF Verlag
978-3-7459-1082-7
224 pages
What can gastronomy expect in 2025? The new Future Menus Report from Unilever Food Solutions shows four food trends that are changing kitchens around the world: from street food to Michelin-starred cuisine to multi-sensory dining experiences. Discover all the insights now!
Chocolate always works. If you have been diligent as a reward. When you are doing well as a pleasure multiplier. When things go bad as a comforter. When you are under stress as a sedative. When you feel dull as a stimulant. An all-rounder – something that consumers value and that go straight for chocolate, as a glance at the sweet market shows.
The per capita sales of chocolate products in Germany alone amounted to 5.7 kilos in 2019. An increase to 6.3 kilos is forecast by 2025. This despite the fact that five years ago it was said that the European chocolate market was saturated. At that time, annual sales across the EU stagnated at just over four billion kilograms – which corresponds to around 40 billion bars.