New Product Development from Toblerone to Hotel Chocolat

Getting the latest insights on the new developments, releases and innovations in the chocolate, candy and gum spaces helps brands and manufacturers guide their research and development (R&D), marketing and launch strategies to mirror what consumers want.

Our bi-weekly update on new product development (NPD) brings researchers, marketers and formulators the latest confectionery releases from startup brands, growing producers and multinational companies. 

Here is a look at the latest confectionery launches to prompt new product development and business growth.

Reese’s unveils its deconstructed peanut butter cup kit​

The global chocolatier has developed its Reese’s Deconstructed Peanut Butter Cup Kit to give consumers the ability to make The Hershey Company’s well-known peanut butter-flavoured chocolate cup at home,

Launched on its website, the newest limited-edition entrant to Reese’s product portfolio represents the brand’s latest expansion of its famous peanut butter flavour and chocolate combination.

Hershey’s kits include a 10 oz. jar of Reese’s peanut butter cup filling, housed in a 9 oz. milk chocolate shell, enabling chocolate consumers to make their own giant customised peanut butter and chocolate cup at home.

Ethel M Chocolate releases new festive collection and flavours​

Mars Wrigley-owned chocolate brand, Ethel M Chocolates has unveiled its latest product release for the holiday season.

Designed for gifting occasions, the brand has positioned its new festive collection and flavours around signature elegant packaging and small-batch chocolates.

The US-based brands holiday gift guide selection comprises six sweet treat products:

• Ethel M’s Centerpiece Collection is the brand’s premium chocolate offering, made up of 65 handcrafted product varieties including truffles and caramels.
• The brand’s Holiday Gingerbread Collectible Tin, which is packaged in a festive collectible tin, comes in two sizes: a one-of-a-kind 16 or 32-piece collection of small-batch chocolates.
• Holiday Luxe Library is Ethel M’s limited-edition, seasonal flavour offering, comprising its Milk Chocolate Gingerbread Cookie Butter Caramel, Dark Chocolate Peppermint Bark Ganache, Dark Chocolate Brownie Batter and Milk Chocolate Pecan Caramel Rapture Bars.
• The new 5-pc Dark & Milk Chocolate Mendiants product has been developed to showcase artful chocolate creations that are finished with chopped nuts and sweet fruits.
• The brand’s new 5-pc Creamy Caramels are geared towards the stocking fillers or place setting market.
• Ethel M has also created custom chocolates boxes, giving consumers the gift of choosing their own favourite flavours.

Toblerone expands its “Never Square” range​

Another global brand name that’s adding to their limited edition holiday season range is famed-triangular chocolate brand, Toblerone. Announcing its new festive product launch, Toblerone Truffles sees the brand grow its “Never Square” line of premium chocolates.

Toblerone’s luxurious, small-sized truffles feature a chocolate centre, crunchy honey bite-sized pieces and almond nougat encased in milk chocolate. Each of the 50 diamond-shaped truffles per box are then individually wrapped in gold foil, designed to target consumers wanting to give these truffles as a gift to others or as a special sweet treat.

Unveiled in the US, Toblerone has launched its truffle varieties exclusively in Costco stores around the country.

Hotel Chocolat unveils new single-origin cacao collection​

Premium chocolate gift-based company Hotel Chocolat has brought out six new single-origin products, made in-house. Their latest offering contains single-origin cacao and its fruity profile from their farming partners, Saint Lucian Island Growers.

Hotel Chocolat’s latest product comes in two grades: a malty, floral 50% milk single-origin chocolate and 70% dark single-origin chocolate varieties containing almond and cherry tasting notes. Available on the brand’s online store and in-store, Hotel Chocolat’s six new products are 50% Batons, 50% Drinking Chocolate, 50% Slab, 70% Batons, 70% Drinking Chocolate and 70% Slab.

The brand’s process and its latest range are part of its Island Growers Programme. Hotel Chocolat’s six new products are made using cacao that the brand refers to as ‘gentle farming’, described as farming that is positive for both nature and farmers. The production process involves collecting wet beans and drying them in Saint Lucia on Hotel Chocolat’s cacao farm to promote flavour development. Then back in the UK, the brand puts the beans through the roast and conch stages.

Once fermented, Hotel Chocolat roasts its dried cacao beans. The bean’s shell is removed to leave a nib, the nibs turn into a flake and mill the flake into a chocolate and are then conched. At this point, the brand identifies and sets the specific roasting temperature and time required for that specific harvest to harness its flavour. 

Sweet startup spotlight​

Gnaw Chocolate releases new flavour bars​

Gearing up for the holiday period, UK-based Gnaw Chocolate is launching its line-up of new flavour 80g bars.

The artisanal chocolate brand aims to cater to adult consumers looking for nostalgic and comforting sweet indulgence through new flavour combinations and quality ingredients.

As it moves towards releasing products and flavours that meet consumers’ demands for unique, indulgent and sensory chocolate experiences, Gnaw has formulated its new flavours to launch more adventurous taste profiles.

Inspired by cocktails, Gnaw Chocolate’s latest products and flavour profiles include: New York Cheesecake, Raspberry Mojito, Seville Orange, Popcorn & Peanut, Espresso Martini, Honeycomb & Caramel, Peppermint and Sticky Toffee Pudding.

Gnaw Chocolates has also produced a range of Mocha Melts, chocolate blocks that have been created to add to coffee for a sweet plus caffeine combo. The brand’s Mocha Melts comes in three flavours: Double Chocolate, Hazelnut and Salted Caramel.