Processing innovation

Guittard Chocolate launching new 500g 45% milk bar into the UK, as trend for less dairy grows

By Anthony Myers contact

- Last updated on GMT

Guittard's new 500g 45% milk bar. Pic: Guittard
Guittard's new 500g 45% milk bar. Pic: Guittard

Related tags: Innovation, processing, Chocolate

150-year-old Californian chocolatier bridges gap in market by offering a darkmilk alternative.

Guittard Chocolate Company, a founding member of the World Cocoa Foundation (WCF), is set to launch a new 500g 45% milk bar into the UK, as part of its 150-year anniversary celebrations.

The on-trend new bar bridges the gap between traditional milk chocolates, ranging up to 38% cocoa solids, and semisweet chocolates, starting at 65% cocoa solids, allowing ultimate control and balance from pastry chefs and bakers alike.

In August, Cadbury announced the arrival of its own dark milk chocolate bars to the UK​, as demand increases for ‘purer’ chocolate bars.

According to the Guittard, the new flavor ‘combines crème fraîche dairy notes and caramel-apple top notes with a distinct chocolate base’.

Another USP of the bar is that Guittard source milk that comes solely from Californian grass-fed cows, which gives their milk chocolate a unique deep dairy note and luscious creamy texture.

Guittard launched into the UK last year and its chocolate is used by world renowned chocolatier, Paul A Young, Crosstown Doughnuts, Adam Handling and Lily Vanilli among others.

Through WCF, Guittard has been a funding partner of the Cocoa Livelihoods Program (CLP) in West Africa that delivers essential support to insure quality of life for farmers through sustainable cocoa growing.

A member of the International Cocoa Initiative (ICI), Guittard is the oldest continuously family-owned and operated chocolate making business in the United States and is currently run by the fourth generation Guittard, CEO and chocolate maker Gary who is joined by his daughter Amy and nephew Clark heading up marketing and sales, respectively.

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