70% bars are the quintessence of craft chocolate: only pure cacao and the right amount of sugar give birth to enchanting tasting notes without too much bitterness or sweetness. Fine palates dive into the most subtle flavors in a focused exercise that requires skills and concentration. The purity of the cacao is the protagonist with no other interference, and the tasting experience becomes almost a sacred ritual. But can we be honest? Sometimes chocoholics just wanna have fun!

This is when inclusions come to the rescue: tasty, colorful and vibrant ingredients that enrich an already fine cacao with additional flavors and textures. Sure, they also require some attention if you wish, but they don’t need to be taken so seriously.

There are classics like fruits and nuts that have paired well with chocolate since the beginning of time, while others like super-food powders and mushrooms are more recent experiments. Year after year, craft chocolate makers defeat predictability and boredom with new exciting inclusions that immediately become trends (often blatantly copied by Big Chocolate brands).

In 2021, there are chocolate inclusions that everybody is raving about, others that keep a stable level of appreciation and some more that are unfortunately falling out of grace. Let’s check them all out!

THE TRENDIEST

These inclusions became popular for one main reason: they were already trendy in other industries, so the craft chocolate market just followed along (except for some bean-to-bar makers that were part of the trend-setting group). Oat milk and matcha are currently the popular kids in the drink sector, while turmeric is maintaining a prominent position in the super-foods category. Another factor that is contributing to the popularity of these inclusions, especially matcha and turmeric, is their mesmerizing color that catches a lot of attention online. Chocolate is already a main protagonist on Instagram, but bright yellow and intense green chocolate? Totally Irresistible!

OAT MILK

Move over coconut milk! Now every craft chocolate maker has (or has thought of having) an oat milk bar in the assortment. Oat has a peculiar flavor: more delicate than coconut milk, but more powerful than rice or almond milk. Oat confers a cereal note to any plant-based milk or white chocolate, giving an extra layer of flavor complexity to even the most basic creations. It seems to pair extremely well with any cacao origin, from nutty Ugandan to floral Ecuadorian cocoa.

MATCHA

Greener and more caffeinated than other teas, matcha chocolate is a winner from any point of view: trendy, healthy and Instagram-worthy. It is most often combined with white chocolate, so that the intensely nutty and vegetal flavor of the matcha doesn’t get disturbed by the strong flavors of the cacao. A popular drink that can now be enjoyed in the most delicious solid form. Many vegan options are also available on the market.

GOLDEN TURMERIC

Back in 2015, superfoods were extremely popular inclusions in craft chocolate: ginger, maca powder, goji berries and pumpkin seeds were just some of these healthy inclusions. Turmeric was one of them, but since it was always included in dark chocolate (coherently with the healthy trend), it never really grabbed much attention. In 2021, turmeric becomes the main protagonist in bright chocolate bars that need no introduction, often called “golden turmeric”, “golden latte”, or “golden milk”.

THE UNSHAKABLE

These inclusions are nothing new. We’ve seen a lot of whisky, chili and gianduja chocolate bars in the past 5-7 years. However, they never go out of style. Craft chocolate makers are keeping these inclusions in their assortment because they sell extremely well despite any change of seasons or ever-changing trends. Whiskey is a classic bar for adults, chili excites the most adventurous palates and gianduja is a treat for the entire family. Even with different styles and ingredients, these inclusions are still everybody’s favorite. True Highlanders!

WHISKEY

Whiskey bars are the perfect occasion for craft chocolate makers to join forces with local distilleries, for a collaboration between small businesses that can help promote both brands. Usually the roasted cocoa nibs are soaked in whiskey barrels for months before they continue their bean-to-bar process, bringing all the flavors from the whiskey with them. Dark chocolate between 70% and 80% cacao is the preferred option for this inclusion. Some bars are more intense than others, but the general notes are tobacco, wood and spices.

CHILI

Chili bars have a bold flavor that is enjoyed by more chocoholics than you might think. Craft chocolate makers scout for the best chilis in the world depending on the degree of spiciness they want in their bars. Dark chocolate is usually the preferred choice, to make the intensity of the cacao contrast the power of the chili. Far from a niche flavor, chili chocolate bars have a long-time fame and are still going as strong as their taste.

GIANDUJA

A mouthwatering inclusion that can be enjoyed in many variants: with milk, plant-based milk or strictly dark. Prestigious hazelnuts should be the main protagonists for an addictive roasted flavor that pairs well with any cacao origin. Thanks to a smooth and creamy texture (and sometimes even crunchy pieces of hazelnuts), a chocoholic that doesn’t like gianduja has yet to be found. This is why this mix of hazelnuts, cacao and sugar is always at the top of the bestselling chocolate list.

THE FORGOTTEN

Once upon a time, these inclusions were at the top of their fame. Without many other options around, these flavors shined bright like diamonds among plain dark, milk and white chocolates. But in 2021? Chocoholics don’t seem to care much about them, except for the hardcore fans. Only for nostalgics!

Cardamom has been replaced by more complex and flavorful Chai bars.
Orange is leaving the seat to more intriguing citrus like Yuzu.
Rose, lavender and other flowers are being confined to purely decorative purposes.
Wine has long lost its reputation as the perfect fancy drink to pair with chocolate, in favor of more mellow drinks like whisky, rum, beer and cognac.
Seeds like flex, chia and pumpkin, once flagships of “healthy chocolate”, are fading away together with raw, keto and protein chocolate.
Pepper was among the first 10 ingredients that chocolate makers thought of including in chocolate, but its taste is not that memorable anymore.