Do I really require glasses at the age of 33, or are the chocolate bars that are made from craft shrinking in size each day?
Please forgive me if this seems to be a compilation of personal experiences instead of an objectively researched subject. I’m noticing an increase in the number of rich, satisfying 70-100g (2,5 to 3,5 1 oz) bars, specifically in the artisanal market of bean-to-bar chocolate, which is becoming increasingly difficult to come across.
I’d like to know what you think about craft chocolate enthusiasts, as I do feel similar.
Global Shrinkflation
Costs of raw materials, packaging, transportation work, and general operations of business are increasing across all sectors.
In this state of survival, food businesses are looking for innovative ways to preserve their margins of profit as long as they can. One of the strategies they’re implementing is to decrease the size and quantity of their products while keeping or raising their prices (an economic phenomenon referred to as shrinkflation). It is a common sight in supermarkets, everything from peanut butter containers and cereal boxes. Our most loved packaged food items are likely to have shrunk in size, even though they’re still sold in identical packaging as well as pricing.
What I see in the market for craft bean-to-bar chocolate is not that chocolate makers are selling lower quality chocolate at the same amount, however:
Newcomers are using 50 g (1,7 1 ounce) as their standard size to get into the marketplace (instead of the 70 g or 100 grams used previously by older-fashioned craft chocolatiers).
The well-known and established chocolate companies are increasing the size of their packaging but keeping identical bars inside or raising their prices across their selections.
Chocolate bars that are made by craft become better-looking but equally thinner to the point that big-looking bars weigh the same as smaller but heavier ones.
Mini bars aren’t as popular due to the fact that the “larger” counterparts have shrunk to the point where it’s not logical to introduce mini versions of their bars.
Small Chocolate In Big Packaging
Are you aware of opening a huge wrapper only to discover tiny chocolate bars floating around in the extra space? It’s not an innately illegal technique, but it may be a bit of a snare to customers.
Chocolate bars, particularly ones that come with custom-designed molds and intricate designs, are extremely delicate and require strong, wide, and durable packaging. Brands also need to distinguish themselves from the competition with appealing and modern packaging, and it’s easy to achieve with a wrapper larger in size that is covered with stunning designs and images as opposed to a less attractive surface. A larger packaging can also mean more space to store important details.
In particular, when there’s an abundance of information to convey, such as with craft bean-to-bar chocolate, the packaging is an ideal opportunity to describe the history of the business, dig into the history of cacao, and provide guidance regarding chocolate tasting, and describe the ingredients in greater detail. It’s a real dismay that comes with opening up a box of chocolate to discover that the actual chocolate is only 2/3 of the surface. Let’s face it: Who is paying attention to the weight of the package when you’re looking for delicious chocolate?
50 g Is The New Norm
A mini version of their standard bars, which offer the same high quality at a lower cost. It appeared that every brand was heading to the idea of putting mini bars in addition to the regular bar. However, since the rise of shrinkflation, this trend is slowly disappearing. Instead of selling mini-sized bars (that typically cost a lot and are therefore not cost-effective for the company), the makers of craft chocolate have actually reduced the sizes of standard bars, thus making it unnecessary to offer smaller options.
While established craft chocolate makers are practically forced to stick with the dimensions of their chocolates (because loyal customers will immediately be aware and possibly get angry! ), new craft chocolate companies are emerging on the market, offering bars from the slender old-fashioned 70 and 100-g sizes. I frequently receive chocolate from the latest craft bean-to-bar chocolate makers around the world, and as of 2021, I’ve yet to open a chocolate bar that weighs over 55 g. There could be a myriad of plausible reasons behind this new huge size, such as:
It is visually strikingly different from making a distinct visual difference from chocolate bars that are mass-produced and available in supermarkets. A smaller size of the product is often not associated with a premium, high-quality product.
Making the most bars possible using the same amount of chocolate. Customers certainly would like to get the best value for their money. However, chocolatiers that make their chocolates must stretch their already slim profit margins as far as they can.
Because craft bean-to-bar chocolate is intended for enjoyment and not to be consumed in a haze of munching, A 50-gram (1,7 1 oz) bar is the right amount for the product, which is the best of its kind. However, chocolate lovers who are into craft must be aware of the new trend and not be conditioned to buy extravagant chocolate bars that could be shared with a variety of people or even create the possibility of eating leftovers.
Thinner Chocolate Bars
Have you come across a chocolate bar that is like a full-sized bar but has an amazingly low cost? The (often often involuntarily) technique is likely to be within the mold.
There are a variety of reasons why chocolatiers who craft their chocolates might choose to use a slim mold. For one, thin chocolate bars are better for serious chocolate tastings than larger and more robust counterparts. They snap easily, break well, and melt more quickly. Additionally, thin molds have amazing designs and intricate particulars. This additional beauty to the eyes can make up for the lack of weight inside the mouth. They also fit into smaller packaging, which can be more manageable and easier to supply compared to the packaging required for larger bars. However, despite all the advantages, one side of the coin could cause a lot of anxiety for consumers. Smaller molds can produce chocolate bars that trick the eyes and appear bigger than bigger but thinner bars that weigh the same.
The most important issue is: Are larger wrappers, smaller sizes, and thinner molds really detrimental to the craft bean-to-bar chocolate business? I’d venture to say they actually make a difference to the good!
