Austrian bean-to-bar pioneer Zotter has rolled out its latest chocolate experience: Uganda Cacao Safari. The new bar is described as a “dark chocolate adventure,” bringing together milk chocolate ganache, cashew praline, and an aromatic burst of Himalayan cumeo grapefruit pepper—all encased in 70% dark chocolate from Tanzania. The flavor aims to capture the spirit of exploration, blending nutty, fruity, and spicy profiles into a layered, complex bite.
The Uganda Cacao Safari joins Zotter’s expanding “Cacao Safari” concept, which celebrates single-origin cacao and flavor storytelling through regional inspirations. Earlier this year, the brand unveiled the Tanzania Cacao Safari, a 70% dark chocolate filled with milk chocolate ganache and cashew praline, accented by passion fruit, caramel brittle, and a touch of exotic Timut and Cumeo pepper. Both products highlight Zotter’s penchant for fusing artisanal technique with bold sensory journeys.
Zotter’s 2025/26 lineup underscores this adventurous approach with launches offering experimental flavor profiles—ranging from the botanical Hibiscus & Mint and fruity Raspberry Cherry with Pumpkin Crunch to the unconventional Brains & Eggs, which combines egg liqueur ganache with caramelized pork brains and nut praline. All Zotter products remain organic, fair trade, and bean-to-bar, reflecting its consistent commitment to ethical sourcing and innovation from its Styria-based production.
The company’s launches coincide with a global rise in single-origin and craft chocolate experimentation, a movement that has swept across premium confectionery markets. New releases from brands such as Beyond Good, Kasama Chocolate. Raaka, and Benns Ethicoa signal a widespread interest in provenance, unusual pairings, and evolving definitions of what chocolate can be.
Industry Trends And Themes
Origin-focused storytelling: Chocolate makers are emphasizing the provenance of their cacao, using single-origin sourcing to highlight terroir and authenticity. Zotter’s Cacao Safari series (Tanzania cacao) and launches from Kasama (Thai cacao) and Jenkins’ Emporium (Uganda 80% cacao) illustrate how regional identity drives brand narrative.
Ethical and sustainable sourcing: Transparency and fair trade remain central. Zotter continues its organic and fair-trade production, while others like Benns Ethicoa partners directly with Malaysian farmers to ensure traceable, sustainable sourcing.
Fruit and botanical notes remain popular: Floral and fruit infusions are prominent within single-origin and craft chocolate. Zotter’s Raspberry Cherry with Pumpkin Crunch, Roselen’s Blackberry Cheesecake Bombón, and Raaka’s Earl Grey bar exemplify how makers are layering origin-specific cacao with nuanced, aromatic fruit and botanical profiles to highlight natural flavor complexity.
Plant-based and reduced-sugar innovations: Health-conscious formulations are reshaping chocolate design. Zotter’s Coconut Mango Oat (No Added Sugar) and Beyond Good’s no-sugar Dates & Sesame bar address consumer demand for cleaner indulgence.
Global flavor dialogue: The cross-cultural blending of ingredients—such as Himalayan cumeo pepper in Zotter’s Uganda Cacao Safari or Sichuan mala spice in Benns Ethicoa’s praline buttons—shows how chocolate has become a medium for global culinary exchange.