Rooibos Is Being Used By A Billion Dollar Industry

Rooibos Is Being Used By A Billion Dollar Industry. The spokesperson of the South African Rooibos Council, Adele du Toit, says that it’s a real success that the multi-billion dollar chocolate community has acknowledged Rooibos, which is a total South African produce.

Around the globe, master chocolatiers and sweets producers have been going at it for days and days to testing with different tastes and grains. The sweet producers and chocolate producers have been attempting to one-up each other so that they get a huge part of the customers this coming Easter season.

Unique tastes that are going to wow chocolate lovers this Easter are tastes such florals, lavender, beneficial spices such as turmeric, chai and ginger. There is also a huge thought by chocolate makers of trying out nutritional foods such as goji berries, reishi mushrooms and South Africa’s favourite Rooibos tea in the mix.

The spokesperson of the South African Rooibos Council, Adele du Toit, says that it’s a real success that the multi-billion dollar chocolate community has acknowledged Rooibos, which is a total South African produce. Adele du Toit says, “Rooibos is rich in health-promoting anti-oxidants which help to protect the body against cell damage caused by free radicals. It’s naturally sweet taste also makes it an obvious choice for chocolatiers.

Swiss master chocolatier, Daniel Waldis, founder and possessor of South African chocolate franchise, Le Chocolatier, acknowledges the rising need for more nutritious chocolates. The master chocolatier says that he has also been testing Rooibos for a while. Waldis says that chocolates and Rooibos have some things in common. He listed from the fruity, flowery and nutty smells and also included the small levels of sharpness, making the two compatible tastes.

Daniel Waldis says, “Rooibos tea pairs particularly well with white chocolate as its citrusy undertone cuts through the richness of the chocolate, while the smokiness of Rooibos also compliments the nuttiness of hazelnut milk chocolate.” The Swiss master chocolatier recommends using original rooibos tea because the tampered ones with flavours will give undesired tastes.

by Alexandra Ramaite

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