The Good Chocolate Co. rolls out ‘better’ chocolate

Manufacturer introduces Lavlé, a cocoa-flavanol, rich dark Belgian chocolate.

Brussels, Belgium-based The Good Chocolate Co. has launched Lavlé, a dark Belgian chocolate rich in cocoa flavanols.

Made using Barry Callebaut’s ACTICOA chocolate, which uses beans that are sourced and processed in a way that preserves up to 80 percent of the cocoa flavanols, Lavlé is aimed at consumers looking to maximize the health benefits of chocolate. Apart from having a high cocoa content and being rich in cocoa flavanols, Lavlé is also low in sugar and contains a high amount of fibers.

“With the Lavlé dark Belgian chocolate, consumers can easily take in their 200 mg/10 gm portion of cocoa flavanols, the recommended daily amount,” says Jennifer Moriconi, ceo at The Good Chocolate Co. “We expect Lavlé to be a huge success globally, since we believe in an increased consumer awareness to the benefits of cocoa flavanols.”

And as Wim Debedts, at Barry Callebaut, sales manager - Benelux, points out, “People all over the world are becoming increasingly aware of the potential of supplements to improve their health and well-being. Lavlé is a fantastic application of our ACTICOA products, bringing the natural health benefits of cocoa to the consumer.”

In 2013, Barry Callebaut’s health claim was the first to be approved in the cocoa and chocolate industry. The company was able to provide evidence that a daily intake of 200 mg of cocoa flavanols contributes to normal blood circulation by helping to maintain the elasticity of the blood vessels. The Barry Callebaut Group was allowed to use this claim for cocoa beverages (with cocoa powder) as well as for dark chocolate.

With more than 30 years experience in B-to-B reporting, writing and editing — the bulk of which was dedicated to covering the bakery, confectionery and snack industries — Pacyniak has chronicled changes within the food industry since the early 1980s. A Boston University journalism degree graduate, he worked for a variety of publications before joining BNP Media in 1994 as editor of Snack Food & Wholesale Bakery magazine. In 2001, he took over as editor-in-chief of Candy Industry until 2018.