#1

To Go
Food To Go is your
way to grow

Discover why, draw

inspiration from our
best-selling to-go
recipes and get lots
of tips & tricks.
 Consumers’
insights
Millennials and Gen Z are
influencing companies to make
bold decisions that include a
Foodservice
insights
We live in a fast evolving world, where
food tastes and influences are blended
and globalization is real.

Do you want to make a healthy lifestyle,

sustainable and
While customers are more
demanding than ever,

difference in the future? conscious choices,

transparency,
ethical and local sourcing, …
reduced teams,
overtime

The time to act is now!

Meanwhile, they’re always
craving for indulgence.
Consumers desire a complete
experience, which starts early before
the visit on-site and ends long after.
and low-skilled staff
aren’t making things easier.
And let’s not forget about the fact
that you still have to manage all
your day-to-day challenges,
from staff and business development
to supply and stock management.

To support the recovery of the foodservice industry after these troubled times,
Chocolate Academy™ analyzed the main dynamics of the market. Why? To guide After analyzing the market, your customers’
and support you, and to make sure you can tackle your consumers’ expectations, expectations and what matters to you, we believe the
understand their main drivers of choice and consumption shifts, while paying biggest challenges in foodservice by 2025 will be...
attention to your own business challenges and realities.

What will FoodService look like by 2025?

What are going to be the biggest topics for you and your customers?

Chocolate Academy™ is by your side to guide you on this challenging journey and
help you make wise choices to further grow your business.

#1 #2 #3
To-Go Back to basics Premiumization
Read on and
discover how!
#4 #5 #6
Experience Digitalization Sustainability
 Chef’s tip!

You can actually make a lot of profit by

selling desserts, as dessert revenues are
one of the highest on your menu.

Dries Delanghe, Chef Chocolate Academy™ Belgium

33% What’s in

To-Go
of global consumers
have reported ordering
it for me?
more takeaway and
Just make the calculation yourself!
delivery in Q1 2021** Visit our webpage, change the 3 parameters according to your business realities and see
how much money you can earn by proposing an attractive delivery and takeaway menu.

€ 21,000 additional turnover

DELIVERY & TAKEAWAY
with to-go desserts.
consumption patterns were This trend has led to Take away and delivery will be a
21,350 million euro
Don’t miss the opportunity!
already booming before the the rise of so called
pandemic but were accelerated ‘insperiences’ opportunity
following the pandemic as that recreate out of home by 2025 in Western Europe,
consumers had more reasons experiences within the growing from 13% in 2019 to Just by selling 10 to-go desserts a day (takeaway and
to stay inside, cocoon and avoid consumers’ own homes. 19% (of menu value)* delivery), you can earn an extra €21,000 per year.
dining outside their homes.

Throughout this guide, Chocolate Academy™ presents you some relevant tips and advice
300 x €7 x 10
opening days average dessert desserts more/day
to improve the attractiveness of your to-go menu offer. Desserts as part of delivery and /year selling price (if you start take
out activity)
takeaway represent a huge opportunity for growth, take your fair share of it.

Annual additional turnover

support
* Source: Global Data’s 2020 Q1 consumer survey, global
guide grow
= € 21,000
** Source: quantitative online study realized in September 2021 by Barry Callebaut in 4 countries (UK, France,

Italy, Poland) among 1099 consumers ordering delivery or take away at least once per week
What you will find Our to-go
in this guide … dessert menu tips
Spanish consumers declare the main advantages of purchasing items online in 2021 (compared to visiting a
store) is ‘convenience’ (75%) and ‘time saving’ (57%)*. We also know the main reason why consumers order
desserts in a restaurant is primarily to indulge themselves (68%)**. Let’s reconcile the two and come up with
the best of both worlds to better answer consumers’ expectations in takeaway and/or delivery.

07
Chocolate Academy™ is providing you 10 tips to build the most attractive to-go menu.
Capture new market opportunities, attract new customers, and grow your business!
Menu tips
Discover tips and advice to create the most attractive
to-go dessert menu and boost your turnover.

It’s a fact that desserts are under-represented in take-out occasions (ordered 4/10 vs 6/10 on-
site)*. Let’s turn this around and make desserts the best part of the to-go experience with our tips!

10
The main reasons why consumers are hesitant today:

Recipe inspiration 36% of consumers say there’s competition 30% of consumers fear a lesser quality
from desserts that they already have at home than eating on-site (especially
Following consumers’ expectations, our chefs suggest
some to-go recipes that will become hits on delivery apps.
Recipe at home (such as ice cream)*. when it comes to temperature)*.

selection The 3 delivery or takeaway desserts consumers favor are: ice cream (31%), tiramisu (28%), cakes,
pies and cheesecakes (28%). By far, chocolate is consumers’ favorite dessert flavor (63%).*

18Packaging tips
8 rules to follow to make sure desserts arrive in good #01.
conditions and respect consumers’ values. Differentiate
The top 3 flavors consumers Propose desserts with an innovative twist that are different,
love in to-go desserts are: more unique from what consumers can buy in the supermarket.
CHOCOLATE 63%
#02.
20
VANILLA 40%
CARAMEL 39%**
Select your desserts’ flavors carefully
Takeaway and delivery Prioritize chocolate-based dessert (they’re your customers’

market understanding Consumers would like to see favorite), and play it safe with some vanilla- or caramel-
more desserts that are: based options. Also fruity and exotic flavors conquer the
Dive into this world, understand its specificities HOMEMADE 39% hearts of your customers.’
to the fullest and take the most out of it. AFFORDABLE 30%
MADE WITH
LOCAL INGREDIENTS 27%
#03.
OR INNOVATIVE 25%** Balance classics with innovation
Consumers’ favorite desserts are ice cream, tiramisu and
* Source: Global Data’s 2020 Q1 consumer survey, global cakes or pies. Make sure to include these classics in your
** Source: quantitative online study realized in September 2021 by

Barry Callebaut in 4 countries (UK, France, Italy, Poland) among 1099 menu, but also suggest one or two innovative alternatives.
consumers ordering delivery or take away at least once per week
 • 69% of consumers usually order their delivery or takeaway desserts as part of a menu (starter + main
dish + dessert). For many consumers of Casual Dining and Fine Dining restaurants, the experience is not
complete without a dessert.
• More than half of consumers would definitely or probably order a dessert in delivery or takeaway in the 3 • 7 out of 10 say packaging is extremely or very important. Top reasons mentioned are:

Menuing restaurant types, i.e. Fast Food, Casual Dining, Fine Dining. With higher proportions in Casual Dining (70%)
and Fine Dining (68%). Proposing menus with dessert included is therefore a good tip to encourage
Packaging I sustainability I convenience I keeping the quality, taste and texture of the dessert I preservation
• The sustainable aspect of packaging is important to consumers: eco-friendly (67%), and
dessert order in take out occasions. biodegradable (65%).

#04.
Insert your desserts in a 3 course menu
It will drive sales and will complete the experience. The more
7/10 #09.
Choose your packaging wisely
Your packaging must be convenient, sustainable,
consumers say packaging
classic and accessible menu “main dish + dessert” is also a affordable and preserve the dessert perfectly.
is extremly important
good tactic to be selling more desserts in delivery/take away.
or very important for
a to-go dessert.
#10.
#05. Go for sustainable packaging
Keep the dessert menu rather short Recyclable and eco-friendly packaging are hot.

69%
5 options maximum! Make sure to communicate about that!

#06.
Go to page 20 for more packaging tips.

Tell a story
Choose local ingredients, ethical sourcing, transparency,
of consumers usually
sustainability, … Consumers are eating with their heart more
order their to-go desserts
as part of a menu**
than ever. Ask yourself ‘why did I came up with this recipe?’

• Promotions in general would have a positive effect on dessert order in delivery and takeaway.
‘Dessert for free’ seems to be the favored option (87% would then order a dessert), but the

Promotion others are not far behind (74% would go for ‘buy one get one free’).
• The delivery app (55%) or the restaurant website, application or social media (50%) is the With these 10 tips,
most effective way to communicate about dessert offers according to consumers.
you can prepare the
most attractive to-go

74% #07. dessert menu

Promote

of consumers would
Don’t hesitate to implement aggressive promotions to
attract customers, as this will pay off with more orders. Are you good to go?
order a dessert if there
was a promotion ‘buy
one get one free’** #08.
Communicate
Tell consumers about your offer on delivery apps, but
also on your digital channels (website, social media, …).
On-site communication is also always very effective.

* Source: Global Data’s 2020 Q1 consumer survey, global

** Source: quantitative online study realized in September 2021 by Barry Callebaut in 4 countries (UK, France,

Italy, Poland) among 1099 consumers ordering delivery or take away at least once per week
 Peanut
Ingredients

Recipe inspiration 350g Callebaut™ Dark Chocolate Callets

Butter
250g Butter
80g Callebaut™ Cocoa Powder

Chocolate
400g Light brown sugar

Brownie
300g Eggs
130g Flour
250g Peanut butter

and Cranberry
½ tsp Sea salt flakes

Preparation

Cookies
01 Melt the chocolate and butter together.
STEP

02 Whisk the eggs and sugar together and mix together with the previous mixture.
STEP

03 Whisk in the flour and cocoa powder and pour the mixture on a baking tray.
STEP

04 Scoop spoons of peanut butter on top of the batter and sprinkle with
STEP

sea salt flakes.

05 Bake at 170°c for 25 minutes, leave to cool and cut into squares.
STEP

Production cost Ingredients for ABOUT CALLEBAUT™ 811 DARK CHOCOLATE

€ 0,12/portion 64 portions • Most iconic Callebaut recipe worldwide
• Balanced taste: solid cocoa body and fine, fruity notes
• Ideal workability
Chef’s tip! • Preferred by 8 out of 10 chefs*

Freeze the brownie before cutting

LEARN MORE
to make it easier to cut. ABOUT THIS PRODUCT
Production cost Ingredients for
€ 0,12/cookie 36 cookies

Ingredients Preparation

125g Butter 01 Mix together the sugars and the butter until light and creamy.
STEP

100g
150g
Light brown sugar
Sugar
02 Add in the melted whited chocolate followed by the flour.
STEP

225g Flour 03 Add in all other ingredients until a dough is formed.

STEP

125g Callebaut™ Finest Belgian

Chocolate -WhiteW2
04 Roll balls of the desired size and bake at 180°C for 12 min.
STEP

THE NEW 811

50g Ground toasted almond
50g Cranberries
50g Eggs
50g Callebaut™ Chocolate Chunks – Milk

ABOUT CALLEBAUT™ W2 WHITE CHOCOLATE

Chef’s tip!
• Delightful taste with pronounced and
perfectly balanced milky, creamy,
NOW FROM
SELECTED AND
caramel and vanilla notes

• Callebaut™ W2 can be paired with a wide

Use an ice cream
TRACEABLE
range of ingredients and flavours: from sour
to bitter, spices to herbs and fruits to beers
scoop to form the

COCOA BEANS
• Great all-round chocolate thanks
dough balls instead of to its medium fluidity

rolling them by hand.

LEARN MORE
ABOUT THIS PRODUCT
TRY THE CHANGE
 Red currant
Ingredients

2000g Whole milk

white chocolate 600g

75g
Red currant puree
Cream

ice cream
The Ruby -
128g Skimmed milk powder
80g Invert sugar
240g Glucose powder
243g Sugar

Biscus
16g Stabilizer
614g Carma™ Nuit Blanche

Cocktail
Preparation

01
STEP Heat up all the ingredients to 85°C.

02
STEP Leave the mixture to rest overnight, churn the ice cream and fill into
ice cream containers.

03
STEP Finish with Mona Lisa milk chocolate blossoms, red currants or other red fruits.

ABOUT CARMA™ WHITE ABOUT MONA LISA™ MILK

Production cost Ingredients for
NUIT BLANCHE 37% CHOCOLATE BLOSSOM
€ 0,31/portion 36 servings
• The whitest chocolate • Made with delicious
ever created Callebaut™ chocolate

• •
Chef’s tip! Velvety, smooth-
melting texture thanks
Milk Chocolate Blossoms are the
perfect decoration for almost
to Swiss cream all desserts and patisseries

The pots with your ice cream can be

LEARN MORE LEARN MORE
stored in the freezer for several weeks. ABOUT THIS PRODUCT ABOUT THIS PRODUCT
Production cost Ingredients for
€ 0,64/portion Cocktail base = 4 drinks,
Espuma = 35 drinks

Ruby Virgin cocktail Preparation

300g Coconut water 01

STEP Heat up the coconut water, infuse for 15 minutes with the
60g Van Houten™ ruby hibiscus, and strain over the ruby powder and mix.

30g
chocolate drink powder
Dried hibiscus flower
02
STEP Add in the other ingredients and pour in a glass.

75g Pomegranate juice 03

STEP Top of with the espuma made by infusing the hot milk with the tea,
115g Exotic/Tropical fruit puree strain over the chocolate, lemon and mix. Pour this mixture in a siphon.

04 Top of with the Mona lisa ruby crispearls.

STEP

Sakura espuma

ABOUT VAN HOUTEN™ RUBY CHOCOLATE DRINK POWDER

200g Callebaut™ Velvet
white chocolate 32% • Contains 94% chocolate (made with ruby cocoa beans)
300g Whole milk • The milk of your choice
15g Sakura tea
• Filled with intense fruitiness and fresh sour notes
25g Lemon juice
• For hot and cold applications

LEARN MORE

Chef’s tip! ABOUT THIS PRODUCT

ABOUT MONA LISA™ RUBY PINK CRISPEARL

Make an adult version by
• Made with delicious Callebaut™ chocolate
adding some white rum or • Natural high gloss, no artificial shining agents

Batida De Coco. • Available in 5 colors : dark, milk, white, caramel & ruby

LEARN MORE
ABOUT THIS PRODUCT
 Genoa Bread Apricot compote

96g Icing sugar 150g Apricot puree

224g Cacao Barry™ 3g Sugar
Pure paste 100% Almonds 4g Agar-agar
310g Eggs 200g Fresh apricot

White Chocolate
100g Infused almond oil 20g Olive oil
15g Rosemary 15g Fresh rosemary
60g Flour
4g Baking powder

Tiramisu Preparation

STEP
01 In a mixer, whisk together the almond paste and the powdered sugar,
slowly add the eggs.

Moelleux
STEP
02 Infuse the oil with the rosemary, add to the mixture followed by the flour
and baking powder.

03 Bake the fresh apricots with the olive oil and rosemary at 190°c for 15 minutes.
on the go
STEP

STEP
04 Bring the rest of the ingredients to a boil, add the fresh apricots, mix,
pipe tubes and freeze.
STEP
05 In a cake thin, pipe the batter, push in the frozen compote, fill with batter
and bake at 180°c for 12 minutes.

Production cost Ingredients for ABOUT CACAO BARRY™ PURE PASTE 100% ALMONDS
€ 0,53/portion 6 servings
• Our 100% fresh almond paste delivers a delicate,
depth of flavour ideal for anything
• Cacao Barry is the first chocolate brand for professionals to
become a partner of the BEE FRIENDLY Label for its almonds
Chef’s tip! • By using our almond pralinés and pure paste, you
protect pollinators in the almond orchards of Spain
and you can communicate it to your customers
The moelleux to go can be kept in the
freezer completely finished until needed. LEARN MORE
Production cost Ingredients for ABOUT THIS PRODUCT
€ 0,61/portion 30 servings

Biscuit Preparation
120g Egg white
120g Sugar 01
STEP Whip up the egg whites with the sugar, fold in the egg yolks, flour and
90g Egg yellow cornstarch, spread out on a baking tray and bake at 200°c for 12 minutes.
55g
55g
Flour
Cornstarch
02
STEP Whip together the sugar, egg yolks, mascarpone and cream, fold in the
melted chocolate and the meringue made with the egg whites and sugar.

White chocolate mascarpone cream

03
STEP In a chocolate ring of 12cm, place a piece of sponge, soak with coffee
and pipe the mascarpone cream on top. Dust with cocoa powder.
36g Sugar
130g Egg yolk
800g Mascarpone
320g Liquid cream
65g Cacao Barry™ Zephyr™
White Chocolate 34%
190g Egg white
ABOUT CACAO BARRY™ ZÉPHYR™ WHITE CHOCOLATE 34%
24g Sugar
D CH E F S , T

00 % OF OUR COCOA BEANS

AN

1ARE
• Exceptional smoothness and creaminess O

RS
(ideal for mousse preparations, macaron

GE
Chef’s tip!

FARME
ganache and ice creams)

TH E R
SUPPORTING SUSTAINABLE

VORS
ALL PRO
• Strong flavour of whole milk

FLA
COCOA SOURCING .

EC T

AO
The dessert can be made

TO
• Subtly sweet (contains less sugar than

AC

VE
W
RS

C
O
F

F
O

LE
TH
TY

E
E D SI

RI
EN

other Cacao Barry™ white chocolates)

in advance on a plate or in
• 100% of our cocoa beans are supporting
a jar and kept in the fridge,
just dust with cocoa powder
before serving.
I VER
SITY AND INT
TN H
AT U R E T
Because chefs and farmers are at the heart of the fight to ensure sustainable cocoa
sustainable cocoa sourcing farming that respects both the environment and individuals, all our chocolate and cacao
based products are 100% sustainably sourced. Together, we support the Cocoa Horizons
Foundation, a collective commitment that makes a real difference in improving the lives of
farmers, eradicating child labor and bringing us closer each day to our goal of achieving a
LEARN MORE positive impact on deforestation and our carbon footprint by 2025.
ABOUT THIS PRODUCT
FARMERS AND CHEFS, TOGETHER, WE LET NATURE THRIVE.

Learn more about all the results and initiatives on cacao-barry.com

 #5 Citrus #7 Plant-based, vegan

Top food All set to surprise customers with fresh and

Ruby, grapefruit, Vegan
trends
exciting flavors, textures, colors and plating? Meet
your customers’ consumption patterns and boost
your menu with the key food trends of this year! mascarpone Granola Bar
by Chocolate Academy™

and matcha
earthy Mellow The use of yuzu has

brown 1 in 3 trail mix consumers

say their household
yellow
#1 Trail mixes is purchasing more #5 Citrus over the past five years2
#2 Nuts & seeds Lemon, yuzu and lime
compared to a year ago1
Hazelnuts, almonds and #6 Tropical fruits
cardamom seeds Mango, pineapple,
#3 Spices & roots passionfruit or coconut
 Global seasonings (ginger
root, turmeric, cinnamon, …)
#4 Whole grains
Production cost Ingredients for Production cost Ingredients for
€ 0,67/portion 10 servings € 0,36/portion 24 portions

Mascarpone cream Matcha/ruby crumble Ingredients

healthy hot
Flavours that

50g Cream 40g Butter 150g Oats

green are a trending red of consumers

aged 18-34 prefer
50g
½
15g
Powdered sugar
Vanilla bean
Gelatin mass
40g
1g
40g
Light brown sugar
Salt
Almond powder
60g
150g
250g
Agave syrup
Dried fruits and nuts
Yumgo
#7 Plant-based, vegan movement3 #10 Spicy flavors 250g Mascarpone 40g Flour 180g Maple syrup
very spicy foods4
#8 Fresh flavors Jalapeños, aji 125g Whipped cream 4g Matcha powder 30g Flour
Mint and eucalyptus amarillo, guajillo, 2p Grapefruit zest 2g Baking powder
#9 Green fruits habanero and Grapefruit compote 40g Callebaut™ RB1 4g Salt
 Watermelon, cucumbers, poblano Ruby Chocolate 120g Callebaut™ NXT MLK chocolate
pears and apples 250g Grapefruit segments 50g Callebaut™ Cacao Nibs
100g Sugar
3g Pectin NH

Preparation Preparation
Food & Beverage

magic sweet 01 01
launches with a
STEP Heat up the cream together with the sugar and vanilla to STEP Mix the oats and agave syrup together
floral flavour have
40°c, add the gelatin, pour over the mascarpone and fold and bake at 160°c for 15 minutes.

purple caramel
of global consumers
like moments of in the whipped cream. Pipe at the bottom of the container.
02
STEP In a bowl add all ingredients together and
indulgence where 02
STEP For the crumble mix all ingredients together and bake at let rest in the fridge for two hours.

#11 Berries in the last five years5 #13 Nostalgia

they pay no attention
to nutritional intake6
170°c for 15 minutes, leave to cool down, mix with the molten
ruby chocolate, leave to set and sprinkle on the cream.
03
STEP Cast the mixture in the desired mold or baking
#12 Floral flavors Caramel or tray and bake at 170°c for 15 minutes.
Sakura, cherry blossom, peanut butter 03
STEP For the compote bring everything to a boil and mix,
04 Unmold or cut into bars and dip the bottom
STEP

hibiscus and lavender #14 Chocolate mania bring back to a boil, leave to cool down and pipe the in Callebaut NXT MLK chocolate.
compote in a cavity in the center of the cream.

04 Finish the dessert with fresh grapefruit segments, NEW

Feb.
STEP

zest and optional a disk of baked filo 2,5kg

decorated with ruby chocolate, blossoms or crispearls. ABOUT CALLEBAUT™ NXT DAIRY-FREE DFM-37 2022
• Made in a fully segregated environment and
no may contain traces of dairy on pack
ABOUT CALLEBAUT™ RB1 RUBY CHOCOLATE • Suitable for dairy allergies
1
Healthline, Wheat 101: Nutrition Facts and Health Effects • 4th colour of chocolate, natural and surprising • 100% plant-based - no ingredients
Read the full 2

3
Mordor Intelligence, Orange Market: Growth, Trends, Covid-19 Impact, and Forecasts (2021-2026)

Nutritional Outlook, 2021 Flavor Trends for Food and Beverage

• New chocolate taste and colour from animal origin
4
Chilibom, 66 Fascinating facts about hot sauce and chilli
• Intense fruitiness with fresh sour notes • Made with Belgian cocoa liquor
Food Trends Report now 5
Food Ingredients First, Yuzu, cherry blossom and dill pickle among top tastes for 2021, says Beck Flavors

Nutritional Outlook, 2021 Flavor trends for food and beverage

LEARN MORE
6

ABOUT THIS PRODUCT

Everything you should know TREND ALERT!
Sustainability

about dessert packaging In today’s world, customers want to be aware of the waste that their purchases are contributing
to. Due to the environmental and human health effects of non degradable packaging, many
people strive to reduce plastic production and are fond of more sustainable food packaging,
Why? Because packaging is as important
as the contents themselves!
including dessert packaging. In fact, the sustainable aspect of packaging is important to many
Consumers consider the
consumers: eco-friendly (67%), and biodegradable (65%). Don’t leave these customers hungry
and choose dessert packaging that is made out of cardboard, wood or sugar cane / fiber. sustainable, eco-friendly
Food-to-go and packaging go hand-in-hand, that’s obvious. The ideal dessert packaging markets the product,
or biodegradable feature of
prolongs its shelf life, and facilitates long-distance transportation (even bumpy roads with electric bikes). Chocolate Do you want to take it one step further? Why not go for edible packaging? It eliminates the typical
Academy™ can help you keep your A-game on with some tips & tricks about dessert packaging. waste cycle, doesn’t require any recycling and thus won’t fill up recycle centers or landfills. Show
to-go packaging extremely
your non-waste engagement and surprise customers with this eco-friendly alternative. or very important*
Don’t stop reading and discover everything you
should know about dessert packaging!

8/ 10
Some things you could forget,
Before we head off but shouldn’t!
HALT! STOP! There’s something you need to know about dessert packaging before you actually
start selling your to-go desserts. Let’s take a short pause to consider the needs of your customers
and your to-go dessert: KEEP IT TRANSPARENT
If you choose a clear, transparent dessert packaging, consumers can see the
• Will it be consumed cold or hot? packaging is very or product’s size, shape, color, and intricate details. Clear packaging allows the
• Will it be eaten directly in the packaging or do customers need to remove the packaging? consumer to see all the little details for themselves. This provides a sense of
extremely important for
• Will it be eaten on the go or seated at a table? realism to the visualization process, as your consumers’ experience starts with the
8 end-users out of 10 and sight. Transparent packaging could even increase the likelihood of purchase in
for 7 consumers out of 10* the long run.
Good to know
KEEP IT CONVENIENT
In today’s fast-paced world, practicality is key! Save time by preparing your
dessert directly in the final to-go packaging or provide packaging where you can
THE MATERIAL easily insert your final to-go dessert.

THE SIZE KEEP IT SOLID

Glass + - Wood + - For every bump along the road, your dessert packaging should be solid. Obviously
• The ideal to-go dessert • qualitative • expensive • natural • soft plan a lid, preferably with a screw or at least with a wide rim to avoid leakage
packaging size is 17cl - 25cl • resistant • breakable • sustainable • rough during transport. For customers, nothing is as annoying as a dessert that is not
• Go up to 50cl for a • transparent • hot when • affordable • porous delivered in perfect condition, no matter how tasty it may be.
shareable dessert • suitable for heated • oven-friendly • breakable
cold desserts

To summarize**
Sugar
cane/fiber
+ - Card
board
+ - Key aspects to consider while selecting your to-go dessert packaging:
THE PRIZE • natural • non-recyclable • very • cheap
• bio- • might show affordable • not very
• Your ideal to-go dessert degradable dirt (finger • recyclable resistant Transportability Stackability Convenience Attractivity Sustainability Affordability
packaging cost should • affordable spots during foldable • not oven- Save storage • To prepare Transparent Eco-friendly 1/8 of dessert
be 1/8 of your final • stackable preparation) friendly room • To insert final selling price
to-go dessert
dessert selling price • For end-consumers
to consume

* Quantitative online study realized in September 2021 by Barry Callebaut in 4 countries (UK, France, Italy, Poland) among 1099 consumers ordering delivery or take away at least once per week
**All information comes from several discussions Barry Callebaut had with Comatec
 Delivery apps

‘How will I deliver my food to my customer’s door?’ is a

question many restaurant owners ask themselves. The
answer to this question doesn’t have to be complicated.

26% 27% 45%

• Most restaurants use delivery platforms. However,
some of them (38%) use their own delivery services.

To-go food, delivery

• Delivery platforms such as Deliveroo, UberEats, JustEat
enable food businesses to connect with customers and
easily and quickly deliver meals to their residences.
share of the money customers spent among top

apps & dark kitchens

*Edison Discovers, In UK Food Delivery Battleground, Just Eat Takes #1 Spot with 45% Market Share selling food delivery services in the UK.

Dark kitchens
Dark kitchens, ghost kitchens or cloud kitchens. Many names, one concept! Dark kitchens are
restaurants that offer meals only through a delivery channel such as online platforms.

What’s all the buzz about? They don’t have any physical dine-in experience, and thus have no sitting capacity for in-house
diners or walk-ins. These are the main benefits**:
Let’s crack these trending concepts! The global cloud kitchen
market size was valued at
• Lower operating costs, as overheads can be reduced or eliminated completely.
• Tables, chairs and other elements of dine-in ambience aren’t needed, and salary costs can be
$43.1 billion in 2019, and is
People are spending less time eating in restaurants and don’t want to wait on their food, but still want to enjoy excellent food in the privacy
pared down to kitchen staff only, further eliminating costs.
estimated to reach $71.4
of their homes. It’s even stated that 50% of global consumers consume food and drinks in delivery at least once per week*, which is no billion by 2027 with a CAGR
• There’s no need to be located in high-traffic areas, which lowers rental prices and offers flexibility.
surprise as cocooning and avoiding dining outside are more popular than ever. New delivery and take-out business models respond to
• You can open your location in weeks instead of months, as the time-to-market is reduced.
of 12.0% from 2021 to 2027*
this need.

How? With delivery apps and dark kitchens. Let’s explore everything you need to know about them, as they can become an important
source of revenues (30% or 50% of your overall turnover)!

*GlobalData 2021 Q1 Consumer Survey, Global

Delivery Takeaway Click & Collect

A courier service in which
stores, restaurants, or third-
party applications deliver food
to consumers on demand.
Food and/or drinks purchased in
the restaurant but consumed off
the premises (excluding home
delivery, including drive-through).
Click and collect is a hybrid
e-commerce model in which
people purchase or select items
online and pick them up in-store.
*report published by Allied Market Research, titled, “Cloud Kitchen Market by Type, Product Type and Nature: Global Opportunity Analysis and Industry Forecast, 2021–2027,”
**Deliverect, Dark Kitchens 101
Products used Product

Cacao Barry™ Zéphyr™

Composition Packaging

34% min. cocoa, 26% min. 6 x 1kg bags

Product code

CHW-N34ZEPH-E1-U68
Shelf life

18 months
Certifications

in our to-go
white chocolate 34% milk, 40% fat

LEARN MORE
ABOUT THIS PRODUCT

desserts Product Packaging Product code Shelf life Certifications

Cacao Barry™ Pure paste 2 x 5kg buckets NPN-AL1BBY- T60 12 months

100% Almonds
Recreate our to-go desserts with the high-quality products of Callebaut™, Cacao Barry™, Van Houten™,
Carma™ and Mona Lisa™. Try it out and amaze your customers’ taste buds! LEARN MORE
ABOUT THIS PRODUCT

Product Composition Packaging Product code Shelf life Certifications Product Composition Packaging Product code Shelf life Certifications

Callebaut™ W2 28% min. cocoa, 22% 8 x 2.5kg W2-E4-U71 18 months Van Houten™ Ruby chocolate 94% Ruby chocolate 10 x 0,75kg VM-54621-V99 12 months
White chocolate min. milk, 36% fat drink powder

LEARN MORE LEARN MORE

ABOUT THIS PRODUCT ABOUT THIS PRODUCT

Product Composition Packaging Product code Shelf life Certifications Product Composition Packaging Product code Shelf life Certifications

Callebaut™ 811 54.5% min. cocoa, 0% 8 x 2.5kg 811-E4-U71 24 months Carma™ White % min. cocoa: 37% 6 x 1,5kg CHW-N153NUBLE6-Z71 18 months
Dark chocolate min. milk, 36,6% fat Nuit Blanche 37% % milk: 22%, % fat: 45%

LEARN MORE LEARN MORE

ABOUT THIS PRODUCT ABOUT THIS PRODUCT

OUR BRANDS ASSETS 8

Product Composition Packaging Product code Shelf life Certifications Product Packaging Product code Shelf life Certifications

Callebaut™ NXT Daily-Free 37,6% min.cocoa, 2,5kg CHM-Q37-DFR-XXX 18 months Mona Lisa™ 4 x 0.8kg bags
Logo
CHR-CC-2CRISE0-02B 12 months
M_lk Chocolate 37%fat Ruby crispearls With bold clean forms and lines that feel SINGLE COLOUR LOGO
connected without truly being so, our logo
feels balanced, composed and elegant; working
as a crest which can be used across each of our

LEARN MORE
touch points.

Our logo:

LEARN MORE ABOUT THIS PRODUCT • Uses one colour only and can appear in
either black or white.

ABOUT THIS PRODUCT • Can be used over imagery but must avoid
busy or cluttered areas. One colour logo: One colour logo: One colour logo:
black white black on brand paint swash
• Can be use independently or locked up
within the paint. (Refer to the paint/logo
lockup section for guidance.)
• Must respect minimum size and clearance ® SIZE MINIMUM CLEARANCE AREA

Oareas
U Rat allBtime.
RANDS ASSETS 8
Product Composition Packaging Product code Shelf life Certifications Product Packaging Product
NOTE: A master set of logos iscode
available to be
Logo > 7 cm
FOLDER: ML logo standard Shelf life Certifications
used. The approved logo has been drawn and

Logo
Logo < 7 cm
artworked and therefore must not be recreated FOLDER: ML logo < 7cm ®
or changed any way.
Callebaut™ RB1 47,3% min. cocoa, 26,3% 8 x 2,5kg CHR-R35RB1-E4-U70 18 months
Logo < 3 cm
Mona Lisa™ Milk 4 x 1kg buckets CHM-BS-19848E0-999 FOLDER: ML logo < 3cm ® 18 months
Ruby Chocolate min. milk, 35,9% fat Chocolate Blossom With bold clean forms and lines that feel SINGLE COLOUR LOGO
connected without truly being so, our logo MINIMUM SIZE
feels balanced, composed and elegant; working
as a crest which can be used across each of our

LEARN MORE LEARN MORE

touch points. 10 mm Logo minimum clearance area:
We use the diameter of the ‘o’ in ‘Mona’ to
Our logo: Logo minimum size:
ABOUT THIS PRODUCT ABOUT THIS PRODUCT
demark the clear space on all side, as shown here.
10mm wide.
• Uses one colour only and can appear in This should only be used in
either black or white. extreme circumstances
• Can be used over imagery but must avoid (e.g. pin or pen).
busy or cluttered areas. One colour logo: One colour logo: One colour logo:
black white black on brand paint swash
• Can be use independently or locked up
within the paint. (Refer to the paint/logo
lockup section for guidance.)
• Must respect minimum size and clearance ® SIZE MINIMUM CLEARANCE AREA
areas at all time.
Logo > 7 cm
NOTE: A master set of logos is available to be FOLDER: ML logo standard
used. The approved logo has been drawn and Logo < 7 cm
artworked and therefore must not be recreated FOLDER: ML logo < 7cm ®
or changed any way. Logo < 3 cm
FOLDER: ML logo < 3cm ®

All the farms we work with participate in the Cocoa Horizons Programme that focuses on improving the livelihood
of farmers, sustainable cocoa practices and eliminating child labour from theSIZE
MINIMUM supply chain.

10 mm Logo minimum clearance area:

We use the diameter of the ‘o’ in ‘Mona’ to
Logo minimum size: demark the clear space on all side, as shown here.
10mm wide.
This should only be used in
extreme circumstances
(e.g. pin or pen).
Now,
are you
good to go?
© 2021 CHOCOLATE ACADEMY™
Aalstersestraat 122
9280 Lebbeke-Wieze
België

www.chocolate-academy.com

LEARN MORE