China’s historical connection with cacao and chocolate is relatively recent compared to other regions. Traditional Chinese cuisine, deeply rooted in a vast array of ingredients, flavors, and culinary techniques, did not historically include cacao or chocolate.
The introduction of cacao to China can be traced back to the era of globalization and increased cultural exchange. With the opening of China to the world in the late 20th century, chocolate began to make its way into the country, initially as an exotic and unfamiliar treat.
The late 20th century and early 21st century marked a period of significant change in China’s relationship with chocolate. As the country underwent rapid economic development, urbanization, and increased exposure to international influences, chocolate began to capture the curiosity and taste buds of the Chinese population.
The entry of international chocolate brands, such as Cadbury, Ferrero, and Hershey’s, played a crucial role in familiarizing Chinese consumers with chocolate. These brands, leveraging their global appeal, introduced a variety of chocolate products to the Chinese market, ranging from classic chocolate bars to pralines and confections.
Chocolates in Chinese Culture
In Chinese culture, where the exchange of gifts holds significant cultural value, premium chocolates began to be perceived as luxurious and sophisticated presents. The association of chocolate with prestige and affluence contributed to its appeal, especially in urban centers and among the emerging middle class.
Chocolate has found its place in Chinese celebrations and festivals. During events like Chinese New Year and the Qixi Festival, chocolate gift boxes and beautifully crafted chocolate assortments have become popular choices for expressing good wishes and affection.
Cacao in China
In most parts of China growing cacao is not possible, but China’s tropical island province of Hainan is an exception.
World-class master chocolatier Pierre Marcolini played a big role in this transformation by debuting Grand Cru Hainan chocolates at his online flagship shops. The humid island environment, which includes vibrant biodiversity, imparted special qualities to the cocoa beans, including fine quality and special textures and flavors. This captivated Marcolini, who asked his representatives in China to look into the bean.
Hainan’s cacao growing can be traced only to the 1950s, when returned overseas Chinese brought in seeds and grew them on farms and in the courtyards of their homes in Hainan. The cacao cultivation area once reached some 667 hectares around 2004, following large-scale promotion efforts in the 1980s and 1990s. But the acreage dwindled to about 133 hectares mainly due to slack market demand and insufficient processing equipment and technologies.
With the renewed national and international interest for Hainan cacao in China, the island should explore an industrial path that is “small in scale but beautiful and exquisite in quality”.
Chinese Chocolate Companies
Ritual Chocolate bean-to-bar, Shanghai Craft Chocolate Co. and Cocodeer are craft chocolatemakers that source cacao beans from various origins around the world. They are committed to producing chocolate with minimal ingredients and traditional chocolate-making techniques, emphasizing the natural flavors of the cacao beans. The Kaiping based company Tastychoco decided to produce bean to bar chocolates, which resulted in some award-winning chocolate bars.
The craft chocolate scene in China is still in its early stages but shows promising signs of growth and innovation. As more Chinese consumers develop a taste for high-quality, artisanal chocolates and become more educated about chocolate production and sourcing, the demand for craft chocolate is likely to increase.