Page last updated at 22:42 GMT, Monday, 13 February 2006

Nestle looks to spice up choc menu

Person eating chocolate
Nestle hopes the new flavours will have consumers licking their lips

Food giant Nestle has turned to the Michelin-starred chef of top Spanish restaurant El Bulli in an effort to develop new flavours for chocolate.

El Bulli is known for its unusual use of ingredients in dishes like Apple caviar, Parmesan ice cream sandwich, and flavoured foams.

Nestle wants chef Ferran Adria to help boost sales of its Cailler brand of chocolate bars.

Consumers are more willing to spend on premium chocolate, analysts said.

A spokesman for Nestle said that Cailler was one of the pioneers of Swiss chocolate-making and focused on praline-style indulgences.

Pralines, he said, were often the type of chocolates that chefs and restaurants produced.

Cailler, the spokesman said, needs a little "beefing up".

According to reports, one of the first tastes on the menu will be a Jasmine tea-flavoured chocolate bar.

SEE ALSO
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19 Jan 06 |  Business
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07 Oct 05 |  Business

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