For them, real chocolate is only the black one, there are no other alternatives or food substitutes. In short, a gourmet passion that has become a creed that focuses on purity (48%) to ascertain the quality of raw materials (36%) and appreciate the bitter and intense note it leaves in the mouth (31%). And today to strictly practice the "food protocol" when it comes to chocolate it is 52% of Italians, known to most as the "fondantists". The confectionary habit is highlighted by a study promoted by Perugina Nero out of 1800 Italians through online monitoring.
The market analysis in particular catalogs the "fondantists" as a new current that is making its way among those who are called "food purists", or those who presume to be true connoisseurs of flavors (19%), who are concerned with what they eat (37%) and who love the genuineness of authentic flavors (32%). StThey are also attentive readers of the label of the products they buy (29%) and assume a protective attitude towards the Made in Italy food and wine excellences (26%). It is also reported that one of their peculiarities is that of dedicating several weekends to tasting itineraries, going to the rediscovery of local territories and products (24%). The "fondantists", in the "food purists" category, on the other hand pass for being the most 'intransigent of taste, i.e. they believe that "real chocolate is only black" (52%), they love strong taste and intense flavors (43%), are hunters of authentic taste and origin (39%) and want to know in detail the quality of the ingredients, preparation and secrets (36%) that are hidden even behind a simple bar of chocolate. They also want to hear the unmistakable aroma of bitter cocoa (31%) and with chocolate they want to have a unique multi-sensory experience, which involves not only taste, but also sight and smell, and finally touch and hearing (28%). I am finally aalso fine connoisseurs of quality food, aware and informed (36%).
The vast majority of adults and people willing to spend (27%) fall into the category. With regard to dark chocolate, the 'founders' stricter prefer 95% extra dark (38%), the least radical is the black one at 70% (43%), one in 5 with spices and flavourings, especially ginger, cinnamon and vanilla (21%), with orange peel (19%), berries (16%) or pistachio (13%). Finally about the reasons because 'fondantists' love chocolate dark there is the desire to taste chocolate in all its purity (48%), but also the will to experiment with new combinations pleasing to the palate (37%), such as the one with quinoa; because its pure and intense taste marries perfectly with other nuances of taste (34%), from the sweet and sour of orange peel to the crunchy pistachio. It is also remembered that one out of 4 prefers to accompany the tasting with dried fruit, and in particular with walnuts, hazelnuts, almonds, pistachios (43%) or with fresh fruit, combining it in particular with strawberries and wild berries (39%). or exotic fruits, such as pineapple, mango and papaya (12%). They also prefer to accompany the tasting of dark chocolate with distillates and liqueurs, especially rum (52%).
