SoChatti – Innovative Product & Packaging Combo for the Chocolate Industry
Additionally, SoChatti’s packaging enables the chocolate to be shelf stable for up to two years without any preservatives or emulsifiers. The SoChatti pouch incorporates a channel into the seal area which interlocks with the SoChatti chocolate dispenser.
Although the history of chocolate dates back to 350 BC, it wasn’t until the 1800’s that chocolate became available in solid form. For centuries, chocolate was traditionally consumed in the form of a liquid. It’s common knowledge among chocolate makers that chocolate is best consumed warm, because it draws out the complex flavors and aromas of cacao beans from various regions of the world.
Chocolate loses these unique flavors after brief exposure to oxygen. Tempered solid chocolate was developed to decrease chocolate’s susceptibility to moisture degradation; however, it was unable to prevent the oxidation and loss of complex flavors and aromas. In addition, the tempering process requires careful temperature cycling in order to select for a single cacao butter crystal structure, which requires significant time and equipment.
“It was very important for us to create a chocolate with incredible flavor that doesn’t degrade over time, in which the last bite is just as delicious as the first bite,” said Matt Rubin, SoChatti’s Founder and CEO. “The pouch technology from Glenroy has enabled that to happen. People can’t believe that it’s the same chocolate throughout the entire experience.”
The structure of the packaging film used for the SoChatti chocolate pouch provides a superior oxygen barrier and prevents oxygen from destroying the flavors characteristic of cacao beans originating from origins like Trinidad, Peru, Honduras, and others.
Prior to filling the pouch, SoChatti chocolate is outgassed using a proprietary process to remove any microscopic dissolved air bubbles and to adjust the aromatic profile of the product. The chocolate is then directly filled through the AptarGroup nozzle under high pressure, automatically sealing in the complex flavors behind the Aptar self-sealing valve. Unlike conventional chocolate bars, the SoChatti pouch is filled with untempered chocolate, thereby removing many of the typical processing steps.
The company has also created a sleek SoChatti chocolate dispenser designed for restaurants or chocolate connoisseurs to warm and dispense the chocolate. The channel in the seal of the SoChatti chocolate pouch is designed to interlock with the dispenser, ensuring the pouch is seated securely and allowing the dispenser to be easily loaded with one hand.
“In addition to selling to restaurants, the Glenroy pouch enabled us to be a direct-to-consumer product, expanding our customer base,” Matt explained. “With this unique package, SoChatti has reinvented and heightened the chocolate experience, bringing to consumers what was previously only available to chocolate makers.”
The custom-engineered spouted pouch manufactured by Glenroy is one piece of the puzzle that makes this unique new product possible. Chocolate addicts of the world rejoice!