The demand for global flavors and ethnic cuisine has been rising so steadily over the past several years, it’s hard to simply call it a “trend” anymore. It has become the new normal.
People want to experience unique flavors that excite them, which explains why 80% of consumers eat at least one ethnic cuisine per month.1
Latin flavors are particularly popular today—they’re listed as a top 5 global flavor trend for 2017 by restaurant.org. And as we’re sure you’ve surmised by now, we suggest that the possibilities aren’t limited to the main course.
The Latin culture has contributed many noteworthy offerings to the dessert menu, from the fried dough pastry allure of churros, to the airy sponge cake delight of tres leches, to the familiar decadence of Mexican chocolate.
You can tap into the goodness of Latin-inspired desserts easily and lusciously when you start with offerings from Sweet Street.
The Peruvian Swirl Cacao Bande features moist, dark chocolate cake and crisp milk chocolate feuilletine crunch complementing our deeply flavored chocolate mousse made from Peruvian chocolate. Meanwhile, the Peruvian Chocolate Manifesto™ Brownie delivers a dense and fudgy full-bodied chocolate experience.
As with any ethnically inspired menu item, you’ll want to play up the story behind these luscious offerings as much as the flavor. Each is made with single-origin Peruvian chocolate, sustainably grown by a small collective in the Andean valleys of southern Peru.
You’ll also find an intriguing Latin story to share with our Cheesecake Xangos® individual desserts, which feature creamy cheesecake wrapped in a pastry tortilla that is fried until flaky and golden.
While the true origin of Xangos is up for debate, these delightfully crispy and creamy treats are generally associated with Mexican cuisine. To further the Latin theme, make it our Dulce de Leche Cheesecake Xangos®. Literally translated as “candy made of milk,” dulce de leche is a popular confection throughout Latin America.
1NRA, Global Palates: Ethnic Cuisines and Flavors in America, April 2015