peach coloured chocolate bonbons with blue and yellow flecks on a white background

Spring & Summer 2024 Trends in Confectionery

Trends may come and go, but in a social media forward world keeping on top of what’s popular with consumers can be the difference between your new range going viral or launching to crickets. Whether you keep an eye on the latest fashions or have your finger on the pulse of TikTok, you may already know what the cool kids are eating these days. But just in case you’re too busy making chocolates and running your business, we’ve put our ear to the ground for you. 

We rounded up the biggest trends in colour, flavour and texture for spring and summer 2024, so all you have to do is keep reading to get a delicious burst of inspiration for your next chocolate range. 

by Lyndsey Hall

22 March 2024

Spring to life with pops of colour

The shades we’re expecting to see everywhere come springtime are bold and vibrant, with softer tones coming second. Bright and fresh shades will give your spring and Easter products an eye-catching appeal and would pair well with the strong (and sometimes surprising) flavours that we’re seeing on the rise. 

In addition to their colour of the year, Peach Fuzz, Pantone’s choices for spring/summer 2024 include zesty oranges, sunshine yellows and verdant greens, and on the neutral side we’ve got snowy white and mushroom greige. All of which are easy to achieve with Roxy & Rich’s range of coloured cocoa butters and hybrid petal dusts, or powder colours from Mona Lisa Studio.  

Decorate our Peach Melba chocolate recipe with Peach Moonstone by Roxy & Rich for a delectable tribute to Pantone’s Peach Fuzz! 

Barbie pink may have been the ‘it’ colour of summer 2023, but this year we’re seeing a softer, paler pink coming through – perfect for your Wimbledon champagne and strawberries bonbons! Roxy & Rich’s Soft Pink Quartz is a great (tennis) match and would make stunning chocolates, bars and buttons for nibbling courtside this summer. 

Flavours to make your mouth water

2024 is looking to be the year that casts off tradition and jumps headfirst into the modern, unique and unexpected. Savoury elements are sneaking their way into sweet treats, inspired by the success of salted caramel. Chefs, bakers and chocolatiers are experimenting with other sweet/savoury combinations, adding sea salt, herbs, spices and even umami ingredients such as miso and matcha green tea, to their confections.  

Florals and seeds, such as black sesame, are also growing in popularity and set to be big this spring. Mint has long since become a firm favourite among chocolate-lovers, but we’re seeing an emergence of cactus, lemongrass and basil used in confectionery. These flavours pair perfectly with citrus fruits and nuts, offsetting the sweetness of chocolate for a beautifully balanced bonbon or dessert. 

Try one of our sweet and savoury bonbon recipes for a little edible inspiration: 

Add to this the surge of dessert flavoured chocolates, such as English trifle, cherry Bakewell and Tiramisu, and there’s plenty of opportunity to play around with ingredients and flavours in the coming months. 

It’s all about the experience

No longer satisfied with either a crunchy or a smooth chocolate, consumers are looking for a bar or bonbon that delivers both, for a uniquely layered experience. Multi-sensorial is the buzz word for 2024, with chefs and chocolatiers blending different textures, tastes and aesthetics for an indulgent and creative treat that fuses the traditional and the contemporary. 

Elevate your existing range of chocolate bonbons with a new, unexpected ingredient, such as crunchy biscuit or crispy wafer with your smooth ganache, or zesty lime gel layered with raspberry fondant 

Take your customers on a journey, from the story of your single origin, sustainably sourced chocolate, to the eye-catching look of your colourful designs, and finally to the surprising taste and texture revealed with each bite. Consumers are looking for micro indulgences and new ways to celebrate every day, and a handcrafted, artisanal chocolate from an independent, local business is the perfect mini treat! 

Keep it clean and green

There’s growing demand for minimally processed, clean label, healthful indulgences, and it’s only going to keep on growing in 2024. Vegan and plant-based products are increasingly popular, and the ever-improving quality of vegan and dairy-free chocolates means they’re just as delicious and indulgent as their non-vegan counterparts. Valrhona’s latest innovation is a vegan white chocolate with a creamy, smooth texture and a hint of almond, and we’re expecting this to be a big hit with vegans and white chocolate-lovers alike this year. 

Take a look at our vegan recipes for a taste of plant-based inspiration. Here are a few of our favourites:

Experimenting with sugar-free and gluten-free recipes, using natural, organic ingredients and plant-based products without losing all of the indulgence and sumptuousness chocolate demands may have been a tall order in the past, but with new innovations and improved ingredients, it’s easier than ever. 

Find all the ingredients, couvertures, moulds and equipment you need to create trend-led, decadent chocolate designs that your customers (and social media followers) will love, at Keylink. From coloured cocoa butters to chocolates and fillings of every taste and texture, we’ve got everything anyone working with chocolate could need. 

Have a look at our full collection of recipes to find even more inspiration for your spring and summer 2024 chocolate ranges! 

Lyndsey Hall

Lyndsey is a marketing executive, writer and lover of books and chocolate from Sheffield.

Her favourite chocolate is Cacao Barry Lactee Superieure.