The business has invested in processing capabilities to deliver the varieties, which consist of chocolate with mocha (coffee) paste; chocolate with hazelnut paste; and authentic Giandjula (hazelnut) chocolate.
"We work in partnership with customers to create tailor-made recipes, which address customers' unique requirements," said Rens de Haan, marketing and communications director, Cargill Cocoa & Chocolate.
According to Innova Market Insights, the number of new confectionery launches with coffee flavouring increased from 378 in 2008 to 834 in 2010.
The mocha paste is flavoured with coffee beans and can be used for filled bars, pralines, ice cream and bakery products.
"Our chocolate with hazelnut paste is available from 0.5% to a maximum of 40% hazelnut content," added de Haan. "At 0.5%, the chocolate has a greater creaminess and an enhanced mouthfeel, from 12% a subtle and natural signature nut profile emerges, and at 1520% an authentic Giandjula chocolate is produced."
Giandjula chocolate has a legal definition for minimum hazelnut content 20% for dark and 15% for milk chocolate and was invented in 1852.