{"id":48245,"date":"2026-03-12T16:24:07","date_gmt":"2026-03-12T19:24:07","guid":{"rendered":"https:\/\/ocanal.com\/noticias\/corporativas\/chocolate-com-torresmo-surge-entre-sabores-de-pascoa\/"},"modified":"2026-03-12T16:24:07","modified_gmt":"2026-03-12T19:24:07","slug":"chocolate-com-torresmo-surge-entre-sabores-de-pascoa","status":"publish","type":"post","link":"https:\/\/ocanal.com\/noticias\/corporativas\/chocolate-com-torresmo-surge-entre-sabores-de-pascoa\/","title":{"rendered":"Chocolate com torresmo surge entre sabores de P\u00e1scoa"},"content":{"rendered":"<p>A busca por sabores diferentes tem ampliado as possibilidades no mercado de chocolates, especialmente em per\u00edodos sazonais como a P\u00e1scoa. Nos \u00faltimos anos, fabricantes de chocolates t\u00eam apostado em combina\u00e7\u00f5es que v\u00e3o al\u00e9m das receitas tradicionais, explorando contrastes entre doce e salgado, frutas, bebidas e ingredientes pouco convencionais.<\/p>\n<p>Dados do setor refor\u00e7am a relev\u00e2ncia da data para a ind\u00fastria. De acordo com a Associa\u00e7\u00e3o Brasileira da Ind\u00fastria de Chocolates, Amendoim e Balas (Abicab), somente no per\u00edodo da P\u00e1scoa a ind\u00fastria brasileira chega a colocar no mercado <a rel=\"follow\" target=\"_blank\" href=\"https:\/\/revistapegn.globo.com\/negocios\/noticia\/2025\/03\/abicab-preve-producao-de-45-milhoes-de-ovos-de-chocolate-para-a-pascoa-de-2025.ghtml\">mais de 45 milh\u00f5es de ovos de chocolate<\/a>, al\u00e9m de diversos lan\u00e7amentos voltados \u00e0 data.<\/p>\n<p>Segundo o <strong>Dr. Gabriel Bonetto Bampi, CEO da GAaFeR Chocolateria<\/strong>, a inova\u00e7\u00e3o tem sido um dos caminhos adotados por marcas que buscam se destacar em um mercado cada vez mais competitivo.<\/p>\n<p>&quot;O consumidor est\u00e1 cada vez mais aberto a experimentar novos sabores. Combina\u00e7\u00f5es que misturam ingredientes diferentes ou contrastes de textura acabam despertando curiosidade e ampliando as possibilidades de consumo do chocolate&quot;, afirma.<\/p>\n<p>Entre as apostas observadas em chocolaterias autorais est\u00e3o sabores inspirados na gastronomia, como chocolates com maracuj\u00e1, morango, caf\u00e9 e avel\u00e3, al\u00e9m de recheios que combinam ingredientes populares na confeitaria, como brigadeiro com leite ninho. Tamb\u00e9m aparecem combina\u00e7\u00f5es que exploram contrastes, como chocolates com bacon ou harmonizados com bebidas como cerveja e vinho.<\/p>\n<p>Nesse contexto de amplia\u00e7\u00e3o de sabores no mercado de chocolates, algumas marcas passaram a explorar combina\u00e7\u00f5es com ingredientes salgados.&nbsp;Em Santa Catarina, uma collab entre a <strong>GAaFeR Chocolateria<\/strong> e a marca regional <strong>Casa do Torresmo<\/strong> resultou no desenvolvimento de um produto que combina chocolate com torresmo, ingrediente tradicional da culin\u00e1ria brasileira.<\/p>\n<p>A cria\u00e7\u00e3o integra uma caixa tem\u00e1tica chamada <strong>PigBox<\/strong>, que re\u00fane um ovo de P\u00e1scoa de chocolate com torresmo, mini porquinhos de chocolate com bacon tostado no interior do ovo e um pacote de torresmo. A proposta \u00e9 transformar a degusta\u00e7\u00e3o em uma <strong>experi\u00eancia sensorial inusitada<\/strong>, combinando o doce do chocolate com elementos salgados e crocantes.<\/p>\n<p>No mercado de chocolates, a P\u00e1scoa concentra grande parte dos lan\u00e7amentos de novos produtos e varia\u00e7\u00f5es de sabores. De acordo com a Associa\u00e7\u00e3o Brasileira da Ind\u00fastria de Chocolates, Amendoim e Balas (ABICAB), a data \u00e9 <a href=\"https:\/\/abicab.org.br\/pascoa-reforca-o-papel-institucional-da-abicab-e-a-potencia-da-industria-de-chocolates\/#:~:text=A%20P%C3%A1scoa%20%C3%A9%20a%20principal%20data%20do,os%20principais%20ve%C3%ADculos%20de%20comunica%C3%A7%C3%A3o%20do%20pa%C3%ADs.\">a principal do calend\u00e1rio do setor<\/a> e re\u00fane iniciativas de inova\u00e7\u00e3o e apresenta\u00e7\u00e3o de novos produtos ao mercado.<\/p>\n<p><strong>Sobre a GAaFeR Chocolateria<\/strong><\/p>\n<p>A GAaFeR Chocolateria \u00e9 uma marca brasileira de chocolates origin\u00e1ria de Santa Catarina, reconhecida pela produ\u00e7\u00e3o de chocolates premium e pela proposta de inova\u00e7\u00e3o gastron\u00f4mica. A empresa desenvolve produtos autorais que exploram novas combina\u00e7\u00f5es de sabores e ampliam as possibilidades de consumo do chocolate.<\/p>\n<p>Mais informa\u00e7\u00f5es em&nbsp;<a rel=\"follow\" target=\"_blank\" href=\"http:\/\/www.gaafer.com.br\">www.gaafer.com.br<\/a><\/p>\n<p><img src='https:\/\/api.dino.com.br\/v2\/news\/tr\/328105?partnerId=3197' alt=\"\" style=\"border:0px;width:1px;height:1px;\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A busca por sabores diferentes tem ampliado as possibilidades no mercado de chocolates, especialmente em per\u00edodos sazonais como a P\u00e1scoa. Nos \u00faltimos anos, fabricantes de chocolates t\u00eam apostado em combina\u00e7\u00f5es que v\u00e3o al\u00e9m das receitas tradicionais, explorando contrastes entre doce e salgado, frutas, bebidas e ingredientes pouco convencionais. Dados do setor refor\u00e7am a relev\u00e2ncia da [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":48246,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-48245","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chocolate com torresmo surge entre sabores de P\u00e1scoa - Ocanal Not\u00edcias Corporativas - Empresariais, comunicados e neg\u00f3cios<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ocanal.com\/noticias\/corporativas\/chocolate-com-torresmo-surge-entre-sabores-de-pascoa\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chocolate com torresmo surge entre sabores de P\u00e1scoa - Ocanal Not\u00edcias Corporativas - Empresariais, comunicados e neg\u00f3cios\" \/>\n<meta property=\"og:description\" content=\"A busca por sabores diferentes tem ampliado as possibilidades no mercado de chocolates, especialmente em per\u00edodos sazonais como a P\u00e1scoa. Nos \u00faltimos anos, fabricantes de chocolates t\u00eam apostado em combina\u00e7\u00f5es que v\u00e3o al\u00e9m das receitas tradicionais, explorando contrastes entre doce e salgado, frutas, bebidas e ingredientes pouco convencionais. 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