Birmingham Chocolate, a Michigan-based business in artisan chocolate, has announced its acquisition of Macalat, an emerging organic, sugar-free dark chocolate brand. This strategic acquisition aligns with Birmingham Chocolate’s commitment to flavor innovation and offers an opportunity to expand its portfolio of premium dark chocolate products, the company says.

“Macalat has created a truly new category in chocolate: certified organic, sugar-free, sweet dark chocolate,” says Doug Cale, CEO of Birmingham Chocolate. “This innovative 70% cacao bar blends flavorful superfoods like lucuma and Madagascar vanilla, and is completely sugar-free and remarkably bitter-free—thanks in part to a groundbreaking application of mushroom mycelium from MycoTechnology, which helps eliminate bitterness. The result is a smooth, rich chocolate experience that lets the superfood cacao shine, without the harsh aftertaste common in traditional dark chocolate. In my view, this is the most exciting innovation in chocolate since Hershey introduced milk chocolate. With the strong support of loyal grassroots consumers, we’re ready to take this category to the next level.”

Macalat recently achieved significant organic trade recognition by winning the Nexty Award for its recipe and flavor profile. This accolade highlights the brand's success in both quality and innovation, it says.

In June, Birmingham Chocolate plans to introduce new Macalat line extensions in bar format using the original Macalat couverture chocolate:

• Original: The original Macalat sweet dark chocolate recipe, with Peruvian Criollo and Forestero beans. Peruvian Cacao is reportedly known for its rich, chocolatey flavor and superior quality, making it the key ingredient in some of the world’s finest chocolate products.
• Quinoa: A complete protein superfood, puffed quinoa adds a crunch to each bite of original Macalat chocolate.
• Raspberry: A dusting of delicate raspberry notes, dispersed in original Macalat sweet dark chocolate.

Additionally, Macalat treats will soon be offered in resealable stand-up pouches, featuring:

• Macalat Bark Thins with crunchy popped quinoa.
• Mango: Succulent tangy mango enrobed in Macalat sweet dark chocolate.
• Dates: Soft texture Medjool dates enrobed in Macalat sweet dark chocolate, offering a sweet, low glycemic option.

Cale adds, “Each new treat is crafted with just one standout organic ingredient—no sub-ingredients, no preservatives, no artificial color or flavor. We use Macalat’s sweet dark couverture chocolate to enrobe each bite. The idea is to keep the ingredient list clean and simple: just Macalat and one delicious organic ingredient that complements it and adds a bit of fun.”

Related - Podcast: Nexty Award winning chocolate with Macalat Chocolate