Birmingham Chocolate, a Michigan-based leader in artisan confectionery, proudly announces the acquisition of Macalat®, a pioneering brand in a new category: organic, sweet dark chocolate that is genuinely sugar-free. This strategic move underscores Birmingham Chocolate’s dedication to flavour innovation and enhances its portfolio with a bold, health-forward chocolate offering.
“Macalat® has created an entirely new chocolate category—certified organic, sugar-free, sweet dark chocolate,” said Doug Cale, CEO of Birmingham Chocolate. “The 70% cacao bar combines superfoods such as lucuma and Madagascar vanilla, with no sugar and no bitterness—thanks to an innovative use of mushroom mycelium from MycoTechnology. This delivers a smooth, rich chocolate that lets the cacao’s natural complexity shine.”
Macalat® recently earned the prestigious 2024 Nexty Award at EXPO WEST for its breakthrough recipe and flavour profile, cementing its role as a leader in the emerging market for organic, health-conscious indulgence.
This June, Birmingham Chocolate will unveil new Macalat® bar line extensions made from the original couverture:
- Original – Crafted from Peruvian Criollo and Forestero cacao.
- Quinoa – Adds crunchy, puffed quinoa for texture and protein.
- Raspberry – A vibrant dusting of freeze-dried raspberry pieces.
The Macalat® range will also include resealable pouch treats:
- Bark Thins with popped quinoa
- Mango enrobed in Macalat® sweet dark chocolate
- Dates, using soft Medjool dates for a naturally sweet, low-glycaemic treat
“Our goal is simplicity,” Cale added. “One organic ingredient, no additives—just Macalat® and a complementary, fun twist.”
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Joseph Clarke
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: editor@in-confectionery.com
