South Africa’s own “Willy Wonka” shares why premium chocolate is a superfood and offers three irresistible recipes
Few things bring as much joy — or nutritional benefit — as a good slab of quality dark chocolate. According to Nicolas Thoenen, affectionately known as South Africa’s own Willy Wonka, dark chocolate isn’t just a treat — it’s a superfood.
Thoenen, a dynamic Swiss businessman and founding CEO of Lindt & Sprüngli South Africa, has now introduced the premium Spanish chocolate brand Valor to local shelves. He explains, “Dark chocolate made from high-quality cacao is rich in antioxidants, magnesium, and flavonoids that support heart and brain health.”
The South African chocolate market is growing by up to 10% annually, with increasing demand for Valor’s 0% sugar range, ideal for diabetics or those seeking guilt-free indulgence. Globally, the sugar-free chocolate market is projected to grow from $1.52 billion in 2024 to $2.72 billion by 2035, driven by health-conscious consumers — 84% of whom have reduced their sugar intake in the past year.
Thoenen highlights that cacao’s flavonoids improve blood flow, lower blood pressure, and enhance memory, while its natural stimulants — caffeine and theobromine — can boost mood and alertness. “We all know dark chocolate is a treat for the tastebuds,” he says. “The good news is that moderate amounts of minimally processed, high-quality dark chocolate are also good for your health.”
Below, Thoenen shares three delectable recipes perfect for summer and the festive season.
Stuffed dates with peanut butter & chocolate
Ingredients
- 10/14 medjool dates
- 80ml (⅓ cup) no added salt and sugar peanut butter (or other nut butter) – may need slightly more if dates are large
- 10/14 walnuts
- 100g (slab) Valor 85% or 70% cacao 0% added sugar dark chocolate, broken into pieces
- Optional: crushed nuts or sea salt flakes (Maldon)
Instructions
- Line a large baking tray with parchment paper (to ensure dates don’t stick).
- Slice open each date and remove pit. Place on tray.
- Spoon a teaspoon of peanut butter into the middle of each. Push in a walnut and close the date.
- Chill the filled dates for 10-15 minutes.
- While the dates are chilling, melt the chocolate in a double boiler or in a bowl over simmering water.
- Dip each date into the chocolate to coat using a fork. Sprinkle with flaky sea salt or crushed nuts if desired.
- Chill the dates in the fridge for 30 minutes or until the chocolate is set.
Marshmallow and Berry Kebabs
Ingredients
- 8 wooden kebab sticks, soaked in water for 30 minutes beforehand
- 24 large strawberries or raspberries, lightly rinsed
- Optional: 8 pink and white marshmallows
Chocolate Sauce:
- 100g (slab) Valor 85% or 70% cacao 0% added sugar dark chocolate, broken into pieces
- 250ml (1 cup) cream
Instructions
Start off by making the sauce. Combine the chocolate with the cream in a heatproof glass bowl and microwave on medium for two minutes then stir and repeat until chocolate has melted.
Divide the berries and marshmallows, if using, between the kebab sticks, threading them alternately. A good idea is to lightly char the kebabs over a very low fire at the end of the braai or under the grill by placing kebabs on greaseproof paper on a pan and sprayed with non-stick cooking spray, so they don’t stick.
Serve immediately generously drizzled with the chocolate sauce.
Ice Cream Sandwiches with Hot Chocolate Sauce
(Makes 12)
Ingredients
1 litre quality vanilla ice cream – you can use yoghurt or sugar-free ice cream
24 sugar-free vanilla biscuits
Chocolate Sauce:
100g (slab) Valor 85% or 70% cacao 0% added sugar dark chocolate, broken into pieces
250ml (1 cup) fresh cream
15ml (1 tbsp) brandy, optional
Using an ice cream scoop shape 12 ice cream balls. Place on a tray sprayed with non-stick cooking spray and freeze till just hardened.
Spread out 12 biscuits on a baking tray. Place a ball of ice cream on each biscuit. Cover with another biscuit, press down and re-freeze.
Make the sauce by combining the chocolate, cream and brandy if using in a heatproof glass bowl and microwave on medium for 2 minutes then stir. Repeat until chocolate has melted.
Remove the biscuits from the freezer five minutes before serving. Drizzle with chocolate sauce and serve immediately.
Follow Valor Chocolate South Africa:
📘 Facebook: @valorchocolatesza
📸 Instagram: @valorchocolates_za
💼 LinkedIn: Swiss Diversitas Group (Pty) Ltd
Indulgence meets wellness — proving once again that with good chocolate, life truly is sweeter.
