Category Archives: Chocolate

Wollongong TAFE’s king of chocolate chosen as president of an international panel for the World Cup of pastry, gelato and chocolate

TAFE Wollongong teacher Herve Boutin is celebrating being chosen as the president of an international jury panel for the pastry, gelato, and chocolate World Cup in Milan. Named Master Patissier Chocolatier Confectioner MOF Glacier in 1989 Mr Boutin will oversee the judging of the World Cup when 18 countries, including Australia, compete for the 2019 World Trophy of Pastry, Gelato… Read more »

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Barry Callebaut continues its China market expansion with new office and CHOCOLATE ACADEMY center in Beijing

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Growing demand for high-quality chocolate products together with the desire to better serve Chinese customers prompted new office in Beijing and extended distribution plans in second-tier multi-million cities across China. The Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products, celebrates today the opening of its new office and its new CHOCOLATE ACADEMY™ center in Beijing… Read more »

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Chocolate Was A Thing 1,500 Years Earlier Than Thought

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It’s time to rewrite the history of chocolate. Using both archaeological and genomic data, researchers have revealed that consumption of the now globally-loved ingredient started much earlier than thought — and has a different birthplace than many assumed. Chocolate is a product of the cultivated cacao tree (Theobroma cacao), and evidence of both cacao domestication and chocolate use have been centered around Central… Read more »

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Chocolate is a better cough suppressant than your cough syrup, study says

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A research group at the University of Hull in Yorkshire, England recently conducted a small study to explore the link between the sweet treat and respiratory health. To do so, they examined 163 patients in Europe with a cough, randomly prescribing them either regular codeine or a chocolate-based medicine called ROCOCO. After analyzing the results, they found that patients on… Read more »

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World Chocolate Masters has tie for 1st place

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The World Chocolate Masters saw both France and Switzerland tied for first place. France’s chocolatier, Yoann Laval and the Swiss pastry chef, Elias Läderach both won 1st position, with 163 points each. The judging will continue, as only a third of the contestants have been judged to date.  Läderach is a pastry chef at Confiseur Läderach AG.  The judges praised… Read more »

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7th annual World Chocolate Masters Final

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From October 31 to November 2, the Salon du Chocolat Paris 2018 will host the World Final of the World Chocolate Masters. 20 finalists, each representing their country, will show their creative artisanship with chocolate to win the prestigious title of World Chocolate Master 2018. During these three days, the salon will be transformed into a spectacular arena that will… Read more »

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Forever Chocolate outperforming on sustainability

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Barry Callebaut leading among peer companies in Sustainalytics assessment Forever Chocolate, our plan to make sustainable chocolate the norm by 2025, has been ranked this year as an “outperforming” sustainability strategy in the food industry. This result is the conclusion of an in-depth independent sustainability assessment conducted by the company Sustainalytics. We are leading among our assessed peers. So what is… Read more »

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Guittard Chocolate Company secures major European distribution

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The US-based Guittard Chocolate Company has agreed a major deal with HB Ingredients for distribution of its confectionery range throughout Europe. Founded in San Francisco in 1868 and celebrating their 150-year anniversary, Guittard is the oldest continuously family-owned and operated chocolate making business within America. After launching into the UK last year, it now supplies some of the country’s top… Read more »

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Inspiring Holiday Chocolate Ideas

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Throughout the duration of the iba trade fair, a leading event for bakery, confectionery and snacks Sept. 15-20 in Munich, numerous exhibitors showed off innovations and suitable solutions for confectioners — from raw materials and baking ingredients to machines, baking accessories and individual packaging solutions. The new innovations included the Ruby Chocolate, which is made by the chocolatiers of Callebaut. This… Read more »

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Lindt & Sprüngli invests $201m to expand US chocolate plant

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Chocolate producer Lindt & Sprüngli has announced that it will invest CHF 200 million ($201 million) to expand its chocolate production facility in Stratham, New Hampshire. New “high-tech” production lines will be added at the plant over the next four years, which will create cocoa and chocolate mass for its premium chocolate products. Lindt & Sprüngli has approved the upgrade… Read more »

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