Archive for the ‘Chocolate’ Category

The Inventor Of The Chocolate Truffle Is Baked In Mystery

May 5th, 2018
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National Truffle Day is observed annually on May 2nd.  On this day, the deliciously sweet chocolate truffle gets the spotlight.

This chocolate confectionery is traditionally made with a chocolate ganache center coated in chocolate, icing, cocoa powder, chopped nuts or coconut.  The truffle may be filled with other fillings such as cream, melted chocolate, caramel, nuts, fruit, nougat, fudge, toffee, mint, marshmallow or liqueur.

Chocolate truffles are confectionery sweets made primarily of a mixture of cream and chocolate, known as ‘ganache’.

  • While its history is uncertain, one tale of the chocolate truffle invention points towards the inventor as master chef Auguste Escoffier, from France, or one of his young workers, who in the 1920’s, accidentally placed heated cream in a bowl of chocolate.
  • Another legend says that N. Petruccelli of Chambery, France, is believed to be the inventor of the chocolate truffle in December 1895.  Truffles became much more popular in 1902 when Prestat Chocolate Shop opened in London.  Prestat still sells “Napoleon III” truffles made to the original recipe.
  • Despite its dubious origins, chocolate truffles are said to have originated in France, possibly existing as early as 1895, and created by Louis Dufour, while Antoine Dufour is believed to have popularised the confectionery through his shop in London, England.
  • The term ‘chocolate truffle’ is derived from the edible tuber fungus known as a ‘truffle’, which shares a similar appearance to the confectionery.
  • The internal part of a chocolate truffle is usually a soft ganache, that is generally coated or rolled in a covering of nuts, chocolate, icing sugar, coconut or cocoa powder.
  • While traditionally chocolate truffles contain ganache, a heated and cooled chocolate and cream mixture, they sometimes consist of another filling, such as caramel, fudge, fruit, nuts or chocolate.
  • In some areas, the 2nd of May is recognised by some people as National Truffle Day, and it is celebrated by eating chocolate truffles.
  • To make chocolate truffles, hot cream is poured over chocolate pieces; gently stirred; allowed to cool; and shaped into balls that are then coated; although ingredients and methods differ in various countries.
  • Chocolate truffles are traditionally roughly spherical in shape, due to the ganache being hand rolled into balls, although they can be purchased as cubes, cones, and in other forms.
  • Chocolate truffles are generally considered a luxurious confectionery item, and they are commonly colored either brown or white, depending on the chocolate used.




Callebaut releases chocolate with natural gold colour

May 5th, 2018
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First they gave us “ruby” pink chocolate, now European cocoa giant Barry Callebaut CG has released gold chocolate in time for the festive season.

The naturally golden-coloured chocolate (sorry people, it doesn’t contain actual gold) has been in development for two years.

To create the gold colour, Belgian chocolatiers incorporate sugar and milk that has been caramelised into the chocolate.

Technically a white chocolate, it contains cocoa butter, sugar, milk powder, milk sugar (lactose), whey powder, caramelised milk powder, caramelised sugar, soya lecithin (emulsifier), natural vanilla and salt.

The resulting flavour has “notes of toffee, butter and cream”, with an intense toasted caramel and slightly salty taste, and a milky, silk texture.

Callebaut’s high melting point makes it suitable for cooking and a favourite among professional pastry chefs.

Here at Good Food, we predict the new hue will add a little more glam to your festive banquet, with the use of gold chocolate in classics such as chocolate mousse, fondant, rocky road, fudge, fondue, or a Christmas trifle.




We tried the pink Kit Kats that are the first candy to be made with ‘ruby chocolate’

April 14th, 2018
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  • Pink Kit Kats are making their way to the UK following a successful release in Japan and Korea.
  • The Kit Kats are made with ruby chocolate, the first new kind of chocolate in 80 years.
  • The candy bar tastes similar to the white chocolate variation, with its berry undertones giving it a sweet kick.

Chocolate-lovers in the UK will be the first in Europe to try the “ruby” Kit Kat – following its recent release in Japan and Korea.

Kit Kat is the first brand in the UK to manufacture chocolate bars using the unique ruby cocoa beans.

Consumers who try the pink variation of the classic four-finger KitKat will be able to test whether the ruby chocolate version surpasses its dark, milk and white chocolate counterparts.

The Independent was lucky enough to have a taste of the new chocolate bar ahead of its nationwide release next week.

The ruby chocolate Kit Kat bar tastes fairly similar to the white chocolate variation, with its berry undertones giving it a sweet kick.

While some may find this new type of chocolate slightly sickly in flavor, it’ll almost certainly go down a treat with anyone who has a sweet tooth.

In January Nestlé partnered with Swiss cacao processor Barry Callebaut to release the “Sublime Ruby” KitKat, created by chef Yasumasa Takagi.

The innovative chocolate bar was sold exclusively in Kit Kat Chocolatory boutiques in Korea and Japan during its debut release.

However, this will be the first time that the ruby Kit Kat chocolate is sold in the brand’s well-known four-finger design.

The announcement of ruby chocolate last September marked the first new type of chocolate to be developed in 80 years, following on from the invention of white chocolate by Nestlé in the 1930s.

Barry Callebaut has kept the production methods used to create ruby chocolate a secret.

This has led some to believe that the cacao processor has utilized unfermented cocoa, as raw cocoa beans are naturally slightly pink in color.

“After the extremely successful launch of KitKat Chocolatory Sublime Ruby in Japan and South Korea, this is the first time the Ruby chocolate will be available in an iconic four finger format and we are sure that the Ruby chocolate KitKat will be a great hit in the UK,” said Alex Gonnella, marketing director for Nestlé’s UK confectionery business.

“Ruby chocolate is a big innovation in confectionery and we are very proud that KitKat is the first major brand in the UK to feature this exciting new chocolate.”

The ruby chocolate bar is naturally pink and is produced without any additives or artificial flavoring.

Customers will be able to pick up on its fruity, berry flavor, which comes from the ruby cocoa beans that can be found in many different regions around the world.

“Consumers across the world will be intrigued by the unique taste of this crispy delight!” said Pablo Pervesi, chief innovation, quality and sustainability officer at Barry Callebaut.

The four-finger ruby chocolate Kit Kat bar will be available to buy exclusively from Tesco from April 16.

Following its UK release, it will then be sold across Europe and America in the near future.



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Seeking ‘better’ chocolate

April 7th, 2018
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Harvard professor Carla Martin pushes for consumers to buy socially-conscious chocolate.

I never thought I’d see the words “Harvard scholar” and “chocolate” in the same story, but delivered.
The publication recently conducted an interview with Carla Martin, Harvard professor and founder and executive director of the Fine Cacao and Chocolate Institute. What does she want, according to the piece? She wants people to eat better chocolate.
And not just high-quality, premium chocolate, though there is that. She mentions New Hampshire-based L.A. Burdick’s signature chocolate mice, which she discovered thanks to a childhood best friend who worked at the chocolatier’s Cambridge, Mass., location for nearly a decade.
Martin, who teaches a course called “Chocolate Culture and the Politics of Food,” is also concerned with the ethics behind chocolate, particularly in terms of labor, politics and human rights. She said chocolate can serve as springboard for discussing and addressing these issues.
“There’s a lot of joy in the sensory experience of chocolate, and the social sharing of chocolate,” Martin told “Sharing in that together opens a door to then address that there’s another side of [chocolate], one in which humans have made these really troubling decisions. This is a commodity that’s typified by inequality, and how might decisions that we make as consumers change this?”
Martin also pointed to Massachusetts-based chocolate makers and chocolatiers that produce sweets that are tasty and socially responsible, including Taza Chocolate, Somerville Chocolate, Gâté Comme des Filles and Formaggio Kitchen.
This is a great story for a couple reasons. First, chocolate is just about universally loved, but as Martin suggests, educating consumers on its origins and the work required to turn cocoa beans into their favorite treats is an ongoing endeavor.
As members of the chocolate industry, we understand the significance of supporting cocoa farmers and their communities while simultaneously improving yields, but getting that message across to consumers is as tricky as it is imperative. Remember the fervor over chocolate’s allegedly impending extinction earlier this year? That’s a sign that consumer education is still needed.
Second, it’s wonderful to note examples of academia’s involvement in the promotion of sustainable cocoa. The way I see it, the more experts and stakeholders working to improve the cocoa supply chain, the better the outcome will be.
And that includes taste. Janet Straub, co-founder and chocolate maker for bean-to-bar producer Creo Chocolate, says it best. I had the pleasure of chatting with her earlier this month for a story on super-premium chocolate, which will appear in our April issue.
“Not only does it taste really good, (Creo’s customers) are empowered to make a difference,” Straub said. “If we know the products we’re using are impacting the world in some way, we not only feel better about it, but our food tastes better to us because we know we’re making a difference.”

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New technique allows Nestle UK to reduce sugar in chocolate bar

April 7th, 2018
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Nestle UK and Ireland have introduced Milkybar Wowsomes, the first chocolate bars in the world to use Nestle’s new sugar reduction technique. The bars contain under 37 grams of sugar per 100 grams, which is 30% less sugar than similar chocolate products, according to Nestle. Milkybar Wowsomes contain no artificial sweeteners, preservatives, colors or flavorings.

Nestle in 2016 reported it had discovered a way to change the structure of sugar so that it dissolves more quickly on the tongue, allowing people to perceive an almost identical sweetness but with less sugar. The technique involves spray drying a mixture of sugar, milk powder and water to form a porous sugar. While normal sugar comes in crystal form, this amorphous sugar dissolves faster in the mouth.

Sugar structured in this way is only stable in dry products. In beverages, the sugar would dissolve before it was consumed. Nestle has said sugar structured in this way may lead to sugar reduction of up to 40% in confectionery items such as chocolate. The company has achieved a 30% sugar reduction in the Milkybar Wowsomes.

“We have an unrivalled research and development network, and the experts at our product technology center in York have been instrumental in this breakthrough,” said Stefano Agostini, chief executive officer of Nestle UK and Ireland. “Teams across our U.K. business and around the world have been working incredibly hard to make this launch a reality.”

Milkybar Wowsomes contain milk and crispy oat cereal pieces. The bars are available in two varieties: white chocolate and milk and white chocolate. They come in three formats: single bar, a multipack and a stock-up bag that contains individually wrapped single pieces. The bars will be available at retail outlets in the United Kingdom and Ireland.



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Barry Callebaut introduces Ruby chocolate for Belgian artisan chocolatiers, pastry chefs

March 10th, 2018
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Global introduction of Callebaut RB1 will be gradual, company says.

Barry Callebaut has developed a Ruby chocolate product under its Callebaut brand for artisan chocolatiers and pastry chefs.
Billed as the fourth variety of chocolate after milk, dark and white, the Ruby chocolate product — Callebaut RB1 — will be available in Belgium in April. Availability in other countries will follow, but Barry Callebaut did not specify a timeline.
In celebration of the imminent Belgian launch, a handful of chocolatiers got a sneak preview today of Callebaut RB1, which sold out immediately. Products made with RB1 will be available at the Salon du Chocolat, set for March 2-4 in Brussels.
“Without exaggerating: Ruby is the most exciting thing to happen in the chocolate industry in decades,” said master chocolatier Marijn Coertjens said. “With ruby, you need to unlearn what you would traditionally do with dark, milk or white chocolate. This chocolate opens up a host of new ideas.”
Research shows that Ruby chocolate resonates strongly with a new generation of consumers — mainly Millennials (18–35 years old) who balance a healthy lifestyle with the quest for extreme pleasure.
“With ruby chocolate you haven’t seen anything yet,” says Mathieu Brunfaut, global group brand leader, Callebaut. “Its salient colour and unique taste profile calls for new pairing options in both sweet and savoury delights. Now, offering ruby chocolate to artisans and chefs will unleash a wave of creativity that will lead to exciting new products and concepts for people to enjoy.”
Discovered more than a decade ago, Ruby chocolate was the work of Barry Callebaut’s global R&D centers in Belgium and France and the Jacobs University in Bremen, Germany. Researchers found Ruby chocolate was linked to precursors in a specific type of bean — the Ruby cocoa bean.
RB1 owes its color and taste solely to the expert selection and meticulous processing of the Ruby beans — no fruit flavoring or colorants are added to the chocolate. For every bag of RB1, Callebaut sources sustainably grown beans and supports cocoa farmers in cocoa farming communities.
In January, Nestlé Japan launched the limited-edition KitKat Chocolatory Sublime Ruby, the world’s first item made with Ruby chocolate. Nestlé said 5,000 bars were available in South Korea and Japan, where KitKat flavor innovation is at its peak.

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Barry Callebaut partnership produces high-flavanol chocolate

February 24th, 2018
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Barry Callebaut has revealed a partnership with FlavaNaturals to produce chocolate containing high levels of cocoa flavanol in the US.

The announcement follows three years of collaboration on the development of FlavaBars, a line of chocolate containing five times the cocoa flavanol content of a typical dark chocolate bar.

FlavaBars are said to leverage over a decade of development by Barry Callebaut on high-flavanol chocolate. The company said that although flavanols are naturally occurring in cocoa beans, they are significantly reduced during the traditional chocolate production process. Requiring no additives or fortification, this chocolate retains flavanols through “optimised cocoa sourcing and processing”.

Peter Boone, CEO of Barry Callebaut Americas, said: “Consumers today are constantly trying to achieve balance in their diet. Our proprietary sourcing and processing methods allow us to better preserve the naturally existing flavanols in cocoa. Working with FlavaNaturals, we are able to provide a new chocolate experience for US consumers.”

FlavaNaturals CEO Alan Frost added: “FlavaNaturals is proud to partner with Barry Callebaut, a world leader in cocoa innovation and sustainability. Our ultimate vision is to change the way people think about consuming chocolate. Chocolate may have been your weakness, but with FlavaBar, it becomes your strength.”

The bars which are available in six flavours – roasted almond, Himalayan pink salt, blueberry and green tea matcha, pure cocoa nibs, espresso ground coffee, and crystallised ginger – are now sold online, with expansion to retail planned in spring 2018.

Source: FoodBev


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Barry Callebaut introduces sensory language

February 3rd, 2018
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Unraveling the taste of chocolate

  • Inspired by wine, coffee and craft beer categories, Barry Callebaut introduces a sensory language and tasting ritual for chocolate
  • The chocolate sensory language is based on the new book ‘Hidden Persuaders in Cocoa and Chocolate’, written by scientists from Barry Callebaut and Givaudan, the leading global flavor house
  • The chocolate sensory language and tasting ritual enable brands and artisans to help consumers appreciate chocolate even more than they do today

Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products, today introduced a sensory language and tasting ritual that will help chocolate professionals and consumers to understand and express the richness of chocolate taste. Cocoa and chocolate sensory scientists from Barry Callebaut and the leading global flavor house Givaudan did extensive research to develop a chocolate sensory language and tasting ritual, inspired by what has already been created for wine, coffee and craft beer categories. The chocolate sensory language finds its foundation in the book ‘Hidden Persuaders in Cocoa and Chocolate. A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals’ presented today at the ISM fair in Cologne.

Satisfying consumer curiosity about chocolate

Pablo Perversi, Chief Innovation, Quality & Sustainability Officer of the Barry Callebaut Group said: “More and more consumers, and especially millennial foodies, share their experiences on social media. They are increasingly curious about food and taste. But while wine, coffee and craft beer could already be tasted, described and discussed in a rigorous and professional way, we lacked a language that did justice to the richness and complexity of chocolate experiences. Containing over 20,000 identifiable chemical compounds, cocoa is one of the most complex foodstuffs on earth. The sensory language that we have developed for chocolate, will allow consumers to share their passion for a specific chocolate taste much more accurately”.

Barry Callebaut developed the Consumer Chocolate Sensory Wheel with 87 descriptors, covering the flavor, texture and aroma of chocolate.

Barry Callebaut developed the Consumer Chocolate Sensory Wheel with 87 descriptors, covering the flavor, texture and aroma of chocolate.

Pairing cocoa and chocolate sensory research with consumer understanding, Barry Callebaut developed the Consumer Chocolate Sensory Wheel with 87 descriptors, covering the flavor, texture and aroma of chocolate. A Chocolate Tasting Ritual requires the five senses – sight, touch, hearing, smell and taste – and enables chocolate professionals and consumers to discover new dimensions of chocolate experience and appreciate chocolate even more.

The science behind the unraveling of the taste of chocolate

The book ‘Hidden Persuaders in Cocoa and Chocolate. A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals’ is the first science-based publication on how to create a sensory language for the chocolate industry. Cocoa and chocolate sensory scientists worked for two years on this chocolate language. The book features molecular insights into the compounds related to each flavor you can find in chocolate and contains a science-based categorization of taste, various aromas, as well as trigeminal sensations – such as the coolness of mint or the tingling of sparkling water –  and atypical flavors.

Renata Januszewska, author of the book and Global R&D Sensory Methodologies Manager at Barry Callebaut, said:  “The book’s ambition is to help switching from an often ‘subconscious/emotional’ to a more ‘conscious/analytical’ approach in the complex world of cocoa and chocolate. Having a shared language will not only enable brands to discuss their chocolate with consumers and describe its uniqueness to them, it will also offer them the means to come up with even better tasting experiences and new taste and food pairing combinations.



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Nestlé brings premium artisan chocolate brand to UK market

February 3rd, 2018
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Swiss confectioner Nestlé plans to introduce its leading premium chocolate brand, Les Recettes De L’Atelier, to the UK following impressive growth across Europe. Although the high-end chocolate brand may not yet be familiar to the British market, supplies have just started via Sainsbury’s with stores stocking a range of smooth Swiss chocolate blocks with natural fruit pieces.

The brand, which roughly translates as “recipes of the artisan’s shop” is exclusive to the retailer in the UK and will be available in seven different flavors including: Raisins, Almonds and Hazelnuts; Orange Zest & Cacao Nibs; Whole Roasted Almonds & Hazelnuts; Salted Caramel; Roasted Almonds; Blueberries, Almonds & Hazelnuts; and Cranberries, Almonds & Hazelnuts.

The way the product is made, with fruit and nut inclusions clearly visible once unwrapped gives the chocolate a handmade, artisanal feel and means that each and every square of the chocolate is completely unique, according to Nestlé.

Premium chocolate is one of the fastest growing areas in confectionery and, until now, has been a gap in what we offer here in the UK,” says Alex Gonnella, Marketing Director for Nestlé’s UK confectionery business.

“What has already been achieved with Les Recettes De L’Atelier is very impressive, it’s a brilliant, luxury product and the reception we’ve seen from our colleagues here at Nestlé alone tells me that it will be very well received.”

“People, quite rightly, expect us to develop new, innovative and exciting confectionery, we’ve been doing it for more than a century, and Les Recettes De L’Atelier is a key part of our plans to keep our portfolio fresh and give confectionery fans exactly what they are looking for.”

Originally launched in Switzerland and France in 2014, Les Recettes De L’Atelier has grown to become Nestlé’s fastest growing confectionery brand in Europe and is now sold in more than 15 countries.

As it arrives in the UK for the first time it is the third biggest premium confectionery brand in the region.

The range is made with high-quality ingredients sourced from around the world and the launch is being supported on Facebook and Instagram as well as through a range of in-store activities.

The products follow the rest of Nestlé’s UK confectionery range in being free from artificial preservatives, colors and flavorings and are made with 100 percent certified sustainable cocoa as part of the Nestlé Cocoa Plan.



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Ruby chocolate: Nestlé’s KitKat becomes world’s first brand to adopt Barry Callebaut innovation

January 27th, 2018
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Barry Callebaut and Nestlé have partnered together for a world first – Japanese KitKat is the first consumer brand to launch a Ruby chocolate version named KitKat Chocolatory Sublime Ruby. As of tomorrow (January 19), Nestlé Japan Ltd. will launch the Ruby chocolate version of its iconic KitKat brand in KitKat Chocolatory stores in Japan and South Korea, as well as online, and according to Barry Callebaut, this means it will be available in more countries.

KitKat is the first to offer this fourth type of chocolate to consumers, just five months after Ruby chocolate was first launched by Barry Callebaut in September 2017. You can read FoodIngredientsFirst coverage from Shanghai here.

Speaking to FoodIngredientsFirst, Christiaan Prins, Head of External Affairs at Barry Callebaut, said: “With Ruby chocolate being launched just five months ago and now already having a brand adopt and bring it to the market is extremely exciting. The Nestlé team in Japan and South Korea were the quickest to catch onto this trend. With the launch being in Shanghai last year, which could well be why there is an extra appetite from Asian countries. But ultimately, it’s about who is the quickest to adapt and integrate Ruby into their brands, and this case it was Nestlé in Japan and Korea.”
Prins believes the color of Ruby chocolate appeals to a broad group of people, and the flavor, in particular, appeals to millennials, he says.
The Nestlé deal is exclusive for a limited time, initially for six months, but Barry Callebaut is confident about the future of Ruby chocolate. Prins adds: “Barry Callebaut’s gourmet brands are also looking at launching it in the first half of 2018, so we can expect that it will become much more visible in the coming months, on the market.”
Since the announcement in Shanghai, China, on September 5, 2017, Ruby chocolate has been attracting strong interest from chocolate connoisseurs throughout the world. The Ruby chocolate used in KITKAT Chocolatory Sublime Ruby has a fresh berry-fruity taste and characteristic color. Ruby chocolate is made from the Ruby cocoa bean. No berries, berry flavor nor color are added. The bean has a specific set of attributes, which Barry Callebaut managed to unlock through an innovative process that took many years to develop.
Also speaking with FoodIngredientsFirst, Sandra Martinez, Nestlé Global Head of Confectionery said: “KitKat is one of our leading confectionery brands that have a unique mix of heritage and innovation. It was first manufactured in 1935 and since then has been delighting consumers all over the world with its breakthrough innovation.”
In Japan, there are more than 350 different products in a large variety of flavors. KitKat Chocolatory in Japan was also specifically selected for the affinity between its position as the most luxurious line among the world-popular KitKat Made in Japan brand and the innovation of Ruby chocolate, she says.
“The market for KitKat in Japan is mature and consumers are keen to try new and interesting flavors – that makes it a natural choice for us to launch KitKat Chocolatory Sublime Ruby in Japan.” “Our strategy is to continue delighting consumers with the best possible products, solutions and services. We are happy to share more news with you once it becomes available,” Martinez notes.
“Sublime Ruby” was created through the craftsmanship of top pâtissier Yasumasa Takagi. It will be available for purchase in the KitKat Chocolatory stores as well as online. KitKat Chocolatory is a specialty store in Japan and South-Korea selling premium KitKat chocolates created with meticulous attention to ingredients and preparation methods under the direction of Yasumasa Takagi, owner-chef of Le Pâtissier Takagi.
Antoine de Saint-Affrique, CEO of Barry Callebaut commented: “I am very pleased that our innovative breakthrough Ruby chocolate has come to life so quickly through our partnership with Nestlé and the pioneering KitKat Brand in Japan. Nestlé was very quick in spotting the trend and in introducing a Ruby chocolate version of KitKat, which will entice consumers across Asia and beyond.”
‘KitKat Chocolatory Sublime Ruby’ will be available from Friday, January 19, in time for Valentine’s Day.
• KitKat Chocolatory Sublime Ruby 1 piece: 400 JPY (US$3.59)
• KitKat Chocolatory Sublime Valentine’s Assortment 5 pieces: 1,800 JPY (US$16.18)
• KitKat Chocolatory Sublime Valentine’s Assortment 7 pieces: 2,400 JPY  (US$21.57)

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