Couverture chocolates – Nestle European Chocolate http://nestleeuropeanchocolate.com/ Thu, 24 Nov 2022 14:07:38 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://nestleeuropeanchocolate.com/wp-content/uploads/2021/08/icon-2021-08-02T191753.945.png Couverture chocolates – Nestle European Chocolate http://nestleeuropeanchocolate.com/ 32 32 Try rare drinking chocolate this holiday season at the Dominick Hotel in SoHo https://nestleeuropeanchocolate.com/try-rare-drinking-chocolate-this-holiday-season-at-the-dominick-hotel-in-soho/ Thu, 24 Nov 2022 00:49:36 +0000 https://nestleeuropeanchocolate.com/try-rare-drinking-chocolate-this-holiday-season-at-the-dominick-hotel-in-soho/ Take advantage of a golden opportunity at the Dominick Hotel in SoHo this holiday season. Dominick Hotel It’s time for a golden journey – and I mean it in a good way. There’s a great reason to head to New York this holiday season. For a limited time in November and December, the Dominick Hotel […]]]>

It’s time for a golden journey – and I mean it in a good way.

There’s a great reason to head to New York this holiday season.

For a limited time in November and December, the Dominick Hotel in SoHo will be offering complimentary Rare Gold Drinking Chocolate in its lobby, provided by Delysia Chocolatier. The Drinking Chocolate Cart Experience will feature Gold Drinking Chocolate – more on that in a minute – alongside other varieties such as Pumpkin Spice (starting Thanksgiving weekend November 23-26) and Peppermint (15-18 and 22-25 December). Travelers, guests and New Yorkers alike can personalize each decadent cup with a variety of toppings from cinnamon and peppermint sticks to homemade s’mores spice blend.

what is drinking gold Chocolate?

Gold Chocolate is the latest cover creation on the market. Pale amber in color, Gold Chocolate’s natural tint is created from caramelized sugars and caramelized milk fat, providing a unique caramel chocolate taste. Its intense but balanced flavor offers a touch of caramelized chocolate, caramel, butter, cream and a hint of chocolate.

Delysia Chocolatier’s Gold Drinking Chocolate is made with high quality chocolate which is a luxury in itself. This exceptional drink is given a dose of scintillating opulence thanks to the pure gold chocolate that makes this extravagant drink as dazzling as it is delicious. Gold Drinking Chocolate is intensely rich and flavorful, handcrafted from 72% bittersweet chocolate with golden chocolate chunks sprinkled throughout the mix.

Delysia Chocolatier, an award-winning artisanal chocolate company based in Austin, Texas, is known for its rare gold drinkable chocolate. Released globally in early spring 2020, Delysia Chocolatier was the very first, and possibly the only chocolatier on the planet to make artisanal confections with Gold chocolate.

As the only independent Five-Diamond property in New York City, The Dominick offers guests luxurious amenities with discreet service at its location on Spring Street in SoHo.

And here’s another great reason to visit the hotel – with wellness tourism at an all-time high. The property is also home to a Babor signature spa. I haven’t experienced it, but Babor Luxury Skincare is a German company with great high-end products and is still a family business to this day. Babor has over 60 years of skincare expertise. All research, development and production activities take place exclusively at the company headquarters in Aachen.

So indulge your taste buds – then treat your skin to German complexion perfection. This is a golden opportunity.

For more on my Wanderlust and Wellness travels, please follow me on Instagram at @Debbikickham.

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Shop luxury chocolate advent calendars made in Suffolk and Norfolk https://nestleeuropeanchocolate.com/shop-luxury-chocolate-advent-calendars-made-in-suffolk-and-norfolk/ Fri, 18 Nov 2022 20:24:00 +0000 https://nestleeuropeanchocolate.com/shop-luxury-chocolate-advent-calendars-made-in-suffolk-and-norfolk/ Chef Simon Woodrow and his partner Jessie Forbes quit the restaurant industry (they had long worked together at Leaping Hare near Bury St Edmunds) during lockdown to pursue a new passion: chocolate! Their business, Wood Row Chocolate, grew in a short time, bringing together the palate and attention to detail of Simon and the artistic […]]]>

Chef Simon Woodrow and his partner Jessie Forbes quit the restaurant industry (they had long worked together at Leaping Hare near Bury St Edmunds) during lockdown to pursue a new passion: chocolate!

Their business, Wood Row Chocolate, grew in a short time, bringing together the palate and attention to detail of Simon and the artistic talents of Jessie. Each of their chocolates is a brilliant work of art.

Eastern Daily Press:

Wood Row’s first-ever Christmas calendar costs £45, containing 24 different flavors, enclosed in a beautiful cardboard frame designed by Jessie. You’ll need to lace up your skates to nab one of the latest – although their Winter Collector’s Box of 24 (£32.50) is still available.

A few of Simon’s highlights include Mince Pie, Cranberry, Mascarpone & Gingerbread, Pumpkin & Ginger, Baileys & Nutmeg, Clove Caramel & Marzipan and Biscoff.

woodrowchocolates.com

Eastern Daily Press:

Salt and sugar art

Brazilian native Mayara Zanote’s colorful designs have earned her a local cult following.

Hailing from Sao Paulo, Mayara originally studied engineering, but chocolate has always had her heart – after all, her mother ran a chocolate factory.

After moving to Diss for his wife’s job, Mayara decided to delve into her more creative side, taking her knowledge of chocolate making and combining it with the engineering precision required to launch Salt. and Sugar Art.

His calendar this year is £38.50 and includes two of his favorite flavors (Chai Latte Caramel and Peanut Gianduja) alongside Amerena Vanilla & Amaretto Biscuit, Caipirinha, Coconut, Cookies Gianduja, Espresso Coffee & Condensed Milk, and more Again. His panettone gianduja is also available, priced at £12.99.

saltandsugarartchocolate.com

Eastern Daily Press:

Chocolates B

Anna McCreadie’s chocolates, made in East Suffolk, are wonderfully decadent. Highlight of the collection, and original creation of the brand, its honey and fleur de sel caramels. Delicately moist, with a floral hint of honey and coated in thick, dark, luxurious chocolate – they make the perfect gift.

Pre-orders have ended for her advent calendar (be sure to place your order by November 10, 2023), but her boxes of 24 seasonal truffles, caramels and candies are still available to order. Toppings range from caramel with pecans or rum and raisins, to marc de champagne, prune and port wine and to caramel with honey and gingerbread. Boxes cost £26.

bchocolats.co.uk

Eastern Daily Press:

The life of chocolate

Young chocolatier Chloe Saterlay started her cocoa business in 2021… and her feet have barely touched the ground since.

His advent calendar, designed in the shape of a cute gingerbread house, is now sold out (place your order early November next year), but he’s full steam ahead with his box of Christmas. Priced at £22, it’s stuffed with 24 creamy ganaches – Baileys Caramel, Milk Orange, Peppermint Crunch and Prosecco. Place your orders now and you might be able to get a box before Advent starts.

Her Christmas collection also includes cute little stocking fillers, from chocolate lollipops (£2) to reindeer hot chocolate bombs (£3).

lifeofchocolate.com

Eastern Daily Press:

the pod

Family-run chocolate makers The Pod are one of the few makers on this list with a presence on the high streets. Step into their store on Union Street in Harleston and your senses will be overwhelmed by the rich aroma of cocoa.

They have a huge collection, with plenty to choose from for those on a sugar-free or dairy-free diet. All couverture chocolate comes from ethical producers who are part of the Rain Forest Alliance. And the packaging is also environmentally friendly.

Their box of 24 seasonal chocolates costs £28.50 – each containing brandy and orange, salted caramel, mulled wine, whiskey, gingerbread and Black Forest cake flavored truffles .

Also watch out for marzipan chocolate puddings, cherry and kirsch liqueurs, dark chocolate peppermint creams, and peanut butter honeycomb snowballs.

thepodchocolates.co.uk

Eastern Daily Press:

Sapphire

Saffire’s boutique enjoys a prime position in Norwich’s glorious Royal Arcade – designed by famed architect George Skipper.

A lot of time and thought has gone into this year’s collection of Advent Calendars, which cost £25.50 and are available online, in stores or at Hepworth Christmas Market on November 27.

Deluxe Calendars come in four options – mixed, nut-free, alcohol-free, and nut- and alcohol-free, so there’s something for everyone. Customers can even choose between three different calendar image templates.

Staff favorites in the calendars range from a red wine truffle made with Romanian red wine from a boutique vineyard via Tastebud Wines, to Captain Morgan White Rum & Banana, Strawberry (with real strawberry puree and freeze-dried strawberries), S’mores (topped with marshmallow fluff and Biscoff spread), and, a customer favorite, the Peanut Crunch.

saffire.co.uk

Eastern Daily Press:

Maldon Chocolates

Located at Poppyfields Retail Park between Sandringham and Hunstanton, Maldon Chocolates is a labor of love for Mike Simons and his team, who manufacture a huge range of confectionery for the shop, as well as selling fine Belgian chocolates.

The shop’s calendar for 2022 is £21.50, in three designs, each lavished with its own bars, figures and loose chocolates, plus some Belgian surprises.

Look out for their chocolate baskets, which also make fabulous gifts.

maldonchocolates.co.uk

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How to Perfectly Melt Chocolate Without Burning It https://nestleeuropeanchocolate.com/how-to-perfectly-melt-chocolate-without-burning-it/ Wed, 16 Nov 2022 11:55:00 +0000 https://nestleeuropeanchocolate.com/how-to-perfectly-melt-chocolate-without-burning-it/ Although you can melt chocolate in the microwave, it’s not a foolproof method. BBC Good Food advises microwaving chocolate in 20 second increments to prevent it from burning. You should also wear oven mitts when mixing, as the bowl will heat up quickly. Speaking of stirring, BBC Good Food also recommends removing the spoon between […]]]>

Although you can melt chocolate in the microwave, it’s not a foolproof method. BBC Good Food advises microwaving chocolate in 20 second increments to prevent it from burning. You should also wear oven mitts when mixing, as the bowl will heat up quickly. Speaking of stirring, BBC Good Food also recommends removing the spoon between intervals to prevent overheating.

If you want a more reliable method, with proper stirring and maintained temperature control, the double boiler method guarantees silky smooth melted chocolate without any risk of burning. Southern Living describes the trust method by explaining how a bowl filled with chocolate is placed over a pot of water heated on your stove. The steam from the water heats the bowl and, with constant stirring, melts the contents of the bowl. This indirect heat guarantees chocolate without burning.

Before making chocolate covered strawberries, it’s important to follow a few general steps when melting chocolate, whichever method you choose. Better Homes & Gardens suggests not only keeping the temperature low, but also stirring continuously as the chocolate heats up. Most importantly, keep water away from your chocolate and keep all your containers and cooking utensils dry to prevent the chocolate from getting gritty. And if you plan on using melted chocolate for dipping purposes only, you might want to take the process a little further.

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This Chef’s Trick Makes Cookies Perfect https://nestleeuropeanchocolate.com/this-chefs-trick-makes-cookies-perfect/ Thu, 10 Nov 2022 03:06:00 +0000 https://nestleeuropeanchocolate.com/this-chefs-trick-makes-cookies-perfect/ Dwayne Ingraham, winner of the Food Network’s “Best Baker in America” ​​award, created a pound cake from scratch when he was 11 years old. But it wasn’t until he went to college that he discovered the restaurant world and that baking could be a career. “I was like whoa, are you telling me someone’s gonna […]]]>

Dwayne Ingraham, winner of the Food Network’s “Best Baker in America” ​​award, created a pound cake from scratch when he was 11 years old. But it wasn’t until he went to college that he discovered the restaurant world and that baking could be a career.

“I was like whoa, are you telling me someone’s gonna pay for me to play with sugar and flour?” he said. “They didn’t mention that at the job fair.”

Ingraham, who ran the pastry program at John Currence’s City Grocery in Oxford, Mississippi, is now the pastry chef at Odette, a restaurant and boutique in downtown Florence, Alabama.

Its menu of sweets elevates the classics in a playful way, including chocolate chip cookies available at the service counter as take-out treats. An adaptation of this recipe is below.

The secret to the best chocolate chip cookies, Ingraham said, is dark brown sugar. The caramelization of the molasses which causes it to turn brown adds depth.

Ingraham’s cookies contain a mixture of three chocolates, which come together to provide complexity. There are 65% cacao sweet and sour couverture nuggets, which have dark berry notes. He also adds 40% milk chocolate chips and a piece of semi-sweet chocolate.

Related:Southern Kitchen’s Best Cookie Recipes

Mmm:This Strawberry Rhubarb Pie is Delicious, Freezable, and Can Feed a Crowd

“So you bite into a cookie, you can get dark chocolate berry notes, then you can get the milk and the sweet and the creamy, and then the semi-sweet adds traditional flavor,” he said. . “The flavor profile just changes.”

David Ingraham's Perfect Chocolate Chip Cookies.
David Ingraham’s Perfect Chocolate Chip Cookies.
David Romaine, breadcrumbs, crust, butter and lard

Note that the measurements in this recipe are largely in dry weight rather than liquid cups, with Ingraham advising the use of a kitchen scale for the most accurate measurement. If you don’t have a kitchen scale, you can adapt your favorite chocolate chip cookie recipe by adjusting the sugar type and mixing the chips as shown below.

8 ounces unsalted butter (melted)

8 ounces dark brown sugar

4 ounces of white sugar

1 ½ teaspoon kosher salt

2 eggs

½ tablespoon vanilla extract

10 ounces all-purpose flour

¾ teaspoon baking soda

8 ounces 40% milk chocolate (chopped)

4 ounces 65% dark chocolate (chopped)

4 ounces semi-sweet chocolate chips

8 ounces pecans (toasted and chopped)

Preheat the oven to 350 degrees. Melt the butter, mix with the sugars and salt and place in a large bowl. Whisk the liquids. Sieve and gently incorporate the dry ingredients. Stir in chocolates and nuts until combined. Chill in the refrigerator for five minutes.

Line a cookie sheet or half baking sheet with parchment paper. Spoon with a ¾ ounce cookie scoop or equivalent size scoop. Place 9 cookies on the baking sheet evenly spaced.

In a conventional oven, bake for about 10 minutes, or until cooked through and nicely browned on the bottom. If using a convection oven, cook for 3 minutes, flip the pan, then cook for another 3 minutes. Remove cookies from pan to cool.

This chocolate chip cookie recipe comes courtesy of Ingraham’s upcoming book, “Crumb, Crust, Butter & Lard.”

Published

Updated

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Chocolate couverture market size, industry analysis and forecast https://nestleeuropeanchocolate.com/chocolate-couverture-market-size-industry-analysis-and-forecast/ Wed, 09 Nov 2022 10:17:00 +0000 https://nestleeuropeanchocolate.com/chocolate-couverture-market-size-industry-analysis-and-forecast/ Global chocolate couverture market Global chocolate couverture market: overview couverture chocolate is made from cocoa beans and contains a higher percentage of cocoa butter (almost 32% to 39%) than regular eating and baking chocolate. The extra cocoa butter in the couverture, when combined with proper tempering, gives the chocolate a creamy, chewy flavor, more shine, […]]]>

Global chocolate couverture market

Global chocolate couverture market: overview

couverture chocolate is made from cocoa beans and contains a higher percentage of cocoa butter (almost 32% to 39%) than regular eating and baking chocolate. The extra cocoa butter in the couverture, when combined with proper tempering, gives the chocolate a creamy, chewy flavor, more shine, and a firm popping sound when broken. The couverture chocolate is distinguished by favorable characteristics such as the crystallization of cocoa butter. couverture chocolate is made by carefully selecting cocoa butter crystals that are naturally in the most stable crystalline form and storing them in chocolates. This preservation of stable crystals is responsible for the smooth and perfect texture of the cover. To be properly labeled with “coverage”, chocolate products must contain at least 35% total dark cocoa, 2.5% non-fat dry cocoa and 31% cocoa butter. The high dark cocoa solids and cocoa butter content of couverture chocolate gives it a distinct flavor profile that expresses the intense flavor of cocoa in its purest form.

Download Sample Copy of Chocolate Cover Market Report: https://analyticsmarketresearch.com/sample-request/chocolate-hedge-market/1352/

Improving economies in various countries have resulted in increased disposable income and higher standard of living, which has impacted the upward trend of premiumization and consumption of premium products in the segment. foods and beverages. couverture chocolate is gaining popularity in the premium segment due to the presence of a higher percentage of cocoa butter compared to other ingredients. Unlike regular chocolate, couverture chocolates are ground to a finer texture during the grinding process, resulting in superior flavor and texture. Cocoa chocolate’s enhanced flavor and texture make it ideal for coating and tempering candies, truffles and other fine candies.

Growth Drivers:

couverture chocolate is gaining popularity in a variety of industries, including food and beverage processing, ice cream and frozen desserts, confectionery and bakery, due to its high cocoa butter content, its intense chocolate flavor and smooth, creamy texture. Additionally, the cover can be melted and remelted, making it suitable for a wide range of applications such as filling, molding and glazing in a variety of industries. couverture chocolate, also known as cooking chocolate, is widely used in the production of a variety of chocolate products such as flavored milk, crackers, ice cream, brownie, coated foods chocolate, cakes, cookies, fudge and cookies, among others. Accordingly, the increasing global demand for the aforementioned products is expected to create lucrative growth opportunities in the market.

Global Chocolate couverture Market: Key Players
Struben couverture chocolate
Cocoa Processing Company Limited (CPC
Lindt
Barry Callebaut AG
The Hershey Company
Valrhona
Le Rey
Callebaut
Felchlin
Amano
guitar

Global Chocolate couverture Market: Types
Milk chocolate
Dark chocolate

Global chocolate couverture market: applications
bakery industry
Chocolates and Confectionery
Direct to consumer

Global Chocolate couverture Market: Regional Analysis
The whole regional segmentation has been studied based on recent and future trends, and the market is forecast through the forecast period. The countries covered in the regional analysis of the global chocolate couverture market report are USA, Canada & Mexico North America, Germany, France, UK, Russia, Italy, Spain, Turkey, Netherlands, Switzerland, Belgium and the rest of Europe in Europe, Singapore, Malaysia, Australia, Thailand, Indonesia, Philippines, China, Japan, India, Korea South, Rest of Asia-Pacific (APAC) in Asia-Pacific (APAC), Saudi Arabia, United Arab Emirates, South Africa, Egypt, Israel, Rest of Middle East and Africa ( MEA) as part of the Middle East and Africa (MEA), and Argentina, Brazil and the rest of South America as part of South America.

Buy Direct Chocolate Cover Market Report: https://analyticsmarketresearch.com/purchase/chocolate-hedge-market/1352/?license=single

With the growing demand for a wide range of chocolate products such as dark chocolates, milk chocolates, flavored chocolates, chocolate chips and others, major chocolate manufacturers are increasingly focusing on increasing the production capacity. For example, in 2020 Barry Callebaut, one of the world’s largest chocolate manufacturers, announced a $9.59 million investment to expand production capacity in Mina Gerais, Brazil. Since couverture chocolate is one of the major ingredients used in the manufacture of chocolate products, such developments are expected to aid the growth of the market.

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Analytics Market Research is an established market analysis and research company with domain experience spanning different industries. We have worked on multi-county market research since our inception. Over time since our existence, we have won accolades for our deep-rooted market research and insightful analysis of various markets.

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This press release was published on openPR.

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Short food: Sunday buffet, coffee, donuts and more https://nestleeuropeanchocolate.com/short-food-sunday-buffet-coffee-donuts-and-more/ Sat, 05 Nov 2022 05:56:00 +0000 https://nestleeuropeanchocolate.com/short-food-sunday-buffet-coffee-donuts-and-more/ MANILA – Check out some of the latest from the local food scene. BEST OF SPECTRUM SUNDAYS Chimney roast. Jeeves of Veyra Spectrum at the Fairmont Makati invites families to partake in its best Sunday brunch buffet. “The concept of Sunday’s Best is that we bring the best of our theme nights there, plus a […]]]>

MANILA – Check out some of the latest from the local food scene.

BEST OF SPECTRUM SUNDAYS

Chimney roast. Jeeves of Veyra

Spectrum at the Fairmont Makati invites families to partake in its best Sunday brunch buffet.

“The concept of Sunday’s Best is that we bring the best of our theme nights there, plus a few extra things like we have the shawarma, we have a large sculpture of beef that is slowly roasted in the oven for over eight hours at a low temperature so it stays soft and nice,” said Bela Rieck, Executive Chef of Raffles Fairmont.

Definitely save room for dessert as Spectrum serves unlimited cups of premium Carmen’s Best artisanal ice cream with six flavors to complement the other sweet offerings on offer.

Paco Magsaysay of Carmen's Best and Fairmont Executive Chef Bela Rieck.  Jeeves of Veyra
Paco Magsaysay of Carmen’s Best and Fairmont Executive Chef Bela Rieck. Jeeves of Veyra

The Spectrum Sunday’s Best is available every Sunday from 12 p.m. to 3 p.m. and is priced at 3,200 P+ per person.

SETS HOSTED BY GRAND HYATT

The set curated by RIbeye of the Grand Kitchen at the Grand Hyatt Manila.  Jeeves of Veyra
The set curated by RIbeye of the Grand Kitchen at the Grand Hyatt Manila. Jeeves of Veyra

The Grand Kitchen at Grand Hyatt Manila revamps its menu with its own specially curated sets.

Choose from Chinese, Japanese, Filipino, or Korean sets, or choose a selection from grill, sandwich, and pasta options.

Go light with the vegan-friendly lumpiang sariwa, sushi or Tokyo Beyond Burger sets, or opt for The Grand Kitchen’s signature Hainanese Chicken or Grilled Australian Ribeye Steak sets if you’re really hungry.

Prices for organized sets range from 1,250 P+ to 2,400 P+ and include an appetizer, main course and dessert. Diners can add P480 for unlimited house wine, local beers and fresh juices.

COFFEE ACADEMICS TO-GO OPENS AT MEGAMALL

Coffee Academics To-Go kisok at SM Megamall.  Jeeves of Veyra
Coffee Academics To-Go kisok at SM Megamall. Jeeves of Veyra

Coffee Academics To-Go opens a new branch at SM Megamall.

Compared to other To-Go branches, this is a smaller kiosk that reflects the rapid pace of its expansion in an effort to make its specialty coffee accessible to more people. The kiosk always offers a full menu of coffees and specialty drinks as well as Hontiveros croissants and pastries.

For coffee purists, check out Steamed Black, a double espresso steamed with cold water that highlights the bare notes of the TCA Blend.

The Coffee Academics To-Go Megamall branch is located on the ground floor of Fashion Hall.

HYDRO FLASK FOR COFFEE LOVERS

Hydro bottle.  Jeeves of Veyra
Hydro bottle. Jeeves of Veyra

Hydro Flask introduced the new 20oz Sedona Flex Sip specifically aimed at coffee lovers at a workshop hosted by Ros Juan in Commune.

The new Hydro Flasks sport a wider mouth that can easily accommodate most pour-on drippers like the Hario V60 and Origami allowing homebrewers to brew directly into the flask without the need for a separate server. The leak-proof, double-insulated flask then keeps the coffee at the right temperature for up to 24 hours.

Additionally, the new Hydro Flask color collection called “Shades of Sedona” features Indigo and Goji colors inspired by the red rocks and blue skies of Sedona, Arizona. These are available now at Hydro Flask stores and kiosks nationwide and come backed by Hydro Flask’s lifetime warranty.

MIMI & BROS REOPENS AFTER RENOVATION

The new exterior of Mimi & Bros.  Jeeves of Veyra
The new exterior of Mimi & Bros. Jeeves of Veyra

Mimi & Bros brings happiness back with its reopening after three weeks of renovation.

The restaurant was a favorite due to its outdoor dining spaces. After the renovation, the feeling of openness is much more apparent. The interiors of the restaurant are much lighter and brighter. Additionally, the entire restaurant can now be opened, making it a safe and conducive all-day dining option in the new normal.

New dishes.  Jeeves of Veyra
New dishes. Jeeves of Veyra

Besides their famous fried chicken and mashed burger, fish and chips, garlic parmesan wings, truffle cream pasta, Caesar salad, chef’s salad and the welcome return of their pork chop in chicharon crust are new additions to the menu.

Mimi and Bros is located at Carrefour at BGC and is open Monday to Friday from 11 a.m. to 12 p.m., and Saturday and Sunday from 7 a.m. to 12 p.m.

HONEYBON SUGAR-FREE SWISS CHOCOLATE CAKE

Swiss chocolate cake.  Handout
Swiss chocolate cake. Handout

Honeybon has launched its Swiss Chocolate Cake for health-conscious dessert lovers.

The new cake is sweetened with a calorie-free sugar substitute, with layers of soft, moist chocolate mousseline, then filled and covered with Swiss chocolate ganache made with sugar-free couverture chocolate.

The new sugar-free Swiss chocolate cake is available through www.honeybon.ph, Honeybon stores at SM Megamall and Festival Mall Alabang, and select branches of Tokyo Bubble Tea (The Fort Residences, BGC; Banawe, Quezon City; and Wilson , San Juan City) for P1,480 (whole) or P195 per slice.

HAPPY HOLE’EWEEN AT RANDY’S DONUTS

Halloween donuts.  Handout
Halloween donuts. Handout

American donut chain Randy’s Donuts is serving special treats this Halloween.

Choose from these huge fluffy and airy donuts: Choc-O Spider Web, Vanilla Icey Web, Spider-rific, and Monster Eye! Simply delicious, freshly prepared daily and delivered to your door by Pick-A-Roo.

Randy’s Halloween donuts are available until November 15 at the following stores: Uptown Parade, Robinsons Magnolia, Conrad S’Maison and Okada Manila.

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The Kāpiti chocolate factory celebrates its 30th anniversary https://nestleeuropeanchocolate.com/the-kapiti-chocolate-factory-celebrates-its-30th-anniversary/ Wed, 02 Nov 2022 18:30:51 +0000 https://nestleeuropeanchocolate.com/the-kapiti-chocolate-factory-celebrates-its-30th-anniversary/ Kapiti chocolate factory. Photo / Rosalie Willis Opened in Kāpiti in 1992 and quickly becoming one of the largest chocolate distributors in the country, the Kāpiti chocolate factory came into being after the husband of Featherston’s wife, Lenore Nysse, bought the house a box of decadent chocolates while traveling in Europe. Inspired by what she […]]]>

Kapiti chocolate factory. Photo / Rosalie Willis

Opened in Kāpiti in 1992 and quickly becoming one of the largest chocolate distributors in the country, the Kāpiti chocolate factory came into being after the husband of Featherston’s wife, Lenore Nysse, bought the house a box of decadent chocolates while traveling in Europe.

Inspired by what she ate, Lenore started experimenting, making her own chocolates and testing them on friends and family before selling them in markets.

Originally named Nyco Chocolates, the business started in the 1980s and moved to Kāpiti in 1992, growing to produce chocolate for Deka and Farmers.

“They were distributing and exporting chocolate, operating three shifts a day – it was almost a 24/7 operation,” said Sarah Abaniel, owner of Kāpiti Chocolate Factory.

Sarah Abaniel, owner of the Kāpiti chocolate factory.  Photo / Rosalie Willis
Sarah Abaniel, owner of the Kāpiti chocolate factory. Photo / Rosalie Willis

“It was a big deal for a while until the marriage broke up and things fell apart in 2014.”

Between then and now the business went into liquidation, Auckland-based Chocolate Brown bought it and tried to run it remotely for a year, before putting it back on the market.

“Chocolate Brown bought it – they had more of a boutique, handcrafted style of production rather than mass production and they tried to make it work for a while, but it didn’t last long.”

It was Sarah’s husband, James, who then spotted it for sale on Trade Me in 2018.

“He told me ‘there’s a chocolate factory for sale in Kāpiti, we should go and see’. We came on Easter Saturday, had a look, then a few weeks later he told me he had made an offer and they accepted it.

“I think James just thought it would be fun and something a little different.”

Just like that, and to the delight of their two children, Sarah and James buy a chocolate factory.

“Children tell their friends at school that their parents run a chocolate factory and I don’t know if they really believe them, but my son is very greedy, he loves chocolate and finds it excellent.”

Rebranding

Kapiti chocolate factory.  Photo / Rosalie Willis
Kapiti chocolate factory. Photo / Rosalie Willis

Taking over the business in 2018, Sarah and James renamed it Kāpiti Chocolate Factory and slowly expanded it after all the upheaval since 2014. This meant closing the shop for several months to focus on growing their business contract . work.

The company’s slow growth was going well until the arrival of Covid-19.

“A lot of our business is making chocolates under contract for companies that sell them to tourists and sell them in souvenir shops. That was a big part of our business, so we had to think about how we were going to ‘pivot’.”

Kāpiti Chocolate Factory took advantage of Covid-19 to increase its own-brand presence, which meant selling chocolate under its own name and increasing its direct-to-consumer online presence.

The chocolate making process at Kāpiti Chocolate Factory.  Photo / Rosalie Willis
The chocolate making process at Kāpiti Chocolate Factory. Photo / Rosalie Willis

In September 2020 they also purchased Kako Chocolates which added artisan chocolates and embossed chocolates to their offering. This means companies can have their brand printed directly on the chocolate rather than just printed on the packaging as they do for companies such as Tommy’s Real Estate.

“We can put their brand both on the packaging and directly on the chocolate.”

Contract manufacturing is also a large part of their business, producing chocolate which is used by other food manufacturers in their products, such as Talley’s ice cream or by combining with other food producers such as Dark Horse to make coffee chocolate.

Different from the likes of Whittaker or Wellington Chocolate Factory, the Kāpiti Chocolate Factory buys chocolate rather than doing the bean-to-bar process.

“You won’t see us in supermarkets competing with other brands as we focus more on contract manufacturing and corporate branded products.

“Covid-19 has definitely changed what we do, but we had a massive Easter party and had never seen the store this busy.”

Throughout this change many employees have remained, some working in the factory for over 20 years using the same tried and true recipes.

The chocolate process

The chocolate making process at Kāpiti Chocolate Factory.  Photo / Rosalie Willis
The chocolate making process at Kāpiti Chocolate Factory. Photo / Rosalie Willis

The Kāpiti Chocolate Factory organizes demonstrations for groups – particularly popular during school holidays and for groups from local retirement villages. During the demonstration, you will learn about the process chocolate goes through in the factory after being imported from global chocolate manufacturer Barry Callebaut.

Depending on what chocolate is used for the couverture or standard quality chocolate is used.

“They make the premium couverture chocolate which is really top of the line and that’s what we use for artisan Kako Chocolate. It really is top notch chocolate because of the high percentage of cocoa butter in it. ‘it contains.

“We then buy standard quality for most of our other products, but it also depends on what our customers want.”

Flowing chocolate at the Kāpiti chocolate factory.  Photo / Rosalie Willis
Flowing chocolate at the Kāpiti chocolate factory. Photo / Rosalie Willis

At the chocolate factory, the chocolate is then melted, molded and fillings are added if necessary.

“We buy it, melt it, mold it, and add our own toppings if needed.”

Hundreds of molds are available and the factory can also make custom molds to create unique products.

“Probably the most interesting chocolate we made was an ear we made for a hearing company. We also worked with Tuatara to turn their bottles with the scales into chocolate. Although the product didn’t come out, it was fun to be involved with a project like that, to do something really different.”

This story was first published in the Spring/Summer magazine Celebrating Kāpiti 2022.

This is a Public Interest Journalism funded role through NZ On Air

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CBD Chocolates May Help Manage Stress, Reduce Inflammation, and Maintain Regular Sleep Cycles https://nestleeuropeanchocolate.com/cbd-chocolates-may-help-manage-stress-reduce-inflammation-and-maintain-regular-sleep-cycles/ Sun, 30 Oct 2022 14:51:42 +0000 https://nestleeuropeanchocolate.com/cbd-chocolates-may-help-manage-stress-reduce-inflammation-and-maintain-regular-sleep-cycles/ CBD is all the rage lately. What’s not to like? You can enjoy many medical benefits without feeling the “high” feeling that some people don’t like. What better way to take something that could help you with a variety of ailments than to take it in the form of chocolate? Oscity Laboratories have developed full-spectrum […]]]>

CBD is all the rage lately. What’s not to like? You can enjoy many medical benefits without feeling the “high” feeling that some people don’t like.

What better way to take something that could help you with a variety of ailments than to take it in the form of chocolate?

Oscity Laboratories have developed full-spectrum chocolates that not only taste absolutely delicious, but can benefit your health.

According to Oscity’s website, “Oscity Premium CBD Chocolates use full-spectrum organic hemp extract made from proprietary Oscity hemp genetics, made through an environmentally friendly supercritical CO2 extraction process and chocolate from the historic Three Georges Chocolate.”

Their premium CBD chocolates are meant to be used as part of your daily CBD routine, as a naturally delicious CBD supplement. They help you manage daily stress, recover from exercise-induced inflammation, maintain regular sleep cycles, and more.

Recommended usage is for adults to take one (1) or two (2) chocolates every six (6) hours or as needed.

You must first consult your doctor before taking, and if you have any side effects, stop taking the product immediately.

Personally, I took a chocolate, and it reminded me of a little piece of a Hershey chocolate bar. Similar in appearance and good taste.

I didn’t feel any different, but I got better sleep, which I’ve been craving for the past few years. My suggestion would be that if you are medically capable, try Oscity’s CBD chocolates.

For $20 you will get a container of 8 chocolates at 25mg per chocolate, totaling 200mg per container.

These milk chocolate couverture squares are infused with 25mg of hemp extract in each piece.

Chocolate ingredients: Milk chocolate (sugar, unsweetened chocolate, cocoa butter, milk), sunflower lecithin, vanilla and hemp extract

Disclaimer:

These statements have not been evaluated by the Food and Drug Administrations. This product is not intended to diagnose, treat, cure or prevent any disease. All products contain less than 0.3% THC. CBD products are intended only for users 21 years of age and older.

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Aisha Doty Al Husseiny — the crafty chocolatier – News https://nestleeuropeanchocolate.com/aisha-doty-al-husseiny-the-crafty-chocolatier-news/ Fri, 28 Oct 2022 17:24:05 +0000 https://nestleeuropeanchocolate.com/aisha-doty-al-husseiny-the-crafty-chocolatier-news/ A naturalized Emirati and adoring mother of two, she is fulfilling her dream of going into baking after being a housewife for nearly three decades. Photo provided Published: Fri 28 Oct 2022, 09:24 PM Last update: Sat 29 Oct 2022, 11:17 AM Few are given a second chance in life to fulfill their cherished dreams […]]]>

A naturalized Emirati and adoring mother of two, she is fulfilling her dream of going into baking after being a housewife for nearly three decades.



Photo provided

Published: Fri 28 Oct 2022, 09:24 PM

Last update: Sat 29 Oct 2022, 11:17 AM

Few are given a second chance in life to fulfill their cherished dreams of their formative years. Aisha Doty Al Husseiny is one of the lucky few, whose dreams came true in middle age in a remote setting on Catawba Island, one of 12 townships in Ottawa County, Ohio, in the American Midwest.

The only child of a couple in love – her father worked in an insurance agency and her mother in a pharmacy – Aisha always wanted to become a chef from an early age. However, her parents had “inhibitions about the profession” and she aligned herself and made a course correction.

She went to the University of Toledo in Ohio and majored in education, amid travels across North America in the 1980s.

However, fate had other plans for Aisha, whose life took a different turn when she embraced Middle Eastern culture and the Emirati way of life.

While in college, she joined Mustafa Mohammad Al Husseiny, who was pursuing a degree in business management.

The love blossomed and in 1992 Aisha and Mustafa were husband and wife and moved back to Dubai.

Aisha Doty Al Husseiny with her husband Mustafa Mohammad Al Husseiny and their sons Salem (far left) and Saeed (far right).  Photo provided

Aisha Doty Al Husseiny with her husband Mustafa Mohammad Al Husseiny and their sons Salem (far left) and Saeed (far right). Photo provided

She lived in Dubai for a year, after which the couple decided to move to Sharjah in 1993.

Mustafa joined the family business – his father is a successful businessman with interests in various industries. “The transition was not difficult, because I had been interested in Islam since university. And I was interested to learn more about Middle Eastern culture when I came to UAE.

Significantly, my in-laws were always supportive and made me feel comfortable right from the start. Family ties have been strengthened by the growing romantic relationship between us and our in-laws,” she said with disarming candor.

Aisha managed to overcome the language barrier within the first two years of arriving in the UAE. “A home tutor taught me Arabic and I gained a good command of the language through rigorous training. My fluency in the language helped me better integrate into Arab culture and the Emirati society,” she said.

Photo provided

Photo provided

Aisha’s Arabic skills are an exhibition of her love for foreign languages ​​such as French and Spanish which she had learned during her days in Ohio.

“For almost three decades, my life revolved around my family, my children – my two boys Salem and Saeed – school runs, groceries, house and hearth maintenance and of encouraging healthier eating habits. I have always been a big proponent of home cooking and diverse cultures instill similar values. But the Covid-19 pandemic has unexpectedly opened up an option for me to career, which I gladly accepted and took on the challenges,” she added.

Aisha, whose adopted Islamic name is inspired by her friend’s daughter, saw an opportunity amid the raging viral outbreak of 2020, when she was encouraged by Mustafa and rekindled by her childhood passion, she decided to transform into a crafty chocolatier, an immersive journey that has just begun. .

Life comes full circle

Photo provided

Photo provided

Aisha’s dream of becoming a baker which was rejected by her parents in the 1980s came true in December 2021. Mustafa’s constant encouragement and prompting led to the birth of Golden Ribbon Chocolates – a cake shop, of pastries and flavors sprawling and tastefully decorated at Al Muntazah Plaza in serene Al Qulaya’ah, Sharjah.

Initially, Aisha, who has always been at the forefront of professionalism, enrolled in a two-day course at the International Center for Culinary Arts (ICCA) in Dubai. Later, she trained for six months as a pastry chef and graduated from the City and Guilds of London Institute.

In less than a year, Golden Ribbon Chocolates has struck a chord with its discerning customers for selling Callebaut’s signature finest Belgian chocolates, where the fillings are all homemade. The artisanal chocolates are inspired by a Franco-Arab fusion. They are available in a wide range of flavors such as cardamom, saffron, date, tahini and za’atar.

“Calibration of the product according to European standards with local products such as milk and eggs is our hallmark. Durability is key to our products. Contrary to popular perception, we have ensured that no palm oil is used in the making of the chocolates,” she said.

Its 11 friendly and hard-working staff members guarantee the quality of the chocolates.

For example, the emphasis has always been on using couverture, a high-quality chocolate that contains a higher percentage of cocoa butter than baking or eating chocolate.

Aisha is clear about the future of Golden Ribbon Chocolates. “It’s a labor of love and not a business to make money. We want to support the local community and give a human touch to our business. I’ve always had a pet peeve of people missing out on experiential feelings before making a financial transaction. Golden Ribbon Chocolates ticks that box, as there is a separate room to taste, mix and match our bespoke cakes which can be served at weddings, birthdays and other celebrations. Thus, there will not be another Golden Ribbon Chocolates clone through franchise models,” she added.

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US and Australia Egg Protein Market to Show Impressive CAGR https://nestleeuropeanchocolate.com/us-and-australia-egg-protein-market-to-show-impressive-cagr/ Tue, 25 Oct 2022 11:58:00 +0000 https://nestleeuropeanchocolate.com/us-and-australia-egg-protein-market-to-show-impressive-cagr/ US and Australia egg protein market US & Australia Egg Protein Market was valued at USD 7,083.6 Million and USD 967.8 Million in 2021 and is projected to reach USD 10,332.1 Million and USD 1,722.5 Million by 2031, with a CAGR of 3.9% and 6.5% over the forecast period. egg protein, egg white protein and […]]]>

US and Australia egg protein market

US & Australia Egg Protein Market was valued at USD 7,083.6 Million and USD 967.8 Million in 2021 and is projected to reach USD 10,332.1 Million and USD 1,722.5 Million by 2031, with a CAGR of 3.9% and 6.5% over the forecast period. egg protein, egg white protein and egg yolk protein are derived from eggs. Products such as whole egg protein, egg white protein, and egg yolk protein are widely consumed in food and beverage and personal care applications, as well as in various nutritional products. Egg proteins are evenly distributed between egg white and egg yolk, while lipids, vitamins and minerals are mainly concentrated in the egg yolk. Egg proteins such as egg white protein, whole egg protein and egg yolk protein function as a thickening agent, gelling agent, foaming agent, carrier and texturizer, which are used in the preparations of a wide range of food products.

𝗥𝗲𝗾𝘂𝗲𝘀𝘁 𝗙𝗼𝗿 𝗙𝗿𝗲𝗲 : https://www.alliedmarketresearch.com/request-sample/32007

𝗠𝗮𝗷𝗼𝗿 𝗞𝗲𝘆 𝗣𝗹𝗮𝘆𝗲𝗿𝘀:

Key Players profiled in this report are Bioflex Nutrition Pty Ltd., Bio-Techne Corporation, Cargill Incorporated, EW Nutrition GmbH, Bodi Choice Pty Ltd, Merck KGaA, Noumi Limited (Merck Group), NOW Health Group, Inc., OvaInnovations, and VPA Australia.

𝗤𝘂𝗶𝗰𝗸 𝗕𝘂𝘆: https://www.alliedmarketresearch.com/checkout-final/68d5c7f6e85b2b36b688c64e02db6d5f

𝗥𝗲𝗴𝗶𝗼𝗻𝗮𝗹 𝗢𝘂𝘁𝗹𝗼𝗼𝗸:

Egg protein market trends in the United States and Australia include the introduction of new products made from organic ingredients that are expected to break the notion of egg protein ingredients containing artificial ingredients. Further, the introduction of lactose-free and organic egg protein is expected to fuel their demand among the health conscious population, creating opportunities for egg protein market growth in the future as lactose-free protein is increasing muscle mass and strength. Organizations such as the Innovation Center for US Dairy as well as egg ingredient manufacturers have engaged in R&D activities to improve properties such as flavor, aroma and performance of egg-based ingredients. egg protein. This is expected to provide lucrative opportunities for manufacturers to offer an improved variety of egg protein ingredients, which helps them achieve higher market share.

Main benefits for stakeholders

The study provides an in-depth forecast of the egg protein market in the United States and Australia, with current and future trends to elucidate the impending investment pockets in the market.
Current and future trends are outlined in the report to determine the overall attractiveness of the market and identify profitable trends to gain a better foothold in the market.
The report provides information on drivers, restraints and opportunities with impact analysis.
A quantitative analysis of the current market and an estimate of the market from 2021 to 2031 are provided to showcase the financial competence of the market.
Porter’s five industry forces model illustrates market competitiveness by analyzing various parameters such as the threat of new entrants, the threat of substitutes, the bargaining power of buyers, and the bargaining power of suppliers operating in the market .
The value chain analysis in the report provides a clear understanding of the roles of the stakeholders involved in the value chain.
Competitive intelligence highlights the business practices followed by leading market players across various regions.
𝗥𝗲𝗾𝘂𝗲𝘀𝘁, https://www.alliedmarketresearch.com/request-for-customization/32007

The egg protein market share in the United States and Australia is segmented into application, type, form and country (United States and Australia). Applications covered in the study include food and beverage, nutrition, personal care and cosmetics, pet food and others. By type, the market is categorized into egg white protein, whole egg protein, and egg yolk protein. On the basis of form, the market is divided into solid and liquid. By country, it is analyzed in the United States and Australia.

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Canned Cocktails Market – https://www.alliedmarketresearch.com/canned-cocktails-market-A11026

Cover Chocolate Market – https://www.alliedmarketresearch.com/chocolate-coverage-market-A11042

Mashed avocado market – https://www.einpresswire.com/article/595926554/avocado-puree-market-high-trend-share-analysis-growth-and-forecast-2031

Organic honey market – https://amarketplaceresearch.com/2022/10/18/organic-honey-market-is-expected-to-grow-at-massive-5-50-cagr/

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