couverture chocolate – Nestle European Chocolate http://nestleeuropeanchocolate.com/ Tue, 12 Apr 2022 00:53:43 +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 chocolate – Nestle European Chocolate http://nestleeuropeanchocolate.com/ 32 32 Can Plant-Based Chocolate Break APAC Amid Looming Labeling Challenges https://nestleeuropeanchocolate.com/can-plant-based-chocolate-break-apac-amid-looming-labeling-challenges/ Wed, 16 Mar 2022 02:53:05 +0000 https://nestleeuropeanchocolate.com/can-plant-based-chocolate-break-apac-amid-looming-labeling-challenges/ The vegan and plant-based food and beverage industry in APAC is growing at a rapid pace, especially sectors such as plant-based dairy and plant-based meats – but the chocolate sector herbal in particular has yet to take off in such a big way as these. In this edition of our FNA InnovATE series, industry experts […]]]>

The vegan and plant-based food and beverage industry in APAC is growing at a rapid pace, especially sectors such as plant-based dairy and plant-based meats – but the chocolate sector herbal in particular has yet to take off in such a big way as these.

In this edition of our FNA InnovATE series, industry experts share their exclusive insights into the key industry requirements for achieving its own growth in the region, as well as the potential challenges that still need to be overcome.

According to Komal Khosla, CEO of Indian vegan chocolate company CARRA, it is imperative that vegan chocolate companies obtain their taste, texture, flavors and the resulting chocolate drinking experience for consumers, in order to be widely accepted by consumers.

“Especially in a country like India where milk chocolate has been a staple for us since birth, [consumers are] very, very used to very milky and very sweet products – so if the taste, texture and overall experience is not as good or better than dairy chocolate, it will be difficult to convert them”,she said FoodNavigator-Asia​.

“We know from experience that Indian consumers are more comfortable with 55% chocolate – we tried to increase this to 60% and even 70%, but 55% remained the most popular – and also infused more localized Indian flavors in our products to increase acceptance of our vegan chocolates.

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A Guide to the Most Instagrammable Desserts in Restaurants in India https://nestleeuropeanchocolate.com/a-guide-to-the-most-instagrammable-desserts-in-restaurants-in-india/ Tue, 15 Mar 2022 05:34:06 +0000 https://nestleeuropeanchocolate.com/a-guide-to-the-most-instagrammable-desserts-in-restaurants-in-india/ A treat for your taste buds and your social media feeds, these Instagrammable desserts from India are deliciously plated and deliciously decadent. Flip through the back pages of a restaurant and you’re bound to find the usual mix of mousses, brownies and ice cream. This dessert algorithm, while foolproof, is slowly being replaced by newer, […]]]>

A treat for your taste buds and your social media feeds, these Instagrammable desserts from India are deliciously plated and deliciously decadent.

Flip through the back pages of a restaurant and you’re bound to find the usual mix of mousses, brownies and ice cream. This dessert algorithm, while foolproof, is slowly being replaced by newer, more innovative approaches. Pastry chefs in a few locations across the country have put on their creative white hats to come up with breathtaking creations that are as artistic as they are delicious. We’re talking theatrical cakes, edible flowerpots, and earthy chocolate mushrooms. Not only do these add a bit of spice to the final course of a meal, but they are worth capturing for the gram. And if a picture was worth a thousand calories, those alone would nullify the work of most healthy diets.

But if you’re on board to indulge in the gods of all things sweet, work up your appetite, hone your smartphone photography skills, and head to these restaurants in India that serve up Instagrammable desserts that will delight those tastes. and comments.

10 Instagrammable Indian Desserts That Are Almost Too Good To Eat

Tiramisu: Moner, Bombay

Image: Courtesy of Moner

This stylish dessert bar, with its soft teal velvet seats, pink decor and quirky murals, promises an Insta-worthy experience from the moment you walk through the door. Led by decorated chef Freny Fernandes, the passion project offers savory delights like pastas and soups that are deliciously prepared. However, the star of the show is the dessert menu with Instagrammable desserts, featuring caramel apple tastes and the popular Jardin du Rose.

The tiramisu, shaped like a coffee bean, is a conceptual and tasty delight. Classic meets contemporary in this dessert that features layers of mascarpone and espresso mousse, espresso-soaked Joconde biscuit, and 60% dark chocolate ganache. The base is a delicious crispy chocolate feuilletine number.

Address: Boutique 4, Darvesh Royale, Perry Road, Near Hill Road, Bandra West, Mumbai
Contact: +91 77700 14123

The forbidden fruit: Chin Chin Chu, Mumbai

Instagrammable desserts in India
Image: Courtesy of Chin Chin Chu

A cheerful Pan-Asian restaurant with an extensive menu, Chin Chin Chu is known for its crispy prawns, Balinese curry and dumplings. However, their dessert menu is both imaginative and fun, with their popular tiramisu and red velvet creations.

What comes out on top is their must-try Forbidden Fruit, which features a ripe red apple perched on a bed of chocolate earth. Wrapped in milk chocolate is their version of a chocolate mousse. Fresh berries round out the jaw-dropping dessert and provide that bit of spice that complements the richness of the cocoa.

Address: Ground Floor, Navaratan Apartment, AB Nair Road, Near Juhu Post Office, Near Juhu, Mumbai
Contact: +91 73046 22886

Sinful Raspberry Panna Cotta: Quintessence, Mumbai

Instagrammable desserts in India
Image: Epitome of Courtesy

Fine dining by day, party club by night, Epitome serves up plant-based dishes. Popular dishes on the menu are their Thai green curry, beetroot hummus and spicy dragon sushi. Their desserts up the ante on fine dining, with delicate creations like Lotus Guava Crisp Cake, Mango Cheesecake, and Lotus Strawberry Cheesecake.

The Sinful Raspberry Panna Cotta, as the name suggests, is a gourmet treat, with tangy, sweet berries in a silky smooth, delicately rose-shaped panna cotta on a bed of chocolate earth. Topped with crunchy branches and fresh fruit, this one is a must.

Address: Mathuradas Mill Compound, NM Joshi Marg, Lower Parel, Mumbai
Contact: +91 79000 45577

Chocolate and raspberry sphere: Hakkasan, Mumbai

Instagrammable desserts in India
Image: Courtesy of Hakkasan

Contemporary presentation meets traditional techniques at this Mumbai fine-dining establishment. Hakkasan’s most popular creations include their bok choi dumplings, sautéed chicken, pepper squid and duck salad.

Another highly recommended option on the menu is their chocolate-raspberry sphere. An elegant chocolate globe rests on a bed of moist cake crumble. A silky smooth hot chocolate ganache is poured over the decadent dessert, revealing a celebration of raspberry. Fresh raspberries and a side of vanilla ice cream complete the dessert.

Address: 2nd Floor, Krystal Building, Waterfield Road, near Link Road, West Bandra, Mumbai
Contact: +91 83558 77777

Vegan Chocolate Pull-Me Cake: Bastian, Mumbai

Image: Courtesy of Bastien

Known to be a celebrity favorite, Bastian serves up American comfort food. Sunday brunches are popular here and the seafood is considered the best in town. Recommended on the menu are their butter poached lobster, mud crabs, breakfast tacos and cheesecakes.

Their vegan chocolate pull-me cake sells like hot cakes and is one of the restaurant’s most sought-after creations. With a vegan sponge, toasted nuts and seasonal compote, the decadence of the dessert is complemented by refreshing notes of fruit. You’ll want to get your phones out before removing the case from the cake. A creamy chocolate frosting delicately drapes the dessert, creating a theatrical experience.

Address: B/1, New Kamal Building, Opposite National College, Linking Road, Bandra West, Mumbai
Contact: +91 70450 83714

Chocolate Mushroom: Ophelia, Delhi

Image: Courtesy of Ophelia

Located in the heart of Delhi, Ophelia offers a tasty journey through its culinary creations. From Turkish to Italian, the range of cocktails and dishes guarantees you are spoiled for choice. Beetroot risotto, seared salmon, chicken skewers and funghi pizza are recommended on the menu.

Their Chocolate Mushroom Dessert is a stunning, gram-worthy creation, sculpted in the shape of a woody mushroom. Featured here is a dark chocolate mousse, stuffed with a rum scoop with Belgian chocolate and Philadelphia cream cheese for a sweet end to the meal. Fresh fruit completes the dessert.

Address: 50-B, Diplomatic Enclave, Chanakyapuri, New Delhi
Contact: +91 73035 27007

Blueberry Pavlova: Laudree, Delhi

Image: Courtesy of Laudree

A one-stop destination for French savory delights as well as macaroons, pastries and chocolates, Ladurée offers some of the city’s finest culinary creations. Recommended here are the turkey ham and herb omelette, the chicken vol-au-vent, and the puff pastry profiterole with cream.

A final addition to their menu, the blueberry pavlova, is a floral, lotus-like wonder. Featured here, a biscuit macaron, a black fruit compote and a lime panna cotta, with a meringue flambéed with candied lime, blackcurrant and fresh blueberry. Minimal dessert doesn’t need filters!

Address: Ladurée, shop 17 B, Khan Market, New Delhi, Delhi
Contact: +91 89888 88811

Coconut textures: Raahi, Bangalore

Image: Courtesy of Raahi

A stylish, centrally located restaurant with bold and unique culinary creations, Raahi is best known for its cocktails and specialty dishes that showcase local, seasonal ingredients. Popular options include palak paneer khasta, seekh mutton skewers, peri peri chicken tikka, and sindhi mutton curry.

Guests rave about their coconut dessert, Textures of Coconut, which includes vanilla sponge, coconut water jelly, custard, and coconut espuma. Light and balanced, the not too sweet dessert is presented in a coconut bowl and sprinkled with mint.

Address Raahi, 15, Madras Bank Road, Ashok Nagar, Bangalore, Karnataka
Contact: +91 80489 09678

Chocolate Flowerpot: SpiceKlub, Bangalore

Image: Courtesy SpiceKlub

Putting a unique twist on the phrase “dinner and show,” this restaurant specializes in theatrical gourmet creations. Think pani puri served with test tubes and deconstructed pav bhaji presented in a fondue pot. Nitrogen-infused bhel and dahi vada with a touch of caviar are also popular.

For dessert, a jaw-dropping and fun Belgian couverture chocolate flower pot that is edible. Chocolate shovels rest on a earth of pistachio and chocolate. The pot itself is an indulgent chocolate creation that is filled with gooey chocolate ganache, rasmalai, and a saffron mousse.

Address: 18, Richmond Town, Convent Road, Near Residency Road, Bangalore
Contact: +91 98863 91000

Rasmalai Tiramisu: Suzy Q By 1522, Bangalore

Instagrammable desserts in India
Image: Courtesy of Suzy Q

Centrally located, casual and sophisticated, Suzy Q by 1522 is the place to go for contemporary Indian and international cuisine. Recommended here are their pizzas and salads, all served on pretty Instagrammable dishes.

Their dessert menu features a delicate and minimal Instagrammable rasmalai tiramisu that is a deconstructed kaleidoscope of flavors and textures. Mascarpone and coffee mousse is complemented by mini rasmalai soaked in Baileys Irish Cream.

Address: Express Building, Queens Road, Bangalore, Karnataka
Contact: +91 80472 50088

Which of these Instagrammable desserts are you looking forward to tasting?

Featured image: Courtesy of Ophelia; Hero Image: Courtesy of Chin Chin Chu

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11.03.2022: IBERCACAO: Order confirmation | MarketScreener https://nestleeuropeanchocolate.com/11-03-2022-ibercacao-order-confirmation-marketscreener/ Fri, 11 Mar 2022 07:16:19 +0000 https://nestleeuropeanchocolate.com/11-03-2022-ibercacao-order-confirmation-marketscreener/ Press release Regulated information Order confirmation Paris, March 11, 2022 – KKO INTERNATIONAL (FR0013374667 – ALKKO – PEA-PME) KKO INTERNATIONAL, a major player in the production of cocoa beans and now present in processing, announces the conclusion of a large order in cocoa paste, for the year 2022, by IBERCACAO, a company whose head office […]]]>

Press release

Regulated information

Order confirmation

Paris, March 11, 2022 – KKO INTERNATIONAL (FR0013374667 – ALKKO – PEA-PME)

KKO INTERNATIONAL, a major player in the production of cocoa beans and now present in processing, announces the conclusion of a large order in cocoa paste, for the year 2022, by IBERCACAO, a company whose head office is located in the province of Toledo in Spain.

This order will be shipped from Abidjan (Ivory Coast) to the port of Valencia (Spain).

The order to date concerns a total volume of 1,000 tonnes and could be supplemented by additional volumes of up to 1,500 tonnes. We are happy today to see our first containers arrive in Spain for our client

IBERCACAO.

p. 1

Building on this initial success in the company’s transformation and transformation activities, we are already in negotiations with new customers to supply “fine mass” and couverture chocolate, products with higher added value.

We hope to concretize and communicate soon on future customers and orders.

About KKO INTERNATIONAL

KKO INTERNATIONAL has built a fully traceable Tree-To-Bar model in Ivory Coast. It operates one of the largest cocoa plantations in the world where it combines the innovative practices of sustainable agriculture and an ecologically and socially responsible mode of operation. It processes its beans through its chocolate processing plant, which makes it a unique economic model in the sector.

Alternex Paris

Isin: FR0013374667 – ALKKO Eligible for PEA-PME

KKO INTERNATIONAL

info@kko-international.com

kko-international.comI follow us on Twitter and Instagram: @kko_int

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Vietnamese variety on your table https://nestleeuropeanchocolate.com/vietnamese-variety-on-your-table/ Thu, 10 Mar 2022 05:39:39 +0000 https://nestleeuropeanchocolate.com/vietnamese-variety-on-your-table/ Preperation30 mins Food0 mins Category Starters FoodVietnamese Bring a change to your family table with these dishes from Plural, a Vietnamese restaurant in Mumbai Vietnamese spring rolls Serves: 1 Preparation time: 30 minutes Ingredients1 sheet of red rice paper20 to 25 edible flowers5g baby arugula2g fresh basil2 g mint leaves, torn2g coriander leaves10 g vermicelli […]]]>

Preperation30 mins

Food0 mins

Category Starters

FoodVietnamese

Bring a change to your family table with these dishes from Plural, a Vietnamese restaurant in Mumbai

Vietnamese spring rolls

Vietnamese spring rolls

Serves: 1

Preparation time: 30 minutes

Ingredients
1 sheet of red rice paper
20 to 25 edible flowers
5g baby arugula
2g fresh basil
2 g mint leaves, torn
2g coriander leaves
10 g vermicelli noodles, soaked in hot water for 10 minutes then drained
10g marinated carrot
10g roasted bell pepper, julienned
10 g purple cabbage, grated
20g sliced ​​avocado
50 ml nuoc cha vinaigrette


For the nuoc cham vinaigrette:

5g minced garlic
3 g Thai red chillies, seeded
10ml soy sauce
6g sugar
6 ml vegan fish sauce
10ml fresh lime juice
2 ml rice wine vinegar
10ml dark soy sauce

Method
1. To prepare the nuoc cham sauce, combine all the ingredients and whisk well. Keep refrigerated.
2. Soak a sheet of rice paper and place it on a damp tea towel. Spread some edible flowers on the sheet.
3. Arrange the arugula on the sheet and place the basil, mint and coriander leaves on top.
4. Place the vermicelli, pickled carrot, bell pepper, red cabbage and avocado over the herbs.
5. Gently roll the sheet making sure everything stays in place.
6. Cut the roll into three or four pieces.

Point: Although you can skip the edible flowers, they bring an aesthetic elegance to the rolls.

Mi Kieu Mach
(Stir-fried noodles with buckwheat)

Vietnamese

Serves: 1

Preparation time: 30 minutes

Cooking time: 7 minutes

Ingredients
65g buckwheat noodles
3g almonds
3g cashew nuts
3g peanuts
A handful of coriander leaves
A handful of basil leaves
30 ml of oil (divided use)
30 g firm tofu, cut into cubes
10g minced garlic
25 g gailan (small broccoli)
15g baby bok choy
20ml vegan oyster sauce
5ml soy sauce
2g salt
20 ml spicy palm sugar vinaigrette
2 g all-purpose flavored seasoning

For the chilli palm sugar vinaigrette:
50ml lemon juice
10 g chopped onion
10g minced garlic
5g fresh red chilli
50g palm sugar
10 ml light soy

Method
1. To make the chilli palm sugar dressing, combine all the ingredients in a bowl and whisk until the palm sugar dissolves.
Refrigerate until needed.
2. Boil buckwheat noodles in salted water for five to six minutes. Remove from heat, drain and set aside.
3. Roast the almonds, cashews and peanuts together. Cool them and chop them. Put aside.
4. Fry the basil and coriander leaves in a little oil. Remove, drain and set aside.
5. Heat a non-stick pan, add oil and tofu. Sear the tofu until golden brown. Add garlic and sauté until light brown.
Now add the gailan and sauté for a minute.
6. Combine the buckwheat noodles in the pan, stir and add the bok choy, vegan oyster sauce and soy sauce. Toss noodles until well coated with sauces and piping hot. Add salt sparingly, as oysters and soy sauce are also salty.
7. Heap the noodles on a serving platter and garnish with chopped walnuts and fried herbs.
8. Drizzle with a little chilled palm sugar and chilli vinaigrette and serve.

Point: Fried herbs and roasted nuts add a nice texture and crunch.

Peanut and chocolate cake

Vietnamese

Serves: 8 (full cake)

Preparation time: 30 minutes

Cooking time: 15 minutes

Ingredients
33 g
cocoa powder + extra for dusting
134g coconut sugar
65g oat flour
50ml oil
121ml water
4g baking soda
85g peanut flour
2.5g salt
10ml vinegar
75g vegan couverture chocolate
188ml coconut milk
Chopped peanuts, to garnish

For the chocolate ganache:
200g vegan chocolate couverture
200ml coconut milk

Method
1. Preheat the oven to 170°C.
2. Place cocoa powder, coconut sugar, oatmeal, oil, water, baking soda, peanut flour, and salt in a mixing bowl. Whisk well with a hand mixer. Gradually add the vinegar to the mixture. Melt the chocolate in the microwave. Add the melted chocolate to the mixture. Add the coconut milk and mix well to form a paste.
3. Divide batter evenly into three round cake pans. Cook for 10 minutes at 170°C. Let the cake layers cool.
4. To prepare the ganache, heat the coconut milk in the pan. Turn off the heat, add the chocolate and stir until the chocolate is melted.
5. Spread equal portions of chocolate ganache on each cake base, overlapping them.
6. Garnish the cake with the chopped peanuts and a dusting of cocoa powder.

Point: This is a vegan and gluten-free recipe, but you can substitute the flours and milk as you wish.

Images: Plural

Also see: Power your way with food



]]> Chocolates are a woman’s best friend https://nestleeuropeanchocolate.com/chocolates-are-a-womans-best-friend/ Mon, 07 Mar 2022 08:37:32 +0000 https://nestleeuropeanchocolate.com/chocolates-are-a-womans-best-friend/ Previous story: TVS Motor Company Launches Naked Street Design ‘TVS Raider’ Motorcycle for Gen Z in Bangladesh Chocolates are a woman’s best friend Posted on March 7, 2022 March is a month dedicated to supporting women’s empowerment! Women should prioritize self-care while being pampered. What better method to achieve this than exotic chocolate? Treat yourself […]]]>
Previous story:

TVS Motor Company Launches Naked Street Design ‘TVS Raider’ Motorcycle for Gen Z in Bangladesh

Chocolates are a woman’s best friend

Posted on March 7, 2022

March is a month dedicated to supporting women’s empowerment! Women should prioritize self-care while being pampered. What better method to achieve this than exotic chocolate? Treat yourself to a taste of couverture chocolates, such as LUXE TREATS CHOCOLATES, COUVERTURE CHOCOLATE BOX, CHOCOLATE BOUQUET, TRULY EXQUISITE HAMPER, TRULY CHERISHED HAMPER

LUXE TREATS CHOCOLATES – WOMEN’S DAY SPECIAL

INR-550

On this International Women’s Day, your special lady is enjoying a delicious range of premium chocolates in exotic flavors. Nestled in an artisanal box, these couverture chocolates rich in cocoa butter are a real connoisseur’s gift to delight the most demanding. SMOOR Deluxe Treats make it the perfect way to convey your love and appreciation. Shop online at smoor.in or visit your nearest SMOOR store.

COUVERTURE CHOCOLATE BOX – SPECIAL WOMEN’S DAY

INR-1375

SMOOR’S Chocolate Box couverture – 16 exquisitely crafted pralines, to pamper every mood of that special woman in your life. A beautiful, special gift for Women’s Day – pralines made with real couverture chocolate and honest ingredients, to elevate every exclusive moment with her. Gift it to all those true, real women who bring so much happiness and joy into your life. Walk into your nearest SMOOR salon or buy them online @ smoor.in

CHOCOLATE BOUQUET – SPECIAL WOMEN’S DAY

INR-1800

For women who have brought so much brightness into your life, SMOOR chocolate bouquet is the most brilliant gift ever. Chocolate lollipops, evenly coated in smooth chocolate and carefully wrapped in red and gold. Energetic and daring, just like her. Gift it to every special woman in your life. SMOOR Chocolate Bouquet – Gifts for Mother, Sister, Wife, Girlfriend and Daughter. Shop these bouquets at SMOOR.in

TRULY EXQUISITE BASKET

INR-1800

The special women in your life deserve some truly exclusive treats. Show your appreciation by presenting them with the truly exquisite SMOOR basket to celebrate Women’s Day. Elegantly put together – feel-good barks, chocolate candies, center filled cookies and much more. The well-designed tin box will stay with those special women as a keepsake of your thoughtful gift. Shop online at SMOOR.in or visit your nearest SMOOR store or signature lounge.

REALLY DARLING BASKET

INR 2800

SMOOR brings you the truly darling basket, your perfect gift for that special woman in your life to celebrate International Women’s Day. Whether it’s for your mom, sister, wife, daughter or girlfriend, the party basket, filled with an assortment of stellar and indulgent SMOOR treats, is sure to impress everyone. You may not be able to buy just one. Shop online at SMOOR.in or visit your nearest SMOOR store.

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HeiSpark™ announces the release of HeiSpark™ Wish APP and E-Book Reader 2.0, in support of Make a Wish® Canada https://nestleeuropeanchocolate.com/heispark-announces-the-release-of-heispark-wish-app-and-e-book-reader-2-0-in-support-of-make-a-wish-canada/ Thu, 03 Mar 2022 17:46:00 +0000 https://nestleeuropeanchocolate.com/heispark-announces-the-release-of-heispark-wish-app-and-e-book-reader-2-0-in-support-of-make-a-wish-canada/ HeiSpark™ Wish APP and E-Book Reader in support of Make-A-Wish® Canada TORONTO, ONTARIO, CANADA, March 3, 2022 /EINPresswire.com/ — HeiSpark™ is honored to partner with Make-A-Wish® Canada, to inspire hope in children of all ages through a global wish portal and e-book reader, with the sole purpose of uniting users around the world with the […]]]>

HeiSpark™ Wish APP and E-Book Reader in support of Make-A-Wish® Canada

TORONTO, ONTARIO, CANADA, March 3, 2022 /EINPresswire.com/ — HeiSpark™ is honored to partner with Make-A-Wish® Canada, to inspire hope in children of all ages through a global wish portal and e-book reader, with the sole purpose of uniting users around the world with the universal sense of hope .

It has been specially designed with the intention of being a completely unique user experience compared to any other social media platform. The ultimate goal is to inspire users to wish bravely and provide the possibility of unlimited wishes.

HeiSpark™ Wish app is now available for download on iOS devices, APP Store®Apple Inc.®Android, Google PlayStore®and Google LLC.®

APP created and designed by: Christine Kevorkian, Canada
Illustrations: by Suam Fonseca, Honduras
Manufactured by: Sigma Solve Inc., USA

ABOUT HeiSpark™
HeiSpark™, ​​a division of Coco Doro Corp., the world’s first NFT line inspired by ultra-premium fine cocoa. With a mission to provide a unique chocolate experience through real life (IRL) and digital user experience (UX).

HeiSpark™ Chocolate
HeiSpark™ Chocolate Stars are made with award-winning couverture chocolate from France. Made exclusively with two varieties of ultra-premium fine cocoa: organic Heirloom Trinitario cocoa, grown by Bertil Åkesson’s Bejofo estate in Madagascar, and Mayan Red™ cocoa, grown by Xoco Gourmet’s partner farmers in Central America.

HeiSpark™ chocolates are 100% directly traceable to farmers, accessing the exact information of the farmers who grew the cocoa for each star through a QR code on the chocolate packaging.

Or buy:
United States: HeiSpark™ announces its most recent partnership with Cloud Retail™ (going live in April 2022) / Cloud Kitchens™, City Storage Systems, LLC., (UBER) for California and plans to expand this partnership in 2023.

In Canada, HeiSpark™ chocolates are part of the in-flight offer to passengers on private charter flights departing from Toronto. And is sold at Summerhill Market, McEwans, The Village Grocer, Dominos Foods, Cheese Boutique, The Candy Bar, Jojo Coco, Fresh and Wild, The Dog Park Bistro, Poochykat.

HeiSpark™ chocolate varieties in a 15g
Organic Heirloom Trinitario – Diamond Light© Milk, 40% Milk, 75% Dark
Mayan Red Cocoa™ – HeiMaya© milk, 48% milk with sea salt, 70% dark

HeiSpark™ Cocoa Hero Stories: Diamond Light© and HeiMaya©

Let your imagination take you to a magical cocoa plantation in Bejofo, Madagascar. In that simple moment between a father and his lovely daughter, the purest love is found. Let yourself be fascinated by a world so extraordinary, that the essence of our cocoa shines brightly. A flavor so brilliant we call it Diamond Light©.

Explore the enchanting world of Honduras’ lush landscapes and beautiful native butterflies. HeiMaya© takes you on a magical journey of discovery as she transforms her cocoa into the most delicious chocolate you’ve ever tasted!

Inspired by the real life stories of Bertil Åkesson and Frank Homann, our cocoa farmers.

Diamond Light© and HeiMaya©
Written by: Christine Kevorkian, Canada
Illustrations by: Suam Fonseca, Honduras
HeiSpark™ books are printed in English, published in 23 languages ​​and accessible on our HeiSpark™ app.
Translated into: Arabic, Armenian, Bengali, Binary, Chinese (Simplified), Chinese (Traditional), Danish, Dutch, English, French, German, Hebrew, Hindi, Italian, Japanese, Korean, Polish, Portuguese, Punjabi, Russian, Spanish , Swedish, Urdu.

Books printed by Color Innovations, Canada.

ABOUT MAKE-A-WISH® CANADA
Make a wish® creates life-changing wishes for children with serious illnesses. We seek to fulfill the wish of every eligible child, as a wish is an integral part of a child’s treatment journey. Research shows that children whose wishes are granted can gain the physical and emotional strength they need to fight off serious illness. As an independent affiliate of Make-A-Wish International, Make-A-Wish Canada is part of the network of the world’s largest children’s wish granting organization. We serve children in every community in Canada and in over 50 countries around the world.

Since 1983, Make-A-Wish Canada has granted over 36,000 wishes across the country, including over 900 last year alone.
For more information about Make-A-Wish Canada, visit makeawish.ca.

ABOUT COCO DORO CORP.
Founded in 2012, owner of HeiSpark™ Chocolate, HeiSpark™ International IP and Copyrights.
North American distribution Zingermans Coffee Company/Candy Factory.

Christine Kevorkian
HeiSpark™/ Coco Doro Corp.
+1 6478802500
info@heispark.com

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Strategic analysis of key technological developments in the chocolate couverture market – business ethics https://nestleeuropeanchocolate.com/strategic-analysis-of-key-technological-developments-in-the-chocolate-couverture-market-business-ethics/ Wed, 02 Mar 2022 17:46:48 +0000 https://nestleeuropeanchocolate.com/strategic-analysis-of-key-technological-developments-in-the-chocolate-couverture-market-business-ethics/ “Get a sample report Survey before purchase Order the report now Market overview of couverture chocolate This has led to several changes in This report also covers the impact of COVID-19 on the global market. The report provides revenue forecasts at global, regional and country level. It also provides comprehensive coverage of key industry drivers, […]]]>

Market overview of couverture chocolate

This has led to several changes in This report also covers the impact of COVID-19 on the global market.

The report provides revenue forecasts at global, regional and country level. It also provides comprehensive coverage of key industry drivers, restraints and their impact on market growth over the forecast period. For research purposes, the report has segmented the global chocolate couverture market on the basis of type, technology and region

Leading competitors in the global chocolate couverture market are:
Barry Callebaut, The Margaret River Fudge Factory, Struben couverture Chocolate Factory, Cocoa Processing Company Limited (CPC), Chocolats Marionnettes, Max Felchlin, Santa Barbara Chocolate

Get Sample PDF Copy of Chocolate Coverage Market @ https://www.reportsinsights.com/sample/642700

The “Global Chocolate Cover Market Research Report” is a comprehensive and informative study on the current state of the industry of the Global Chocolate Cover Market with a focus on the global industry. The report presents key statistics on the market status of the manufacturers of the global Chocolate Cover Market and is a valuable source of guidance and direction for companies and individuals interested in the industry.

The main types of products covered are:
Organic couverture chocolate
Conventional couverture chocolate

The application coverage in the market is:
Food and beverage industry
Confectionery industry
Ice cream and frozen dessert industry
Others

To obtain this report at a favorable rate. : https://www.reportsinsights.com/discount/642700

Regional Chocolate Cover Market (Regional Production, Demand and Forecast by Countries):-
North America (United States, Canada, Mexico)
South America (Brazil, Argentina, Ecuador, Chile)
Asia-Pacific (China, Japan, India, Korea)
Europe (Germany, UK, France, Italy)
Middle East Africa (Egypt, Turkey, Saudi Arabia, Iran) and more.

The research report studies the past, present and future performance of the global market. The report further analyzes the current competitive scenario, prevalent business models, and likely advances of offerings by prominent players in the coming years.

Key Questions Answered by the Report

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What is tempered chocolate? How to adjust the temperature? (Graphical tutorial) https://nestleeuropeanchocolate.com/what-is-tempered-chocolate-how-to-adjust-the-temperature-graphical-tutorial/ Thu, 24 Feb 2022 20:38:16 +0000 https://nestleeuropeanchocolate.com/what-is-tempered-chocolate-how-to-adjust-the-temperature-graphical-tutorial/ Chocolate is a common ingredient in baking and can be divided into different types based on quality and taste. As a baking novice, when making chocolate entremets, I often see “Temper Chocolate” marked on the recipe. What exactly is tempered chocolate? How is it different from chocolate sold in regular supermarkets? Do you have to […]]]>

Chocolate is a common ingredient in baking and can be divided into different types based on quality and taste. As a baking novice, when making chocolate entremets, I often see “Temper Chocolate” marked on the recipe. What exactly is tempered chocolate? How is it different from chocolate sold in regular supermarkets? Do you have to use “tempered chocolate” to make it delicious?

The answer is yes! If you want your finished product to look and taste perfect for gifting, entertaining guests, or uploading photos, it’s definitely going to be tempered chocolate. RELATED: How to Make Decorative Flowers With Chocolate or Instant Sugar Chips (Graphic Tutorial)

Tempered chocolate vs untempered chocolate

How to divide? To put it simply, tempered chocolate is chocolate that needs to be dissolved and “tempered” before it can be used after buying it at home; on the other hand, untempered chocolate is chocolate that can be used without tempering.

The difference between the two lies in the ingredients and the structure of the chocolate. General chocolate contains several main ingredients: cocoa paste (cocoa paste), cocoa butter (cocoa butter), and additives such as dairy and sugar.

Untempered chocolate will extract the “cocoa butter” from the chocolate ingredients and replace it with vegetable oil (palm oil, coconut oil), and the melting point will increase. Although chocolate is not easily melted and deformed, it also loses its smooth taste, texture and aroma. Not good, it belongs to low-grade chocolate, so the price is much cheaper, it is suitable for general beginners to use directly, and it can be used to make desserts after melting.

LST chocolate tempering machine

chocolate tempering machine

The couverture chocolate is a high quality chocolate, and the interior is rich in natural cocoa butter (32-39%). Cocoa butter has a great influence on chocolate. It is quite sensitive to temperature, even in the hands and mouth. A slight temperature difference will also affect the degree of melting. It allows chocolate to be solid at normal room temperature, fully automatic chocolate tempering machine, but melts instantly when you put it in your mouth.

What is temperament?

Cocoa butter will form different crystalline states at different temperatures. The “tempering” step is to make the cocoa butter produce a good stable crystallization at a specific temperature, so that the chocolate has a beautiful shine and brittleness; while other crystalline It will separate sugar, oil and other substances in chocolate. The appearance or disappearance of these crystals will be caused by temperature changes. Temperature regulation is to control the temperature to stabilize the crystal state inside the chocolate at the end.

temper the chocolate

In the process of temperature adjustment, once the chocolate is heated to a specific temperature, the particles inside will be combined again, changing the original crystal structure. when the chocolate is cooled again, it will form a smooth appearance and a mild taste, and the texture will be greatly improved. The quality is also more stable.

Commercially available tempered chocolates have slightly different origins and ingredients. Dark chocolate, milk chocolate and white chocolate are suitable for different temperatures. Be sure to pay attention to the labels on the packaging when heating.

In the process of temperature adjustment, once the chocolate is heated to a specific temperature, the particles inside will be combined again, changing the original crystal structure. when the chocolate is cooled again, it will form a smooth appearance and a mild taste, and the texture will be greatly improved. The quality is also more stable.

Commercially available tempered chocolates have slightly different origins and ingredients. Dark chocolate, milk chocolate and white chocolate are suitable for different temperatures. Be sure to pay attention to the labels on the packaging when heating.

www.lst-chocolatemachine.com

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]]> Next Big Thing chocolate couverture market https://nestleeuropeanchocolate.com/next-big-thing-chocolate-couverture-market/ Wed, 23 Feb 2022 03:06:49 +0000 https://nestleeuropeanchocolate.com/next-big-thing-chocolate-couverture-market/ Presentation of the chocolate couverture market study The Global Chocolate Cover Market exhibits comprehensive information which is a valuable source of insightful data for business strategists during the decade 2017-2027. Based on historical data, the Chocolate Cover market report provides key segments and their sub-segments, revenue and demand and supply data. Given the technological breakthroughs […]]]>

Presentation of the chocolate couverture market study

The Global Chocolate Cover Market exhibits comprehensive information which is a valuable source of insightful data for business strategists during the decade 2017-2027. Based on historical data, the Chocolate Cover market report provides key segments and their sub-segments, revenue and demand and supply data. Given the technological breakthroughs in the market, the chocolate couverture industry will likely emerge as a laudable platform for emerging investors in the chocolate couverture market.

The results of recent scientific approaches towards the development of new chocolate couverture products have been studied. Nonetheless, factors affecting major industry players to adopt synthetic sourcing of market products have also been studied in this statistical survey report. The findings provided in this report are of great value to major industry players. Every organization involved in the worldwide production of the Chocolate Chips market product has been mentioned in this report, to study the information on cost-effective manufacturing methods, competitive landscape, and new avenues of applications.

This report contains an in-depth analysis of pre-pandemic and post-pandemic market scenarios. This report covers all recent developments and changes recorded during the COVID-19 outbreak.

Get a sample report: https://www.marketresearchupdate.com/sample/355179

Major Key Players in the Market:
D KAWI Chocolate, CHOCOLATE PIECES, The Margaret River Fudge Factory, MOKAYA, Barry Callebaut Malaysia Sdn. Bhd., MECP, DAREO, BENNS Chocolate, DAIANA, DAZZLE Chocolate, Cocoa Processing Company Limited (CPC), SWISSGARDEN Confectionery, MAESTRO SWISS, SWEET KISS Food, CONCIERGE, MAJULAH HOKO, GOOD FOOD, CADBURY, Barry Calbaut AG

The types covered in this report are:
Biological
Conventional

Based on the app:
Direct/B2B Sales
Indirect/B2C sales

With current market norms revealed, the Chocolate Cover market research report has also impartially illustrated the latest strategic developments and patterns by market players. The report serves as a presumptive business document that can help the buyers in the global market to plan their next courses towards the future position of the market.

Check Cover Chocolate Market Report @ https://www.marketresearchupdate.com/discount/355179

Regional Analysis for the Chocolate couverture Market

North America (United States, Canada and Mexico)
Europe (Germany, France, United Kingdom, Russia and Italy)
Asia Pacific (China, Japan, Korea, India and Southeast Asia)
South America (Brazil, Argentina, Colombia, etc.)
The Middle East and Africa (Saudi Arabia, United Arab Emirates, Egypt, Nigeria and South Africa)

Why B2B companies around the world rely on us to grow and maintain revenue:

  • Get a clear understanding of the Chocolate couverture market, how it works and the different stages of the value chain.
  • To understand the current market situation and future growth potential of the Chocolate Cover Market throughout the forecast period.
  • Develop marketing strategies, market entry, market expansion, and other business plans by understanding the factors that influence market growth and buyer buying decisions.
  • Understand your competitors’ business structures, strategies and prospects and react accordingly.
  • Make more informed business decisions using relevant primary and secondary research sources.

This report provides:

  1. A detailed overview of the global couverture chocolate market.
  2. Assessment of global industry trends, historical data from 2015, projections for the upcoming years and anticipation of compound annual growth rates (CAGR) by the end of the forecast period.
  3. Discoveries of new market insights and targeted marketing methodologies for Global Chocolate Coverage
  4. Discussion on R&D and demand for new product launches and applications.
  5. Varied company profiles of major industry players.
  6. The composition of the market, in terms of dynamic molecule types and targets, highlighting the key industry resources and players.
  7. The growth of patient epidemiology and market revenue for the global market and among key players and market segments.
  8. Study the market in terms of generic and premium product revenues.
  9. Determine business opportunities in the market sales scenario by analyzing trends in licensing and co-development agreements.

Get the full report @ https://www.marketresearchupdate.com/industry-growth/coverage-chocolate-report-2022-2027-355179

In the end, the Chocolate Cover Market report includes analysis of investments and development trends. Present and future opportunities of the fastest growing international industry segments are covered throughout this report. This report additionally presents the product specification, manufacturing method, product cost structure, and price structure.

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Everything you don’t know about chocolate https://nestleeuropeanchocolate.com/everything-you-dont-know-about-chocolate/ Sun, 13 Feb 2022 08:00:00 +0000 https://nestleeuropeanchocolate.com/everything-you-dont-know-about-chocolate/ Food and drinks Everything you don’t know about chocolate Sunday, February 13, 2022 Minette Smith, Chocolate Academy Manager, South Africa, Barry Callebaut Group at the Nairobi Serena Hotel on February 7, 2022. PHOTO | DIANA NGILA | NMG By HILARY KIMUYUMore from this author Summary Minette Smith, director of the Barry Callebaut Chocolate Academy in […]]]>

Food and drinks

Everything you don’t know about chocolate


Minette Smith, Chocolate Academy Manager, South Africa, Barry Callebaut Group at the Nairobi Serena Hotel on February 7, 2022. PHOTO | DIANA NGILA | NMG

Summary

  • Minette Smith, director of the Barry Callebaut Chocolate Academy in South Africa, was in Kenya this week to train pastry chefs and confectioners on how to pair Callebaut chocolate.
  • Making or gifting chocolate has a lot to do with experimenting with different flavors, ganaches, pralines and mastering how to extend its shelf life.
  • During his one-day training at the Nairobi Serena Hotel, over 50 pastry chefs had a one-on-one session with the Executive Chef and his team.

Before Valentine’s Day, which chocolate is best to give to a loved one or order for dessert? A couverture or compound chocolate?

Many people don’t know the difference.

Minette Smith, director of the Barry Callebaut Chocolate Academy in South Africa, was in Kenya this week to train pastry chefs and confectioners on how to pair Callebaut chocolate, the world’s most premium artisanal chocolate.

Making or gifting chocolate has a lot to do with experimenting with different flavors, ganaches, pralines and mastering how to extend its shelf life.

“This [chocolate] can be hard, soft, rigid, flexible, colored, flavored, molded, etc. It can be manipulated endlessly in multiple ways. Every time I make a product or perform a technique, I learn to develop new ideas and techniques to push the boundaries of chocolate and baking,” explains Minette, whose love for baking and confectionery has started at a young age.

“I feel privileged to be a pastry chef because the proof is always in the pudding. I chose a career that would allow me to be creative, inventive and truly inspiring,” she says.

During his one-day training at the Nairobi Serena Hotel, over 50 pastry chefs had a one-on-one session with the Executive Chef and his team.

The pastry chefs discovered the various creative desserts and pastries that would appeal to diners, especially on Valentine’s Day.

She taught how to temper chocolate and more specifically tempering with Mycryo.

Chocolate tempering involves pre-crystallizing the cocoa butter, a technique that forces the chocolatier to use the best temperature.

Once tempered, cocoa butter transforms into a stable crystalline form. This is what guarantees the right hardness, shrinkage strength and gloss of the final cooled product.

In 2013, Minette wowed guests at the Eat Out DStv Food Network Restaurant Awards with a ginger beer gel dessert with yoghurt crumble, meringue sticks, compressed apple, yoghurt mousse and apple and verbena cream and it’s what she says she brings to Kenyan hotels.

The Barry Callebaut Chocolate Academy hopes to drive innovation as consumer habits shift towards premium chocolate and more unique designs, colors and flavors.

Based in Zurich, Switzerland, Barry Callebaut produces an average of 2.2 million tons of cocoa and chocolate.

Callebaut only processes couverture chocolate which has a crunchy texture and a shiny finish.

For example, when you break a chocolate couverture bar, you will hear a snap unlike compound chocolate, which, on the other hand, is softer and you won’t hear that “snap” when you break a bar.

So, which do you or your loved one prefer as a dessert or as a gift?

The couverture chocolate melts in the mouth and leaves a silky aftertaste. While compound chocolate leaves a slight oily aftertaste because it contains vegetable fats instead of cocoa butter.

The chocolate couverture contains cocoa butter, which has been shown to maintain cholesterol levels in the body and improve heart health.

Compound chocolate contains hydrogenated vegetable fats, which counteract the health benefits of cocoa. These fats can damage the arteries and cause long-term cardiovascular problems.

Price is probably the biggest difference between couverture chocolate and compound chocolate. The couverture is more expensive because it contains chocolate liquor in its purest form. While the latter is much cheaper.

Due to its rich taste and shiny texture, couverture chocolate is often used for coating, decorating or dipping.

It is also used in good quality chocolate cakes and desserts. You will find compound chocolate used in chocolate imitations or in lesser quality chocolate desserts.

“Chocolate is a language, a craft in itself. It is our role, as an intermediary between the producer and the consumer, to elevate the history and the taste of chocolate”, explains Minette.

[email protected]

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