Sep 16, 2019 Last Updated 6:31 AM, Nov 9, 2017

Every issue, we dedicate our Hot Chocolate section to give our readers a peek at what's hot and new in the world of chocolate.

Barry Callebaut Expands

Barry Callebaut Expands

Barry Callebaut AG, the world’s leading manufacturer of high-quality chocolate and cocoa products, successfully closed the acquisition of the chocolate production facility from Mondelēz International in Halle, Belgium, as announced on September 15, 2016. The factory in Halle, which will be integrated into Barry Callebaut’s global manufacturing network, will expand the company’s production capacity for quality Belgian chocolate and fillings. The transaction also includes a long-term agreement for the supply of an additional 30,000 tons of liquid chocolate per year to Mondelēz International, which will start in early 2017. For more info, visit www.barry-callebaut.com.

Mini Melanie

Mini Melanie

Melanie Moss is a classically trained pastry chef who loves chocolate, cake, and jewelry. After baking in the Michelin-starred kitchens of Babbo and Blue Hill at Stone Barns (where she was pastry chef of Blue Hill Cafe and developed desserts for the restaurant), Melanie honed her culinary skills in Paris and attended the Institute of Culinary Education in New York City. But she had always dreamed of opening her own business to share with others that same feeling of excitement that she had as a child opening the lid to her grandmother’s jewelry box. In the autumn of 2014, her dream came true when she launched Mini Melanie, her eponymous line of simple, nostalgic desserts cloaked in beautiful, bold exteriors. At the heart of the business is her passion for handcrafting one-of-a-kind cakes, chocolates and mini sweets using the finest ingredients, and designing them to sparkle. Mini Melanie blends Guittard and Valrhona chocolate to achieve the desired taste profile and mold release performance for her products. Mini Melanie products can be custom-designed and are targeted to caterers, event planners, and corporate gift buyers. Mini Melanie’s jewelry-inspired creations are also available on-line at www.minimelanie.com.

Simply 5

Hershey's Simply 5

Hershey’s Simply 5 Syrup is a new, sweet and simple take on their classic chocolate syrup. Made with five ingredients, Hershey’s Simply 5 Syrup is non-GMO and has no high-fructose corn syrup, or artificial preservatives and flavors. The packaging features the SmartLabel™ code on the bottle below the nutrition facts. The scannable QR code provides detailed product information about ingredients, nutrition and allergens. For more information, visit www.Hersheys.com.

Coupe 2017

Coupe 2017

In 2015, Team USA won the bronze medal at the bi-annual Coupe du Monde de la Patisserie in Lyon, France. Next January, Team USA members Bill Foltz, Rabii Saber, and Victor Dagatan will compete to win gold in Lyon at the 2017 Coupe du Monde. Twenty-two national teams from around the globe will create chocolate, sugar and ice sculptures, along with plated desserts, cakes, and ice cream cakes to be judged by an international panel of decorated pastry chefs. For information about the Coupe du Monde de la Patisserie held at trade show SIRHA, visit www.cmpatisserie.com. To attend SIRHA, visit www.sirha.com.

Smokin’ Truffles

Wigle Smokin’ Truffles

Pittsburgh, PA-based Mon Aimee Chocolat’s signature truffles are crafted using Guittard L’Etoile du Nord 64% chocolate and award-winning, Pittsburgh-based Wigle Whiskey’s newly released Smoked Bourbon. The Guittard Chocolate Company has been sourcing the finest cacao from around the world since 1868. The truffles are available exclusively at Mon Aimee Chocolat and Wigle Whiskey in Pittsburgh’s historic Strip District. For more information about the signature truffles and other fine chocolate products at retail, visit www.monaimeechocolat.com. To learn more about Wigle Whiskey’s Pennsylvania distilling heritage, go to www.wiglewhiskey.com.

 
 
Tasty Food Photography eBook

Most Read Articles

Find Us on Facebook

Freshly Frozen

Chocolate Bites

Pastry Talk

Tasty Food Photography eBook