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Hasslacher’s has introduced 1.5kg catering packs of its 100% Colombian cacao drinking chocolate discs, supplying foodservice via Ritter Courivaud.
Willie’s Cacao has launched an impulse range in Caffè Nero stores nationwide. The 26g single-estate chocolate bars are available
in three varieties; Venezuelan Gold Las Trincheras 72% dark chocolate, Milk of the Gods Rio Caribe 44% milk chocolate and El Blanco white chocolate.
The Gru Grococo 2014 vintage single-estate bars from chocolatier Rococo Chocolates are made from beans grown on the company’s
the ordinary through offering a memora- ble moment of indulgence. Chocolate is the universal solution, although it needs to be an exceptional chocolate.”
Sweet skills Ruth Hinks is the current UK World Choc- olate Master and, along with her husband David Hinks, runs the Cocoa Black pâtisserie in Peebles near Edinburgh. Following her success at the 2013 World Chocolate Masters, Hinks is now officially recognised as one of the world’s top five choc- olatiers. Her expertise has been showcased on national television and she is frequently asked to demonstrate at international culinary exhibitions and corporate events. She is passionate about passing on her skills to culinary enthusiasts and the next generation of chocolatiers and pastry chefs at the Chocolate & Pastry School close to the Cocoa Black shop. The husband and wife team has created an environment where students of all abilities (from beginner to competition chefs) can learn and practice the skills and recipes relevant to their professional journey. “The school has become a pastry chef hangout,” says Hinks, “where like-minded professionals can gather for a few days to learn new skills.
60 | The Caterer | 31 July 2015
own cocoa farm in Grenada and are available alongside a range of 2015 Academy of Chocolate award-winning ‘Best Filled Chocolate – Plain category’ items, including gold for the Single Origin Peru Ganache, Single Origin Dominican Republic Ganache, and Mandarin and Tonka Bean Caramel.
Birt, who attended the World Chocolate
Masters final in 2013 and witnessed Hinks’ success, is now preparing to compete himself, and says: “I can’t go into the specifics of my designs, but I think we will see a lot of foraged wild foods, which will be trickier to use than our friendlier, savoury ingredients. We will also see lots of natural colours and flavours.” As we head towards the festive season,
“The real pleasure is found in the places I travel, the people I meet and the discussions we have” Ruth Hinks
“It’s not just about the chocolate either. For me, the real pleasure is found in the places I travel, the people I meet and the discussions we have. My chocolate journey has taken me around the world and allowed me to witness first-hand every stage; from the harvesting of the crop to the enjoyment of the final product.”
Birt predicts the trend for vibrant colours and patterns will continue as well as a massive influx of traditional éclairs and modern choco- late moulds with natural elements like flowers. Nostalgia plays an even bigger role in our choice of sweet things at Christmas, adds Birt. “It’s what the season is all about. You can’t hide from cinnamon in December!”
Suppliers
Callebaut
www.callebaut.com Valrhona
www.valrhona-chocolate.com Amedei
www.kingsfinefood.co.uk Felchlin
www.tcfinefoods.co.uk Hasslacher
www.rittercourivaud.co.uk Willie’s Cacao
www.williescacao.com Rococo Chocolates
www.rococochocolates.com Ritter Courivaud
www.rittercourivaud.co.uk
www.thecaterer.com
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