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Products


More online www.thecaterer.com


Suppliers and contacts


Balthazar Bakery www.balthazarbakery.co.uk


Brioche Pasquier www.briochepasquier.com


Callebaut www.callebaut.com/en-GB


CGA Strategy www.cgastrategy.co.uk


Chocolat Grace www.chocolatgrace.com


Juan Alberto Correa Marin


“Smallholder farmers are at the mercy of markets, conflict and climate” Sophie Tranchell


company owned by cocoa farmers, recently launched a report on empowering the women cocoa farmers of Kuapa Kokoo, a review of 20 years of learning and progress in addressing gender equality in the cocoa supply chain. “Smallholder farmers are at the mercy of markets, conflict and climate – and women, though they are often key to the quality, and therefore the value of crops, fare particularly badly,” says Sophie Tranchell, chief executive of Divine Chocolate. The report also highlights how changed practices, such as quotas, have increased the number of female members. Robert Harrison, sales director – gourmet


Northern Europe at Callebaut, adds that Calle- baut is passionate about sustainability and responsible sourcing. “We support local farm- ers in West Africa, helping them turn cocoa cultivation into a sustainable source of income, and believe that improving their livelihoods will secure the future of cocoa farming,” he says.


Flavour trends for 2017


●The second series of Bake Off: Crème de la Crème on BBC2 has seen the competitors creating fraisiers, verrines and perfectly baked bi-colour Viennoiseries, but it’s the flavour combinations that have stood out. For example, matcha tea and black sesame; Earl Grey tea, apple and Calvados; and lemon and yogurt pastries.


60 | The Caterer | 28 April 2017


●The first wave of results for the 2017 Academy of Chocolate awards includes a gold winner from Chocolat Grace in the alcohol ganache category. It consists of dark Maracaibo (Venezuelan), whisky cream and coffee coulis. And in the fruit, floral, spice or infusion ganache category, three gold winners have showcased a cacophony of flavours: Lauden


chocolate with yuzu ganache; Ottar chocolate with blackcurrant, bay and clementine ganache; and Rococo Chocolates with its yuzu and saké ganache. Visit www. academyofchocolate.org.uk for the full list of 2017 results.


●A recent report from Grub Street (www.grubstreet.com/2017/04/ the-intriguing-new-ice-creams-


to-seek-out-this-spring.html) suggests new ice-cream flavours for the summer months that could be converted to pâtisserie and chocolate, such as ube (purple sweet potato) purée with coconut jam custard; blueberries with pie crust pieces and a blueberry balsamic swirl; or something more savoury – salted lemon with sea kelp.


www.thecaterer.com Sophie Tranchell of Divine Chocolate


Divine Chocolate empoweringwomen. divinechocolate.com


Guittard www.guittard.com via www.buckleyandbeale.com


Lauden Chocolate www.laudenchocolate.co.uk


Number 16 www.number16.co.uk


Ottar Chocolate www.ottarchocolate.com


Rococo Chocolates www.rococochocolates.com


Squires Kitchen International School www.squires-school.com


For every block or pack of Callebaut product purchased, Callebaut reinvests in farmer training and community projects in partner- ship with the Cocoa Horizons Foundation. Juan Alberto Correa Marin is aiming to


grow cocoa sustainably on a small scale. A recent international pastry student at Westminster Kingsway College London, Marin is planning to set up two hectares of his


own land near his home town of Anserma- Caldas in Colombia, donated to him by his uncle Octavio. There, he will grow his own Criollo beans and work alongside the farmers to produce his own couverture to make his own chocolates. Marin is working a stage at Zotter Chocolate in Austria before returning to his artisan chocolate company Choconuva in Germany.





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