Dark Chocolate and Autumnal evenings

Anticipating cosy Autumn evenings, seated near the fire,  sipping a piping hot Chocolate drink, stirred into a dark, warm, creamy delight, with our Callebaut Belgian Chocolate Spoons!!!

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Easter 2019 Price List

EASTER CATALOGUE 2019

Barry Callebaut commits to100% traceability under the Cocoa and Forests Initiative (CFI)

This is one of the many good reasons for our use of Barry Callebaut chocolate !!!

Reference: Barry Callebaut’s News Service: Chief Innovation, Sustainability, Quality Officer, Pablo Perversi

Barry Callebaut has published its Action Plan under the Cocoa and Forests Initiative (CFI) Frameworks for Action, thus making “critical progress in implementing its CFI commitments and establishing 100% traceability for its direct cocoa supply chain in Cote d’Ivoire and Ghana”.

In an endeavour to end deforestation in the two largest cocoa producing countries in the world, Cote d’Ivoire and Ghana, they have taken the first step for the implementation of the CFI, to guarantee as a company, that they are not directly sourcing from protected forest areas, which means knowing where their cocoa farmers are located and where they are sourcing from.

Since committing to the initiative, 100% of the farms and warehouses in Barry Callebaut’s direct supply chain at risk of sourcing from protected forest areas, have been mapped.

“By the end of 2019, we will have mapped all the farms in Côte d’Ivoire and Ghana in our direct supply chain, establishing 100% traceability for our direct supply chain in the world’s two largest cocoa producing countries”.

 

Chocolate Sensations Upcoming events 2019

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We dance to the aroma and taste of Chocolate! Luxurious, warm, comforting CHOCOLATE!!! Melt-in-the-mouth Milk; palate-soothing Dark,  or fruity, creamy Ruby are all top of our range. Visit us at our Easter markets Wedding Fairs to see our range of Chocolate wedding favours and treats. HOSPICE EASTER FAIR – 06 APRIL 2019,  200 SWARTKOP ROAD, … Continue reading

Ruby Chocolate – trending in 2019

News Release – Barry Callebaut January 2019

ISM 2019 turns Ruby

 

RUBY CHOCOLATE

  • Awarded for its innovation in the US and the Middle East and globally ranked as the food trend for 2019 by international research agency Innova Market Insights and Foodbev, Nikkei Trendy and Harper’s Bazaar
  • At least eleven brands will introduce Ruby chocolate at ISM 2019
  • Ruby chocolate is acclaimed by many chefs and chocolatiers from around the world because it is made using the Ruby cocoa bean and for its unique taste and pairing opportunities
  • Introduced in all major segments: tablets and pralines, biscuits, bakery and ice cream

Ruby chocolate is recognized around the world as the food trend for 2019 by research agencies, media and food experts. This fourth type of chocolate has also been awarded for its innovation in the United States and the Middle East. At ISM, at least eleven new brands will be introducing Ruby. Thanks to the ongoing interest since its reveal in Shanghai in 2017, Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, will dedicate its ‘BC Studio’ to Ruby at ISM 2019.

 

 Since its launch, the interest in and praise for this fourth type of chocolate have been overwhelming. We are proud to see that eleven brands will be launching Ruby chocolate this year, and that’s just at ISM.

Pablo Perversi, Chief Innovation, Sustainability & Quality Officer and Global Head of Gourmet at Barry Callebaut 

The Ruby journey

Barry Callebaut unveiled Ruby in Shanghai in 2017, after more than ten years of development. Since its launch, this new variety has been introduced in Asia Pacific, Europe, the Middle East and South Africa by both consumer and artisanal brands, including Prestat, Baci Perugina, KitKat, Leonidas and Fazer. This new type of chocolate is made using the Ruby bean. A unique processing method by Barry Callebaut unlocks the flavor and color tone that are naturally present in the bean. The taste experience is described as an intense sensorial delight – a tension between berry-fruitiness and luscious smoothness.

Globally recognized

Foodbev included Ruby in their ‘Top 5 Most Innovative Products of 2018’. Japanese business magazine Nikkei Trendy included Ruby in its ‘2019 Hit Forecast Best 30’ list. The magazine bases its rankings on sales, impact on the industry, and impact on consumers. In India, lifestyle magazine Harper’s Bazaar featured Ruby on their ‘Bazaar Hotlist: Bucket List’ in the first issue of 2019, and NY Mag added KitKat Ruby to their trend charts. Globally renowned entertainment show Saturday Night Live announced that Ruby is coming to the United States. In Australia, the Internet ‘went wild’ when Nigella Lawson introduced Ruby chocolate on Masterchef, according to Australian radio station Smooth FM. Hollywood also had a taste of Ruby chocolate at the Official Afterparty of the Oscars.
Ruby chocolate is considered as one of the greatest breakthroughs in chocolate in decades by chefs and chocolatiers and received an award for the ‘most innovative supplier’ from the NCA (National Confectioners Associations) in the US. In the Middle East, Callebaut Ruby RB1 was awarded the prize for ‘the most innovative food ingredient’ at the Gulfood Manufacturing Industry Excellence Awards 2018. In Denmark, KitKat Ruby was selected as ‘Product of the Year’ by global retail chain 7- Eleven.

 

About Barry Callebaut Group
With annual sales of about CHF 6.9 billion (EUR 6.0 billion / USD 7.1 billion) in the fiscal year 2017/18, the Zurich-based Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products – from sourcing and processing of cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The Group has about 60 production facilities worldwide and employs a diverse and dedicated global workforce of more than 11,500 people. The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. The two global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®. The Barry Callebaut Group is committed to sustainable cocoa production to help ensure the future supply of cocoa and improve the livelihoods of farmers. It supports the Cocoa Horizons Foundation in its goal of creating a sustainable future for cocoa and chocolate.

Celebrating with the finest Belgian Chocolate

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Adorn your tale with handmade, decorative chocolate gifts. Tailor-made for your celebration! Select your personalised chocolates to suit your Budget, your Theme and Colour Scheme!       Belgian Chocolate Shoe filled with single chocolates- size 3 Chocolate slab for the guests, serving as a Place name and gift Box of handmade chocolates for the … Continue reading

Belgian Chocolate for Father’s Day

 

Don’t miss Father’s day! How about a box of Chocolate Cigars or Truffles or Biscuits?

Choose your gift of hand-decorated deluxe Belgian  chocolates, truffles and biscuits! We have such a variety of flavours and designs to suit your requirements!

     

We also offer 70% or Sugar-free chocolate.

Our biscuits are superior and contain the very best Belgian chocolate:

FLAVOURS:

Pecan Caramel,

Double dark Chocolate espresso,

Creamy dark ,

Jumblies – Honey and Chocolate

Rocky Road Mallows,

Scrunchies – Giant biscuits with Vanilla choc chip, Cherry,or Astros

Gluten free Vanilla biscuits with Choc Chip, cherry or dates

Satin smooth Fudge

When it’s not Valentine’s day

When it’s not Valentine’s day – just Chocolate day!!!

It does’nt have to be Valentine’s Day, for you to give that special person a box of Chocolate Sensations Hilton’s beautifully handcrafted and tempered Barry Callebaut Belgian Chocolates.

Long box R40  and Square box R 80

Slab with personal message (striped wrapper your choice of colour R 22 each

Never too young to appreciate good Chocolate

This morning, a very young Chocolate fan came to our Stall with a R200 note in his hand. He was accompanied by two adults, Mum and Granny, who anxiously and tentatively told him not to spend ALL his money on chocolates.

His grandmother had mistakenly given him the R200 note (orange in colour)  instead of a R20 note (orangey-brown), which he refused to exchange. He headed for the Chocolate Sensations Hilton Stall!!!

The little boy chose a plastic heart-shaped box filled with red and silver wrapped chocolate hearts and paid for it. It cost R20 and when we asked him who it was for, he answered ” For ME,” and turned away, leaving the relieved adults to take the change!!!