Back to nature is taking on new meaning among the world’s leading chocolate manufacturers.
Unveiling the Chocolate Oyster at Sirha 2019 in Lyon, France, Dobla presented an extension of its unique Nature chocolate decorations that enhance traditional desserts and pastries that consumers know and love.
Served from the eye-catching Chocolate Oyster Bar, Dobla’s European pastry chefs surprised visitors with handmade chocolate decorations in the shape of an oyster that visually could not be distinguished from the real seafood classic. The introduction of the Chocolate Oyster completes Dobla’s Nature Range, a collection of handmade chocolate decorations inspired by nature, such as fruits, spices and nuts.
“We wanted to surprise and excite the French audience and international visitors at Sirha with our visually spectacular and indulgent presentations and tastings,” says Harm Jansen, corporate business development director at Dobla.
“The absolute highlight was our eye-catching Chocolate Oyster Bar. In order to stay innovative, daring to surprise and being different is essential. With the introduction of the Chocolate Oyster, we have definitely succeeded in our mission to excite. We are very proud that our chocolate decorations have been enthusiastically received by the audience, with special thanks to the craftsmanship of our pastry chefs.”
Innovative and inspiring ideas for chocolate were found throughout the show at Sirha.
Valrhona is shaking up the world of chocolate with an incredibly delicious, all-new addition to its couverture range. The latest challenge met by Valrhona’s teams of flavor experts is an innovation that unlocks real benefits for professionals across the food industry — the first-ever dark chocolate flavored with lightly salted butter caramel.
Caranoa 55% delicately blends powerful luxury cocoas, creamy lightly salted butter and smooth, soft caramel enhanced with a pinch of fleur de sel. Caranoa 55% creates a flavor experience unlike any other dark chocolate, according to Valrhona.
New from Barry Callebaut, Ruby chocolate is acclaimed by chefs and chocolatiers from around the world because it is made using the Ruby cocoa bean and delivers unique taste and pairing opportunities. 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.
Barry Callebaut unveiled Ruby in Shanghai in 2017, after more than 10 years of development. Since its launch, this new variety has been introduced in the Asia Pacific, Europe, the Middle East and South Africa by both consumer and artisanal brands, including Prestat, Baci Perugina, KitKat, Leonidas and Fazer.
Changing the world of vanilla
Norohy (available in 2020) is born of the meeting between pastry professionals Trimeta in Madagascar and Valrhona in France. “We want to change the world of vanilla,” said Vincent Siguad, chief executive officer, Norohy, speaking at Sirha 2019.
“Because we share the passion and commitment of pastry chefs, we accompany you in the selection, understanding and development of natural vanilla, involving us from the culture of the pod into your creations,” according to a press release from Norohy.