Brand name chocolate

Question

This piglix contains articles or sub-piglix about Brand name chocolate

Answer 1

Ghirardelli Chocolate Company

The Ghirardelli Chocolate Company

The Ghirardelli Chocolate Company is a United States division of Swiss confectioner Lindt & Sprüngli. The company was founded by and is named after Italian chocolatier Domenico Ghirardelli, who, after working in South America, moved to California. The Ghirardelli Chocolate Company was incorporated in 1852, and is the third-oldest chocolate company in the United States, after Baker's Chocolate and Whitman's.

In 1817, Domenico Ghirardelli was born in Rapallo, Italy, to an "exotic foods importer" and his wife. Domenico received his first education in the chocolate trade when he was apprenticed to a local candymaker as a child. By the time he was 20, Ghirardelli sailed to Uruguay with his wife to work in a chocolate and coffee business. A year later, Ghirardelli moved to Lima, Peru, and opened a confectionery store. In 1847, nine years later, James Lick (Ghirardelli's nephew) moved to Mexico with 600 pounds of Ghirardelli's chocolate. Ghirardelli remained and continued to operate his store in Peru.

In 1849, Ghirardelli received news of the gold strike at Sutter’s Mill and sailed to California. After doing some prospecting, Ghirardelli opened a general store in , offering supplies and confections to fellow miners. Ghirardelli's tent-based store was one of the first shops set up in the area.

Several months later, Ghirardelli opened a second store on the corner of Broadway and Battery in San Francisco, which became, in 1850, his first establishment in that city.

A fire on May 3, 1851 destroyed Ghirardelli's San Francisco business, and a few days later, his Stockton store also burned down. However, in September of the same year, Ghirardelli used his remaining assets to open the Cairo Coffee House in San Francisco. This business venture proved unsuccessful, and Ghirardelli opened a new store, named "Ghiardelli & Girard", on the corner of Washington and Kearny Streets in San Francisco. Soon afterward, Ghirardelli was making enough money to send for his family, who were still living in Peru. He changed the company's name to "D. Ghirardelli & Co." and, in 1852, imported 200 pounds of cocoa beans. The company was incorporated in 1852 and has been in continuous operation since.

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Answer 2

Giandor

Giandor is the name of a chocolate produced in Switzerland by the Swiss company Frey AG, which is a part of the Migros corporation. It is available in Switzerland through the stores of Migros and various local retailers. Giandor is produced in three basic versions: milk, dark, and white chocolate, as well as in various shapes. Giandor chocolate is sold as a certified Bio product, which means that it was organically produced in Switzerland.

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Answer 3

Guylian

Guylian

Guylian (Dutch pronunciation: ['É¡ilijan]) is a Belgian chocolate manufacturer founded by Guy Foubert in 1960. The company takes its name from the combination of Foubert's first name with that of his wife, Liliane. Guylian is perhaps most famous for their production of chocolate Sea Shells praline with different fillings. Guylian has been the major sustaining sponsor of Project Seahorse since 1999.

In 2008, Lotte Confectionery from South Korea bought the company for $164 million.

Born in 1938, the son of a Sint-Niklaas baker, Foubert developed his skills at the Antwerp School of Confectionery and Patisserie in Belgium. During his schooling, Foubert was already selling hand-made chocolate truffles on the local market.

The chocolaterie Guylian was founded in 1960 and the name "Guylian" was formed as a portmanteau from the first names of Guy and Liliane Foubert. They started with a small production unit at home, producing pralines and chocolate truffles that were sold to local chocolate shops

In March 2005, Guylian Antoine Bouffioux established a Guinness World Record by building the world's largest chocolate sculpture of an Easter egg on the market square in Sint-Niklaas (Belgium). 26 Guylian master chocolatiers worked continuously for eight days to create this giant chocolate egg. The sculpture measured 8.32 meters high and 6.39 meters wide and was constructed using 1,950 kilos of chocolate or about 50,000 chocolate Sea Shell Bars.

A seahorse is used as the company's icon and is worldwide protected by copyright. Its tail curls the other way around than real seahorses. Every Guylian Sea Shell features the G stamp that indicates that the product is made by Guylian.

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Answer 4

Hershey%27s Kisses

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Answer 5

Ibarra (chocolate)

Ibarra is a brand of Mexican chocolate para mesa (English: "table chocolate") produced by the company Chocolatera de Jalisco of Guadalajara, Jalisco, Mexico. The company manufactures other chocolate products, but Ibarra table chocolate is its best-known product, with presence throughout Mexico as well as international markets, mainly in the Americas, but also in parts of Europe. It is often found in gourmet shops.

Ibarra tablets are packaged in a distinctive red-and-yellow hexagon-shaped cardboard box. Each circular tablet of table chocolate is about 1/2" thick and 3 ¹â„₄" in diameter, and is molded into 8 wedges. The letters of the name "IBARRA" are also molded into the chocolate. The ingredients are sugar, cocoa liquor, vegetable fat (not cocoa butter), soy lecithin, and cinnamon flavoring. A premium grade version does not contain vegetable fat, which is often used in chocolate based foods as a less expensive substitute, with the only fat being the cocoa butter in the cocoa liquor.

Unlike chocolate bars, and because of its undissolved granulated sugar, and its rough and gritty texture, table chocolate is not meant to be eaten like a chocolate bar, although Ibarra tablets can be eaten. However, Ibarra is used primarily to make hot cocoa in traditional Mexican form. The labeling on Ibarra's packaging suggests that the best way to prepare Ibarra is to use approximately two wedges for each cup of milk or water. Heat the milk until it is near boiling, then blend the milk and chocolate in a blender until the chocolate is completely dissolved, and serve hot. Ibarra can also be prepared on the stove by dissolving the wedges in hot milk, then whisking the cocoa with a molinillo or wire whisk. In Mexico, in the traditional Aztec and Mayan form, Cayenne pepper is added to make it a spicy chocolate drink.

It is also used in mole sauce. Mole sauce typically includes a variety of mild chilis, water or broth, garlic, nuts, spices, often cumin and oregano, and chocolate.

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Answer 6

Klik (candy)

Klik is an Israeli candy brand originally created by "Vered HaGalil", a company later sold to Unilever. They sell numerous chocolate products such as chocolate-covered corn flakes and malted milk balls.

Between 1992 and 2003 a sub-brand named "Glik" was sold to the Ultra-Orthodox community and was kosher certified by Edah HaChareidis.

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Answer 7

Lindt %26 Spr%C3%BCngli

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Answer 8

La Maison du Chocolat

(French for The House of Chocolate)

From Parisian artisan to international luxury chocolatier, La Maison du Chocolat carries on the tradition of its grand classics as envisioned by Robert Linxe.

Robert Linxe, founder of La Maison du Chocolat, dedicated his life to chocolate. Born in the French Basque region, he learned his trade of chocolatier in Bayonne before going to Switzerland to perfect his art. A visionary, who had the courage so characteristic of entrepreneurs, to open in 1977 his first boutique, dedicated exclusively to chocolate on the prestigious Faubourg Saint-Honoré in Paris.

He selected a location for this boutique with a wine cellar, which provided ideal conditions for preserving chocolates. He also had his laboratory in the cellar for over ten years. Nicknamed the “Sorcerer of Ganache”, Robert Linxe put his stamp of nobility on chocolate as an exceptional ingredient, in particular, the ganache. A silky blend of chocolate and fresh cream is then enrobed in a fine layer of chocolate, creating associations of subtle and delicate flavours.

Meilleur Ouvrier de France Chocolatier 2007.

Nicolas Cloiseau, Meilleur Ouvrier de France chocolatier has worked since 1996 at La Maison du Chocolat. Robert Linxe immediately took notice of this pastry chef-chocolatier, grand chocolate perfectionist with an innate artistic sense. He created in 2000 a position just for him to craft exceptional, decorative pieces, a new discipline in the heart of creation.

• Born in 1974 in Lannion (22)

• 1991 CAP Pastry Chef, Chocolatier, Confectioner

• 1993 Brevet de Maîtrise Pâtissier, Chocolatier, Confectioner

• 1994 Military Service, Pastry Chef in the officers’ mess

• 1995 Pastry Chef for an artisan

• Dec. 1996 Chocolatier at Maison du Chocolat

• 2000 Named Decoration Atelier Manager

• 2001 2nd prize Trophée Pascal Caffet

• 2003 1st Prize Chocolate at the Concours Gastronomique d’Arpajon

• 2005 1st prize in the Artistic contest of World Chocolate Master

• 2007 Lauréat with the title Meilleur Ouvrier de France chocolatier

• 2011 named Manager of the Creation Atelier under the supervision of Gilles Marchal

• 2012 named Master Chef of La Maison du Chocolat

In France and worldwide

PARIS

• 225, rue du Faubourg Saint-Honoré, 75008 • Tel. +33 1 42 27 39 44

• 52, rue François 1er, 75008 • Tel. +33 1 47 23 38 25

• 8, boulevard de la Madeleine, 75009 • Tel. +33 1 47 42 86 52

• Printemps de la Maison, 2nd floor, 64, boulevard Haussmann, 75009 • Tel. +33 1 42 82 61 77

• 19, rue de Sèvres, 75006 • Tel. +33 1 45 44 20 40

• Galeries Lafayette, 40 bd Haussmann, ground floor of the Lafayette Maison department store, 75009

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Answer 9

Max Brenner

Max Brenner

Max Brenner is a worldwide chocolate restaurant and retail brand headquartered in New York City, United States. The company operates more than 50 locations internationally, the majority (38) of which are in Australia. Other locations include five in the United States, one each in Boston, New York City, Philadelphia, Bethesda, MD and Paramus, NJ, as well as in Israel, Japan, Singapore, Russia, and China. The company's mantra is that it is creating a new chocolate culture by inviting people to watch, taste and smell its love story. It specializes in decadent, chocolate-based desserts such as fondue, crepes, milkshakes, waffles, and hot chocolate, many of which it serves in signature utensils. Max Brenner operates as a subsidiary of the Strauss Group, Israel’s second-largest food and beverage company.

The firm was founded in 1996 in Ra'anana, Israel, by Max Fichtman and Oded Brenner who combined their names. The business began as a small shop selling handmade chocolates.

Working as an apprentice in Paris in 1994, Brenner met chocolatier Michel Chaudun and convinced the maestro to take him on. He spent the following six years learning the art of chocolate-making in Paris.

Upon his return to Israel in 1996, he opened a small retail chocolate shop with a workshop in the back, named "Handmade Chocolate by Max Brenner", name derived from Oded’s last name and co-founder Max Fichtman’s first name—in Ra’anana, just outside Tel Aviv. By 1999, Fichtman and Brenner had opened ten chocolate shops.

A chance meeting with an Israeli entrepreneur in 1999 sparked the idea of expanding his business, and the first of the Max Brenner-branded cafes opened in Australia, in Sydney's hip suburb of Paddington, in 2000. This newly opened “Max Brenner Chocolate Bar” was to be the centre of Max’s new chocolate culture, combining a chocolate bar and a chocolate shop. This allowed people to enjoy a “holistic” chocolate adventure, experiencing their shopping in the bar section and shopping their experience in the shop section.

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Answer 10

M%26M%27s

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