Brand name chocolate

Question

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

Answer 1

Sarotti

Sarotti is a German chocolate brand owned by Stollwerck GmbH since 1998.

In 1868 Hugo Hoffmann opened a company to produce sweets. The location of this shop was in Mohrenstraße 10 in Berlin. The industrial chocolate production took place on Mehringdamm No. 57 (then Belle-Alliance-Str. 81) since 1881, extended by Mehringdamm No. 55 in 1903 (then Belle-Alliance-Str. 82) and Mehringdamm No. 53 in 1906 (then Belle-Alliance-Str. 83). In 1913 the factory moved into a new building on Teilestraße 13–15 in Tempelhof, now part of Berlin.

The Sarotti-Moor (Mohr) was created in 1918 for the 50 year anniversary of the company. In 1929 Nestlé became the majority stockholder in the company. This traditional German brand is only known in its home market. In 1998 Nestlé sold Sarotti to Stollwerck Chocolates, which itself became part of the Belgian Sweet Products/Baronie in 2011. In an attempt to stave off accusations of racism, the tray-carrying moor had been changed into a "mage" of golden skin colour in 2004.

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Answer 2

Scho-Ka-Kola

Scho-Ka-Kola

Scho-Ka-Kola is a German brand of bitter-sweet dark chocolate consumed for its strong caffeine and kola nut mix. The chocolates have a caffeine content of about 0.2 percent, which is derived from the cocoa content of 58 percent and the addition of 2.6 percent roast coffee and 1.6 percent kola nut. The chocolate is divided into wedges held in a round metal canister. The red-and-white container design and recipe have changed very little since the original launch in 1936.

Scho-Ka-Kola (for Schokolade–Kaffee–Kolanuss) was created in 1935 and patented by the Hildebrand, Kakao- und Schokoladenfabrik manufacturer, established by chocolatier Theodor Hildebrand (1791-1854) in Alt-Berlin. It was introduced at the 1936 Summer Olympics as a performance-enhancing energy "Sport Chocolate" (German Sportschokolade). It was also produced by the chocolate manufacturer B. Sprengel & Co. in Hannover, who in 1936 was recognized as an important pre-war economy operation, as well as produced by other German chocolate manufacturers.

In World War II, Scho-Ka-Kola was colloquially known as the "Aviator Chocolate" (German Fliegerschokolade), as it was commonly provided with Luftwaffe pilot and crew rations, to induce or extend wakefulness and alertness, especially on night-bombing missions, and was also issued to flight-crews in blue canisters as emergency sea-survival rations (German Seenotpackung).

Scho-Ka-Kola was also issued during World War II to German tank crews, as well as German U-boat crews and the German Army. During the occupation period it was also distributed to the German population by the Allies. German Wehrmacht-issue World War II Scho-Ka-Kola tin containers are highly sought after by collectors.

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Answer 3

Smash (chocolate)

Smash is a Norwegian chocolate snack produced by Nidar. It consists of salted corn cores covered by milk chocolate, producing a salt & sweet, light & crisp combination. It is available in one flavour, in four sizes: a small bag of 100 grams, a large bag of 230 grams, a chocolate bar of 40 grams, a chocolate bar of 160 grams, and in 2012, an extra large bag of 345 grams. Smash was developed at Nidar's lab in Trondheim in the 1980s by the Norwegian millionaire "Snow".

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Answer 4

Strauss (company)

Type

Public Traded as : STRS Industry Strauss Group Ltd.

Strauss Group Ltd. (Hebrew: שטראוס‎‎) formerly known as Strauss-Elite (Hebrew: שטראוס עלית‎‎), is the largest food products manufacturer in Israel. It is the shared trademark of two companies – Strauss and Elite, that merged in 2004. Strauss focuses mostly on dairy products while Elite focuses on chocolate, coffee, and dry snack foods.

Strauss was founded in the 1930s as a commercial dairy by Richard and Hilda Strauss, German Jewish immigrants from Nieder-Olm who moved to Nahariya at the time of the British Mandate of Palestine. At first, the milking business wasn't successful enough so they started making cheese, which did become successful. In the 1950s, Strauss grew and began focusing on ice cream products, with about 50 employees in their Nahariya factory.

In 1969, after Groupe Danone purchased a part of the company's ownership, Strauss expanded from ice cream manufacture and began producing puddings and other individual packaged dairy desserts, the most popular of which was "Dani" and about 15 years later, "Milky". In 1975, Michael Strauss, son of the founders, became the CEO of the company.

In 1995, the company went into the prepared salads business. The Strauss hummus brand, "Achla", became very popular in Israel. In 1997, the company purchased 50% of the ownership of the Yotvata dairy. The same year, Strauss purchased Elite and grew to over 7000 employees and a US$1 billion/year turnover (though the formal merger between the companies occurred only in 2004). In 2001, Ofra Strauss, Michael's daughter, became the CEO of the company.

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Answer 5

Taza Chocolate

Taza Chocolate is a Mexican-inspired stoneground, organic chocolate manufacturer based in Somerville, MA, USA. The factory was founded by Alex Whitmore in 2005 and is home to over 40 different products that can be found in 2,800 retail stores across the country.

Alex Whitmore founded Taza Chocolate in 2005 after a trip to Oaxaca, Mexico where he first encountered stone ground chocolate. He learned from a molinero in Oaxaca authentic Mexican techniques, such as how to grow cacao beans and how to hand-carve granite millstones. The first batch of Taza Chocolate was created in Whitmore’s kitchen, using simple and traditional Mexican processes with stone mills.

After building out a factory space in Somerville, Massachusetts in 2006, Whitmore acquired a mix of traditional and vintage machinery, including stone mills from Oaxaca, an Italian winnower from Dominican Republic, and a Barth Sirocco roaster from Italy. The cacao beans were initially bought from brokers, but Whitmore later traveled through Central and South America and the Caribbean in search of farmers who could work directly with him. Whitmore and his co-founder and wife, Kathleen Fulton, have maintained a Direct Trade relationship with every cacao grower from where they source the cacao beans.

Taza Chocolate is sold across the United States and in certain countries abroad.

Taza Chocolate uses Certified USDA Organic, non-GMO cacao that grow directly from the trunk and branches of cacao tree. These are located in the ‘Cocoa Belt,’ a range of land 20 degrees north and south of the equator. Most of this cacao comes from the Dominican Republic, Belize, and Bolivia. During the harvest, farmers cut the pods from the tree and collect them in pules where they are cracked open and the beans and fruit removed. After being removed from the forest, cacao beans go through a fermentation process. The mass of beans and fruit is packed in large wooden boxes arranged in three levels and last over six to seven days to ferment. The beans start fermenting on the top level, and after two days, the contents are agitated and transferred to the second level. The process finishes when the cacao reaches the ground level, or when acidity and residual sugars have reached desired levels. After being fermented, the beans go through a process of drying that takes up to eight days. Within this process, the beans are spread out to dry on large wooden decks, which helps excess moisture and undesired acids evaporate. Once dry, the beans are then packed into sacks and shipped to the Taza Chocolate factory.

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Answer 6

TCHO

TCHO is a luxury chocolate maker based in Berkeley, California. TCHO works with cacao bean farmers and cooperatives to improve growing, fermentation, and drying methods. Its factory and headquarters were formerly located on Pier 17 along the Embarcadero, in the city’s historic downtown waterfront district, but are now located in the West Berkeley section of Berkeley, California.

TCHO was co-founded in December 2005 by Timothy Childs, a technology and chocolate entrepreneur who once developed vision systems for NASA's Space Shuttle program, and Karl Bittong, a 40-plus year veteran of the chocolate industry. Karl Bittong specializes in the engineering aspect of chocolate production and has worked on factories around the world. Timothy Childs left TCHO in 2010 to create pioneering Food/Tech, business Treasure8. For a while, its CEO and President were Louis Rossetto and Jane Metcalfe, respectively, co-founders of Wired magazine as well as the first magazine website, Wired.com.

In 2006, the company moved to Pier 17, a historic pier built in 1912 and the third-oldest pier on the San Francisco waterfront. Steel truss and timber frame buildings were built on this and surrounding piers to accommodate the loading and unloading of ships. Historically, the pier has been used for transport, military logistics, and trade, including the trade of cacao beans to San Francisco. The TCHO chocolate factory was assembled by a team of engineers using vintage European machines from Wernigerode, Germany, and modern refiners, grinders, and Siemens computerized temperature gauges. In April 2014 TCHO left Pier 17 and moved their offices and factory to Berkeley, CA.

TCHO teamed with Erik Spiekermann of Edenspiekermann for design and branding. Its packaging design has won numerous awards and honors, including the Academy of Chocolate Gold Award in February 2009, the European Design Gold Award in May 2009, the iF communication design award in August 2009, as well as nominations for the 2009 Cannes Design Lions and 2011 German Federal Design Award.

TCHO focuses on the inherent flavors of cacao and chocolate, separating flavors by profile. It positions its chocolate in terms of the flavor profile rather than by cacao percentage or the origin of the beans. Cacao’s flavors derive not only from its genetics and terroir, similar to wine and coffee, but also from the way the cacao beans are fermented and dried. Such flavors can be further developed or “fine-tuned” during roasting, grinding, and conching to make the final chocolate. The cacao beans for TCHO’s four PureNotes dark chocolates were sourced and formulated to correspond to the dark chocolate flavor wheel.

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Answer 7

Toms International

Toms International

Toms International produces chocolate, liquorice and sugar confectionery in Denmark, Sweden and the United Kingdom. "Toms employs 1,200 - 1,700 employees depending on season and annually produces 50,000 tons of chocolate and sugar confectionery."

Founded in 1924 as Tom Chokoladefabrik A/S by Copenhagen chemists Hans Trojel, Mathias Maagaard and V.H. Meyer, the company is now a world-renowned chocolate producer. Originally the chocolate was a side item for sale in the chemists' retail shop on Vesterbrogade in Copenhagen, the founders launching their own products on Prags Boulevard between 1925 and 1929. The company was taken over by Victor B. Strand in 1942, who shortly acquired (1954–1956) the chocolate company Anthon Berg. In 1961, a new factory was designed by the famous Danish modernist architect Arne Jacobsen and consisted of a 22,000 m² factory hall and a 3,000 m² administration building on a site measuring 220,000 m².

Around the time of the factory's completion in 1962, Toms acquired A/S J. Høeghs Lakrids og Sukkervarefabrikker, which shortly was renamed Pingvin Lakrids. Toms' final acquisition was that of A/S Galle & Jessen, in 1971.

In 2011, Toms acquired German company Hanseatische Chocolade GmbH.

The company is fully owned by Gerda og Victor B. Strands Fond.

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Answer 8

To%27ak Chocolate

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Answer 9

Toblerone

Toblerone

Toblerone (/ˈtoʊbləroʊn/; German: [tobləˈroːnə]) is a Swiss chocolate bar brand owned by US confectionery company Mondelēz International, Inc., formerly Kraft Foods, which acquired the product from former owner Jacobs Suchard in 1990. It is produced in Bern and in early 2000 was being produced in the United States by Ferrara Pan candy company in Bellwood, Illinois. Toblerone is well known for its distinctive triangular prism shape.

Toblerone was created by Theodor Tobler (1876–1941) in Bern, Switzerland, in 1908. Theodor Tobler, with his cousin Emil Baumann, developed a unique milk chocolate including nougat, almonds and honey with a distinctive triangular shape. The image of a bear is hidden in the Matterhorn high mountain, symbolizing the town of the chocolate's origin.

The triangular shape of the Matterhorn in the Swiss Alps is commonly believed to have given Theodor Tobler his inspiration for the shape of Toblerone. However, according to Theodor's sons, the triangular shape originates from a pyramid shape that dancers at the Folies Bergères created as the finale of a show that Theodor saw.

Some early advertisements for Tobler chocolate appeared in the international languages Esperanto and Ido.

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Answer 10

Terry%27s Chocolate Orange

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