Chocolate companies

Question

This piglix contains articles or sub-piglix about Chocolate companies

Answer 1

Cadbury

Cadbury UK Limited

Cadbury, formerly Cadbury's, is a British multinational confectionery company wholly owned by Mondelez International (originally Kraft Foods) since 2010. It is the second-largest confectionery brand in the world after Wrigley's. Cadbury is internationally headquartered in Uxbridge, west London, and operates in more than fifty countries worldwide. It is famous for its Dairy Milk chocolate, the Creme Egg and Roses selection box, and many other confectionery products. One of the best-known British brands, in 2013 The Daily Telegraph named Cadbury among Britain's most successful exports.

Cadbury was established in Birmingham, England in 1824, by John Cadbury who sold tea, coffee and drinking chocolate. Cadbury developed the business with his brother Benjamin, followed by his sons Richard and George. George developed the Bournville estate, a model village designed to give the company's workers improved living conditions. Dairy Milk chocolate, introduced in 1905, used a higher proportion of milk within the recipe compared with rival products. By 1914, the chocolate was the company's best-selling product. Cadbury, alongside Rowntree's and Fry, were the big three British confectionery manufacturers throughout much of the nineteenth and twentieth centuries.

Cadbury was granted its first Royal Warrant from Queen Victoria in 1854. It has been a holder of a Royal Warrant from Elizabeth II since 1955. Cadbury merged with J. S. Fry & Sons in 1919, and Schweppes in 1969. Cadbury was a constant constituent of the FTSE 100 on the from the index's 1984 inception until the company was bought by Kraft Foods in 2010.

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Answer 2

Cailler

Cailler is a Swiss chocolate brand. It was founded by François-Louis Cailler in 1819 and bought by Nestlé in 1929.

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Answer 3

Caffarel

Caffarel is a chocolate-manufacturing company based in Luserna San Giovanni, Italy, which is a subsidiary of Lindt & Sprüngli. The company was founded in Turin during the 19th century. According to the company, it was founded in 1826 when Pierre Paul Caffarel (1801–1871) converted an ex-tannery into a chocolate factory and invented Gianduiotto in 1852.

In 1826 Caffarel purchased a revolutionary industrial machine, invented by Bozelli of Genoa, which was able to produce more than 300 kilos a day (a record then). Thanks to this machine, he established the first company to sell large quantities of solid chocolate (which was invented in Turin at the end of the 18th century). The second commercial success was Gianduja. In 1852 Caffarel introduced a new type of chocolate, made by mixing cocoa, sugar and Tonda Gentile delle Langhe hazelnuts (renowned for their taste). In 1865, he began producing this unique specialty.

An alternative account is that chocolate production on the site was started by Giovanni Martino Bianchini, who had invented a water-powered machine for the production of chocolate, and the factory was purchased by Paul Cafferel on May 1, 1832. Cafferel was the only producer of chocolate using mechanisation in Turin until 1851, and later became Caffarel Prochet & Co. when Michele Prochet joined the company. However it is unlikely that Prochet invented gianduia paste in 1852, as is often stated, since he would have been 13 years old in that year. The company's ties with the Caffarel family ended by 1897, and Prochet died in 1904. The company changed hands more than once in the early 20th century, in one case following its bankruptcy. There were multiple claims as to the originator of gianduia, and insufficient evidence to confirm any of them conclusively, nor the date of the invention.

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Answer 4

Callebaut

Callebaut

Callebaut is a Belgian chocolate brand, owned by the Barry Callebaut group.

Callebaut is a Belgian couverture chocolate manufacturer. Couverture chocolate is chocolate with a high cocoa butter content used by gourmet and culinary professionals. Many professionals who use Callebaut couverture chocolate use it for its workability and typical taste, which has remained constant over the decades.

The company's core chocolate range is manufactured in Belgium from bean to chocolate according to traditional recipes. Callebaut still applies the whole-bean roasting technique (instead of roasting cocoa kernels), as it did over 100 years ago. This technique allows the preservation of all the flavors and aromatic oils within the cocoa husk and fully releases them in the chocolate. Whole-bean roasting is nowadays often used by artisan, small-batch chocolate makers. Callebaut has preserved this original roasting method.

‘Chocolaterie Callebaut’ was established in 1911 by Octaaf Callebaut in the small Belgian village of Wieze. His chocolate company took up the same factory building his grandfather Eugène Callebaut founded as a family-run brewing and milling company called ‘De Ploeg’ in 1850.

Octaaf Callebaut’s chocolate recipes (of which the 811 and 823 recipes are still produced today) quickly took to the liking of numerous chocolatiers, bakers and pastry chefs. As a result, Chocolaterie Callebaut PLC was established in 1930. A clear focus towards the professional market took shape and the company from then on dedicated its activities to supplying and servicing chocolatiers, confectioners and bakeries.

After Octaaf Callebaut’s death, his daughter Marie and his nephew Charles Callebaut took over the company in 1945. After World War II, the production of couverture chocolate became the company’s core business, complemented by a limited range of bars and tablets. Callebaut now offered chocolate for artisan chocolatiers around the world and the company’s W2 reference was created.

By 1965 Callebaut couverture chocolates had entered new markets across Europe and overseas, marking the beginning of Callebaut’s global exploration.

in 1988, the Callets see the daylight: these small drop-shaped chocolate pieces were developed to optimize the workability of chocolate. Dosing, melting and tempering work better with smaller drops than with the original big 5 kg blocks of chocolate.

In the same year Callebaut established the Callebaut College in Belgium. It is a teaching and training center for artisans and professionals who want to improve their working skills in chocolate and learn about new trends, techniques and recipes. It was the first of the current 13 Callebaut Chocolate Academies, located all over the world.

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Answer 5

Castronovo Chocolate

Castronovo Chocolate is a micro-batch chocolate maker whose bars have won multiple awards in worldwide competitions organized in Europe and the United States by the International Chocolate Awards and the Academy of Chocolate. The New York Times restaurant critic Pete Wells ranked a Castronovo chocolate bar third in a blind tasting of 14 American bean-to-bar chocolate bars.Zagat lists Castronovo Chocolate as one of the top Bean-to-Bar chocolate makers in the United States. The Slow Food of the Gold and Treasure Coast organization recognized to Castronovo with a 2013 Slow Food award for their commitment to quality. Castronovo Chocolate also won the 2017 Good Food Awards in San Francisco.

Castronovo is located in Stuart, Florida and imports sustainably harvested heirloom cacao beans from Central America and South America for the manufacturing of single-origin chocolate bars. The chocolate maker sells chocolate bars to specialty retail shops internationally.

Castronovo Chocolate is honored by the International Chocolate Awards and the Academy of Chocolate, both located in London.

International Chocolate Awards

The 2016 World Finals of the International Chocolate Awards awarded 25 medals in the micro-batch production categories. Castronovo won six of the twenty-five, more than any other micro-batch chocolate maker worldwide. The winnings include three gold awards. Two unique awards are the Gold Chocolate Maker and the Gold Directly Traded cacao awards for which there are no additional bronze, silver or gold winners [6]

Academy of Chocolate

Academy of Chocolate Awards also held in London, recognized Castronovo Chocolate with the following awards. In 2016 Castronovo won six awards including the Gold, Silver and Bronze for Best Dark Chocolate Bean-to-Bar under 80%.

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Answer 6

Cavalier Chocolate

Cavalier is a family-owned Belgian chocolate manufacturer founded in 1996, making only no-sugar-added chocolate products.

Cavalier develops, produces and distributes chocolate products and biscuits without adding sugar to the traditional ingredients. It is the only Belgian manufacturer making only chocolate products without added sugar.

The logo refers to the strength, culture and adventure associated with cocoa as well as to the name of the father in law of its founder: "De Ruyter".

The product ranges from chocolate bars, chocolate tablets over sea shells to pralines (chocolate shells with soft fillings). In December 2011, after the European Parliament -on 11.11.11- approved the use of sweeteners from Stevia (Steviol glycosides), a herb originating from the Rainforest in the borderlands of Paraguay and Brazil- Cavalier was the first Authentic Belgian Chocolatier to come onto the EU market with its Stevia Chocolate range (initially consisting of 35 different products and flavours). On top of that, the new Stevia chocolates range was fully Fair Trade Certified, for the sake of sustainability.

Cavalier's Stevia Chocolate range was officially launched in January 2011 at the ISM Show in Cologne (Germany) which is the world's largest confectionery trade show for sweets and snacks. During that show, Cavalier was award the "ISM New Product Showcase Top Innovation Award" for 2012 for its Fair Trade certified Stevia Chocolate range.

To develop the tastiest of the healthiest chocolate without added sugar.

Management and food safety are verified by Lloyds Registar, resulting in ISO 9001 and BRC certification.

Cavalier wrote their own implementation of sustainable development, but they are not as such certified.

The Belgian Brood en Banket (or "Pain et Patisserie") magazine described their products as "the best alternative" in an article published in December 2008.

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Answer 7

C%C3%A9moi

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Answer 8

Charbonnel et Walker

Charbonnel et Walker Chocolatier is a firm of chocolate makers based in Bond Street, London.

Encouraged by the then Prince of Wales, Edward VII, in 1875 Mme Virginie Eugenie Lévy, née Charbonnel, of Maison Boissier chocolate house in Paris and Mrs Minnie Walker began a partnership in London as "Parisian Confectioners and Bon-Bon Manufacturers". The partnership of Charbonnel and [sic] Walker was dissolved on 16 April 1878 and Mrs Walker carried on alone until her death on 8 June 1883. The notice of death published in the London Gazette referred to "Mary Ann Alphandery also known as Minnie Walker". The company of Charbonnel and Walker Limited went into liquidation in June 1894.

The new firm of Charbonnel et Walker is now based in the Royal Arcade Bond Street, not far from the original premises, and manufactures its chocolates at its factory in Tunbridge Wells. The connection with the royal family continues to the present day, Charbonnel et Walker hold a Royal Warrant as Chocolate Manufacturers to the Queen.

Charbonnel et Walker offers a wide variety of chocolates, as well as sugar confections like crystalized ginger and glazed brazil nuts. There are the peculiar Marc de Champagne Chocolate Truffles, which are chocolate truffles with chocolate butter that is infused with Marc de Champagne.

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Answer 9

Chocolat Jacques

Chocolat Jacques is a Belgian firm which was founded in 1896 by Antoine Jacques. It is situated in Eupen, to the east of Liège.

The factory invented and launched an original chocolate bar, obtaining a patent for it in 1936. This chocolate bar is composed of six different pieces that can be broken off and it is still the most well-known product of the brand. It is made of chocolate milk with one of seven tastes: mocha and rum, banana, three fruits, praline 100, crispy praline, biscuit 100, and nuts. The last piece is black chocolate filled with melting cappuccino biscuits.

During much of the 20th century, the wrappers of chocolate "Jacques" contained collectible cards that could be collected in the albums published by the factory. At first they were just drawings, but afterwards there were even photos. The themes of the albums were various, for example about transport (trains or cars), the Belgian royal family, Belgian Congo, or Belgian geography.

There are still many collectors of these old Jacques cards and albums today.

Opened in October 1993, the chocolate museum can be visited all year long from Monday to Friday from 9am to 5pm. A booking is needed for the groups and if you want a guide tour. There you can see many video animations or old objects such as chocolate tins, packages and albums with their chromo pictures.

Visitors can walk on a footbridge in the production space and see the pastry cooks working without bothering them. At the end of the tour, chocolate produced in the Jacques chocolate factory can be sampled and bought.

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Answer 10

Chocolat Poulain

Chocolat Poulain (French pronunciation: ​[ʃɔkɔla pulɛ̃]) is one of the oldest chocolate brands in France. It is known particularly for its bars of eating and cooking chocolate, as well as its Poulain Orange product, which is a chocolate drink mix. The icon of the brand is a jumping foal, which is a wordplay on the creator's name "Poulain", which is French for foal.

Victor-Auguste Poulain began the mass production of chocolate in 1848 in Blois, France, before forming a limited company in 1893. He believed that a commercial future in chocolate would be found by selling to the masses and was innovative in industrialising the production of chocolate and in widespread marketing campaigns targeting children and families. In 1975, Chocolat Poulain was the sponsor of the mountains classification in the Tour de France when its distinctive polka jersey was introduced; the jersey's design was based on their chocolate bars that were covered in a polka dot wrapper.

The company was bought by Cadbury Schweppes in 1988. It was sold to Kraft Food in 2010 and since 2012 belongs to Mondelēz International.

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