DOCSLIB.ORG

Surprise with Elegance 2012-2013 Jean Neuhaus Founded His Company in Brussels in 1857

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Surprise with Elegance 2012-2013 Jean Neuhaus Founded His Company in Brussels in 1857 Surprise with elegance 2012-2013 Jean Neuhaus founded his company in Brussels in 1857. A few years later, his grandson, Jean Neuhaus Jr., had a stroke of genius and created the first filled chocolate, which he named ‘praline’. It was an immediate success! The secret ingredient: Neuhaus’s sincere passion for chocolate. Content 1-2 History 3 The best ingredients – Innovation 4 Craftsmanship – Our promise 5-8 New creations: gift box “Precious” & “Toots” 9-10 Gift hampers 11-12 Unique gift boxes 13-14 A timeless classic: the ballotin 15-16 Le Carré: crunch with flavour 17-18 A subtle gesture 19-20 Exclusive corporate gift box 21-22 Personalisation & delivery Jean Neuhaus settles in Brussels and opens Louise Agostini, Jean Neuhaus’s wife, designs a pharmacy in the prestigious Galerie de la an elegant gift box in which the chocolates Reine. He covers his medicines in a layer of are attractively presented. This box, called the chocolate to make them more palatable. ‘ballotin’, becomes the ‘must-have’ gift. 1857 1915 Over 155 years of Belgian tradition and innovation: a history of creativity and quality 1912 1937 Jean Neuhaus Jr. expands his grandfather’s idea The chocolates “Bonbon 13” and “Astrid” replacing the medicines with fresh cream, thus are created and become true Neuhaus creating the first filled chocolate. He calls it classics. Today, 75 years on, they are still ‘praline’, which becomes an immediate success! made according to the original recipes. 1 Neuhaus introduces the “Caprice” and “Tentation” during the World Exhibition in Brussels – refined filled chocolates with Neuhaus undergoes a transformation. our exclusive nougatine, filled by hand Its boutiques are given a splendid new look, with cream or ganache. They remain the with a distinctive colour palette that includes Neuhaus icons today. warm coral and elegant chestnut brown. 1958 2004 Over 155 years of Belgian tradition and innovation: a history of creativity and quality 1960 Today In 1959 and 1960, Belgium celebrated the weddings Neuhaus is the market leader in the luxury chocolate of Prince Albert to Paola and King Boudewijn to sector in Belgium. The company’s strategy is focused on Fabiola. To mark the occasion, Neuhaus created 4 new international growth, and the chocolatier currently has chocolates, named after the royal family: “Baudouin”, over 2000 sales outlets in 50 countries. It is one of the “Fabiola”, “Albert” and “Paola”. few chocolate companies still manufacturing in Belgium. As supplier to the Belgian Royal Court, this year Neuhaus celebrates the 100th anniversary of the ‘praline’. 2 Continuous innovation Neuhaus’ expertise is based on over 155 years of craftsmanship, and the company owes its success to a professional mix of tasteful tradition, modernity and quality. Through its innovative approach Neuhaus continuously expands its wide range and introduces unique creations time after time, always offering you the best products. The best ingredients Only the very best ingredients are good enough for our recipes. They are selected with care for their quality and flavour and only sourced from well-known origins. The almonds come from Faro (Portugal) or from California, depending on whether the recipe calls for them to be roasted or not. The roasting process is closely supervised at all times so that all aromas are developed to their full intensity. In blending its chocolate, Neuhaus selects the grand cru’s from various sources, such as chocolate beans from Peru and Java. 3 Our promise: Quality cocoa for a better life Neuhaus endeavours as much as possible to improve the quality of life for the Bodjonou cocoa farming families in the Ivory Coast. By funding the construction and maintenance of a primary school, we are giving the cocoa farmers’ children in the Bodjonou community real prospects of a better future. Craftsmanship Many of our famous chocolates are still made by hand and prepared according to the original recipes. The recipe for Neuhaus chocolate itself is a secret that has been carefully guarded since the very beginning. This chocolate is unique to Neuhaus and is distinguished by its perfect balance and refined flavour. Neuhaus also supports a training programme that teaches good agricultural practices and skills to the cocoa farmers in Bodjonou. We focus on the preservation of a sustainable cocoa supply chain and renewable crops, respecting the environment. By increasing their productivity and improving the quality of the cocoa, the farmers receive better prices for better crops. 4 100 years of joy In 1912 Jean Neuhaus created the first filled chocolate, a precious delicacy that was given the name ‘praline’. Quality, innovation and craftsmanship are the key to success in the magical Neuhaus story, and that remains the case to this day. 5 Experience the sensational flavor of these exquisite new chocolates, created with passion, know-how and care for the product. Now, 100 years later, Neuhaus is as innovative as ever and for the occasion of this significant milestone, the company is launching the exclusive “Precious” concept. This stunning collection of 20 delicious chocolates are nothing less than magnificent jewels with 5 new and unique shapes and flavours. They are beautifully presented in an elegant gift box. 6 What a wonderful Belgian world! chocolate Enjoy the best Belgian chocolates to the sounds of the & music most famous Belgian jazz musician! Toots Thielemans turns 90 this year, and to celebrate he is partnering with his favourite chocolatier. Neuhaus is marking this special occasion with a unique gift box, filled with an assortment of 20 chocolates chosen by Toots, and an exclusive Toots CD compilation. 8 Gift hampers tailored to your needs “Tast y ” Make your own ideal gift basket or let Taste the astonishing diversity of chocolate us help you choose your perfect gift by flavours from the Neuhaus assortment: the guiding you through some of our Stars Collection Les Irrésistibles with gift ideas. 16 chocolates, the Neuhaus Collection Mix with 20 delicious chocolates, 40 chocolate carrés Classic, a small box of truffles, 4 chocolate tablets (extra dark 74% dark 56%, milk-caramel and dark-orange) and a ballotin with +/- 38 chocolates (with fresh cream). Or compose your own favorite assortment. 9 “Pleasure” “Elegance” Savour moments of pure Neuhaus An elegant ‘leather’ tray with delicious chocolate pleasure. Choose our stunning Neuhaus products including an round box filled with a beautiful ‘keep assortment with 40 crunchy carrés, sake’ box with 20 chocolates to savour a box of Amandagio biscuits, with coffee or tea and a tin of “East of 4 chocolate tablets (extra dark 74%, Eden” green tea (100g), a box of Diavola dark 56%, milk-caramel, dark-orange) biscuits, a delicious hazelnut spread, 2 and 3 chocolate bars (milk, white- Neuhaus mugs with metal spoon and 2 crunchy, milk-feuilletine). Or compose chocospresso boxes (vanilla and caramel). your own favorite assortment. Or compose your own favorite assortment. 10 Choose and select your unique gift VIP box A magic box that will charm you with its possibilities, filled with Neuhaus chocolate jewels. (approx. 19 chocolates) Elegant round box An elegant gift box with an assortment of chocolates in a small ivory organza bag. (approx. 23 chocolates) Impressive tray box A luxurious tray box filled with the most refined Neuhaus chocolates. (approx. 40 chocolates) Luxury ‘leather’ box A lovely gift with a refined assortment of chocolates of your own choice or selected by us. (approx. 110 chocolates) 12 13 A timeless classic: the ballotin A mouth-watering assortment of chocolates, with or without fresh cream, in milk, dark and white chocolate, filled with praliné, gianduja, caramel and ganache. Available in the following sizes: - with fresh cream: N°1 (ca 19 chocolates), N°2 (ca 27 chocolates), N°3 (ca 38 chocolates), N°4 (ca 58 chocolates), N°5 (ca 78 chocolates) - without fresh cream: N°1 (ca 21 chocolates), N°2 (ca 28 chocolates), N°3 (ca 42 chocolates), N°4 (ca 61 chocolates), N°5 (ca 84 chocolates) Only US: 1/4 LB (ca. 8 chocolates), 1/2 LB (ca. 17 chocolates) 14 Crunch with flavour The finesse of the exquisite Neuhaus chocolate recipes contained in square chocolates, wrapped in brightly coloured sleeves. Discover the 15 crunchy varieties based on high cocoa content chocolate and with fruity or spicy flavours. 15 An assortment ”10 flavours” with 60 carrés in milk and dark chocolate. An elegant ”Prestige” box with approx. 36 carrés in different flavors. A fine ‘leather’ box with a selection of approx. 45 carrés. 16 A subtle gesture as a token of appreciation Spoil your guests during your event, seminar or meeting with a small, high-quality gift. Choose from our suggestions or compose your ideal gift yourself. 17 Neuhaus ”Prestige” box An elegant modern box filled with your favourite chocolates. (approx. 9 chocolates) Small ‘leather’ box A fine ‘leather’ box filled with your choice of delicious chocolates. (approx. 5 chocolates) 18 Minimum order of 1100 units. Not available in our shops! ²Beschikbaar in 2 formaten: 100 gr van eenzelfde smaak (+/-20 stuks) of een assortiment van 200gr (+/- 40 stuks) Exclusive corporate gift box Minimum order of 1100 units. Not available in our shops! A special corporate gift box, only available on your request. A selection of the best Neuhaus chocolates: dark, milk and white, filled with praliné, gianduja, caramel or ganache. (approx. 36 chocolates) 20 Personalisation Every relationship is unique, and so is every corporate gift that you give. Neuhaus offers you the option of adding a personalised card with your logo. This will give your gift an added personal touch. 21 Delivery Your gift is securely packed with the greatest care, so that you can send it anywhere in the world. We guarantee that it will be delivered in the best condition and at the desired moment.
Load more

Recommended publications
  • Neuhaus Blends the Best from Brazil and Colombia in a Gift Box the Latest Collection Combines Pralines and Coffee for a Perfect Ritual of Flavours
    Neuhaus blends the best from Brazil and Colombia in a gift box The latest collection combines pralines and coffee for a perfect ritual of flavours Jean Neuhaus created the praline more than 160 years ago. It was the first in a long series of innovations by this Belgian company. Today Neuhaus has created yet another première: the very first praline and coffee foodpairing ritual. With the Coffee & Pralines Collection comprising six surprising pralines and two unique types of coffee of Brazilian and Colombian origin, every coffee ritual is a moment to remember. Dream duo Food pairing is based on the principle that flavours enhance or complement each other if they have common components. Chocolate and coffee are a perfect example of a match that is made in heaven, an aspect that clearly holds no secrets for Belgians. A study by iVox from 2017 revealed that an impressive 33% of Belgian pralines are consumed while drinking a cup of coffee. With the Coffee & Pralines Collection, Neuhaus offers a combination of both pralines and coffee for the perfect break. Specifically for this collection, the Neuhaus Master Chocolatiers created two sets of three pralines that go perfectly with two unique types of coffee. They selected beans from Colombia and Brazil, two world leaders in the cocoa sector and coffee production. Both the cocoa and coffee beans are single origin: in other words they come from the same region to guarantee a pure and authentic flavour. Coffee ritual 2.0 The ritual is all about tasting: the three pralines are eaten one after the other in a specific order from delicate to intense together with a drink of coffee from the same region.
    [Show full text]
  • Chocolatiers and Chocolate Experiences in Flanders & Brussels
    Inspiration guide for trade Chocolatiers and Chocolate Experiences IN FLANDERS & BRUSSELS 1 We are not a country of chocolate. We are a country of chocolatiers. And chocolate experiences. INTRODUCTION Belgian chocolatiers are famous and appreciated the world over for their excellent craftmanship and sense of innovation. What makes Belgian chocolatiers so special? Where can visitors buy a box of genuine pralines to delight their friends and family when they go back home? Where can chocolate lovers go for a chocolate experience like a workshop, a tasting or pairing? Every day, people ask VISITFLANDERS in Belgium and abroad these questions and many more. To answer the most frequently asked questions, we have produced this brochure. It covers all the main aspects of chocolate and chocolate experiences in Flanders and Brussels. 2 Discover Flanders ................................................. 4 Chocolatiers and shops .........................................7 Chocolate museums ........................................... 33 Chocolate experiences: > Chocolate demonstrations (with tastings) .. 39 > Chocolate workshops ................................... 43 > Chocolate tastings ........................................ 49 > Chocolate pairings ........................................ 53 Chocolate events ................................................ 56 Tearooms, cafés and bars .................................. 59 Guided chocolate walks ..................................... 65 Incoming operators and DMC‘s at your disposal .................................74
    [Show full text]
  • Proposal to Establish a Cocoa Study Center in Ebolowa, Cameroon
    PROPOSAL TO ESTABLISH A COCOA STUDY CENTER IN EBOLOWA, CAMEROON Dr. Tom Neuhaus, President, Project Hope and Fairness, a 501 (c) 3 4104 Vachell Lane San Luis Obispo, CA 93405 (www.projecthopeandfairness.org; 805-441-6727) I. Executive Summary Most of the economic benefits inherent in the cocoa value chain are realized across the Atlantic and not in Africa, where 70% of the world’s cocoa is grown. This grant proposal is to fund the establishment of a Cameroonian Cocoa Study Center that will provide a setting where university students both foreign and local can explore ways to enhance economic and ecological sustainability: 1), promoting research and 2), to foster the development of cottage industry in order to enhance economic connections between village and city. The vehicle for research and development is chocolate, traditionally a colonial product appreciated in the West, the beans for which are grown mainly in Africa. This proposal covers some of the details involved in establishing the management and physical organization of the project. This project is proposed by Project Hope and Fairness, a 501(c)3 II. Approach and Methodology Approach consists of seven steps: 1. Identification of partners 2. Formation of executive committee 3. Identification of budgetary line items 4. Solicitation of funds 5. Acquisition of land 6. Planning and construction of building 7. Hosting first group of foreign and Cameroonian students Partners should fall into these categories: a. Cameroonian universities: commitment by at least one faculty member and one administrator to supplying a certain number of students to the program. At least one member of the faculty or administration should participate b.
    [Show full text]
  • General Operations Manual Chocolate Terminology & Glossary
    General Operations Manual Chocolate Terminology & Glossary Alkalization: Also called "Dutch Processing", this is the process by which cocoa products are treated with an alkali called potassium carbonate. In some cases it’s to remove certain flavor, and in other cases it’s to alter the color of the product such that it’s more appealing for the consumer. For example, one of the methods of deodorizing cocoa butter is to alkalize it, while the cocoa powder used to make Oreo cookies as dark as they are, is to alkalized to the point where it’s almost black. Astringency: The dry, cottony sensation felt on the inside of the cheeks when polyphenols (mostly tannins) react with your saliva. Cocoa beans are incredibly bitter and astringent when raw. The degree of astringency found in chocolate is directly related to the care and attention taken by the farmer when the cocoa beans are fermented. Chocolate made with a high percentage of quality fermented beans will have little or no astringency at all. Baine Marie: A bain-marie, or “Mary’s bath,” is the French equivalent of a double boiler. It melts chocolate gently over warm water so the chocolate will not burn. The “bath” refers to the method of placing a pan of food over another pan with simmering water. The term was originally used in alchemy, and was named after Moses’s sister, who was an alchemist. Baker’s Chocolate / Baking Chocolate / Liquor / Cocoa Paste: A solid, bitter chocolate made from pure chocolate liquor, i.e., the cacao content is 100% with no sugar added.
    [Show full text]
  • BEYOND CHOCOLATE Annual Report 2019 CONTENTS
    BEYOND CHOCOLATE Annual Report 2019 CONTENTS Foreword by Beyond Chocolate Steering Committee chairmen Patrick Hautphenne (2018-2019) and Philippe de Selliers (2020) 4 Beyond Chocolate 2019 internal events and meetings 6 BEYOND CHOCOLATE Partnership for a more sustainable Belgian chocolate sector 8 1. Scope 9 1.1 Which chocolate is the partnership targeting? 9 1.2 Which farmers is the partnership targeting? 12 2. Goals and Commitments 13 2.1 What is sustainability? 13 2.2 What are the current issues? 14 2.3 What are the Beyond Chocolate commitments? 14 2.3.1 Certification and sustainability schemes 14 2.3.2 Towards a living income for farmers 15 2.3.3 Deforestation 17 2.4 How will activities be implemented? 19 2.5 Signatories 19 The Beyond Chocolate Governance Structure 20 1. IDH, The Sustainable Trade Initiative 22 2. The Belgian Directorate-general Development Cooperation and Humanitarian Aid 22 3. The Beyond Chocolate Steering Committee 23 3.1 Composition of the Steering Committee 23 3.1.1 The Chairman 23 3.1.2 The Secretary 24 3.1.3 Members 24 3.2 Decision making process and Transparency 24 3.3 Objectives achieved in 2019 25 4. The Beyond Chocolate Working Groups 25 4.1 Composition of the working groups 25 4.2 Objectives achieved in 2019 27 5. The development of the Beyond Chocolate AME Working group 28 5.1 The composition of the AME Working group 28 5.2 Objectives of the AME Working group 29 6. The Beyond Chocolate Advisory Groups 29 The Accountability, Monitoring and Evaluation (AME) Framework 30 1.
    [Show full text]
  • Press Release
    Press release A unique and very special partnership between Godiva, Guylian, Neuhaus and Barry Callebaut for the World Expo Shanghai 2010 • Unique partnership between world‐famous Belgian chocolate brands • Belgium to display every aspect of its chocolate expertise: from basic ingredient to praline, from international brand to local chocolatier 11 February 2010 – Belgian chocolate is famed all over the world. And rightly so. The praline was 'invented' in Belgium; no other country has more artisan chocolatiers; and Belgium is home to many of the biggest names in chocolate. China has 1.3 billion potential chocolate lovers. So the World Expo Shanghai 2010 was predestined to be a unique encounter between 'our chocolate' and the Chinese consumer. To tempt Chinese chocolate lovers in sweet harmony, Godiva, Guylian, Neuhaus and Barry Callebaut are joining forces in a unique, behind‐the‐ scenes partnership. Together they are creating the ‘Belgian chocolate corner’ at Shanghai 2010. The ‘Belgian chocolate corner’ will be one of the main attractions in the Belgian pavilion in Shanghai – an appetising place offering a feast for both the eyes and the taste buds. From 1 May they won't just be selling exquisite Belgian pralines there; they'll be training Chinese chocolatiers as well. To show off our unique skills, 70 Belgian artisan chocolatiers will be giving demonstrations for the duration of the World Expo. It will be a must‐see for every visitor to the World Expo. Leo Delcroix, Belgian commissioner general for Shanghai 2010, says: "Barry Callebaut, Godiva, Guylian and Neuhaus are leading home‐grown Belgian chocolate brands. They're known for their high quality chocolate products and they share a passion for taste, quality and craftsmanship.
    [Show full text]
  • Belgian Sweet Delights Belgium Is Not Only the Country of Beer
    Belgian sweet delights Belgium is not only the country of beer. You can taste many other delicacies. Here are soe of our seet treats… Belgian chocolate, pralines and truffles Fro Neuhaus to Coré Royal, fro Galler to Godia, fro Leoidas to Côte d’Or, Belgium is famous for its quality chocolate bites. Neuhaus, THE inventor of the chocolate praline and in business since 1857, is one of the finest chocolatiers in the world. Neuhaus makes its chocolate from only the best cocoa beans available. For making its pralines, it only uses fresh and natural ingredients, such as ooa utter, ailla,… Let’s ot forget Pierre Marcolini … Pierre Marcolini is one of the few chocolatiers to master the entire production process. He chooses rare and precious ingredients which make his pralines unique. Smaller chocolate makers also propose delicious pralines: Planète Chocolat Top quality Belgian Chocolate made with 100% pure cocoa butter, free from GMO, preservatives and artificial colourings. Situated in Brussels near Manneken-Pis, it proposes demonstrations and workshops. Participants will enter the factory make their own chocolate- step by step. https://www.planetechocolat.com/en/ Belvas Belvas, the greenest micro-eterprise i Europe, makes 100% organic and Fairtrade truffles and pralines. It is renowned for the taste of its chocolates and its social commitment. It proposes the authentic flavours of pure and quality ingredients: chocolate made of 72% cocoa originating from Peru, Ecuador, Santo- Domingo, organic almonds from Murcia, organic hazelnuts from Piedmont, organic pistachio nuts from Sicily, organic butter, organic cream (produced loally), ailla … http://www.chocolaterie-belvas.be/en/homepage/ Kim’s Chocolates Since 1987, Kim's Chocolates has strived to make the world's finest Belgian chocolates, prioritising sustainability throughout the supply chain and production process.
    [Show full text]
  • The Economic History of Belgian Chocolate
    A Service of Leibniz-Informationszentrum econstor Wirtschaft Leibniz Information Centre Make Your Publications Visible. zbw for Economics Garrone, Maria; Pieters, Hannah; Swinnen, Johan F. M. Working Paper From pralines to multinationals: The economic history of Belgian chocolate LICOS Discussion Paper, No. 378 Provided in Cooperation with: LICOS Centre for Institutions and Economic Performance, KU Leuven Suggested Citation: Garrone, Maria; Pieters, Hannah; Swinnen, Johan F. M. (2016) : From pralines to multinationals: The economic history of Belgian chocolate, LICOS Discussion Paper, No. 378, Katholieke Universiteit Leuven, LICOS Centre for Institutions and Economic Performance, Leuven This Version is available at: http://hdl.handle.net/10419/172030 Standard-Nutzungsbedingungen: Terms of use: Die Dokumente auf EconStor dürfen zu eigenen wissenschaftlichen Documents in EconStor may be saved and copied for your Zwecken und zum Privatgebrauch gespeichert und kopiert werden. personal and scholarly purposes. Sie dürfen die Dokumente nicht für öffentliche oder kommerzielle You are not to copy documents for public or commercial Zwecke vervielfältigen, öffentlich ausstellen, öffentlich zugänglich purposes, to exhibit the documents publicly, to make them machen, vertreiben oder anderweitig nutzen. publicly available on the internet, or to distribute or otherwise use the documents in public. Sofern die Verfasser die Dokumente unter Open-Content-Lizenzen (insbesondere CC-Lizenzen) zur Verfügung gestellt haben sollten, If the documents have been
    [Show full text]
  • The Challenge for Belgium's Chocolate Cluster
    Sustaining Competitive Advantage: The Challenge for Belgium’s Chocolate Cluster è DAVID CHAN SABINE PRINZ CARLOS RIVERA HELENE SOW HARVARD BUSINESS SCHOOL MICROECONOMICS OF COMPETITIVENESS PROFESSORS LAURA ALFARO, CHRISTIAN KETELS, AND JORGE RAMIREZ-VALLEJO Sustaining Competitive Advantage: The Challenge for Belgium’s Chocolate Cluster 1 Introduction ‘National competitiveness is created, not inherited. It does not grow out of a country’s natural endowments, its laBor pool, its interest rates, or its currency’s value, as classical economists insists. A nation’s competitive advantage depends on the capacity of its industry to innovate and upgrade. Companies gain advantage against the world’s Best competitors Because of pressure and challenge. They benefit from having strong domestic rivals, aggressive home-based suppliers, and demanding local customers. In a world of increasingly global competition, nations have Become more, not less, important. As the Basis of competition has shifted more and more to the creation and assimilation of knowledge, the role of the nation has grown.’ - Michael Porter, On Competitioni As Michael Porter notes in the above quote, nations have become increasingly more important in an era of gloBal competition. Given that the basis of competition has evolved to the amalgamation of knowledge, nations play a pivotal role in facilitating Both the creation and sharing of knowledge between market participants in an economy. Indeed, such is the genesis for the development of competitive clusters – after all, clusters are ‘geographic concentrations of interconnected companies, specialized suppliers, service provides, firms in related industries, and associated institutions’ii, and cluster knowledge and expertise serve as the interstitial glue that connects the different cluster pieces together to compete effectively.
    [Show full text]
  • NEW VBI Neuhaus
    HOLIDAYS 2018 Limited Edition WINTER IRRESISTIBLES The Holiday Limited Edition Range This winter, the holidays will have extra sparkle as our Irrésistible Caprice was introduced exactly 60 years ago, for the 1958 Brussels World Expo. To honor this legendary praline, our Mâitres Chocolatiers composed three new Irrésistibles, reinventing world famous desserts. Luscious tiramisu, warming apfelstrudel, and rich cheesecake – by capturing the timeless attraction of these classics in our Les Irrésistibles, this limited edition is the perfect beginning or ending of a delicious holiday gathering. Moka General Trading LLC | UAE Toll Free: 800-MOKA Tel: +971 4 379 0512 | Email: [email protected] Neuhaus Irresistible Tiramisu An irresistible combination of tiramisu and milk chocolate ganache in a handcrafted coffee nougatine. All coated in a layer of intense dark Belgian chocolate and sprinkled with bits of cookies. Retail Price Unwrapped: AED 610 / Kg Wrapped: AED 696 / Kg Moka General Trading LLC | UAE Toll Free: 800-MOKA Tel: +971 4 379 0512 | Email: [email protected] Neuhaus Irresistible Apfelstrudel A core of smooth milk ganache, enriched with apple and raisins, enveloped by our handcrafted nougatine and covered in Belgian milk chocolate. Finished off with a light sprinkle of cinnamon cookies. Retail Price Unwrapped: AED 610 / Kg Wrapped: AED 696 / Kg Moka General Trading LLC | UAE Toll Free: 800-MOKA Tel: +971 4 379 0512 | Email: [email protected] Neuhaus Irresistible Cheesecake The velvety richness of creamy cheesecake captured in a white chocolate cream ganache, covered in a crunchy chocolate nougatine and coated in melt-in- the-mouth white chocolate. Decorated with fruity raspberry bits.
    [Show full text]
  • Roadshow Presentation – Full‐Year Results 2017/18
    Roadshow presentation – Full‐Year Results 2017/18 November 2018 Agenda BC at a glance Highlights FY 2017/18 Financial review Strategy & Outlook Appendix Page 2November 2018 FY 2017/18 Roadshow presentation BC at a glance November 2018 Who are we? The heart and engine of the chocolate industry A merger between Cacao Barry, the very first French chocolate connaisseur since 1842 and Callebaut a Belgian chocolate couverture manufacturer expert since 1911 Listed on the SIX Swiss Exchange since 1998 Today, the world's leading manufacturer of high‐quality chocolate and cocoa products Barry Callebaut is inside 25% of all consumer products containing cocoa or chocolate Page 4 November 2018 FY 2017/18 Roadshow presentation What do we do? We are present in the key parts of the cocoa and chocolate value chain Page 5 November 2018 FY 2017/18 Roadshow presentation FY 2017/18 Page 6 November 2018 FY 2017/18 Roadshow presentation What do we offer? A broad offering from standard to the most premium products Cocoa Products Food Manufacturers Gourmet & Specialties Page 7 November 2018 FY 2017/18 Roadshow presentation How are we organized? Our Regional and Product split FY 2017/18 Sales Volume: 2.0 million tonnes Sales Volume per Region Sales Volume per Product Group Gourmet & Asia Pacific Specialities 5% 12% Global Cocoa 22% Europe 46% Food Manu‐ facturers 66% Cocoa Products 22% Sales Revenue: CHF 6,948.4 mio. Americas EBITDA: CHF 728.3 mio. 27% EBIT: CHF 554.0 mio. Page 8 November 2018 FY 2017/18 Roadshow presentation Our business model We apply
    [Show full text]
  • The Eli's Cheesecake Company LEGENDARY CHEESECAKES & DESSERTS
    shop.elicheesecake.com | 800-ELI-CAKE | 1 The Eli's Cheesecake Company LEGENDARY CHEESECAKES & DESSERTS NEW Chocolate Hazelnut Crisp Cheesecake, p. 11 800-ELI-CAKE shop.elicheesecake.com 2 | The Eli’s Cheesecake Company shop.elicheesecake.com | 800-ELI-CAKE | 3 Eli's Originals The Art of Cheesecake At Eli’s that means everything from coming up with the perfect recipe and selecting the finest ingredients to hand-decorating and staying up all Pure, Plain & Simple night to bake our crisp all-butter ORIGINAL PLAIN CHEESECAKE NEW! GIVE THANKS TOWER, P. 7 cookie crusts. The One That Started It All! Made with just a handful of the finest ingredients: Eli Schulman believed baking was an art. So when he created the very first Eli’s Cheesecake as the Slow-cultured natural cream cheese and sour cream, real butter and pure, cold-pressed signature dessert for his award-winning restaurant, Eli’s the Place for Steak, a legend for 39 years, his Madagascar Bourbon vanilla extract from Nielsen- Massey Vanillas. customers proclaimed it “Chicago’s Finest.” With the same care and dedication demonstrated by Eli $36.95 9”, 3 lb. 8 oz. Pre-cut, Serves 16 himself, The Eli’s Cheesecake Company, a family owned business, has been baking up delicious cheesecakes and desserts since 1980. At Eli’s, we slow bake our cheesecakes in small batches, taking the time to allow our ingredients to develop to their optimum flavors...the key to achieving Eli’s unique taste and texture. Eli’s prefers using regional ingredients from local farms and producers who share Eli’s commitment to quality.
    [Show full text]