DOCSLIB.ORG

C Ocoa Producers' a Lliance In-H Ouse C Ocoa N Ew Sletter

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
C Ocoa Producers' a Lliance In-H Ouse C Ocoa N Ew Sletter CCOOPPAALL CCOOCCOOAA IInnffoo A Weekly Newsletter of Cocoa Producers' Alliance Issue o. 333 27 th April – 1st May 2009 Cocoa Newsletter Cocoa Cocoa Producers' Alliance Alliance Producers' Cocoa In-House UP-COMING EVENTS IN THIS ISSUE INSIDE THIS ISSE: International Workshop on Cocoa Policies, Market Reforms • ICCO DAILY COCOA PRICES and Level of Implementation of COPAL Scientific Research • LONDON (LIFFE) FUTURES MARKET Workshop Recommendations, Salvador, Bahia, Brazil UPDATE 15 th – 19 th June, 2009 • NEW YORK (ICE) FUTURES MARKET UPDATE • FROM THE NEWS MEDIA • TIT BITS Do your health a fafavour,vour, drink Cocoa everyday ‘It’s nature’s miracle food’ In the News (from Newspapers worldwide) Health and utrition • ETF Focus: Cocoa, tin, Hong Kong • Chocolate coconut slice • Ivory Coast’s Cocoa Mid-Crop may be smaller • Most important facts about chocolate due to Poor Weather • Cocoa bean mulch danger • Farmers ask Government to entrust sale of fertilizer to Food and Agriculture offices Production and Quality • Pataxte,(Theobroma Bicolor):Real White • DJ Nigeria draws up 10-year Plan to increase Cocoa Chocolate Of The Maya? Production • DJ Indonesia Cocoa Export demand likely to • Bamenda: Coffee-cocoa stakeholders meet to fall this Yr-Traders overhaul the sector • Nigeria: Ondo to activate Cocoa Factory • Nestle to help Ivory Coast plant cocoa trees • Hershey inks deal with Barry Callebaut for Van Houten The Market • Coffee, Cocoa Prices Fall, Flu Outbreak Weighs Labour Issue • SOFTS-Flu pandemic fears depress markets • Cocoa processing company sends 3000 • SOFTS-Cocoa falls on stronger pound, sugar eyes workers home expiry • Chocolate Injustice • DJ SW Cameroon Cocoa Up to XAF1,000/Kg On Steady Supply –Trade Environmental Issues • Processing & Manufacturing • Research & Development • Nestle Opens R&D Centre in West Africa to Business & Economy improve local Agricultural Crops • PBC records 28.7% increase in profit • Punta Cana keeps it sustainable Promotion • Amazingly Fresh Organic and Raw Chocolate • • DJ UPDATE: Fuel shortage hits Cocoa Industry in SW Nigeria –Traders Others • Ask Dr. Denton: What About Chocolate? • Bougainville on guard to stop PNG cocoa pest • Commodities may Shrug Off Flu Scare, Absent Pandemic ICCO Daily Cocoa Prices ICCO daily price ICCO daily price London futures New York futures (SDR/tonne) ($US/tonne) (£/tonne) ($US/tonne) 27th April 1644.80 2454.83 1713.33 2395.00 28th April 1656.94 2465.70 1729.00 2405.67 29th April 1655.34 2480.27 1719.00 2416.00 30 th April 1639.56 2455.78 1701.33 2393.67 1st May - - - - Average 1649.00 2464.00 1716.00 2403.00 COCOA PRODUCERS’ ALLIANCE, NATIONAL ASSEMBLY COMPLEX TAFAWA BALEWA SQUARE, P.O. BOX 1718, LAGOS, NIGERIA. TEL: +234(0)1-263-5574 FAX: +234(0)1-263-5684 2 Email: [email protected] Website: www.copal-cpa.org International Financial Futures and Options Exchange (LIFFE) London Futures Market – Summary of Trading Activities (£ per tonne) Monday 27th April 2009 Month Opening Trans Settle Change Daily High Daily Low Volume May 2009 1814 1798 -33 1814 1790 1,164 Jul 2009 1735 1722 -35 1742 1716 1,728 Sep 2009 1725 1710 -33 1731 1710 470 Dec 2009 1725 1708 -29 1725 1705 468 Mar 2010 1718 1705 -29 1721 1708 289 May 2010 1704 1703 -27 1710 1704 168 Jul 2010 1710 1708 -27 1716S 1709S 128 Sep 2010 1709 1708 -28 1709S 1709S 5 Dec 2010 1705 -32 0 Mar 2011 1706 -32 0 Average/Totals 1717 4,420 Tuesday 28th April 2009 Month Opening Trans Settle Change High Low Volume May 2009 1797 1807 9 1816S 1793 2,762 Jul 2009 1722 1738 16 1742 1721 4,149 Sep 2009 1717 1728 18 1730 1716 647 Dec 2009 1708 1721 13 1725 1707S 644 Mar 2010 1710 1718 13 1721 1709S 374 May 2010 1718 1716 13 1718S 1705 118 Jul 2010 1710 1718 10 1715 1710 43 Sep 2010 1718 10 0 Dec 2010 1715 10 0 Mar 2011 1716 10 0 Average/Totals 1730 8,737 Wednesday 29th April 2009 Month Opening Trans Settle Change High Low Volume May 2009 1797 1790 -17 1800 1773 1,598 Jul 2009 1726 1725 -13 1736 1707 4,144 Sep 2009 1716 1719 -9 1726 1700 970 Dec 2009 1710 1713 -8 1721 1699 1,930 Mar 2010 1715 1709 -9 1715 1694S 710 May 2010 1702 1709 -7 1702S 1702S 250 Jul 2010 1709 -9 0 Sep 2010 1709 -9 0 Dec 2010 1706 -9 0 Mar 2011 1707 -9 0 Average/Totals 1720 9,602 COCOA PRODUCERS’ ALLIANCE, NATIONAL ASSEMBLY COMPLEX TAFAWA BALEWA SQUARE, P.O. BOX 1718, LAGOS, NIGERIA. TEL: +234(0)1-263-5574 FAX: +234(0)1-263-5684 3 Email: [email protected] Website: www.copal-cpa.org Thursday 30th April 2009 Month Opening Trans Settle Change High Low Volume May 2009 1799 1774 -16 1804 1773 2,036 Jul 2009 1730 1707 -18 1739 1706 4,741 Sep 2009 1723 1701 -18 1732 1700 939 Dec 2009 1721 1696 -17 1726 1695 1,459 Mlar. 2010 1720 1692 -17 1720 1693 328 May 2010 1720 1692 -17 1720S 1720S 500 Jul 2010 1711 1692 -17 1711S 1711S 2 Sep 2010 1700 1690 -19 1710S 1700 609 Dec 2010 1687 -19 0 Mar 2011 1687 -20 0 Average/Totals 1702 10,614 Friday 1st May 2009 Month Opening Trans Settle Change High Low Volume May 2009 1774 1730 -44 1774 1732 981 Jul 2009 1706 1672 -35 1710 1669 3,306 Sep 2009 1700 1669 -32 1704 1668 1,323 Dec 2009 1695 1662 -34 1697 1659 1,492 Mar 2010 1692 1660 -32 1695 1655 700 May 2010 1680 1661 -31 1694 1656S 137 Jul-10 1692 1663 -29 1696 1680 91 Sep 2010 1690 1661 -29 1690 1682 308 Dec 2010 1658 -29 0 Mar 2011 1658 -29 0 Average/Totals 1669 8338 Average for the week 1669 8342 41,711 COCOA PRODUCERS’ ALLIANCE, NATIONAL ASSEMBLY COMPLEX TAFAWA BALEWA SQUARE, P.O. BOX 1718, LAGOS, NIGERIA. TEL: +234(0)1-263-5574 FAX: +234(0)1-263-5684 4 Email: [email protected] Website: www.copal-cpa.org ew York Board of Trade (ew York Futures Market – Summary of Trading Activities) (US$ per tonne) Monday 27th April 2009 Month Open Price Change High Low Volume May 2009 2399 2368 -61 2400 2356 17 Jul 2009 2431 2381 -70 2431 2369 3,636 Sep 2009 2414 2390 -68 2417 2378 935 Dec 2009 2413 2403 -69 2419 2394 174 Mar 2010 2410 2415 -68 2425 2405 41 May 2010 0 2415 -68 0 0 1 Jul 2010 0 2423 -66 0 0 44 Sep 2010 2428 2420 -68 2428 2428 Dec 2010 0 2426 -66 0 0 Mar 2011 2448 2426 -66 2448 2448 Average/Totals 2407 4848 Tuesday 28th April 2009 Month Open Price Change High Low Volume May 2009 2389 2380 12 2389 2372 52 Jul 2009 2369 2404 23 2415 2367 4136 Sep 2009 2383 2416 26 2423 2379 602 Dec 2009 2400 2427 24 2425 2400 183 Mar 2010 2422 2440 25 2436 2422 71 May 2010 0 2440 25 0 0 Jul 2010 0 2448 25 0 0 Sep 2010 0 2445 25 0 0 1 Dec 2010 0 2451 25 0 0 Mar 2011 0 2451 25 0 0 1 Average/Totals 2430 5046 Wednesday 29th April 2009 Month Open Price Change High Low Volume May 2009 2370 2379 -1 2370 2370 2 Jul 2009 2408 2403 -1 2429 2376 3,741 Sep 2009 2406 2417 1 2433 2390 1,350 Dec 2009 2420 2431 4 2447 2410 409 Mar 2010 2434 2447 7 2442 2424 472 May 2010 0 2453 13 0 0 12 Jul 2010 0 2468 20 0 0 0 Sep 2010 0 2476 31 0 0 99 Dec 2010 0 2476 25 0 0 0 Mar 2011 0 2476 25 0 0 0 Average/Totals 2443 6085 COCOA PRODUCERS’ ALLIANCE, NATIONAL ASSEMBLY COMPLEX TAFAWA BALEWA SQUARE, P.O. BOX 1718, LAGOS, NIGERIA. TEL: +234(0)1-263-5574 FAX: +234(0)1-263-5684 5 Email: [email protected] Website: www.copal-cpa.org Thursday 30th April 2009 Month Open Price Change High Low Volume May 2009 0 2345 -34 0 0 4 Jul 2009 2425 2375 -28 2444 2367 7,236 Sep 2009 2446 2390 -27 2454 2384 791 Dec 2009 2460 2404 -27 2470 2395 787 Mar 2010 2479 2420 -27 2479 2419 373 May 2010 0 2431 -22 0 0 1 Jul 2010 2450 2445 -23 2450 2450 36 Sep 2010 0 2465 -11 0 0 2 Dec 2010 0 2461 -15 0 0 0 Mar 2011 2450 2461 -15 2450 2450 564 Average/Totals 2420 9,794 Friday 1st May 2009 Month Open Price Change High Low Volume May 2009 2290 2301 -44 2290 2290 4 Jul 2009 2371 2324 -51 2395 2300 6216 Sep 2009 2386 2340 -50 2407 2322 791 Dec 2009 2400 2354 -50 2425 2333 787 Mar 2010 2430 2369 -51 2433 2370 373 May 2010 0 2382 -49 0 0 1 Jul 2010 0 2397 -48 0 0 36 Sep 2010 0 2406 -59 0 0 2 Dec 2010 0 2410 -51 0 0 Mar 2011 0 2410 -51 0 0 1 Average/Totals 2369 8211 Average for the week 2382 1642 1806 Spot Prices (US $ per tonne) 27th April 28th April 29th April 30 th April 1st May Main Crop Ghana, Grade 1 2884 2901 2886 2858 2802 Main Crop Ivory Coast, Grade 1 2704 2724 2721 2693 2621 Main Crop Nigerian, 1 2689 2711 2711 2683 2609 Superior Arriba 2543 2547 2540 2512 2441 Sanchez f.a.q 2636 2642 2641 2613 2566 Malaysian 110 2368 2401 2386 2358 2274 Sulawesi f.a.q 2443 2456 2465 2437 2369 Ecuador Cocoa Liquor 3564 3630 3605 3563 3401 Pure Prime Press African Type Cocoa Butter 5373 5289 5287 5225 5306 10/12% Natural Cocoa Press Cake 1603 1739 1714 1694 1844 Source: Cocoa Merchant Association COCOA PRODUCERS’ ALLIANCE, NATIONAL ASSEMBLY COMPLEX TAFAWA BALEWA SQUARE, P.O.
Load more

Recommended publications
  • Chocolate Fabrication
    WHITE PAPER SERIES www.threerollmill.com Tel: (858) 558-6666 Chocolate Fabrication 1. Introduction Chocolate and its varied forms (candy bars, cocoa, cakes, cookies, coating for other candies and fruits) are probably most people’s favorite confection. Chocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor. 2. Raw materials The primary components of chocolate are cocoa beans, sugar or other sweeteners, flavoring agents, and sometimes potassium carbonate (the agent used to make so-called dutch cocoa). 3. The manufacturing process [1] Once a company has received a shipment of cocoa beans at its processing plant, the beans are roasted, first on screens and then in revolving cylinders through which heated air is blown. Over a period of 30 minutes to 2 hours, the moisture in the beans is reduced from about seven percent to about one percent. The roasting process triggers a browning reaction, in which more than 300 different chemicals present in the cocoa beans interact. The beans now begin to develop the rich flavor we associate with chocolate. Roasting also causes the shells to open and break away from the nibs (the meat of the bean).
    [Show full text]
  • Premium Ingredients for Exceptional Chocolate Drinks and Desserts
    Premium ingredients for exceptional chocolate drinks and desserts 1 With over 150 years of experience crafting premium chocolate from bean to bar in Northern California, Ghirardelli® Chocolate is trusted by chefs and consumers to deliver quality and flavor. A full line of sauces, powders and chocolate, combined with 93% national brand awareness*, makes Ghirardelli the perfect choice for creating exceptional desserts, coffee drinks, milkshakes, smoothies and hot cocoa. A reputation for rich, intense flavors means consumers overwhelmingly prefer to order Ghirardelli branded products in restaurants and cafés across numerous categories. Make products your customers will crave by using Ghirardelli ingredients. Qualifying products may proudly bear the Ghirardelli name with our “Made With Ghirardelli” program. Source: Relevation Research, January 2011 *Ipsos Chocolate Consumer Monitor, 1001 Consumers, January 2010 Sauces An incredibly versatile product, Ghirardelli sauces add rich and intense flavors when used as an ingredient or topping. With a wide range of package sizes and flavors they are perfect for: • Coffee Drinks • Milkshakes • Ice Cream/Yogurt Toppings • Cocktails • Dessert Toppings An industry standard for specialty coffee, Ghirardelli’s sauces are preferred over competitor brands when tasted in a mocha. A higher cocoa content vs. competitor products, and the addition of Ghirardelli chocolate liquor, makes Ghirardelli’s chocolate sauce thicker with a richer, true chocolate flavor. It’s the perfect topping for desserts or beverages as well as the ideal product for decorating glassware and plates. Available sizes: Large pump bottles, squeeze bottles. Flavors include: Black Label Chocolate, Sweet Ground Chocolate, Caramel and White Chocolate. 3 Sweet Ground Chocolate For over 150 years consumers and chefs have used Ghirardelli Sweet Ground Chocolate to create decadent hot cocoa, coffee drinks and baked goods.
    [Show full text]
  • The Yummy Book
    NINETY-FIVE YEARS AND STILL GROWING Shortly after returning from service in World War I, H. Allen Durkee and Fred Mower went into the business of manufacturing Marshmallow Fluff. They started with one barrel of sugar, a few cans, two spoons and a second hand Ford. Each day they sold Fluff door to door and filled orders making one batch at a time in the evening. It was tough work that paid off. Soon supermarkets began stocking their shelves with Fluff, and the company began to grow. In the 1930's Durkee and Mower became pioneers in radio advertising with their weekly show, "The Flufferettes". The fifteen minute broadcast included live music and comedy skits. Some of the earliest "Flufferettes" shows included the BOOK-OF-THE-MOMENT dramas. They were short comic sketches about a fictional Bostonian scholar named Lowell Cabot Boswell who rewrote moments in American history. Each episode ended with Mr. Boswell's disappearance to finish his untitled, mysterious book. The last drama of the series revealed that the BOOK-OF-THE-MOMENT was not a historical text as expected. Instead, it was a collection of recipes for cakes, pies, candies, frostings and other confections that could be made with Marshmallow Fluff, appropriately called THE YUMMY BOOK. This is the ninth edition of THE YUMMY BOOK. You'll still find some of the favorites from the 1930 edition plus many new up-to-date ideas to try. You'll find the recipe for Never-Fail Fudge that helped raise money during World War II; fat-free ideas for frostings, sorbets and treats; microwave cookie bars and much more.
    [Show full text]
  • Fiche Produit Le Joyau
    TO MIX HOT WITH MILK COLD OR VEGETAL MILK JOYAU THE DARK CHOCOLATE POWDER Hot chocolate with HIGH COCOA CONTENT and REDUCED TARGET , fitting in with current consumer trends. An intense, pure and SUGAR* -For those who want a simple yet intense hot chocolate. refined drink that will win over lovers of authentic hot chocolate. -For customers trying to lower their sugar instake while having fun. -For parents wishing to have less sweet chocolate for their children. -For consumers looking for a natural product. • ZERO ADDITIVES AND ZERO FLAVORINGS, it contains ONLY TWO INGREDIENTS: cacao and cane sugar. • Chocolate with a PURE TASTE THAT ISN'T BITTER - ideal for customers looking to reduce their sugar intake or for those who just TEXTURE want a simple yet tasty hot drink. 4 THICK • MADE IN FRANCE 3 SMOOTH *30% less sugar in comparison to the market average for powdered hot chocolates. 2 VELOUTÉVELVET 1 FLUID TASTE PROFILE 60% COCOA minimum MILKY WOODY FLORAL SOUR CEREAL ÉPICÉ SPICY GREEN SWEET SMOKED FRUTY CHOCOLATE MACHINE PREPARATION 1 BAG MAKES STEAMER PREPARATION ±50 MILK RECOMMANDED DOSAGE MILK Steam 5 sec STEAMER PREPARATION : 2 or 3 teaspoons (15g) for a 250 ml cup CHOCOLATE MACHINE PREPARATION : 5 tablespoons per liter (+/- 75g) x2 or 3 Suggestion de présentation. Visuels non contractuels. Ed 12/20 Item code Product Unit net weight Shelf life Packaging condition Paletts Bar code Languages JOYAU, FR-EN-DE-NL- 72 cases per paletts 120042 chocolate powder, 800g box 24 month Case of 6 boxes 3474341200424 ES-PT-IT-SV-DA 60% cocoa minimum 8
    [Show full text]
  • Unveiling Cacao Agroforestry Sustainability Through
    Unveiling cacao agroforestry sustainability through the socio-ecological systems diagnostic framework: the case of four amazonian rural communities in Ecuador Jilmar Castañeda-Ccori, Anne-Gaël Bilhaut, Armelle Mazé, Juan Fernández-Manjarrés To cite this version: Jilmar Castañeda-Ccori, Anne-Gaël Bilhaut, Armelle Mazé, Juan Fernández-Manjarrés. Unveil- ing cacao agroforestry sustainability through the socio-ecological systems diagnostic framework: the case of four amazonian rural communities in Ecuador. Sustainability, MDPI, 2020, 12 (15), 10.3390/su12155934. hal-02979820 HAL Id: hal-02979820 https://hal.inrae.fr/hal-02979820 Submitted on 27 Oct 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Distributed under a Creative Commons Attribution| 4.0 International License sustainability Article Unveiling Cacao Agroforestry Sustainability through the Socio-Ecological Systems Diagnostic Framework: The Case of Four Amazonian Rural Communities in Ecuador Jilmar Castañeda-Ccori 1, Anne-Gaël Bilhaut 2 , Armelle Mazé 3 and Juan Fernández-Manjarrés 1,* 1
    [Show full text]
  • Hot Chocolate Bar Menu at Pasea Hotel &
    Hot Chocolate Bar HOT COCOA MADE HOT TO ORDER SWEETS HOT CHOCOLATE BEIGNETS 6 CHAI TEA EGGNOG Powdered Sugar with Choice of Nutella or CLASSIC EGGNOG Caramel HOT APPLE CIDER WARM ROASTED NUTS 6 Spiced Pecans or Sweet & Spicy Almonds MIXES & TOPPINGS FUNNEL CAKES Gluten Free 10 Caramel, Irish Cream, Peppermint, Hazelnut, Powdered Sugar, Cranberry Jam, Whipped Pumpkin, Vanilla Bean, Chocolate Chips, White Cream Chocolate Chips, Candy Canes, Marshmallows, Toffee, Hazelnut Pirouette PRE-PACKAGED SWEETS ALCOHOLIC GINGERBREAD COOKIES 5 PEPPERMINT BROWNIES 5 RUM RUM RUDOLPH hot CARAMEL APPLES 5 Hot Chocolate, Sailor Jerry, Butterscotch Schnapps, Orange Bitters CHOCOLATE COVERED SMORES 5 WARM BOURBON APPLE CIDER HOLIDAY SHORTBREAD COOKIES 5 Bourbon, Orange, Holiday Spice, Sugar Rim RICE KRISPY TREATS 5 PEANUT BRITTLE 5 BOOZY EGGNOG cold Eggnog, Amaretto, Rum, Nutmeg, Cinnamon CHRISTMAS TREE CONES 5 CHOCOLATE CHIP COOKIES 5 BAILYS DESSERT HOLLIDAY CHOCOLATE BARK 5 CAKE POPS 5 IRISH BROWNIES TOFFEE 5 CHOCOLATE & BAILYS MOUSSE VANILLA BEAN CHANTILLY MINI BAILYS CABANA PACKAGE SMORES PACK FOR 6 SOMETHING WARM BOTTLE OF VEUVE CLICQUOT ELOTE FRIES 12 Roasted Corn, Sweet Potato Fries, Cream, Scallions, Chili JUMBO CORN DOGS 10 Served with Ketchup and Mustard SMOKED TURKEY LEGS 12 DEEP FRIED BUTTERNUT RAVIOLIS 12 Shaved Pecorino and Sage CHICKEN TAMALES 12 Salsa Verde, Crema, Queso Fresco, Pickled Onions, Cilantro BRATWURST 10 Toasted Bun, Onions, Sauerkraut, Mustard CHICKEN AND WAFFLES 12 Waffle Cup, Crispy Chicken, Coleslaw, Pickles Buffalo or Honey BBQ .
    [Show full text]
  • Kate Purl, Aurora, IL Hot Chocolate Is Strongly Connected to Winter Memories
    Hot Cocoa by Guy This hot cocoa uses natural ingredients and is an easy alternative to store-bought packets. It's so easy, and everyone loves it! Serves: 2-3 Equipment: Cooking pan and wooden spoon Ingredients: 2 tablespoons cacao powder 3 tablespoons natural sugar 3 shakes of cinnamon 3 cups whole milk or coconut milk Instructions: Pour the sugar into the pan, then add the cinnamon and mix them together, Stir in the cacao powder, and then the milk. Heat for about 3-5 min and stir. Remove when steaming, and pour into ceramic mugs. Created and Submitted by: Guy Balding, Aurora, IL Guy, age 10, came up with the recipe after tasting delicious vegan hot cocoa at Aurora Downtown's Cocoa Crawl. He decided to try to make it at home, and used regular milk from Oberweis Home Delivery after running out of coconut milk. Stolp Hot Cocoa Recipe James Beard Award Winner Chef Debbie Gold's Recipe Serves: 1 Equipment: Pot, Whisk, Spoon, Mug Ingredients: 1 ½ cups whole milk ½ cup heavy cream ½ teaspoon real vanilla extract 2 tablespoons cocoa powder 2 tablespoons light brown sugar 2 oz bittersweet chocolate Instructions: Bring all ingredients except for chocolate to a boil. Add chocolate and stir until combined. Optional garnish with marshmallows or sweetened whipped cream. Drink immediately. Created and Submitted by: Chef Debbie Gold, Stolp Island Social Reluctant Hippie This basic hot chocolate mix is so easy, you'll never bother with commercial packages again. The secret ingredient is espresso powder - it gives a deep, rich flavor that makes this hot chocolate irresistible.
    [Show full text]
  • Dark Hot Chocolate
    DARK HOT CHOCOLATE MIX Made in the USA, the easiest solution to prepare rich, indulgent and smooth chocolate beverages DARK HOT CHOCOLATE MIX SERVING RICH, INDULGENT CHOCOLATE BEVERAGES JUST GOT A LOT EASIER For nearly a century, Valrhona has served the international culinary community by providing the highest quality products, services and pastry knowledge. As a result, Valrhona understands the unique needs of the professionals it serves. With this experience and know-how, Valrhona experts specially develop products that are both easy to use and offer exceptional results. Introducing its DARK HOT CHOCOLATE MIX, the first Valrhona product ever made in the USA, Valrhona has leveraged its expertise to craft the ultimate hot chocolate mix recipe, featuring two of its popular products: VALRHONA COCOA POWDER and DARK CHOCOLATE CHIPS. PACKAGING 5 lb bag Code: 28592 VERSATILE 6 bag mastercase INGREDIENTS RICH Sugar, Chocolate Chips (cocoa paste, sugar, fat-reduced cocoa powder, emulsifier: lecithin, natural vanilla flavor), Cacao Powder (processed with Alkali), Natural Vanilla Flavor, INDULGENT Cellulose Gum, Sea Salt SHELF LIFE* DAIRY FREE 18 months CONSERVATION Store in a cool, dry place. * SHELF LIFE: from date of production. THE ABSOLUTE CROWD PLEASER Thanks to its exceptional chocolate content (31%), including real pieces of premium chocolate, Valrhona DARK HOT CHOCOLATE MIX gives a rich, indulgent and smooth texture to any chocolate beverage, may it be dairy free or not. Delight your customers with this high quality offering that will help distinguish your establishment. CONVENIENCE & EASE OF USE Extremely easy to use and versatile, VALRHONA DARK HOT CHOCOLATE MIX can be used to prepare hot chocolate, mochas and iced preparations.
    [Show full text]
  • Hot Chocolate
    HOT CHOCOLATE Synopsis Chocolate is vulnerable to heat damage. Complaints of products being in poor condition can arise during sunny summer weather, especially if the chocolate is delivered in vans that are painted in dark colours. The painting of company colours onto delivery vans, and the style of company logos, can therefore affect the amount of radiation absorbed from the Sun and, consequently, the temperature inside the van. In this unit, students solve problems of heat damage to chocolate by identifying the most suitable colour scheme for a company delivery fleet. A simple negative of a company logo, as well as other solutions, are considered. This unit is based on the experience of Cadbury Limited and the deep purple and gold colours used by the company. If use of a company name is likely to be a sensitive issue, teachers could substitute a fictitious name for a chocolate manufacturer. What the students do * Formulate a hypothesis * Model the problem on a small scale * Investigate the effect of colour on absorption of radiation * Evaluate different investigations * Decide if empirical evidence justifies the cost of a full scale trial * Produce display material * Recommend a suitable colour scheme * Evaluate alternative solutions * Interpret the results of a full scale trial with company vehicles Key ideas * Absorption of radiation * Heat transfer and heat capacity * Planning and carrying out investigations t Timing Drying time for painted surfaces is needed. A time allocation of 70 minutes is divided between two lessons, unless
    [Show full text]
  • San Francisco Since 1852
    SAN FRANCISCO PREMIUM SINCE 1852 CHOCOLATE GOLDEN GATE OCEAN BEACH Banana Split A trio of vanilla, strawberry and Ghirardelli® Chocolate Sea Salt Caramel Sundae ice cream each paired with perfect toppings - crushed ORLD FAMOU Vanilla ice cream smothered with creamy caramel, W S handmade hot fudge and sea salt. Perfectly pineapple, sliced strawberries and handmade hot GE fudge. Finished with a fresh banana, whipped cream, T FUD SUNDA topped with whipped cream, creamy caramel, chopped almonds and a cherry. 12.45 HO E sea salt and a Ghirardelli® SQUARES Vanilla ice cream overflowing with our Milk Chocolate. 11.95 handmade hot fudge, whipped cream, chopped almonds and a cherry. 11.95 Any sundae served in a H wl and ffle Bo made Wa ! for just $1 more 1090 cal LANDS END STRIKE IT RICH Salted Caramel Brownie Sundae Butterscotch Hot Fudge Sundae Butter pecan ice cream smothered with butterscotch Two large scoops of vanilla ice cream flanked by a and golden almond nuggets under a layer of Ghirardelli® Chocolate Brownie and smothered with creamy vanilla ice cream and our handmade hot caramel, handmade hot fudge and sea salt. Perfectly TREASURE ISLAND fudge. Topped with whipped cream, chopped topped with whipped cream and a cherry. 14.50 almonds and a cherry. 11.95 Warm Brownie Sundae Vanilla ice cream paired with our warm Ghirardelli® Chocolate Brownie and smothered with handmade hot fudge. Topped with whipped cream, chopped almonds and a cherry. 11.95 CRISSY FIELD Cookie Bits Sundae PAINTED LADIES Vanilla ice cream nestled between cookies‘n cream ice Family Favorite • Serves 4 cream and smothered with our handmade hot Eight scoops of ice cream, fresh bananas and eight ® delicious toppings.
    [Show full text]
  • Winter Collection 2019/2020
    Winter Collection 2019/2020 Try our new Gingerbread Pop Sensation! @saxonchocolates saxonchocolates.com • 416.675.6363 CHALET Peppermint Bark OUR PEPPERMINT BARK IS AN INCREDIBLY DELICIOUS COMBINATION OF WHITE AND DARK BELGIAN CHOCOLATE TOPPED WITH PEPPERMINT PIECES. BEST SELLER! 25789 Peppermint Bark BEST Snowflake Tin (12 pcs.) SELLER! 25571 Peppermint Bark Snowflake Bag (3 pcs.) 25974 Peppermint Bark Singles (60 pcs.) 25781 Peppermint Bark OUR HANDCRAFTED ARTISANAL Double Bar Tin (2 bars) PEPPERMINT BARK IS A HOLIDAY MUST! 25975 NEW CUTE Peppermint Bark SHAPES! Acetate Box (4 pcs.) 25354 Set includes: Mittens, Peppermint Bark Ornaments, Stocking and Snowflake Pop Gingerbread Man Peppermint Bark shapes 1 SAXON CHOCOLATES • WINTER 2019/20 SAXONCHOCOLATES.COM • 416.675.6363 2 CHALET DRINKING CHOCOLATE THE CREAMIEST, MOST DELICIOUS HOT CHOCOLATE EVER! ADORABLE TIN! PEPPERMINT GREAT GIFT SET! POLAR PAWS EVERYTHING YOU NEED FOR CHOCOLATE DRENCHED A HOT NIGHT IN! RICE CRISP CLUSTERS TOPPED 25822 WITH PEPPERMINT BARK! Snowed In! Drinking Chocolate Gift Set 25775 Includes Belgian hot chocolate, Peppermint Polar Paws Tin artisan mini marshmallows and a cozy keepsake mug. NEW!NEW! SNOWEDSNOWED IN IN MINIMINI SHAPES!SHAPES! 25973 Snowed In Mini Marshmallow Bag Includes mittens and Christmas trees 3 SAXON CHOCOLATES • WINTER 2019/20 SAXONCHOCOLATES.COM • 416.675.6363 4 CHALET DRINKING CHOCOLATE THE CREAMIEST, MOST DELICIOUS HOT CHOCOLATE EVER! NEW! SNOWEDBEST IN SELLER!MINI SHAPES! 25802 Hot Cocoa Trio Gift Set Includes cocoa, COZY UP WITH ALL THE ELEMENTS YOU NEED marshmallows and Belgian chocolate TO CREATE THE PERFECT CUP OF HOT COCOA cookies for two. 25485 PURE BELGIAN DRINKING Snowflake CHOCOLATE SEEDS.
    [Show full text]
  • Mexico Chocolate Cluster (Pdf)
    The Microeconomics of Competitiveness Professor Michael E. Porter Project Adviser: Professor Niels Ketelhohn Harvard University May 7, 2010 Jasmina Beganović Juan Pablo Chauvin Helena García Suhair Khan Claudia Ramírez-Bulos I. Executive Summary The Mexican chocolate cluster is taking off. In 2009, it received 3 percent of all incoming foreign direct investment. It grew exports to the U.S. by 63 percent, solidifying its position as its second-largest chocolate supplier and stealing market share from #1 and #3 players, Canada and Belgium. In the same year, Hershey’s, which until recently produced in Mexico only for the local market, made it an important export platform. Major global processing company Barry Callebaut followed, locating their third largest cocoa processing plant next to Hershey’s plant in Monterrey, Mexico. The recent rush into Mexico can be attributed partly to the process of liberalization of trade between the U.S. and Mexico under NAFTA. Most importantly, a 2006 change in the rules of origin allowed duty-free trade of chocolate produced of non-NAFTA inputs. These changes, in addition to the availability of cheaper labor and lower-priced sugar in Mexico relative to the U.S. and Canada make it an attractive export platform. But can Mexico create a strong cluster and sustain a long-term competitive advantage as an exporter of chocolate? We believe that Mexico has many of the pre-conditions needed for cluster development, including a critical mass of existing companies, world-class multinational companies, a favorable location with unlimited access to the large and sophisticated U.S. demand, and some advantages in sugar.
    [Show full text]