Fine European Food Specialties 2015
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2020 Holiday Offerings
2020 Holiday Offerings New 81068 Orange Blossom Honey with Orange Peel 81070 Creamed Honey with Ginger 81214 Cabernet & Chestnut Honey Vinegar 81073 Honey with Honeycomb 81215 Muscatel & Orange Blossom Honey Vinegar 81035 Soft Turrón 81036 Hard Turrón 81037 Almond Marzipan Turrón 81057 Agen Prunes stufffed with Prune Mousse 81343 Kl Keller Brine Mix 81081 Kl Keller European Drinking Chocolate - with Fleur de Sel Caramel 81054 Agen Prunes stuffed with 81206 Banyuls Vinegar 10 years Armagnac Mousse 81049 Celebration Honey Cake— French Pain d’Épices 81093 Almond & Rose All Butter Biscuits 81077 Honey Gift Set - 4 Assorted Honeys 81061 Spice Cake with Figs—French Pain 81095 Honey & Lavender All Butter Biscuits 81096 All Butter Scottish Biscuits 81094 Earl Grey Tea All Butter Biscuits Visit KLKELLER.COM for more information KL Keller Foodways, founded by KITTY KELLER email: [email protected] 5332 College Avenue, Suite 201 | Oakland, CA 94618 Holidays 2020 p. 510.740.2030 | f. 510.839.7895 2020 Holiday Offerings PRE-ORDERS DUE JULY 8 New New New 81021 Caramels Tendres- Caramels with Fleur de Sel 81030 Les Florentins—in Dark Chocolate 81025 Coeur de Beurre—Buttery Cookies Filled with Caramel 81018 Caramels au Pain d’Épices—Spiced Caramels 81017 Secret de Druides—Dark Chocolates with Caramel 81026 La Celtik Caramel Galettes 81027 Coeur de Celtes—Fleur de Sel Caramel in Dark Chocolate 81020 Caramels Tendres - Caramels with Fleur de Sel 81029 Les Florentins—in Dark Chocolate 81033 Pâtes de Fruits Gift Box 81145 The Famous Grouse Whiskey All Butter -
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 -
2016 Lazzaroni Amaretto Tech Sheet
TECHNICAL DATA Since 1851 this authentic Italian Amaretto has been made and bottled in Saronno, Italy. It is made according to an old and unique family recipe by infusion of the famous “Amaretti del Chiostro di Saronno” cookies. FIRST PRODUCED 1851 INGREDIENTS -Refined European beet sugar -Alcohol distilled from molasses -Amaretti del Chiostro di Saronno cookies-flavored with apricot kernels -Distilled cocoa -Proprietary extracts and other ingredients chosen by Lazzaroni -Carmel coloring PRODUCTION -Ingredients are infused in 47%-49% alcohol -Amaretti del Chiostro di Saronno cookies are infused in alcohol for 1 month -Proprietary aromatic ingredients and cocoa are infused over 3 months -After infusion the sugar is added and reduced to 24% alcohol before bottling ORIGINAL USE Enjoyed mid-afternoon neat, in place of cookies CURRENT USE -After dinner cordial -Craft cocktail mixology -Amaretto Sour TASTING NOTES “Brilliant copper color. Complex and subtle aromas of marzipan, dried fruits, star anise, and cola nut. A smooth, velvety entry leads to a mildly sweet full body of roasted almond, marzipan, dried citrus, and complex brown spice flavors. Finishes with a long, lingering meringue, pink peppercorn, and almond fade. Great purity, complexity and style.” AWARDS International Review of Spirits—Gold Medal—93 points—Beverage Testing Institute Allergens—N Genetically Modified—N Suitable for Vegetarians/Vegans—Y Preservatives—N Acidity Regulators—N Suitable for Diabetics—N Additives—N Safe for Celiacs—Y SIZE UPC PALLET/TIER CASE WEIGHT BOTTLE WEIGHT CASE DIM. BOTTLE DIM. 750 ML\6 0-84848-72030-6 120 CS./24 CS. 18 LBS. 2.9 LBS. 9 X 6.5 X 10.5 2.8 X 2.8 X 9.75 IMPORTED BY LAIRD & COMPANY—SCOBEYVILLE, NJ WWW.LAIRDANDCOMPANY.COM . -
Pastry Biscotti
Biscotti Pastry Assorted Almond Biscotti by the Mike's Famous Cannoli: Pound Handmade Shells, Fresh Rich Code: PERLBBISCOTTIASST Chocolate-Cream Filling, REAL Price: $15.00 Pistachios-10CT Code: CANNOLICHOCOLATE10CT Plain Almond Biscotti by the Price: $30.00 Pound Code: PERLBBISCOTTIPLAIN Price: $15.00 Mike's Famous Cannoli: Handmade Shells, a Favorite Fresh Yellow-Cream Filling, REAL Dark Almond Nut Biscotti by the Pistachios-10CT Pound Code: CANNOLIYELLOW10CT Code: PERLBBISCOTTIDARK Price: $30.00 Price: $15.00 "Mike's LobsterTails (La Chocolate Dipped Almond Nut Sfogliatella): Handmade Shells, Biscotti By the Pound with Fresh Cream Filling – 4 CT" Code: PERLBBISCOTTIDIPPED Code: LOBSTERTAIL4CT Price: $15.00 Price: $20.00 Mikes Famous Cannoli: Handmade Plain Anise Biscotti by the Pound Shells,Fresh Rich Ricotta-Cream Code: PERLBBISCOTTIANIS Filling, REAL Pistachios-10CT Price: $7.00 Code: CANNOLIRICOTTA10CT Price: $30.00 Lemon Flip Cookies by the Pound Cookies Code: PERLBLEMONFLIP Price: $15.00 Plain Macaroons by the Pound Code: PERLBPLAINMAC Price: $15.00 Fig Filled and Frosted Cookies by the Pound Code: PERLBFIGFROSTED Price: $15.00 5 Lb. Tray of mixed Italian Cookies Code: 5LBMIXEDTRAY Price: $60.00 Raspberry Macaroons by the Pound Code: PERLBRASPBERRYMAC Price: $15.00 Mixed Italian Cookies by the Pound Code: PERLBMIXITALIAN Price: $15.00 Apricot Macaroons by the Pound Code: PERLBAPRICOTMAC Price: $15.00 Colorful Champagne Cookies by the Pound Code: PERLBCOLORCHAMP Price: $15.00 Pignoli Nut Macaroons by the Pound Green Dessera Macaroons -
Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut. -
Le Chocolat Dans Tous Ses États Stéphanie Daverio
Le chocolat dans tous ses états Stéphanie Daverio To cite this version: Stéphanie Daverio. Le chocolat dans tous ses états. Sciences pharmaceutiques. 2005. hal-01731888 HAL Id: hal-01731888 https://hal.univ-lorraine.fr/hal-01731888 Submitted on 14 Mar 2018 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. AVERTISSEMENT Ce document est le fruit d'un long travail approuvé par le jury de soutenance et mis à disposition de l'ensemble de la communauté universitaire élargie. Il est soumis à la propriété intellectuelle de l'auteur. Ceci implique une obligation de citation et de référencement lors de l’utilisation de ce document. D'autre part, toute contrefaçon, plagiat, reproduction illicite encourt une poursuite pénale. Contact : [email protected] LIENS Code de la Propriété Intellectuelle. articles L 122. 4 Code de la Propriété Intellectuelle. articles L 335.2- L 335.10 http://www.cfcopies.com/V2/leg/leg_droi.php http://www.culture.gouv.fr/culture/infos-pratiques/droits/protection.htm \ UNIVERSITE HENRI POINCARE - NANCY l 2005 FACULTE DE PHARMACIE LE CHOCOLAT DANS TOUS SES ETATS THESE Présentée et soutenue publiquement Le 13 Avril2ÜÜS Pour obtenir Le Diplôme d'Etat de Docteur en Pharmacie Par Stéphanie DAVERIO Née le 3 JUILLET 1979 Membres du Jury: - Président MIe Françoise HINZELIN, Maître de Conférence - Directeur Mme Blandine MOREAU, Assistant - Juge M. -
Couverture Creator Mastering the Art Of
COUVERTURE CREATOR MASTERING THE ART OF CHOCOLATE 1936 CHOCOLATE Adrien BOURGEAT The 1st chocolate factory IN OUR GENES… is founded 1947 Guy de LOISY For 4 generations, the de Loisy family has Laboratory products dedicated every effort to create exceptional and confectionery are chocolate products. developed for fine food professionals in Passed down from father to son, this expertise Tain-L'Hermitage constantly evolves with new procedures and techniques. 1995 Olivier de LOISY Today, Nicolas de Loisy upholds the family Creation of Chocolaterie tradition. His chocolates are singular in their de l’Opéra® and the Pures aromatic style, showcasing his chocolate- Plantations® range making credentials. 2008 Nicolas de LOISY joins his father to develop international business 2016 New head office In Châteaurenard, managed by Nicolas de Loisy 2 DESIGNING UNIQUE CHOCOLATES Chocolaterie de l’Opéra® is a family-run business specialising in couverture chocolate with the most exclusive flavours. Each recipe is personally crafted by Olivier de Loisy and his son Nicolas. They share the same objective: creating the most accurate expression of the cocoa bean’s aromatics. Their couverture range has a unique signature, a combination of strength, elegance and aromatic balance. The same rigorous standards are applied to their other products such as pralines, pure pastes, nibs and other products from their chocolate laboratory. Their vocation is to provide professionals products that are simultaneously easy to use and flavoursome, so that they can express their talent through atypical and exceptional flavours. Nicolas and Olivier de Loisy It is part of our DNA, the idea that a craftsman can express his talent through high quality ingredients resulting in different, singular creations. -
A World of Candy and Chocolate
A WORLD OF CANDY AND CHOCOLATE A WORLD OF CANDY AND CHOCOLATE – since 1918 The Carletti Group The Carletti Group is owned by Givesco A/S. Carletti develops and produces a wide variety of chocolate and confectionery products which are marketed and sold to consumers throughout Europe and to selected export markets across the world. Carletti has a strong heritage within the confectionary industry and we always strive to improve the quality and applicability of our products. At Carletti tradition and innovation work hand in hand and we supply high quality products for the retail business like marshmallow and candy bags to chocolate gift boxes. Carletti's experienced development team is happy to work with you to create customized formulations for all types of applications and to meet your particular needs. Licences for the production of food items At Carletti we have obtained both BRC (British Retail Consortium) and IFS (International Food Standard) certifications. These two very highly respected standards define the standardization of quality, safety and operational criteria and ensure that manufacturers fulfil their legal obligations and provide protection for the end consumer. JAKOBSEN The Jakobsen assortment includes a large selection of exquisite filled chocolate pralines, wonderful dessert bars, and delicious nut medallions. The flavours are a fine mix of well-known and timeless classics like mint and nougat as well as more exciting flavour combinations such as ginger infused toffee and vanilla crème brûlée. Palm oil-free (shea, coconut -
Fermentation of Cocoa Beans: Influence of Microbial Activities And
Journal of the Science of Food and Agriculture J Sci Food Agric 88:2288–2297 (2008) Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate Nicholas Camu,1 Tom De Winter,1 Solomon K Addo,2 Jemmy S Takrama,3 Herwig Bernaert4 and Luc De Vuyst1∗ 1Research Group of Industrial Microbiology and Food Biotechnology, Department of Applied Biological Sciences and Engineering, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium 2Barry Callebaut Ghana Limited, Plot 1 Free Zone Enclave, Tema, Ghana 3Cocoa Research Institute of Ghana (CRIG), New Tafo, Akim, Ghana 4Barry Callebaut Belgium NV, Aalstersestraat 122, B-9280 Lebbeke-Wieze, Belgium Abstract BACKGROUND: Spontaneous cocoa bean fermentation is characterised by a succession of microbial activities. Cocoa flavour precursors are developed during fermentation and drying of cocoa beans. Polyphenols and alkaloids contribute to astringency and bitterness of cocoa and chocolate. RESULTS: Population dynamics, metabolite target analyses, and chocolate production were performed for seven independent spontaneous cocoa bean heap fermentations in Ghana. Although the same micro-organisms were involved in these heaps, carried out at different farms or in different seasons, heap temperatures and microbial metabolite concentrations were different. This could be due to heterogeneity and size of the heaps, but was mainly ascribed to microbial variability. Indeed, differences in microbial activity could be linked with the flavour of chocolates made from the corresponding dried, fermented cocoa beans. Whereas the polyphenol and alkaloid contents of cocoa beans were crop- and heap-dependent, epicatechin and theobromine levels decreased during fermentation due to diffusion out of the bean cotyledons and polyphenol oxidation and condensation. -
Bergenfield Candy Maker Is Marzipan Man Page 1 of 4
Bergenfield candy maker is Marzipan Man Page 1 of 4 N.J. News Crisis Coverage Metro Bergenfield candy maker is Politics Nation/World Marzipan Man Business Obituaries Monday, December 10, 2001 Education Health Technology By JAY LEVIN Columnists Staff Writer Editorials Other Views Once in a rare while comes a person who does something almost no one Margulies cartoon The Wire else does, makes something almost no one else makes, and shrugs off the suggestion that this qualifies him as special. Bergen County Passaic County Gunter Schott is such a fellow. Morris County Community Neighbors Gunter makes marzipan, the almond confection beloved in his native Germany but scarcely known on these shores. Every day, Gunter sets out before dawn for his nondescript little candy factory on South Washington Avenue in Bergenfield, where almond paste waits to be mixed and stamped and colored into brightly colored fruit shapes, animal shapes, and fish shapes, to name the most popular, and then boxed or wrapped. His company is called Bergen Marzipan and Chocolate, but the chocolate is almost an afterthought. Marzipan is the 71-year-old's livelihood and love, the reason he spends more than half the hours in a day toiling amid 50-pound sacks of sugar and 50-pound blocks of almond paste. Such commitment for a product that seldom passes its maker's lips. "I'm not much of a candy eater," says Gunter, who learned to make marzipan as a kid working in a Stuttgart pastry shop. "But a good piece of cake, I don't mind." Dainty works of art, marzipan candies -- especially those in fruit shapes -- resemble refrigerator magnets. -
Saveur Paris-Ile De France » French Tradition and “Savoir Faire”
GUYAUX Traditional French chocolatier since 1931 « Saveur Paris-Ile de France » French tradition and “savoir faire”: • Chocolaterie Guyaux was founded in 1931 by Florent Guyaux who learnt his chocolate making craft from his uncle. • Today, Chocolaterie Guyaux is still a family run company, headed by the second and third generations. Guyaux is one of the last remaining independent chocolate makers in the Paris area (I’Ile de France). • Chocolaterie Guyaux produces a range of high quality products : Truffles, specialty products and a wide assortment of chocolates in bulk, pre packed and also a range of organic chocolates. • Modern and well equipped, Chocolaterie Guyaux keeps its human size and taste for work well done. • Chocolaterie Guyaux sell in France and export worldwide. Your chocolate partner Guyaux offers you : • A wide assortment of bulk chocolate bonbons • Your distributor’s own brand (DOB) / Private label : recipe and packaging • Our range of Guyaux branded and pre-packed products Our expertise : 1.D.O.B / private label packs: flow packs, “ballotins”, sachets, boxes, gift boxes etc 2.New product development : tailor made recipes 3.Versatile and flexible production : chocolate coated, moulded chocolates, truffles, mini-bars, packaging etc. 4.A wide existing assortment & product range 1.D.O.B / private label products : We will pack our chocolates to your particular specifications and under your own brand. 2.Developping your own specific products : Your own recipes, in organic or traditional chocolate. 3.Flexible and versatile production : • A chocolate coating line (1 ton/day) • A moulded product line (1 ton/day) • Decorations by hand • Two truffle producing lines (4 ton/day) • An individual flow pack line • A “sachet” packing line • A packaging line 4. -
German and Russian Holiday Foods Electronic Mail Message from Mary Lynn Axtman, Fargo, North Dakota
German and Russian Holiday Foods Electronic mail message from Mary Lynn Axtman, Fargo, North Dakota Holiday Greetings to each of you, Growing up in Pierce County, ND with half it's population as Kutschurganers directly from Russia and their descendants, some of the distinctly German and or Russian food items that were always present during the twelve days of Christmas, Christmas Eve to the Feast of the Three Kings in January included: -- Halvah, a Turkish sesame treat made with crushed sesame seeds sweetened and flavored with vanilla and/or chocolate. The primary company and brand name is the JOYVA Company in New York. Have several blocks of it in my fridge right now for our Christmas Day dinner. The country of Turkey is close to the Ukraine. -- Fruits and nuts: remember the efforts in the early German Colonies to plant trees and vineyards surrounding their villages? In later years, these produced copious amounts of fruits and nuts for their use. Wine with a light alcohol content was drunk at most evening meals or with guests. Fruits, fresh or dried found their way into baked goods such a fruit custard kuchen or the traditional fruit cakes that were wrapped in wine soaked fabric and aged well in a cool cellar. Cherries, fresh in the summer and dried for the winter were used in large amounts and were also a reminder of those back in the colonies. Here, chocolate covered cherry or other dried fruit candies were made in large amounts for the Holidays by my family. Have some of those also.