bake - January 2018 - 32

chocolate and decorating

Valentine's Connections
The biggest day of the year for chocolate is right around the

JaCiva's Bakery & Chocolatier in Portland, Oregon, specializes

corner, and it's not too late to plan for Valentine's Day. Offering

in European chocolates and has thousands of chocolate molds

chocolate-covered strawberries is a great start, but consider

to choose from, so that customers can find the perfect choco-

taking your chocolate decorations up a notch this year.

late for any occasion.

Ready-made products certainly can increase your productivity.

Founded in 1986, JaCiva's offers a substantial assortment of

Barry Callebaut offers the Mona Lisa line of premium chocolate

finely crafted European truffles, as well as various molded

cups and cake/cupcake decorations, and Mona Lisa is excited

chocolate items. JaCiva's chocolates are crafted using the

to announce the launch of their newest cup, the heart bonbon.

finest European blends and are all made in its chocolate factory

This premium 63% Dark Chocolate cup is perfect for Valentine's

on Hawthorne Boulevard in southeast Portland.

Day, Mother's Day or any other special time of the year.
Frozen desserts are another great option for Valentine's Day
Other eye-catching decorations from Mona Lisa for Valentine's

celebrations. PreGel, a leading distributor of specialty dessert

Day include kissing hearts, flower butterflies, flower hearts and

ingredients, has transformed some of winter's most delightful

a rectangular chocolate piece with the word "love."

flavors into products that create authentic Italian gelato, classic
soft serve and flavorful ice cream.

Typically, consumers are willing to spend more on customized chocolate treats. Recent trends are shifting away from the

The trending novelty of frozen hot chocolate just exceeded

traditional Valentine's dinner at a restaurant and more toward

standard expectations with a new hot cocoa flavored powdered

a personalized celebration at home. Special promotions can

mix from PreGel. The sweet taste of soothing cocoa enhanced

help spur higher purchases, according to the National Retail

by the essence of real marshmallows make every bite of this

Federation.

irresistible classic a moment to savor.

Here are the top three reasons that consumers say they are
willing to spend an extra $10 on Valentine's Day:

TRAINING CENTERS

* A really good sale or promotion - 48.6 percent

With five locations across the US, the PreGel

* Seeing a gift idea for someone you didn't plan to buy for

International Training Centers are meeting demand

- 36.4 percent
* A free gift with purchase - 32.4 percent

with a showcase of exciting new classes for 2018, in
addition to its standard curriculum of relevant and
important subject matter.
Chefs of every skill level-from beginner to advanced-
benefit from in-depth lectures and hands-on practice
with top-of-the-line equipment and superior ingredients
made available at PreGel's state-of-the-art training facilities. New class options include Frozen Dessert Novelties,
Ice Cream 101 and the Artisan Doughnut Course.
To register online, visit www.pregel-itc.com.

32 < JAN 2018 | bakemag.com


http://www.pregel-itc.com http://www.bakemag.com

bake - January 2018

Table of Contents for the Digital Edition of bake - January 2018

bake - January 2018
Editor's Note - THE FLAVOR ISSUE: bread with every meal
Contents
Management - Writing A Business Plan
New Product Success Stories - Chocolate Babka
Technical Corner - The Science of Sourdough
Practical Marketing - How to Share Your Story
Equipment Innovations - Oven Skills
Fresh milled, fresh roasted
HISTORICAL SIGNIFICANCE
The future of flavors
Passion to persevere
Chocolate and Decorating - Valentine’s Connections
Cakes - Fast Consumer Insights
Sweet Goods - Inspired by Honey
Breads - flatbreads on the Rise
Pastries - Unique PASTRIES
Foodservice - New Product Awards
Beverages - Organic Tea
Product Showcase
Classifieds
Ad Index
Formulation of the Month - formulation of the month pizza dough
bake - January 2018 - bake - January 2018
bake - January 2018 - bake - January 2018
bake - January 2018 - 2
bake - January 2018 - Editor's Note - THE FLAVOR ISSUE: bread with every meal
bake - January 2018 - 4
bake - January 2018 - Contents
bake - January 2018 - Management - Writing A Business Plan
bake - January 2018 - 7
bake - January 2018 - New Product Success Stories - Chocolate Babka
bake - January 2018 - 9
bake - January 2018 - Technical Corner - The Science of Sourdough
bake - January 2018 - 11
bake - January 2018 - Practical Marketing - How to Share Your Story
bake - January 2018 - 13
bake - January 2018 - Equipment Innovations - Oven Skills
bake - January 2018 - 15
bake - January 2018 - Fresh milled, fresh roasted
bake - January 2018 - 17
bake - January 2018 - 18
bake - January 2018 - 19
bake - January 2018 - HISTORICAL SIGNIFICANCE
bake - January 2018 - 21
bake - January 2018 - 22
bake - January 2018 - 23
bake - January 2018 - The future of flavors
bake - January 2018 - 25
bake - January 2018 - 26
bake - January 2018 - 27
bake - January 2018 - Passion to persevere
bake - January 2018 - 29
bake - January 2018 - 30
bake - January 2018 - 31
bake - January 2018 - Chocolate and Decorating - Valentine’s Connections
bake - January 2018 - 33
bake - January 2018 - Cakes - Fast Consumer Insights
bake - January 2018 - 35
bake - January 2018 - Sweet Goods - Inspired by Honey
bake - January 2018 - 37
bake - January 2018 - Breads - flatbreads on the Rise
bake - January 2018 - 39
bake - January 2018 - Pastries - Unique PASTRIES
bake - January 2018 - 41
bake - January 2018 - Foodservice - New Product Awards
bake - January 2018 - 43
bake - January 2018 - Beverages - Organic Tea
bake - January 2018 - Product Showcase
bake - January 2018 - 46
bake - January 2018 - Classifieds
bake - January 2018 - 48
bake - January 2018 - Ad Index
bake - January 2018 - Formulation of the Month - formulation of the month pizza dough
bake - January 2018 - 51
bake - January 2018 - 52
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