bake - March 2019 - 28

chocolate & decorating

Back to Nature
Back to nature is taking on new meaning among the world's

Innovative and inspiring ideas for chocolate were found

leading chocolate manufacturers.

throughout the show at Sirha.

Unveiling the Chocolate Oyster at Sirha 2019 in Lyon, France,

Valrhona is shaking up the world of chocolate with an incred-

Dobla presented an extension of its unique Nature chocolate

ibly delicious, all-new addition to its couverture range. The

decorations that enhance traditional desserts and pastries that

latest challenge met by Valrhona's teams of flavor experts is an

consumers know and love.

innovation that unlocks real benefits for professionals across
the food industry - the first-ever dark chocolate flavored with

Served from the eye-catching Chocolate Oyster Bar, Dobla's

lightly salted butter caramel.

European pastry chefs surprised visitors with handmade
chocolate decorations in the shape of an oyster that visu-

Caranoa 55% delicately blends powerful luxury cocoas, creamy

ally could not be distinguished from the real seafood classic.

lightly salted butter and smooth, soft caramel enhanced with a

The introduction of the Chocolate Oyster completes Dobla's

pinch of fleur de sel. Caranoa 55% creates a flavor experience

Nature Range, a collection of handmade chocolate decorations

unlike any other dark chocolate, according to Valrhona.

inspired by nature, such as fruits, spices and nuts. 
New from Barry Callebaut, Ruby chocolate is acclaimed by
"We wanted to surprise and excite the French audience and

chefs and chocolatiers from around the world because it is

international visitors at Sirha with our visually spectacular

made using the Ruby cocoa bean and delivers unique taste and

and indulgent presentations and tastings," says Harm Jansen,

pairing opportunities. A unique processing method by Barry

corporate business development director at Dobla.

Callebaut unlocks the flavor and color tone that are naturally
present in the bean. The taste experience is described as an

"The absolute highlight was our eye-catching Chocolate Oyster

intense sensorial delight - a tension between berry-fruitiness

Bar. In order to stay innovative, daring to surprise and being

and luscious smoothness.

Oyster, we have definitely succeeded in our mission to excite.

Barry Callebaut unveiled Ruby in Shanghai in 2017, after more

We are very proud that our chocolate decorations have been

than 10 years of development. Since its launch, this new variety

enthusiastically received by the audience, with special thanks

has been introduced in the Asia Pacific, Europe, the Middle

to the craftsmanship of our pastry chefs."

East and South Africa by both consumer and artisanal brands,
including Prestat, Baci Perugina, KitKat, Leonidas and Fazer.

CHANGING THE WORLD OF VANILLA
Norohy (available in 2020) is born of the meeting between
pastry professionals Trimeta in Madagascar and Valrhona
in France. "We want to change the world of vanilla," said
Vincent Siguad, chief executive officer, Norohy, speaking at
Sirha 2019.
"Because we share the passion and commitment of pastry
chefs, we accompany you in the selection, understanding
and development of natural vanilla, involving us from the
culture of the pod into your creations," according to a press
release from Norohy.

28 < MAR 2019 | bakemag.com

JOHN UNREIN

different is essential. With the introduction of the Chocolate
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