After sharing a portion of my cake my friend made with the baking chocolates from our shelf clean out a few weeks ago, my husband gobbled the small piece in no time. He was disappointed that he didn’t receive a larger piece of cake. Personally, I was thinking “you better be happy that you received that piece because I could have eaten the entire thing.” Keeping the cake in my lunch box for the rest of the work day was very difficult. It required immense will power…I could have eaten the entire piece, but I didn’t have milk at the office. Milk was required to enjoy the full experience.
I told my friend about my husband’s experience with her cake and a few days later she made Frank his own cake. The wonderful bundt shaped cake came with its own little “Happy Birthday” sign. Although his birthday had passed, he could care less.
Now this cake was a white cake with chocolate frosting, while the first cake was a dark chocolate cake with chocolate frosting. Once Frank dived in, he declared “She gets hot chocolate for life!”
Thursday, March 27, 2008
Hot Chocolate for Life
Cocoa Academy
Barry Callebaut, a Switzerland based producer of cocoa and cocoa based products for over 150 years, is making strong headway in the US market by acquiring Food Processing International cocoa factory in Eddystone, PA. This past December Barry Callebaut signed a supply agreement with Hershey’s for production of 80,000 tons of chocolate per year in a newly constructed plant in Monterrey, Mexico (the home of La Popular Sweet Chocolate). With numerous confectionery companies seeking to outsource the chocolate production aspect of the business, Barry Callebaut definitely is capitalizing on this trend.
Recently, Barry Callebaut announced the creation of its 10th cocoa and chocolate academy in their future North American headquarters based in Chicago, Illinois. With academies in Europe, Canada, Singapore, China and India, the Chicago base education center will be their first in America. The training center is designed to educate and demonstration the how to create and work with chocolate.
