NEWS

6 February 2010

Belcolade enjoyed an outstanding presence at ISM. On the main booth the focus was on Oxanti & Cryst-o-fil... Feedback from customers on a bakestable Oxanti and a range of new Cryst-o-fil solutions was particularly positive. But for many visitors the highlight of the entire show were The World of Origin workshops.

The workshops were conceived to build enthusiasm for and demystify the subject of Origin chocolate. They included elements on chocolate trends, Cyrano, Origin tasting, Origin concepts & applications and Chocolate Foodpairing.

Visitors were fascinated to learn about our  Cyrano methodology  and how it is used to define the taste profile of the Belcolade Origin chocolates. This was of particular relevance during the subsequent tasting session, as visitors were amazed by the taste difference between Origins with the same cocoa content. After the tasting, visitors enjoyed a passionate explanation of Origin applications from Stef Aerts. The questions of why and how to use Origins in recipes was of particular concern to many participants and often cited as an obstacle to use. For many visitors the Chocolate Foodpairing station was a first time experience. But once they had sampled recipes and explored the interactive  Chocolate Foodpairing website , they were eager to get back to work, log on and start creating new ideas for themselves.

Overall, visitors were amazed by the amount they learnt about Origin chocolate. The atmosphere was lively throughout the workshops, which typically ended with a resounding Bravo! from our guests. Typical comments included: "Outstanding, thank you for the wonderful presentations", "Great workshop, gave me lots of good ideas", "A great marketing tool", "Once more we're convinced of the great work you do", "Fabulous, thank you so much".