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Monin has launched its sixth development centre in Paris, a studio designed for its international partners. Located 30 minutes from the airport, it allows for a convenient and full tasting experience.
Monin beverage innovation director MEIA Andrea Fidora said: “Complementary to our studio in Bourges, the Parisian Studio is a great tool and fantastic place to get inspired.” The Monin Parisian Studio was inaugurated last month with the European and MEIA brand ambassadors seminar. This location adds to the existing development centres in Bourges, Clearwater, Kuala Lumpur, Dallas, and Shanghai.
Cocosia Artisan Chocolate is introducing Dubai to the next big thing in the chocolate world: pairing chocolate with tea blends. While coffee is thought of as the best accompaniment to chocolate, the company says tea is a ‘cleaner’ and less abrasive match for chocolate.
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Cocosia Artisan Chocolates uses Dammann Frères Tea as a natural complement to its chocolates. When it comes to pairing, some suggested combinations include: Cocosia’s Strassbourg chocolate with Dammann Frères Earl Grey Vert Primeur; the delicate green Earl Grey tea with the sweet milky flavours of the caramel and milk chocolate; for stronger earthy Dammann Frères Pu-Erh teas, pair with the Japanese citrus flavours of Cocosia’s Yuzu; and the smokiness of the Lapsang Souchong tea requires an equally strong partner, therefore the bitter-sweetness of Cocosia’s quality 70% couverture matches up.
In May 2014, Dubai-based Forrey & Galland was approached by Harrods to design a collection for the store. Forrey & Galland managing director Isabelle Jaouen says: “It is incredible validation to see that our strive for excellence, and commitment to perfection and quality is recognised on a worldwide level.
We also had the honour of being invited to be a part of their window display, an incredible feature considering this is the first time in Harrods’ history that food brands were allowed to take up window space.” She also reveals that the brand is due to open its next boutique in Riyadh, Kingdom of Saudi Arabia, after its flagship in Dubai Mall. She says: “We are so excited about this, not only because it’s an extraordinarily satisfying feeling to see something we have worked so hard on grow, but also because the store will really be something else.”
Monbana export general manager Dominique Renault reveals the company is looking at a new production site, for early 2016, dedicated to the manufacture of cocoa powders, milkshake powders, iced chocolates and lots of other new beverages. He says: “With 6300m2, our production capacity will greatly increase.
This strategic project will offer Monbana the opportunity to conquer new markets, like the vending market with a new range of vending chocolate powders.” The new production site will be located at Saint-Sauveur-des-Landes in the region of Brittany, which will be a strategic location.
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