bake - November/December 2020 - 22

Premium chocolate manufacturer Barry Callebaut recently held a
groundbreaking ceremony for the construction of a new, state-ofthe-art cocoa facility in Durán, Ecuador.
Upon completion, the site will receive, dry, clean and store cocoa
beans and prepare for export to cocoa and chocolate factories in
the United States, Canada, Asia and Europe. The project represents
a signiﬁcant investment in Ecuador as Barry Callebaut continues to
develop the value chain of the fast-growing cocoa producing country.
"As a global leader in the cocoa and chocolate industry, we are
excited about the opportunities associated with Ecuador cocoa bean
production as well as its great growth potential," says Steven Retzlaff,
president of global cocoa, Barry Callebaut. "We are proud to continue
investing in a country where we have been present since 2007."
"With this state-of-the-art infrastructure, we are making a long-term
commitment to the country and its cocoa producing sector," says Angela
Gubser, managing director for Ecuador, Barry Callebaut. "Our team is
looking forward to moving into the new premises, further developing
business relations with existing and new partners and enhancing our
sustainability programs with the Ecuadorian cocoa farmers."

74% of people prefer milk chocolate," he shares.
Other innovative ideas for bakery
product uses and/or decorations
feature chocolate.
"I'm personally excited for new
metallic shimmers that Mona Lisa
Decorations will be launching in the

coming months in the U.S.," Seaman
says. "These chocolate 'gems' will
add such sparkle and texture to a
whole range of chocolate desserts."

Dark chocolate innovation
Consumer education about dark
chocolate, in particular, looms as

Bake Magazine Digital Special Report 4 | Volume 1 | bakemag.com

BARRY CALLEBAUT

Expanding in Ecuador

a key challenge in coming years.
Consumers are starting to understand percentages, but there is a
lot of room to grow.
Leman at Valrhona explains
that education is important to
help consumers understand ﬂavor
options and preferences.
"Most people do believe that the
higher the percentage, the better.
But it's wrong. Again, it's a question
of education because percentage
is just an indication," she explains.
"You can have the same percentage
for two chocolates, but if the beans
come from two different countries, their tastes will be drastically
different (best example is Valrhona
Manjari 64% from Madagascar and
Taïnori 64% from the Dominican
Republic). Focus should be on taste,
not so much on percentage."
Retail bakeries are innovating
in new ways, as well. To celebrate
the return of Baileys Red Velvet,
Georgetown Cupcake, a six-store
retailer based in Washington, D.C.,
will be offering the Baileys Red
Velvet Dozen, non-alcoholic Baileysinfused red velvet cupcakes, available online for nationwide delivery
now through December.
Additionally, Baileys will be
releasing a series of virtual at-home
baking content leading up to the
holidays to remind consumers
that although things might look a
bit different this year, baking with
loved ones still brings that sense of
tradition and togetherness that is
needed now more than ever.
Sisters Katherine Kallinis Berman
and Sophie Kallinis LaMontagne
are the co-founders of Georgetown

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bake - November/December 2020

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