bake Special Report - July 2022 - 32

and fourth generation of Guittard
Chocolate Company. " We always
strive to deliver new and innovative
options to our customers-to
provide them with chocolate that
suits a variety of needs in both flavor
and application. This latest addition
to our line of cocoa powders opens
an avenue of possibilities we're
excited to see our users explore. "
Expansion
(From left to right) Rene Chavez - Gourmet Sales Director Mexico; Ofelia Elias - Gourmet Trade
Marketing; Chef Alan Espinoza - Head of Chocolate Academy Mexico; Olga Garcia - Marketing
Manager Mexico; Chef José Ramón Castillo - Star chocolatier Mexico
of the organic beans for nuanced
and exciting flavor delivery in baking
and drinking applications. When
used in baking, it creates bright and
expressive flavors, and the absence
of dutching allows the chocolate
flavors to truly stand out.
Joining its other cocoa powder
products, Cocoa Rouge and
Grand Cacao, Guittard's Organic
Natural cocoa powder is the first
to be Organic and both high cocoa
butter content and non-dutched.
Cocoa that is not dutch-processed
is referred to as 'natural cocoa' in
the industry and brings bright chocolate
flavor and lighter colors to
baking and drinking applications.
While most recipes will not specify
dutched or natural cocoa in their
instructions, the Organic Natural's
high cocoa butter content enhances
texture and flavor in baking projects
like brownies, cookies, and
cakes or enjoyed as a beverage in
recipes where a more natural, mild
32
Bake Magazine Digital Special Report 3 | Volume 3 | bakemag.com
chocolate flavor and creamy, rich
texture is preferred.
" We're thrilled to welcome this
high-fat Organic Natural cocoa
powder to our line of Guittard
products, " said Gary Guittard, CEO
Mona Lisa, the global decoration
brand of Barry Callebaut, continues
its geographical expansion and is
now also present in Mexico. The
brand recently celebrated this
important milestone with Chef José
Ramón Castillo, the renowned star
chocolatier from Mexico.
The chocolate for Mona Lisa® is
made from 100% sustainable
cocoa that supports cocoa farming
communities through the Cocoa
DOUXMATOK

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bake Special Report - July 2022

Table of Contents for the Digital Edition of bake Special Report - July 2022

bake Special Report - July 2022 - Intro
bake Special Report - July 2022 - 1
bake Special Report - July 2022 - 2
bake Special Report - July 2022 - 3
bake Special Report - July 2022 - 4
bake Special Report - July 2022 - 5
bake Special Report - July 2022 - 6
bake Special Report - July 2022 - 7
bake Special Report - July 2022 - 8
bake Special Report - July 2022 - 9
bake Special Report - July 2022 - 10
bake Special Report - July 2022 - 11
bake Special Report - July 2022 - 12
bake Special Report - July 2022 - 13
bake Special Report - July 2022 - 14
bake Special Report - July 2022 - 15
bake Special Report - July 2022 - 16
bake Special Report - July 2022 - 17
bake Special Report - July 2022 - 18
bake Special Report - July 2022 - 19
bake Special Report - July 2022 - 20
bake Special Report - July 2022 - 21
bake Special Report - July 2022 - 22
bake Special Report - July 2022 - 23
bake Special Report - July 2022 - 24
bake Special Report - July 2022 - 25
bake Special Report - July 2022 - 26
bake Special Report - July 2022 - 27
bake Special Report - July 2022 - 28
bake Special Report - July 2022 - 29
bake Special Report - July 2022 - 30
bake Special Report - July 2022 - 31
bake Special Report - July 2022 - 32
bake Special Report - July 2022 - 33
bake Special Report - July 2022 - 34
bake Special Report - July 2022 - 35
bake Special Report - July 2022 - 36
bake Special Report - July 2022 - 37
bake Special Report - July 2022 - 38
bake Special Report - July 2022 - 39
bake Special Report - July 2022 - 40
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https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
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https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
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