HB Ingredients Newsletter No 13 March 2009

 
 
 
New Products
 
 


Grenadan Chocolate Co.

El Rey, Venezuelan Origin, Milk Chocolate 40.5%

White Chocolate Stars

 
     
 
Special Offers
 
   
     
 
Commodity and Currency News
 
 
At the end of January the market had reached 24 year highs being over the 2000 level.

Full Article-------->


 
     
 
Recipes of the Month
 
 
This month's recipe's are a selection of praline recipes based on nuts taken from Jean-Pierre Wybauw's book "Fine Chocolates Great Experience",

View Recipes--->


 
     
 
"The Doctors"
 
 
"The Doctors"

Don't forget to ask"The Chocolate Doctor" or the "Ingredients Doctor" to answer your questions.

 
     
 
Chocolate Courses
 
 
Barry Callebaut offer a range of courses at their Chocolate Academy, ideal for the novice to the professional.
Click here to access details of these and other Chocolate Courses.

 
     


 
Editorial

 
 


IFE 09

We are exhibiting at this year's IFE(International Food & Drink Event) held at the ExCeL Exhibition Centre Docklands from the 15th-18th March and would like to invite you as our guests. Please click here, or on the image above, to arrange your free tickets.

Look out for our stand with it's backdrop, as below, number S4140. Pleaseclick here for an interactive floor-plan of where you can find us.



Come and meet us on stand, S4140, as it's always good to put a face to our customers, who we know so well on the telephone.

 
     
 
Article of the Month

 
 

 

PRICES 2nd HALF 2009

If you look at the detailed Commodities and Currency Report, you will see the key fundamentals that impact on pricing still continue to work against us. We are able to offer firm pricing for most mainstream Chocolate and Cocoa Products in 6 month bites. As we have said since the beginning of the year, the weakness of Sterling and the higher Cocoa Market will come through in the second half of 2009.

SO WE EXPECT THAT PRICES FOR CALLEBAUT, CACAO BARRY, CARMA & BELCOLADE CHOCOLATE WILL INCREASE BY AROUND 20% FROM 1st JULY 2009.

We will be increasing stock levels as far as possible in order that we can help you stock build before the price increase applies. Obviously demand will be high in the run up to the increase, so please let us know as we get nearer the increase what we can do to help cushion the increase. We expect to have the New Price Lists by the end of April/mid May so please keep reading these Newsletters and also regularly check our website to keep up to date

In these times of price pressures, we are committed to making sure that our Ingredient options offer you the best value for money, so please do not hesitate to talk to any of us if you have any questions or suggestions.

GRENADA CHOCOLATE

We are delighted to now stock a 71% single origin Extra Bitter Chocolate from www.grenadachocolate.com We are proud to be associated with and to support the Grenada Organic Cocoa Farmers Project which has a majority stake in the chocolate factory. The factory ferments, dry's and roasts the beans and make the finished chocolate high in the Rainforest using Solar Power.
This is a genuine Origin Chocolate that has a complex and unique taste that develops as the chocolate matures over time. For something special why not give it a try!

Tony Mycock

3rd March 2009




 
     

 

 
     
     
 

HB Ingredients
Cocoa House, 22 Bell Lane,Bellbrook Industrial Estate, Uckfield East Sussex. TN22 1QL.
Tel:+44(0)845 88 00 799 Fax:+44(0)845 88 00 833