Not really much to report. Cocoa prices remained reasonably volatile through the month but within a fairly restricted range
Read the full article--------->

 
     
 

This month's recipe is The Egg by Callebaut
Read this Month's Recipe--------->

 
     
 


This month's featured products are the full Grenada Chocolate Company range.
See full details.......

 
     
 


We have lots of exciting new products this month
Click here for full
details---------

 

 
     
 


Interactive Chocolate Master-class,Easter Moulds and latest video
Read more...........

 
     
 

 
     
 




 
     
 


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

 
     
 


Click here to access details of Chocolate Courses that HB Ingredients can recommend.
The Callebaut Chocolate Academy have published their 2011-2012 prospectus.



 
     


 


New Account Manager

 

We are pleased to announce that Tracey Hughes has joined HB Ingredients as our account manager covering the West Midlands, Wales, the South West and her speciality will be our Food Service customers.

 

 

Sustainably Produced, Sustainably Transported

 

The Grenada Chocolate Company are enhancing their green credentials by transporting their chocolate to the USA and UK this spring aboard the cargo sailing Brigantine Tres Hombre. Read the full story...........

 

 

The Grenada Chocolate Company Update

 

 

Since we last reported the Grenada Chocolate Co-operative has been developing and improving, especially with new products- 82%, 100%,  Nib-a-licious and now Salt-i-licious. We now distribute the Granada Chocolate Company range throughout the whole of Europe and have shipped even further - recently to the Far East! Read the full article..........

 

 

Couplet Innovative Sugars

We now have in stock a range of Couplet specialist sugars suitable to use in desserts, bakery, inclusion in chocolates and pralines.

Click here for full details.

Modelling Chocolate from Cacao Barry

These chocolate models have been created by Jayne, our in-house chocolatier, to demonstrate how to produce decorative models using Cacao Barry modelling chocolate.

Dark Chocolate Product code: CB.BDEC2.5
Ivory Chocolate Product code: CB.BDECI2.5

(for details of the above products, click on the link and type the product code in the "Quick Search" box)

The Faberge Big Egg Hunt

Charbonnel et Walker are taking part in the "Faberge Big Egg Hunt".

Over 200 giant eggs have been hidden in secret locations throughout central London as part of ‘The Fabergé Big Egg Hunt', a magical event challenging the public to take on the world's biggest Easter egg hunt, and three of the country's top chocolate shops, William Curley, Paul a Young and Charbonnel et Walker are taking part.

Charbonnel's egg is 101cm high x 90cm diameter. Click here to bid on the egg.

 

 
   
 

HB Ingredients
Cocoa House, 15, The Cliffe Industria
l Estate, Lewes, East Sussex. BN8 6JL.
Sales order hot-line:+44(0)844 32 44 499
Enquiries:+44(0)845 88 00 799 Fax:+44(0)845 88 00 833