The decline in the Cocoa Market continued during October – this was a trend seen in almost all Commodity Markets as a consequence of the Global economic worries.
Read the full article--------->

 
     
 

For this month's recipe we have two small chocolate showpieces, to coincide with last month's "World Chocolate Masters"
Read this Month's Recipe--------->

 
     
 


This month's featured products are ideal to use over the festive period..
See full details.......

 
     
 


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

 

 
     
 




 
     
 


"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.



 
     


 


PRICE CHANGES

Chocolate
We have now been notified of the new Chocolate prices that apply for the Barry Callebaut and Belcolade ranges from 1st January 2012. In overall terms, prices are down by an average of around 3%, although this varies from product to product. As per the recent Commodity Reports, the Cocoa Market is now low. However, both suppliers buy cover on a frequent and regular basis over a 6 month period to average out the peaks and troughs, hence the full effect of the lower market will only come through mid way in 2012 – so we do expect a more significant drop in Chocolate prices with effect from 1st July – this of course assumes that the market remains around current levels.

PIDY Products
As per the PIDY letter (click here to view a copy) prices will be increasing again from 1st January, with the margarine based savoury goods increasing by 3.4% and butter based sweet lines by 5.7%.

Sugar & Cereal Based Products
The recent price increases in Sugars, Glucose etc have been significant, but we do now hope and expect prices to at least stay where they are and at best ease. Weather patterns in the coming months, however, may disrupt this.

General
We are now optimistic that the turmoil in Ingredient prices seen over the last 12 months is behind us and that 2012 will see stability and in the case of Cocoa Products – easing. Undoubtedly it has been a very difficult time, but we would like to take the opportunity to assure you that we have been working with all suppliers to minimise price changes during this period, and going forward will continue to offer the best value for money to all our customers.

To see the new prices, we will add a link to our December Newsletter so you can view the full prices before they take effect….

This year we will be operating normal working hours until Thursday 22nd December 2011.

We recommend that All orders requiring guaranteed delivery before Christmas (Friday 23rd December 2011) are received for processing and despatch by Latest Friday 16th December.  We are unable to guarantee delivery of any orders placed after this date, due to the pressures that are now placed on the Distribution Networks with the increase of Internet based orders at this time of year.  However, orders placed on the 19th, 20th, 21st and 22nd before noon, will be despatched as normal the same day, but delivery is unlikely to be the following day, especially if packed in parcels via Interlink.. We can accept no responsibility if orders do not arrive before Christmas, but obviously we will endeavour to maintain the highest level of service during this period.

Our offices will be open until early afternoon on Friday 23rd December 2011, but will not be despatching any products on Friday 23rd December.

We will be operating on a reduced staff basis on Wednesday 28th, Thursday 29th and Friday 30th December to deal with any urgent enquiries, but will not be despatching any products over this period.

Should any customers urgently require any products between Christmas and the New Year, our offices and warehouse will be open between 10:00am – 2:00pm to arrange collection of any products. However collection is at the customers' own risk and responsibility.

Our normal operation will resume on Tuesday 3rd January 2012  with any orders placed on or since the 23rd December and received by noon on the 3rd January being despatched that day for delivery the next.

This of course is all dependent on the weather, bearing in mind the adverse conditions that we experienced last year.

New Account Manager for London and the South East.

We are pleased to announce that we have appointed Paul Holowczycki as our new Account Manager for London and the South East.

Paul has many years experience in the food industry, with an in-depth knowledge of the bakery and food manufacturing industry.

Although Paul will be based in the South East, he will be using his bakery background to assist our customers, in this sector, all over the country.

To contact Paul:
e-mail: paul@hbingredients.co.uk
Telephone: 07920 841 355.

Ingredients Pantry is a range of specially sourced products, many being suitable for re-packing. They are supplied in manageable pack sizes, ranging from 2.5kg, to 10kg.

For details of the complete range click........here.

Colombian Origin Bar Launch.

HB Ingredients started talking to Colombian cocoa grower and chocolate producer Luker Cacao over 2 years ago. We instantly fell in love with the chocolate and the whole story of the 'Fino de Aroma' (fine flavour cocoa) produced in Colombia, not to mention their sustainable approach to farming and farm management.....................Read the full article

World Chocolate Masters 2011 Paris

HB Ingredients were sponsors of the World Chocolate Masters UK heat. We would like to congratulate all the contestants who made it to the Final in Paris and especially to John Costello who represented the UK.
The winner of the World Chocolate Masters 2011 is Frank Haasnoot from the Netherlands.

The winner of our World Chocolate Masters Competition, Debbie and Fran from Chocolate Craft, based in Hampshire, attended the Final in Paris.
Debbie says ‘It was a delight to see so much chocolate innovation and quality all in one place and has inspired all the team here at Chocolate Craft. It was a super opportunity to meet so many leading lights in the world of chocolate' .


Below is a photo taken at the final
From left to right: James Petrie, Mark Tilling, Fran, John Costello and Debbie.

"Chocademy's" First Course

Jayne Kent ran our first "Introduction to Chocolate for Beginners" course at our "Chocademy" located at our office in Lewes, East Sussex.

Read what the participants said about the course............

Beginners Chocolate Course

Our next chocolate course, Introduction to Chocolate for Beginners, will be held on 23rd November and 30th November 2011.

The course is designed for beginners or chocolate lovers who wish to learn the techniques required to create their own truffles, hand dipped chocolates, decorative chocolate bars, chocolate novelty figures and decorating chocolate moulds.

Price £95.00 plus VAT

For further details please contact Jayne,
email: jayne@hbingredients.co.uk or call 0845 8800 799

Pidy's New Collection of Crumbles, Croutons and Mini Toasts

Pidy have launched a new collection of crumbles, croutons and mini toasts.....read full details

Replace Fluoride with Chocolate in Toothpaste!!

NEW ORLEANS – When Eyewitness News first met scientist Arman Sadeghpour in 2007, he was working on his doctoral thesis. His goal was to find a natural compound to make teeth stronger, and he discovered that a compound that could do that was in an extract of the cocoa bean.......Read the full article.

 

 
   
 

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