A good practice is meant as an experience, a way of doing something, a project or an action that should be a reference for other organizations. In this case, the good practices have been focused on four relevant aspects, plus one called “others” where to consider relevant factors different from the four (for example “social responsibility “):
- method of production
- promotion activities
- market strategies
The aim is to provide useful information for European SMEs and local authority involved in the European itinerary of chocolate in order to stimulate new projects, investments, cluster relations and so on.
Here are some examples of good practices, collected by the partners of project CHIELI, available in a short description with referring to one of the (main) aspect mentioned before.
Ducks legs with dark chocolate and ginger
Aspect: method of production
(by Auberge du Camp, Hotel Restaurant Bar, Castellet, France)
Know that the chocolate is not eatable for dessert. For that realization we were inspired by a Mexican recipe. The Legend wants it comes from the convent of Saint Martha in the city of Puebla. This souce is infact a pre-Colombian recipe where the use of numerous local ingredients have found the addition, over time, of new ingredients coming from other continents, such as cinnamon, the sesame seeds and, why not, the ginger with its aphrodisiac virtues.
From cocoa to chocolate
Aspect: promotion activity
(by Consolat de Sao Tome et Principe,Marseille, France)
Presentation of the stages of the transformation of the cocoa in chocolate from the fresh seeds. It’s a show with machines of laboratory about how happens the roasting, the grinding, the mixture and the conching. It allows to discover the composition of the chocolate and to evoke the origins of the cocoa. The presentation is interactive and the public can ask question, have a tasting and express a will.
I Cigni di Bellini
Aspect: market strategies
(by Antica Dolceria Rizza di Modica, Italy)
“I Cigni di Bellini” are pralines of chocolate of Modica depicting a curved swan on itself, almost asleep and dreaming, which enhance the most typical ingredients of the Sicily island (the pistachio, the Trapani salt, Passito di Pantelleria, citrus fruits). This product has been designed following the meeting between a professor of orchestra (Luigi De Giorgio teacher at the Teatro Bellini) and a chocolatier (Master Giuseppe Rizza). For two years Rizza in collaboration with De Giorgi have worked on the project studying the possible combinations of the ingredients coming to the creation of 10 different pralines with each other, but united by the presence of chocolate: 10 pralines as 10 works by Bellini. Next step is to define the project of exporting of the Bellini Italian music in Italian and foreign theaters through the tasting of those chocolate products.
The new Cocoa Women
Aspect: other (social responsibility)
(by Luigi ZainiS.p.A., Milan, Italy)
The New Cocoa Women is the name of a project sponsored by Luigi ZainiS.p.A. in favor of women cocoa farmers in Ivory Coast. The project consists of introducing modern technology in the local soap production process, in a context where soap has always been manufactured for family use by means of an ancient manual technique. The production method consists of the processing of cocoa waste products (dried cocoa shells) to turn them intosoap. As an additional result of the project The New Cocoa Women, local populations will benefit from a larger availability and spread of soap supplies which will help them improve their health conditions. In areas where epidemics are still a serious threat to the population, personal hygiene is one of the essential rules to preserve children’s and adults’ health.
Aspect: management, other (social responsibility)
(by Erithaj, Strasbourg, France)
Vietcacao network was launched in 2008 by André Stengel (Erithaj, French chocolate company) in order to support disabled young people through the growing popularity of cocoa farming, set aside in Vietnam for a long time. Vietcacao helped building a cocoa processing station in a school for disabled young people in the province of Ben Tre in the form of Help Center through Work, which promote their professional integration. Today, Vietcacao channel is dedicated to post harvest cocoa processing and the development of fine Vietnamese cocoa through partnerships with growers’ families and stakeholders in the cocoa sector. These steps allow Erithaj to stand as a local player in sustainable development by availing a caring and responsible ethics.
Innovation and Tradition
Aspect: method of production
(by Clavileño, Villajoyosa – Alicante, Spain)
They say that health is first of all. From experience and innovation, Chocolates Clavileño wants to help consumers to enjoy the best taste of chocolate without a component that today concerns many people: the sugar. Thanks to investment in innovative technologies of food production and conservation, but following the same process guidelines developed by ancient craftsmen, Clavileño offers people Extra fine milk chocolate and almonds or pure chocolate or hot chocolate without added sugar.
Innovation and master chocolatier
Aspect: method of production
(by Nougat, Derivative Products and Chocolate Manufacturers Association or the Community of Valencia, Spain)
In the chocolate market almost every day new recipes and creations appear. In all of them the participation of the figure of the master chocolatier is complementary and essential to the use of facilities highly flexible production. Where creativity in the variety of shapes and flavors is virtually unlimited, technology and industry are focused on profitable and high quality production solutions, including modular lines for the production of filled chocolates and pralines by careful preparation. The industry response has been modular product lines with and without filling machinery offering a variety of options, ranging from the different procedures and training pouring chocolate shells to different modes of filling, of covering and modeling.
Examples of combination of innovation with the art of the master chocolatier:
- “Flash Shell Cooling”, a cryogenic seal briefly dipped into the liquid chocolate making to form and solidify a thin layer thereon. This equipment can form complicated chocolate halves in few seconds and accurately and allows uniform coating thickness less than two millimeters. The process also allows to work granular ingredients such as nuts, if these are homogeneously mixed with chocolate before printing.
- “Frozen Shell” from the beginning of the cryogenic seal hollow bodies destined to become pralines. For greater flexibility in shaping, Buhler has developed a multi-head printing.
- “Shot filling”: not only the chocolates with surprising inside, but also tablets and filled bars. Once you create the form, in a second step the filling is metered and the product is closed. Modernizing this technique means a single “shot” with two concentric nozzles that work simultaneously on the chocolate outer layer and the filling. Usually the fillings with low viscosity cannot be dosed with the fill mass, but by a novel process is allowed produce pralines liquor using the method “One shot”.