Salon du Chocolat: Belcolade ran a booth at Salon Du Chocolat Tokyo
Puratos Japan participated in Salon Du Chocolat Tokyo as Belcolade brand for the second time from Jan 27 to Feb 1, 2010, at Isetan Shinjuku, Tokyo.
Belcolade got a great response in previous year with a presentation of chocolate aroma with unique method in professional chocolate maker's point of veiw. This year, continued presentation of chocolate aroma with the concept of "Cyrano - Les aromes du chocolat", presenting the Cyrano chart with aromas of each origin chocolate. In addition, the new concept of "Chocolate Foodpairing" was introduced.
In a wider booth, more attention was attracted with the 2 concepts focusing on chocolate aroma by chocolate lovers so that some selling goods were even sold out during the period.
Chocolate Foodpairing
Aroma & taste - they have tight relationship each other. If you eat food with picking your nose with your fingers, you'll not be able to taste very well. We, human being can identify more than 10,000 different flavours and we recognize the taste of food with the combination of flavors which the food contains.
Foodpairing is a method for identifying what foods go well together. The method was most famously applied by Heston Blumenthal, chef of The Fat Duck, and is based on the principal that foods combine well with one another when they have key flavour components in common.
Once the flavour components of a particular food are analysed, they are compared to a database of several hundred other foods & drinks and the results are represented graphically on a foodpairing tree.
The chosen food is placed at the centre of the tree and surrounded by the best matches, which are arranged by category such as dairy, herbs, fruit etc. The length of the branch from the centre to the category is not important, but within each category, the shorter the branch, the better the match to the chosen food.
Joris Vanhee, Chief Demonstrator of Puratos Japan developed pralines in the products of "Cyrano Assort A" (Ecuador + Framboise, Peru + Tomato, Costa Rica + Basil, Costa Rica + Peanut) and "Cyrano Assort B" (Venezuela + Casiss, Uganda + Vinegar, Vanuatu + Cardamom, Papua New Guinea + Coconut, Costa Rica + Basil, Costa Rica + Peanut).
Chocolate Foodpairing offcial site:
www.chocolatefoodpairing.com/tool.php?lang=english
Cyrano - Les aromes du chocolat
This is Belcolade's unique concept expressing chocolate taste and aroma with 22 types of aroma oil and a chart. With the aroma oils, you can identify the chocolate aroma very clearly. Also you can "see" the chocolate aromas with the chart of Cyrano designed on the labels of each origin tablet. This year, extremely rich milk chocolate "Vanuatu 44%" and unique white type origin chocolate "Dominican Republic 31% were added to "Cyrano Tablets" (a tablet assortment of 6 different origin chocolate).