Barry Callebaut Transforms Traditionally Hand-Shaved Copeaux Grattés
29 Sep 2014 --- Barry Callebaut, the world’s leading manufacturer of high quality chocolate and cocoa presents its extended range of Chocolate Masters Pencils made from 100% Belgian Chocolate, offering endless creativity in a multitude of sizes and colors.
More than 30 years ago, master chocolatier Pierre Iserentant introduced the technique of ‘copeaux grattés,’ perfectly curled chocolate shapes. Originally, the chocolate was hand shaved diagonally, using the so-called ‘biais-méthode.’ By incorporating this craftsmanship into the Barry Callebaut Group, his invention is eternalized. By determining the specific parameters for tempering chocolate, Chocolate Masters is able to offer a superior product with better heat resistance, a glossy appearance and a crackling snap.
The new Pencils collection is made from 100% Belgian chocolate. They make it easy to create a masterpiece with only one finishing touch, providing unlimited creativity. Any creation can be transformed into a mouth-watering masterpiece, be it a cake, an ice-cream or any other dessert. They will even turn a simple breakfast cereal bowl into a delightful starter for the day.
Pencils do not only enhance exclusiveness of any creation, they also compliment your coffee, tea or digestive drinks.
The Pencils are available in almost any color and size imaginable, each with their own specific shape and flavor, ranging from velvety tasting Creamy Pencils™ over crunchy cute Mini Pencils to edible Celebration Candles.
“Consumers are increasingly looking to try foods that evoke new and unfamiliar culinary experiences. The Pencils make any dessert a visual delight in just one handling,” Belgian chef Robrecht Wolters states. “Whether you’re serving a classic ice cream, sorbet or sabayon, a Pencil always delivers that little extra, surpassing the expectation of even the most demanding customers.”
Since July of this year, all Chocolate Masters decorations support the Quality Partner Program (QPP). Encompassing activities such as farmer training on good agricultural practices, education for children in cocoa farming communities, and improving access to safe water and basic healthcare, this program aims to secure the production of sustainably grown cocoa and increases the overall quality of life of cocoa farmers and their families. Through QPP, Barry Callebaut engages participating farmers and cooperatives in Côte d’Ivoire and Cameroon on the road toward greater cocoa sustainability.
