News
Chocovic Demo - New York, NY
August 20, 2009
in2food in conjunction with Harry Wils is hosting a Chocovic tasting event on Tuesday, September 1st, 2009 at 42 at Ritz Carlton Westchester. Well known Pastry Chef Vicki Wells will be preparing recipes for the event to show some of the new chocolates from Chocovic. If you are interested in attending or would like more information about this event, please contact our office 800.362.5287.
Dobla USA rates SUPERIOR in AIB audit!
October 27, 2008
For the third year in a row Dobla USA is successful in the AIB (American Institute of Baking) audit. Each year Dobla USA has continuously scored in the highest category "Superior," by obtaining a score between 900-1000. This year, like the past three years, Dobla USA was rated in the "Superior" category, however they earned their highest score ever, 980! Congratulations to the Dobla USA team for this impressive accomplishment.
AIB (American Institute of Baking) is well-known for its audit department and strong focus on food safety. The certificate, which proves Dobla USA is in conformity with their standards, give them the opportunity to continue to deliver their quality products to customers in the US.
Ramon Morat, author of the best chocolate book in the world
April 24, 2008
On April 13th, 2008, Gourmand World Cookbook Awards gave prizes for the best new gastronomic publications from 90 countries. The book “Ramon Morató Chocolate”, written by renowned pastry chef, Ramon Morató, and published by Grupo Vilbo, had the great honor of receiving the award for Best Chocolate Book in the World, 2007.
With it’s in-depth treatment of the technical and practical issues associated with chocolate, this book has become a must-have for chocolatiers and pastry chefs alike. It has over 600 pages containing 230 recipes and an abundance of step-by-step photos and techniques. Chef Ramon’s book is presented in a bilingual, Spanish-English edition and is available around the world. This year Chef Ramon will travel with the Aula Chocovic team and the Export Department of Chocovic to China (Shanghai and Hangzhou) and the United States (Los Angeles, San Francisco and Las Vegas) to lead seminars on the chocolatier art. Chef Ramon humbly says this award is not just for the author, but for the entire team that helped make this project possible.
in2food is now the Exclusive Importer of Pruve products
April 22, 2008
We are excited to announce on April 7, 2008, Smiled Bakery and in2food reached an exclusive distributing agreement. As of June 7, 2008, in2food will be the official and exclusive importer of all Pruve products for the US Market.
Smilde Bakery is known as a leading manufacturer of high quality pastry products. They offer a wide r4eange of products that include pastry shells & sheets, sweet & savory cream horns, tartlets, choux, sponge/genois cake kits and sheets. The company operates 4 factories throughout Europe and is part of the leading Dutch Royal Smilde Food Group.
The Pruve brand products are the perfect addition to in2food's pastry portfolio. As the exclusive importer of Dobla, the premier European manufacturer of chocolate decorations & shavings and Chocovic, from Spain, a pioneer in the world of couverture chocolate; Smilde Bakery's leading edge with the Pruve brand will be a natural complement to in2food's product line.
At in2food, we are committed to bringing the highest quality products to our customers as our first priority. We believe the partnership between Smilde Bakery and in2food will offer all our customers the perfect platform to service the US market with high quality and innovative pastry solutions.
Please feel free to contact our office with any questions or for more information about this product line.
LA Times ranks Chocovic's Ocumare one of the Top 3 Chocolates in the Country...
March 18, 2008
Recently the LA Times evaluated chocolate looking for chocolate bars that would be great for both baking and eating. They chose everything from Valrhona to Ghirardelli and Dagoba and Green to Chocovic. The only criterion for the chocolate bars was that they had to have between 70% and 75% cocoa content. In all 23 chocolate bars were tried. If two different bars from the same chocolate maker were entered the one the panelists preferred was listed (for example, Chocovic’s Ocumare and Guranda bars). Chocovic Unique Origin Varietals Chocolates “Ocumare” form Venezuela with 71% cocoa, was ranked #3 in the list and was considered “the best value of the tasting.”
