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Coenraad Johannes van Houten was the son of Casparus van Houten (1770–1858) and Arnoldina Koster. His father opened a chocolate factory in Amsterdam in 1815, with a mill turned by laborers. At that time, cocoa beans were ground into a fine mass, which could then be mixed with milk to create a chocolate drink or, with addition of sugar ...
The company's products include 70g camel milk chocolate bars in several flavors: whole milk, nuts and cocoa 70% (dark), Arabia (with a mix of Arabian spices such as cardamom and cinnamon), macadamia orange and dates; camel-shaped chocolates, Camel Caravan, with macadamia nut and honey cream filling; hollow camel figures; and various kinds of pralines.
Ignace Van Doorselaere, chief executive of chocolatier Neuhaus, insists that "In our dictionary, Belgian means place of manufacturing, headquarters and ownership", [10] but without an EU protected food status designation, those chocolatiers who remain 100% Belgian find the "Belgian chocolate" brand hard to protect.
After three years of unsuccessful attempts to change the industry through investigative efforts, Van de Keuken decided to start producing chocolate bars himself. The brand was called "Tony's Chocolonely" with "Tony" (= Teun) and "Chocolonely" in reference to Teun van de Keuken feeling as if he was the only person in the industry who was ...
SCHOKINAG was founded in 1923 as a family business under the name SCHOKINAG-Schokolade-Industrie and has since been producing chocolates for the processing industry. [12] After the destruction experienced during World War II, the company was rebuilt in 1945. The first delivery of liquid chocolate took place in 1959.
The company was founded in 1836 [3] when David Sprüngli bought the confectioner's shop Konditorei Vogel in Zürich. [4] Together with his son Rudolf Sprüngli he started producing chocolates, as David Sprüngli & Fils (engl.
Swiss chocolate (German: Schweizer Schokolade; French: Chocolat Suisse; Italian: Cioccolato Svizzero) is chocolate produced in Switzerland. Switzerland's chocolates have earned an international reputation for high quality with many famous international chocolate brands.
A Konditorei puts emphasis on the artistic aspect of the trade and, unlike a bakery, does not produce breadstuffs.The craft developed when particular bakers specialised in the creation of sweet bread to which candied fruits and other sweet ingredients were added.