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April / May 2003 |
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Here I am again.
Current events and the approach of Easter have kept me from my keyboard (the azerty, not the “do re mi”) and, like the French comic strip hero Gaston LAGAFFE, I’m dealing with overdue mail.
At a time when tragic events are taking place in many areas of the world, it’s good to hear some more light-hearted news. Here, let’s talk a bit about us for example. At the International Chocolate and Confectionary show, held at the Porte de Versailles in Paris, we were handed the Blue Ribbon for our chocolate shavings. This distinction was awarded by a jury made up of professionals and we are very proud to have been honoured in this way. And, just to blow my own trumpet, which is not so easy when we’re talking about hot chocolate, I must confess that we have received six distinctions of this type since 1983.
Hey presto! A first piece of good news.
On Monday 17 March, our beloved Managing Director (alias Mum), received the Madame Commerce de France prize from the hands of secretary of State Mr. Renaud DUTREUIL, in the presence of Mr. Hervé LEJEUNE, representing the French President. This award crowns 40 years of uncommon dynamism and total commitment to her business. This event also serves to demonstrate that you don’t need to be a footballer or even a competitor in Fame Academy for people to express their satisfaction with your work and to obtain a certain level of recognition. Could it be possible that hard work is starting to be seen as a virtue again? Over at Air France, teeth are chattering and knees are knocking at the idea…
Another piece of good news out of the factory.
Right, you should probably sit down to read the next part.
As of 3rd August, it will be compulsory for us to print either “pure cocoa butter” or “contains vegetable fats in addition to pure cocoa butter” on the packaging for our chocolate bars and confectionaries.
For your information, here’s a non-exhaustive list of cocoa butter substitutes: illipe, palm oil, sal, shea, kokum gurgi, and mango kernel. Just the thought makes you hungry, doesn’t it?
The D.G.C.C.R.F. (French anti-fraud agency) will carry out regular inspections in order to detect any undeclared vegetable fats that may have been used.
Our cousins who “cook with boiling water because it gives everything an exquisite taste” haven’t won yet.
And there’s your third piece of good news. Admit that you’re glad you got out of bed this morning!
I’d better get back to work, otherwise, in keeping with the spirit of the aforementioned comic strip, my boss will start moaning.
Speak to you again in two months this time (barring major events).
Here’s to preserving good taste!
Stéphane BONNAT
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Winnower:
The machine used to shell the outer hull from the cacao beans by a crushing and sucking process. The winnower in the BONNAT firm is over 70 years old and is made out of exotic wood, although the exact species remains a mystery today. I think we can safely say that it is just about run in…This museum piece is lovingly tended to and continues to delight journalists from all around the world: Envoyé Spécial, V.S.D., Le journal télévisé de France 2, N.H.K. (Japan), Der TELEGRAFER (The Netherlands), Le Dauphiné Libéré, La Confiserie, Radio Suisse Romande, (Salut des Petits Loups),…
• Listen Winnower in action |
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