The Savvy Gourmet

Producers in the Spotlight – Cluizel (France)

Since 1948, Cluizel has been one of the rare chocolate manufacturers to process cocoa beans himself. Cluizel creates exceptional chocolates in its Normandy (France) workshops, employing 240 people.

Strong relationships established over the years with cocoa planters have reinforced his position as a cocoa expert, thus ensuring clear traceability for his chocolates.

Cluizel chocolates have won several prestigious awards in international competitions. For example:

2011. Golden Bean award for the Noir au Café chocolate bar, Academy of Chocolate Awards, United Kingdom.

2011. Bronze medal for the Noir 85 % chocolate bar, Academy of Chocolate Awards, United Kingdom.

2010. Winner of the Confectionery category for the Bio Los Anconès 67 % chocolate bar, 22nd Edition of the Soil Association Organic Food Awards, United Kingdom.

2009. Silver Medal for the Grand lait 45 % chocolate bar, Academy of Chocolate Awards, United Kingdom.

2008. Gold Star for the Grand lait 45 % chocolate bar, Great Taste Awards, United Kingdom.

Amedei Chocolates are Back

After a short period of difficulty obtaining supplies of these exceptional chocolates, Amedei chocolates are now back in force and attractively priced.

Chocolates from this Italian producer have received several prestigious international awards, acclaimed by experts for their exceptional quality.

Chocolate lovers can use them as a benchmark for subtle flavours and rich taste, a standard by which to judge other chocolates on the market.

Some of their outstanding awards:

2008 - The Academy of the Italian Cuisine awarded Cecilia Tessieri, CEO and maitre chocolatier of Amedei, the prestigious prize "Dino Villani".

2008 - Cecilia Tessieri won the Academy of Chocolate "Golden Bean" Award.

Food Aroma Affects Bite Size

Increasing aroma intensity reduces bite size, making for smaller mouthfuls. So the stronger the aroma, the smaller the mouthful.

This intriguing observation is of interest to the food industry, nutritionists and anyone concerned about the quantity of food eaten.

Want to reduce the quantity of food you eat? Give it more flavour! Now that’s something to chew on!

Flavour, a New Scientific Journal on Flavours!

Fascinated by the world of flavours? Interested in going straight to the source for expert information in this domain?

Then Flavours, a new journal all about flavours, is just for you! It will appeal to scientists as well as chefs, food professionals and anyone seeking food for thought, as it were, directly from informed sources.

Read the summary of one published article for a quick taste!

New Partner - OZ Studio

OZ Studio is an enterprise launched by two experienced and talented individuals. One specializes in communications and the other in multimedia, with their complementary talents creating magic.

OGourmet gave them a mandate to design a communications plan so as to improve all aspects of our relationship with customers. Their recommendations will result in significant changes designed to raise our profile and visibility.

The OGourmet image, the website and the tools used to communicate with our customers will be improved considerably in coming months.

This transformation will be accompanied by a significant increase in the number and range of products offered. What will not change, however, is the high quality of our products, our unbeatable prices and our top-of-the-line customer service.

Shopping at OGourmet will now be a more pleasant, enthralling and instructive experience than ever.