chocolate love - laura jones bib final presentation
DESCRIPTION
This is a slide deck that Laura Jones and her team ran as a video (with a CD in a boombox for soundtrack) in Jennifer Aaker's 2008 Building Innovative Brands class.TRANSCRIPT
Jen inherently trusts only “artisanals” as they are
created by expert chocolatiers
“Quality ingredients are key. I would try any of
the higher-end chocolates.”
Jen’s favorite artisanal flavor:
Cacao Barry
Yet more mass brands
Artisanals to die for
Hershey’sNestléMars
Guittard
Ghirardelli
Valrhona
Cacao Barry
Michel Cluizel
Mass ‘high end’brands
Jen’s Chocolate Brand Caste System
Scharffen Berger
Cadbury
Mrs. Richardson’s: a cheap, mass brand of
caramel
(Jen doesn’t seem to be opposed to mass as long as it’s tasty and
trusted)
… but, Jen uses it because her mom used it when Jen was growing
up.
Criollo (krE-O-yO):a mythical breed of white-colored chocolate, exceedingly rare with a delicate flavor between milk and dark
(rare like a unicorn)
1879. Like we said, this is a long-term chocolate relationship
A San Francisco phonebook from 1879
Guittard – Sansome Street
And yet, when Gary talks to choco-hip bakers like Jen, he feels like that kid at the middle school dance.
He may not technically be “artisanal” but he’s not exactly Hershey’s …
(does this sign seem cold, corporate, conglomerate?)
Chocolate
Hazelnut F r
e
n
c
h
Drin
king
White
D
rkBelgian
Mint
Un
sweete
ned
Sweet DarkBittersweet
Milkouble
Sweet Hot
Bakin
g
riollo
Picture a world where
Gary: “Come talk with me online (not in a sketchy way)”
Jen: “Wow, this guy knows his stuff”
Gary reaches out to Jen
Jen: “You had me at hello.”
hello.
Picture a world whereJen can tell Gary how she feels
Jen: “Can you get rid of that hideous green mint chocolate?”
criollo
Gary: “I’m burning it as we speak.”
chocolate love blogbakers unite!
DISTRIBUTIONPRODUCTSCHOLARSHIPSLOCAL EVENTSWHO’S USING
Where’s Gary?VENEZULA (5/26)Most of the world's cacao is still grown on small farms. The past few weeks, I have had the chance to speak with families depend on cacoa for economic livelihood. On this trip, I was visiting a community that is replanting the rare criollo varietal. Processing for this bean is similar but not identical to the more robust and common beans. The Criollo is harvested, fermented and dried, farmers have as many as 2-3 to get their dried cacao beans to market, via donkey for instance….(more)
PARIS (4/11)My family first started making chocolate in France over 150 years ago. This month, I went back to talk to some of my favorite chefs: Peirre Hermes and the folks at Laudree. I can never get enough macaroons when in Paris. Stateside it’s hard to find anything comparable…(more)
Bouchon Bakery’s dark chocolate tarteCitizen Cake’s double chocolate cupcakesJen Musty’s espresso chip cookies
recipe box (enter)
WHAT’S NEWS?
Pastry chef Zac Young of Butter has teamed up with designer Nicole Romano to showcase what they consider their masterpiece: "Bakewear," a tempting — and totally edible — dress. The fashion statement will make its debut at the 10th Anniversary Chocolate Show tonight,
PastryGrrl: Guittard is the only brand that has them. Love those chips! Using them in my brownies to cut the sweetness
JJ: Looking for a good unsweetened chip? Any recs?
chef2chef: Chocolate. Discuss.
Rebecca S: I have been hearing a lot about Criollo, has anyone tried using it in powered form? Let me know…
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SCHOLARSHIPSSCHOLARSHIPS‘Join the Guittard family’
culinary scholarshipsNew chef-focused
events and workshops
Gary: “Let’s talk and make choco-love”
and it’s not just online….
LOCAL EVENTSLOCAL EVENTS
Gary: “Remember Guittard when you make it as a chef”