Cormart Nigeria Ltd, a leading chemical and raw material company have partnered with Barry Callebaut, one of the world’s largest cocoa processors and chocolate manufacturers to support pastry bakers.
The two companies are partnering to provide baking and decoration solutions such as high-quality chocolates as well as a comprehensive training and capacity building programme taking the pastry and bakery, the HORECA and home-cooking industry in Nigeria, to a new level.
Cormart’s General Manager, Dr. Johannes Flosbach, expressed his delight about the new partnership saying, “It is with great pride that we formalise this agreement with our partner, Barry Callebaut. Working hand-in-hand, we will strengthen our joint commitment to ensure that top-notch chocolate and knowledge will be provided for Nigerian bakers.”
Business Unit Head, Cormart’s Food & Nutrition Department, Felicia Onabanjo, commenting on the quality of Callebaut’s chocolate stated that “The products are used by many professionals for their workability and typical taste, which have remained constant over the decades. This new partnership will help bridge the gap between a premium chocolate brand and our local manufacturers in Nigeria.”
Barry Callebaut’s Managing Director in Nigeria, Adriaan Verbeke, commented on Callebaut’s business interest in the country.
“Barry Callebaut has now set up a permanent base in Nigeria. We currently source cocoa beans and sell chocolate. We will continue to develop our activities in this promising country and hope to be able to develop the cocoa and chocolate industry to new levels,” he said.
Amaka Nwajei, Cormart’s Product Manager for Barry Callebaut, also expressed her pleasure about the partnership highlighting, “I am very positive about the new partnership. Barry Callebaut is very supportive and they provide product application support and training. This is an excellent step to enable us to assist our customers accordingly.”
Recently, Barry Callebaut, through its global decoration brand Mona Lisa, opened a chocolate 3D-printing studio that will offer personalized 3D printed chocolate at scale.
Barry Calleaut says that the Mona Lisa 3D Studio is equipped with innovative precision technology capable of printing thousands of pieces at a time while retaining a bespoke hand-made appearance.
The studio allows chefs and customers to personalize a chocolate decoration with their own unique design, shape and size preferences before a team of designers transform the product into a digital 3D prototype with samples.
The chocolatier explains that once the prototype is approved, the final product can be quickly reproduced at scale adding that the creations can be used for desserts, confectionery, hot drinks and pastries.
The company plans to initially introduce the service to chefs and hotels, coffee chains and restaurant establishments in specific European countries.