They can be decorated in a number of ways. Picture liquid, velvety chocolate covering fresh, juicy strawberries and zesty candied orange; our famous hand-dipping technique might seem brand new, but it goes all the way back to the beginning of the Godiva story. The final touch to our chocolates is the hand piped decoration — expert chocolate calligraphy. On the Go. Best Sellers. Thank you. Shop All Collections. Milk Chocolate. Dark Chocolate. Assorted Chocolate Boxes. Chocolate Truffles.
Chocolate Hearts. As for those shoppers waiting until the last minute to buy chocolate? Way to go, dudes. Becoming the head honcho of a worldwide chocolate brand is one of those dream jobs that brings with it a certain amount of mystery. After all, how exactly does one get the job of Godiva's head chocolatier chef? As you might have guessed, there's more to it than just a background in eating a lot of bonbons. Though the head chef does eat around 20 pieces a day.
Executive chef chocolatier Thierry Muret actually started out in chemistry before moving into the world of chocolate, and it's that background that has helped make him a master in the field.
The chef studied molecular-level crystal formation at the University of Belgium and only took an apprenticeship in the early s with a chocolate chef to help out his sister who had aspirations of starting her own chocolate company.
Once Muret realized that there was a heavy dose of science involved in the tempering process, there was no looking back. As for creating Godiva's flavors, Muret told Vice that the chemistry comes into play when he finding a way to connect flavors that work well together. Before you even pop a well-crafted piece of chocolate in your mouth, your sense of smell is already cuing your brain on what's ahead.
It's exactly this importance of smell in relation to taste that is at the root of Godiva's creative process. Because our tongues can only taste five basic tastes sweet, sour, bitter, salty, and umami , Muret and other chocolate chefs place a great deal of emphasis on the aromatic side of their chocolate creations.
This complexity of aromatic compounds that can be found in chocolate is incredibly vast. According to Scientific American , roasted cacao beans yield over flavor compounds that can smell like anything from cooked cabbage to raw beef fat. Of course, nobody wants a cabbage-flavored praline, so if it's going to taste like a white chocolate lemon truffle, it better smell like one first. Bonbons and other finely-crafted Belgium chocolates like the ones made by Godiva are made to be enjoyed in a single bite so that a person fully gets a "cocktail of all the tastes together.
It's certainly not one that's perfected in a day, and designing a new collection of Godiva chocolates often takes about 18 months. Muret and other Godiva chocolatier chefs might work on developing up to 30 new flavors in a year, and some flavors are naturally more difficult than others to get just right. The chef told Vice that Godiva's Midnight Swirl chocolate was particularly tricky to pin down because of the bitterness in the 85 percent chocolate ganache. He had to reexamine the makeup of the ganache and said, in the end, the "composition was very mathematical" because it required the right balance of cocoa butter, cocoa powder, and chocolate liqueur to tame the bitter aspect.
Willy Wonka may have been foolish enough to have let a bunch of dirty kids and their parents into his factory, but they wouldn't have made it past the lobby doors at Godiva. Delish writer Candace Braun Davison was lucky enough to visit Godiva's factory in Brussels and noted that cleanliness isn't something Godiva takes lightly. Anyone fortunate enough to be invited in to see where the magic happens must first be thoroughly sterilized and properly outfitted.
After assuring the Godiva authorities that you're free of every disease and illness from Hepatitis A to the flu, visitors must remove all jewelry and double wash their hands.
It's at this point visitors are dressed from head to toe like a doctor about to head in for surgery. Godiva visitors are outfitted in white jackets, shoe covers, hair nets, and even beard nets. As Davison pointed out, it's obvious that the Godiva factory isn't "Candy Land" and they're not about to have somebody jeopardizing the reputation of their white chocolate strawberry truffles.
We are proud of the work that we do to support farmers and our partners, safeguard our environment, and empower the communities in which we work and live. Godiva is a participating member of the World Cocoa Foundation WCF , a leading nonprofit organization that promotes sustainability in the cocoa sector by providing cocoa farmers with the support they need to grow more quality cocoa and strengthen their communities.
The WCF's work has led to increased productivity and profits for cocoa farmers, helping to ensure a sustainable supply of cocoa for generations to come. We also participate in cocoa sustainability activities through the Cocoa Horizons Foundation , which seeks to improve the livelihoods of cocoa farmers and their communities through the promotion of sustainable, entrepreneurial farming, improved productivity, and community development. Through our support of the Cocoa Horizons Foundation, we aim to improve farming practices and explore innovative solutions to drive positive change in cocoa-growing communities.
Godiva believes that protecting children is a shared responsibility across the cocoa industry. We strongly condemn forced labor or any practice that exploits, endangers or harms children. While Godiva does not own any cocoa farms, we have a policy that requires all of our suppliers to be in compliance with applicable labor laws and regulations. Our cocoa is purchased through established suppliers that agree to comply with applicable labor laws.
An essential part of our work in communities is our commitment to empower women and children. Through our collaboration with Save the Children, we are helping to prevent child and maternal deaths in this important cocoa-growing country by addressing causes and finding solutions so that women and their children survive childbirth. Godiva's team of chef chocolatiers includes a group of award-winning pastry chefs and chocolatiers — masterful innovators who may rely on science to develop recipes, but create chocolate inspired by aromas, spices, the cuisines of other cultures, and by the latest in gastronomy, fashion, and architecture.
In February of , Godiva celebrated its ninetieth anniversary, and feted media in Brussels from around the world as part of a gala celebration. A signature anniversary chocolate bonbon was created for the anniversary by Godiva's chocolatiers, and the familiar gold box was given a new design by acclaimed Belgian artist Oli-B.
After almost a century, we wanted to find out more about Godiva. Here are 12 things we found out about it that you probably didn't know:. Pierre Draps, the company's founder, named his chocolate atelier GODIVA because he was inspired by the ancient legend of Lady Godiva of Coventry and, it is said, her passion, fearlessness, and generosity.
Godiva still uses some of the original recipes developed by the founder Pierre Draps , including the pralines that go into bonbons like the Corail, which is coconut cream filling flavored with rum, layered with hazelnut praline, a nougatine square, and then covered in dark chocolate. Godiva has five chef chocolatiers who work together as a team to research and develop new chocolate formulas, discover new flavors, and design new ways to work with chocolate.
Every year, the chocolatiers create, on average, about 30 to 40 new chocolate recipes and 11 new seasonal collections, and oversee production of about million chocolates in Godiva's Brussels factory. It takes the Godiva team about a year to work on a new concept, test it, get it ready for final tasting, and then prepare the recipe for production at the factory.
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