Friday, January 4, 2008

e-Royce, Japanese Chocolate-Nice, Soft "Nama Chocolate" (Cokelat Jepang Populer)




Royce' was first established in July 1983, with a total capital of ¥10.0 million. Royce's first head office building was located in Hokkaidō, about 500 miles north of Tokyo. By November of that year, Royce' began to produce their first chocolates.

The company's first two years saw rather slow growth as it integrated into the Japanese economy. It was not until the 1990s that Royce' would become a significant player in the Asian candy industry. In September of 1985, Royce's capital had increased to ¥30.5 million.

In September of 1989, Royce' was finally able to add a chocolate molding line, allowing the company to further compete with other market brands.

The first Royce' shop was established in May 1993. It was named the "Higashi Naebo Main Shop". This shop, like others to come, would sell Royce' chocolates, as well as company and area-related souvenirs. Royce' cookie production also began in 1993.

1994 and 1995 saw major store expansion for Royce' in Japan. Outlets were established in Hiragishi, Asabu and Kotoni.

A delivery center was established in 1996, as well as the "Nama" chocolate brand. The delivery center was served by a fleet of semi-trucks that took Royce's products to clients.

March of 1997 was a relatively important year for Royce', as the company opened a sales shop in Sapporo, thereby establishing its first contact with the city where they are currently headquartered. The Royce' sales shop was established inside a Mitsukoshi department store.

In June of the same year, with the Sapporo public already familiar with the Royce' brand, the company moved their headquarters from Hokkaidō to Sapporo, in the Higashi-ku district. The Truffle chocolate brand was later established, and a new distribution center was inaugurated in November. Royce' began selling its chocolates in Hokkaidō area airports, including Chitose Airport.

By June of 1998, Royce' had established an internet web page, using a computer system named LAN. The next month, the company announced that its capital had risen to slightly more than twice the amount from the previous announcement, or to ¥61 million. Another store was opened, this time in a shopping center.

A new manufacturing facility was inaugurated by Royce', in July 1999, at Futomi. Another store opened, this one located at the Sapporo Odori. Just one month before, Royce' had inaugurated a store at their Sapporo factory, naming it the "Sapporo Factory Shopping Center".

In September of that same year, the company moved its headquarters for the third time, but stayed within Sapporo.

In December 2000, Royce' launched an online store. By that year, the company had begun an advertisement campaign on All Nippon Airways' inflight magazine.

Three more Sapporo stores were inaugurated in July 2001, each located inside well known Japanese department stores.

Royce' Confect International PTE Ltd. was established in August 2001, with the purpose of serving international, albeit mostly Asian, customers. Royce's first international store opened that month, in Singapore.

Yet another store inside a Sapporo department store, the Robinson Department Stores2002. By then, Royce' also began to sell bakery Sapporo branch, was opened in April products.

In 2005, Royce' branched out into other businesses, such as selling other types of foods and drinking water, food and beverage processing machines, liquor sales (importing and exporting), coffee brands, restaurant management, arts and craft sales, and insurance sales.


Thursday, January 3, 2008

Hershey's CHOCOLATE WORLD

Fun and sweetness meet adventure and excitement at HERSHEY'S CHOCOLATE WORLD, a totally interactive chocolate experience for everyone and a shopper's paradise for anything and everything HERSHEY'S. Whether you are visiting Hershey for a week or a day, make HERSHEY'S CHOCOLATE WORLD your very first stop.

Learn about the process of making chocolate on HERSHEY'S GREAT AMERICAN CHOCOLATE TOUR, Create Your Own Fun with uniquely personalizable items at HERSHEY'S FACTORY WORKS, see the HERSHEY'S Product Characters come to life on the big screen in HERSHEY'S REALLY BIG 3D SHOW, and treat yourself to our delicious food and desserts at our KIT KAT CAFÉ or Courtyard Café.




Friday, December 28, 2007

Thursday, December 27, 2007

Black Forest ~ Chocolate Cake with Cherries Recipe


INGREDIENTS

  • 1 2/3 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups buttermilk
  • 1/2 cup kirschwasser
  • 1/2 cup butter
  • 3 1/2 cups confectioners' sugar
  • 1 pinch salt
  • 1 teaspoon strong brewed coffee
  • 2 (14 ounce) cans pitted Bing cherries, drained
  • 2 cups heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon kirschwasser
How to Step by Step?
  1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
  2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
  3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
  4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
  5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.


Tuesday, December 25, 2007

Delicious Chocolate Desserts :)

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Cokelat Lava Cake~ Especially for Christmas Celebration

Ingredients:

Cake

2 eggs

2 tablespoons unsalted butter

1/4 pound semisweet chocolate

1 1/2 teaspoons cornstarch

1 teaspoon peppermint extract

1/4 cup granulated sugar


Soufflé Pan

1 tablespoon unsalted butter - soft 2 tablespoons sugar Parchment circles

Directions:

Preheat the oven to 350 degrees.

Melt chocolate and butter in a double boiler over medium heat; stir constantly.

When melted, remove from heat. Add sugar and cornstarch and mix.

Whisk in eggs and peppermint extract until smooth.

Grease and flour a two-cup soufflé pan. Line the bottom with buttered parchment circle. Coat pan with sugar - shake out excess.

Add batter and bake 25-30 minutes. Turn cake out onto plate and serve immediately with ice cream.

Tips

To make the perfect Chocolate Lava Calate lava cake recipe like this one. You could turn one out in a snap.

First, you need to use the best gourmet chocolate you can find and second you need to use heavy cream.

Another little trick to making this delicious chocolate cake is to make sure you whisk the lava batter while it cools.

One way to do this is to just pop it into the refrigerator and then pull it out every few minutes and give it a quick whisk, then put it back in to cool some more.

ke, there are a few little tricks you need to know about. Such a fancy cake seems like it would be hard to make, but it’s really not, specially with and free easy choco

If you’re afraid you’ll forget about it; set your oven timer to remind you. Did you know that after the chocolate lava, or ganache, is ready you don’t have to use it immediately?

If you’re not ready to make your Chocolate Lava Cake recipe yet, just form your chocolate lava balls and slip them into the freezer.

Then, when you need a special or unique birthday cake or a cake for any reason; just pull them out and wait for the ooh’s and aahh’s at dessert time.

I hope this free easy chocolate lava cake recipe and tips will help you make your loved ones happy!

Enjoy :):):)

Monday, December 24, 2007