Chef and chocolatier, Fabio Sicilia, is celebrating the worldwide success of two of his Gaudens Goodies merchandise, that are taking the world by storm. The white chocolate bar with cupuaçu was evaluated by a few of the most famed critics on this planet within the discipline and acquired the bronze seal of the Academy of Chocolate in London. One other delicacy from the road, the model with bacuri, was beneficial by these specialists. The award is without doubt one of the most necessary by way of effective goodies and locations Paraense chocolate on the identical stage as worldwide ones, comparable to Belgian and Swiss. The competition happened on the finish of the yr and the outcome was introduced in January.
Which means, to any extent further, white chocolate bars with cupuaçu can be recognized with the seal on the package deal, which refers to them as premium high quality effective chocolate, beneficial by crucial evaluators on this planet.
The affiliation is made up of 5 consultants from Nice Britain who, since 2005, have been devoted to valuing the consumption of chocolate as one among life’s nice pleasures, with the intention of encouraging shoppers to establish “actual” chocolate, along with selling the advance requirements, data and sustainable cocoa manufacturing.
The 2 goodies are impressed by our household desserts, the standard regional fruit lotions, bacuri and cupuaçu, and the chocolate bonbons with fruits, one other identification from Pará. The chef explains the significance of the award for the native product.
“This award is of monumental significance, as it’s from an establishment that was born to judge and promote one of the best effective goodies on this planet and, to have their recognition with the cupuaçu, and even with the bacuri, though it’s not a seal, however a advice, with all manufacturing made in Pará, utilizing uncooked materials from small rural producers of nice high quality, some internationally awarded. This proves that verticalization is feasible, wherein everybody within the chain can win, including totally different merchandise”.
Sicilia additionally factors out that the popularity brings with it enterprise alternatives for all the chain concerned in Gaudens manufacturing, starting from small producers to those that create packaging.
“Right this moment, not solely cocoa, however cupuaçu, bacuri, producers, native logistics, our packaging corporations that we are able to add and thus reference a chocolate from Pará with an organization that has acknowledged high quality worldwide, produced with all native assets. That for me is true Gaudens, pleasure, pity, reference to the divine, happiness”, exalts the chocolatier, referring to the that means of the Latin phrase that offers the title to the model from Pará.
He says that Gaudens arose from his dissatisfaction with the truth that the state is the biggest producer of Brazilian cocoa and a storehouse of fruits with distinctive flavors and, even so, doesn’t produce its personal chocolate.
It began in 2004, after finishing a course in Europe, when he went on an expedition to the Trans-Amazon, extra exactly to the municipality of Medicilândia, the biggest cocoa producer within the state, and acquired to know up shut what was produced there.
“After I returned, I spotted that we had all one of the best substances that I had studied in Europe right here and I made a decision that I needed to begin producing chocolate”.
At the moment, the chocolatier opened his first manufacturing facility, within the municipality of Ananindeua, within the metropolitan area of Belém, and since then he has been researching and evolving with manufacturing.
“Since we nonetheless did not have effective chocolate within the area or the expertise to provide bars, we began producing desserts for the restaurant”, he reveals.
Eight years later, with the development of native manufacturing and industrial strategies, the Gaudens manufacturing facility was born in Batista Campos. From there, the manufacturing of chocolate bars with artisanal fruits started, together with cupuaçu and bacuri, which had been internationally acknowledged. Along with them, additionally the opposite merchandise of the road, which even have white chocolate with cumaru, our vanilla from the Amazon; 44% cocoa to take advantage of, 62%; cocoa with acai; 71% cocoa and 80% cocoa.
“I used to be by no means glad with the truth that we had been within the land of cocoa, that’s, a local plant, and we did not produce our personal chocolate, a lot in order that we began working at a time after we did not even have effective chocolate and immediately we’re in a position to compete in a class that requires extra expertise, which is the manufacturing of white chocolate, with a nationwide expertise, with manufacturing made completely in Pará, which assured representativeness with a high quality chocolate referenced worldwide”, he celebrates.
Manufacturing retains artisan traits and values small native producers
The Gaudens line of goodies can also be shaped by the brownetone, a model of the cake made with the model’s chocolate; cupuaçu and bacuri cripioca, the place tapioca flour replaces rice flakes; Castella, vegan Brazil nut cream with cocoa, which additionally has a model in liqueur and powdered chocolate. Regardless of some technological processes, all merchandise are created conserving artisanal traits and valuing small native producers.
“The producer grows it, collects it, opens it and ferments it, dries it and delivers it to me. Right here begins my stage. I obtain it, I consider the standard and, when it reaches excellence to obtain the Gaudens label, we transfer on to roasting, husking, refining, formulating. From then on, we’ll crystallize this chocolate within the molds, pack it after which distribute it”, explains Fabio Sicilia.
The inputs come from small native producers within the Transamazônica area and from municipalities within the metropolitan area of Belém, comparable to Barcarena. From Medicilândia, comes a effective cocoa and from Barcarena, a local cocoa, for particular recipes, recognized by the specialist.
“The Medicilândia producer, for instance, has almonds that at all times win worldwide awards, as one of the best. Not too long ago acquired an award in a contest in Paris, ”he reveals.
The bronze seal of the Academy of Chocolate in London for Gaudens white chocolate with cupuaçu and the advice of the model with bacuri resulted in an invite from Sebrae (Brazilian Assist Service for Micro and Small Firms), with the assist of the Authorities of the State of Pará, to Gaudens will current its merchandise at Retail’s Large Present, the world’s largest retail honest, promoted by the Nationwide Retail Federation (NRF).
The model’s ambassador, chef Angela Sicilia, was on the occasion that happened in New York, between the fifteenth and seventeenth of January, the place she was in a position to current the award-winning chocolate, along with different merchandise from the road, to representatives of world retailers.
“We had been invited to hitch a enterprise mission from Pará to search out out about new alternatives, market improvements and we had the chance to point out our authentic chocolate to the largest consumers on this planet. The outcome was implausible. They had been delighted with the flavors, with an aroma that’s distinctive to our Pará. We introduced chocolate bars, cripioca and cupuaçu bonbons”.
Along with collaborating within the honest, the Gaudens ambassador additionally visited the Brazilian consul in Boston, Roberto Gabriel, and in New York, Leonardo Enge, to strengthen relations and encourage incentives for exporting merchandise.
“Just like the honest, the enterprise mission from Pará additionally had the target of speaking to the 2 embassies about an occasion that may happen within the second half of the yr, with a chocolate presentation for potential worldwide consumers”, explains Angela Sicilia.
Fabio Rezende Sicilia is 52 years outdated and since he was a young person he has been concerned in gastronomy, an inheritance from the household that owns the Italian restaurant Famiglia Sicilia, one of the crucial conventional in Pará, which he nonetheless runs.
Along with being knowledgeable chef and sommelier, by ICIF (Italian Culinary Institute for Foreigners) and AIS (Italian Sommelier Affiliation), respectively, which earned him nationwide and worldwide awards, he has specialization as a chocolatier, by Lênotre de Paris.