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| As part of the expansion, Barry Callebaut is now able to offer fudge, marshmallow or caramel-filled inclusions and moulded solid inclusions. Photo provided by Barry Callebaut. |
The Barry Callebaut Group has completed the expansion of its Mona Lisa Chocolate Decorations factory in Hendersonville, N.C. The company hopes the expansion will help it become more prominent in the U.S. chocolate decorations market.
The most major upgrades to the factory include: installing a new moulded cup line as well as a high-capacity, multi-purpose decorator machine, which allows for innovative product capabilities. The chocolate maker also increased the total factory square footage to 65,666 sq. ft. from 40,892.
The investment in the Mona Lisa factory expands Barry Callebaut’s chocolate decoration offerings for professional users such as chocolatiers, pastry chefs, bakers and the entire foodservice industry, while accelerating the overall growth of its Gourmet & Specialties Products business.
“Since the acquisition of Mona Lisa Food Products, Inc. in 2012, we have remained focused on furthering our global footprint in the chocolate decorations category,” says Beau Netzer, gourmet general manager at Barry Callebaut. “The expansion of the Mona Lisa line uniquely positions us as a dedicated supplier in the chocolate decorations category in the U.S., while helping us to reach new customer segments.”
Higher volume, greater variety
The newly installed decorator machine will produce greater volumes and varieties of chocolate decorations to accommodate all customers. Barry Callebaut now will be able to produce multi-colored decorations with more intricate designs and shapes, and an assortment of filled inclusions, such as:
Open Shapes: Delicate chocolate shapes lend a touch of sophistication to finished desserts and pastry while adding beauty atop the surface of glazes, marmalades or crème.
Solid Designs: Available in single- or multi-colored varieties, solid decorations create a colorful and playful finish to seasonal and special occasion desserts.
Marbled Shapes: Marbled chocolate decorations add a whimsical look to cakes, cupcakes and other finished desserts.
Multi-Colored Designs: Detailed decorations in multi-colored shapes and sizes enhance the look of seasonal or everyday desserts.
Moulded and Filled Inclusions: Fudge, marshmallow or caramel-filled inclusions and moulded solid inclusions are a new way to enhance ice cream desserts.
In addition to an extended portfolio of chocolate decorations, the Mona Lisa product line also now offers center-filled inclusions.
The versatile inclusions can be used in chocolate or compound applications and are available in fudge, marshmallow and caramel mini-cups and hearts. Solid heart and star-shaped moulded inclusions create surprising new textures and flavor contrasts in confectionery, ice cream and other dessert applications.
The company hopes the expansion at Mona Lisa will better serve customers across all categories — from food manufacturers to artisan pastry and confectionery professionals.
Barry Callebaut also has the capabilities to develop proprietary Mona Lisa decorations.
