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Concept Magazine CHOCOLATE : A SURPRISING FORM OF COMMUNICATION

Biannual Magazine of Concept Chocolate bvba/sprl

May 2014 / Number 1

concept chocolate. who are we ? Dear reader, We would like to use the first issue of ConceptMagazine to introduce you to our chocolaterie and our activities. In 2012, Concept Chocolate took over all activities and employees of renowned chocolate-maker Chocolaterie Duval. Since then, our chocolaterie has been an important player in personalised chocolate, the organisation of interactive studio visits and the production of high quality chocolate. This issue highlights a number of recent realisations and events. Our studio and production equipment was recently thoroughly renewed and modified. We thus comply with the strictest norms when it comes to hygiene, food safety and quality control. We hope you enjoy the read. Gregory Bleyfuesz, general director Maxime Pliester, commercial director

Contents

creating tailor-made chocolate A technique developed by Concept Chocolate

De Watergroep 2 De Watergroep changed its name and logo in 2013.

Mexx by Candy Dulfer

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Concept Chocolate has developed a technique for quickly and efficiently creating new chocolate moulds.

An intensive collaboration between the renowned Dutch saxophonist Candy

Countless national and international

Dulfer and fashion label Mexx

companies turn to us when they want

Danone Academy

to give original personalised gifts to

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customers or employees. They use our

Danone Academy asked Concept Choc-

products as communications tools for

olate to design chocolates for people

announcing new products, anniversa-

attending its training centre in Paris.

ries or new company names.

Pro-pay

This Magazine by Concept Chocolate

To commemorate the launch of

Workshop and team-building at

provides a few examples of recent as-

‘Mexx by Candy Dulfer’, Concept

Concept Chocolate.

signments, which are accompanied by

Chocolate was instructed by Mexx to

several customer testimonies.

design a special luxury box featuring

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a personalised block of chocolate (see page 4)

Concept Magazine april 2014  

Concept Chocolate Magazine

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