Thursday, February 16, 2006

Nestlé seeks expert help for chocolate

The Times, Consumer goods

From Graham Keeley in Barcelona

HE IS best known for such dishes as duck sweetbreads and cream, parmesan foam with raspberry muesli, and Kellogg’s Corn Flakes paella; it is almost impossible to get a table at his restaurant; and now Ferran Adrià, Spain’s most celebrated chef, has turned his attention to the humble chocolate bar.
The chef, whose El Bulli restaurant two hours’ drive from Barcelona is said by some to be the best in the world, has agreed to improve the flavour of Cailler chocolate bars for Nestlé, which admitted yesterday that its sales of the confectionery were in need of “beefing up” — especially since its own research suggests that people are regaining their taste for premium chocolate.

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