GODIVA, the world's leading premium chocolate brand, invites chocolate lovers to One of GODIVA's three chefs in the world Chef Ilse Wilmots brought together with.

Chef Ilse Wilmots prepared Godiva's flavors for visitors at the tasting events held at Akasya Acıbadem, İstinye Park, Emaar AVM and most recently at Zorlu Center GODIVA CAFE.

For four days, visitors experienced unique recipes prepared for them and witnessed the production stages of these delicacies. In addition to delicious and classic GODIVA recipes, local delicacies such as tahini and Turkish coffee chocolate, pistachio and kadayıf filled milk chocolate truffle were also offered at the event.

Godiva Chocolate recipes prepared by Chef Ilse Wilmots:

• Dark chocolate and tahini ganache covered with hazelnut powder
• Dark chocolate and Turkish coffee ganache covered with cocoa powder
• Dark chocolate ganache coated with cocoa powder and containing black olive granules
• Milk chocolate truffle filled with pistachios and kadaif
• Dark chocolate cups filled with Godiva chocolate ganache and hazelnut praline, decorated with nuts.

Source: HORECA TREND and GODIVA

Karaca, which received the "Most Innovative Brand" award at the "Timeless Women" award ceremony, where the place of women in the economy and trade in Turkey is told through the stories of strong women and leading women in art, sports, politics, science and social life are rewarded, continues to maintain its success in the sector.

Karaca was deemed worthy of the “Most Innovative Brand” award at the event held at the Hilton Hotel on December 13. The award was presented to Karaca Board Member Selin Kiper by Minister of Trade Prof. Dr. Ömer Bolat. Karaca Board Member Selin Kiper, on the subject; "It is a great honor for me to be here today and receive this award on behalf of Karaca. This award is not only a reflection of Karaca’s past achievements, but also symbolizes our vision for the future, our passion and our commitment to innovation. As Karaca, we spend a lot of time on innovation. For our brand, innovation is not a goal, it is a part of our process… And as a 51-year-old company, one of our biggest dreams is to make Karaca a global brand. Many thanks to everyone who deemed us worthy of this award.” dwas.

Combining half a century of experience with the vision of developing innovative solutions and designs, Karaca continues to lead the transformation of the sector. The brand's R&D and design teams develop products that not only combine aesthetics and functionality, but also facilitate consumers' daily lives and offer personalized experiences. The innovation examples it offers in a wide range, from small household appliances equipped with smart technologies to home textile products prepared with environmentally friendly production methods, continue to strengthen Karaca's pioneering role in the sector.

Source: HORECA TREND and Karaca

Nutritionist Dilara Koçak and Food Engineer Hüseyin Şirin's long years of experience and expertise combined to bring to life The Good Wild, was born to bring together the benefits that the wild has inherently hidden in nature for thousands of years, from the beginning of agriculture to the present day, with the planet. As a result of the ongoing climate crisis in the world, The Good Wild is taking steps to produce the food of the future by taking inspiration from the wild due to the decrease in food resources and access to good food, and is taking steps to sprout the future with its “Upgraded Food” category.

The Good Wild, which is the first in the world to use sprouting and fermentation methods together and is a pioneer in its field, brings together its products and areas of use with the leading names of the gastronomy world. With its wide range of products consisting of sprouted products, sprouted fermented products and sprouted soups, dried legume sprouts, sprouted snacks, sprouted granola varieties, sprouted legume flours and crispy legumes, which it has improved with traditional innovation, The Good Wild is gaining the appreciation of more and more chefs every day. While sprouted snacks and granolas attract the attention of chefs, salads prepared with sprouted legumes and crispy legumes that can be added to meals are attracting attention. 

Chefs say they feel close to the philosophy of the new “Upgraded Food” category created by The Good Wild, that the products inspire them and that they want to see more and different varieties.

Emphasizing the importance of adding value to food habits, Consultant Chef Aydın Demir said; “This new food category developed by The Good Wild excited me as a chef. I was pleased to know that we could develop brand new recipes with this category, as well as add new flavors to the traditional dishes, appetizers, and soups we already make. All of The Good Wild products are products that I can use in my recipes and menus. Especially snack plates, salads, and soups are the first categories that come to my mind to try the products.”

Dafni Ateşbaşı Founding Chief Yaren Çarpar; “After learning the story and philosophy behind the word “Yaban”, I felt even closer to the brand. In today’s world where eating is more than just filling your stomach, it is very enjoyable to know that “Upgraded Food” is food that is good for your body. Also, as a chef who cares about taste, I can say that The Good Wild products that offer taste and benefit together appeal to me. I would like to use sprouted mung beans and other fermented products in appetizers, spices in all hot and cold products, and crackers in my services along with my products.”

Buselik Meyhane Chef Mihta Yıldırımtaş, who stated that the definition of “The New Wild of the City” evoked in him the feelings of freedom, pioneering, innovation and naturalness, said; “Upgraded Food is like an even more super version of Super Food. Its hidden features have been brought to light, and it is an even more beneficial and delicious version of healthy food. All of The Good Wild products are delicious and creative products that I would like to use in my menu. I want to expand the area of ​​use by using these products especially in fish and fish-related products. I am thinking of using fermented products in cold starters and garnishes, dried legume sprouts in purees, salads, side garnishes and crispy legumes to add umami to all dishes.”

Having completed its first round investment in July of this year under the leadership of Founder One, the first impact investment fund of Germany, Switzerland and Turkey, The Good Wild now continues its R&D studies with the EU support of TÜBİTAK as a brand that is on its way to becoming a global player and preparing for export.

Source: HORECA TREND and Dilara Koçak