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Entertainment

For the Chocolate Manufacturing unit Theater, a Scrappy Celebration as It Strikes Properties

As the weekend Pride marches filled town, a different kind of festive procession passed through Long Island City, Queens. On Sunday afternoon, a small but enthusiastic crowd, accompanied by a live marching band and the screeching 7 train, ran – and danced – the mile and a half from 5-49 49th Avenue to 38-29 24th Street.

These addresses are the old and new locations of the Chocolate Factory Theater, an artist-run organization known for giving performers plenty of space, time, and freedom to create. After 17 years in its idiosyncratic rental building on 49th Avenue, the theater is moving to a larger – and probably equally idiosyncratic – permanent home on 24th Street. On Wednesday the founders and directors of the chocolate factory, Sheila Lewandowski and Brian Rogers, handed over the keys to the rooms, which have been rented since 2004, whose white brick walls have seen hundreds of adventurous performances. (Rogers said the next tenant will be a “doggy spa” whose owners are planning a renovation.)

To bid farewell to its long-standing home, the theater hosted two afternoons on Saturday and Sunday with performances along the street in front of the old building, culminating in the procession through the neighborhood on Sunday. The “outdoor quasi-mini-festival”, as it was called, presented more than 20 artists whose work was presented by the chocolate factory. In the performances of Justin Allen, Maria Bauman, Ayano Elson, Keely Garfield, Heather Kravas, Marion Spencer, the music duo Yackez and many others, the mood was solemn and gruff, a fitting homage to the rough room inside.

This intimate space often seemed inseparable from the work that takes place there; its quirks are an endless source of choreographic inspiration. Ask the Chocolate Factory regulars what they’re going to miss about it, and they might mention the nails sticking out of the walls, exposed radiators, or – a popular feature – the elevator shaft in one corner that houses the bright upstairs theater with gloomy basement association (also used for performances).

“I’ve always loved the elevator shaft and watched what people do with this corner, how people crawl in and out,” said Alexandra Rosenberg, executive director of the Center for Performance Research in Brooklyn, who attended both days of the festival. As house manager in the chocolate factory from 2007 to 2012, she also developed a predilection for work that wandered between upstairs and downstairs: “The basement is pretty doomy and gloomy and brings you into a kind of nightmare. It was very effective for many shows. “

On Sunday, the dancers Anna Sperber and Angie Pittman began a duet in this underground room before taking the audience out onto the street – technically the last performance in the old building.

While the rawness of the interior could be challenging, it was part of its appeal as well. “Sometimes a perfectly equipped, spotless room doesn’t really go with a messy, dirty, sweaty, smelly dance,” said Garfield, who took the audience to New York, New York on Saturday in a simple and playful dance routine.

Forced to grapple with architecture, “people did really creative things,” said choreographer Ishmael Houston-Jones, who stopped by the festival on Saturday. He remembered a work by Antonio Ramos that turned the awkward entrance – narrow and sloping – into a tunnel through which the audience stepped out at the end of the show.

“I liked the surface of everything,” said Kravas, who danced a resolute evasive solo to “Repetition” by the Fall on Sunday and disappeared into the building at some point. (To the song she did the whole thing again later.) “You really worked with walls and floors and nails and radiators. In a way, the room was like a different body. “

The room could be enchanting from afar. “I found the chocolate factory on the Internet,” Elson said Saturday after sharing a meditative passage from a recent paper. As a college student, she spent hours delving into the theater’s vast, public Vimeo archive, which contains full-length recordings of performances. Before ever visiting in person, she said it was “a space that I adored and learned from.”

Without permission to really explore, artists might not have found the space so generative. Rogers and Lewandowski, artists themselves (they used to be collaborators, married and then divorced), didn’t set the people there any limits.

“When they say, ‘Come here and play and experiment and move the furniture back and forth and don’t worry about making a mess,’ it really creates an atmosphere that is open to discovery and surprise,” said Garfield. who had several residences in the old building.

When the theater settles in its new home – two adjacent warehouses that were once a tool and mold factory – that ethos is likely to endure, along with the founders’ cultivation of local relationships. Spend some time outside the old room with Lewandowski who lives on the same block and you won’t get very far without a friendly break as she catches up with passing neighbors.

For Bauman – who presented an excerpt from her work “Desire: A Sankofa Dream” on Sunday, a strong pairing of dance and poetry – neighborly thinking is important.

“One thing I appreciate about the chocolate factory,” she said, “is that it not only sees itself as a home for artists, but also as a neighbor of the people, companies and families who are already here.” When she said goodbye was invited, she added: “I had great confidence that it would not be unreasonable for the neighborhood.”

It was a local band, the four members of Liftoff Brass, whose music fueled the move from one Queens theater to another. Lewandowski led the way, stopping to dance on street corners. Along 23rd Street, she pointed to the namesake of the Chocolate Factory, a former pastry shop where she and Rogers once shared a studio with visual artists.

But the mood was more forward-looking than nostalgic; there was a lot to celebrate. Through a rare deal with the city, the chocolate factory acquired its new building debt free, a big deal for a New York nonprofit of its size. Having a permanent facility, Rogers said, “is the only way I know for a small or medium-sized group like ours to survive long term.” The first season in the new build is slated to begin in October, he said.

As the march reached its destination and crossed the threshold of a cool and echoing warehouse, new possibilities came into view: a staircase that led to a small balcony; new corners and protrusions; Skylights let in the late afternoon sun.

“The room in the old chocolate factory is a room in each of us,” Garfield had said the day before, “so we’ll take it to the next room.”

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Business

How Brexit Ruined Easter for Britain’s Chocolate Makers

“We were told the product would arrive in France, so we set Calais as the entry point. It went to Rotterdam, where it stood for six weeks, ”he said. “Chocolate. Sitting in a warehouse. For six weeks.”

Through a freight forwarder, he managed to drop the import duty. He’s learned a lesson about filling out forms, but that expertise isn’t going to help him much.

“It is impossible to find shippers delivering to Europe,” he said, “because there is an inventory in the pipeline.”

At Coco Caravan, a chocolate maker in the Cotswolds, stasis has seen Europe jump from 15 percent of the company’s sales to zero. This has resulted in Jacques Cop, the owner, disappointing old customers and discouraging new customers. In the past few months, potential buyers in the Netherlands, France and Germany have expressed interest.

“They say,” We found you online and we love everything you do to be ethical and vegan. But how are you going to fight the import-export problem that we will have with the European Union? “Cop said.” We can’t give you a straight answer except, ‘Yes, there is an additional charge.’ “

Mr. Cop also faces a challenge that small UK chocolate makers have in common: importing raw materials from Europe. He stored cocoa from his preferred source in Amsterdam in 2020. Now that it is time to buy more, obstacles have emerged. Transportation costs have doubled, which is bad enough. But Mr Cop says his shipper is refusing to take new orders because he is concerned that a shipment between Amsterdam and the UK will be blocked.

“It’s to the point where I think about renting a Renault van and just driving to the Netherlands myself,” said Cop. “It’s a 10 hour drive at a time. But I’m not sure I have any other choice. “

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Business

Chocolate gross sales are booming this Valentine’s Day, as shoppers keep near dwelling

Ferrero Rocher chocolate and hazelnut confectionery in a supermarket.

Alex Tai | SOPA pictures | LightRocket | Getty Images

Reservations aren’t required this Valentine’s Day as the pandemic is making romantic dinners less likely. But chocolate will still be an important part of the celebration as people express their love not only for their romantic partners, but also close family members and friends.

According to the National Confectioner’s Association, 86 percent of Americans plan to buy chocolate or candy for Valentine’s Day this year.

“It will likely look a little different in 2021 than other years, but surely friend appreciation will still be very meaningful this season,” said Phil DeConto, vice president of category management and customer insights at the chocolate manufacturer Ferrero in an interview with CNBC.

According to a survey by the National Retail Federation and Prosper Insights & Analytics, spending is expected to decrease this Valentine’s Day. Consumers spend an average of $ 165 on gifts and celebrations this year. That’s $ 32 less than last year, mostly because people are mostly partying at home.

However, chocolate sales, especially for premium products, have increased. According to DeConto, total chocolate consumption has increased 4.7% in the last 52 weeks, and premium chocolate is double what it was before. The trend continues until Valentine’s Day.

“Premium chocolate could play a role in ensuring normalcy or a disruption in mental health,” Deconto said. Ferrero owns brands like Kinder, Nutella and Butterfinger, but also has premium products like Ferrero’s Golden Gallery.

With these different confectionery brands in its portfolio, Ferrero can appeal to a wide range of consumers during the holidays outside of traditional romantic relationships. For example, parents can surprise children with a new type of box of chocolates, while themed assortment bags are suitable for a Galentine Day celebration with friends. (Galentine Day, usually celebrated on February 13, was popularized by the sitcom Parks & Recreation more than a decade ago, and continues to have a following.)

Ferrero also saw increased demand for its Nutella chocolate hazelnut spread as consumers cook breakfast at home. DeConto said people are buying bigger jars of Nutella and more units.

“People make fewer trips, but when they are out, those trips count and the two possibilities, as we saw, were that the overall size of the basket increased and the size of the unit that people were buying increased.” he said.

Categories
Health

Recipes for Chocolate Truffles – The New York Occasions

Slightly uneven little balls dusted with cocoa to simulate the bottom of a freshly dug mushroom – the black tuber melanosporum – define a chocolate truffle in its most basic form. Inside there is a firm but velvety center, a confection called ganache. Truffles are never cheap, but before taking the credit card out, consider the homemade variety. They couldn’t be easier to manufacture and don’t require special equipment. Under supervision, an 8-year-old can sculpt and dive truffles for a nice afternoon activity.

In addition to the classic version with a cocoa coating, chocolate truffles are often wrapped in a chocolate shell, which is sometimes decorated with nuts, frosting, and even gold leaf. Their taste can also be varied depending on whether you go for dark, milky, or white chocolate, adding ingredients like raspberry puree, nuts and coffee, or spirits like port, brandy and even champagne. Size also plays a role. Chocolate truffles should be just one bite and no more than an inch in diameter – three-quarters of an inch is ideal.

Time: 4 hours including chilling

Yield: approx. 40

6 ounces high quality semi-sweet or bittersweet chocolate, 70 percent cocoa

½ cup of heavy cream

3 tablespoons of ruby ​​port or grape juice

½ cup of unsweetened cocoa using the Dutch method

1. Cut the chocolate into small pieces, place in a small, heavy saucepan and add the cream. Place on low heat, stirring occasionally, until the chocolate has melted. Remove from heat, stir in port wine or juice; put in a bowl. Cover and refrigerate until mixture is firm, about 2 hours.

2. Spread a sheet of waxed paper or parchment paper on a baking sheet. Have a bowl of ice water ready. Use a spoon or spoon or melon baller to scoop up mounds of mixture about 3/4 inch in diameter. Roll lightly between the palms of your hands to form beautiful balls and place them on the paper. Occasionally moisten the spoon and your hands with ice water to keep the chocolate from sticking. Chill until firm, about 2 hours or overnight.

3. Spread the cocoa on a chilled plate. Take the truffles out of the refrigerator, roll them each in cocoa and place them back on the baking sheet. Cool to firm. Truffles can be frozen for up to a week.

Time: 6 hours including chilling

Yield: approx. 40

6 ounces high quality semi-sweet or bittersweet chocolate, 70 percent cocoa

½ cup of heavy cream

3 tablespoons of prosecco

½ pound high quality white chocolate to coat

1. Break the dark chocolate into small pieces, transfer them to a small, heavy saucepan and add the cream. Place on low heat, stirring occasionally, until the chocolate has melted. Remove from heat, stir in the prosecco and place in a bowl. Cover and refrigerate until mixture is firm, about 2 hours.

2. Spread a sheet of waxed paper or parchment paper on a baking sheet. Have a bowl of ice water ready. Use a spoon or spoon, or a melon baller, to scoop up mounds about 3/4 of an inch in diameter. Roll lightly between your palms to make beautiful balls and put them on paper. Occasionally moisten the spoon and your hands with ice water to keep the chocolate from sticking. Chill until firm, about 2 hours or overnight.

3. Break white chocolate into pieces and melt on top of a double boiler or place in a microwave-safe bowl and microwave at 50 percent power for 1 minute, stirring every 15 seconds. Let the chocolate cool to about 90 degrees at room temperature and stir it from time to time. Drop chilled truffles one at a time into melted chocolate and quickly lift them out with a small fork or professional wire dip loop to allow excess water to drain off. Place on a baking sheet and store in the refrigerator for about 2 hours.