The new tibi is in cocoa powder juicy and rich and it is a valuable composition with milk or dark chocolate as well as several fruit creams and jellies. These properties make chocolate consumption even more enjoyable experience. We fill the soft chocolate with carefully prepared and high quality creams.

The new double layered fruit juice concentrate enriched filling what accentuates the flavor of silky milk chocolate and specific of dark chocolate. Our new milk chocolate mass also contains hazelnut paste resulting in an even creamier texture. Our new dark chocolate has 55% cocoa content. The filled dark chocolate contains 47% cocoa.

Besides the most popular tastes of tibi, our new product line has new flavors as well. So, everyone could find their favorite.

Try the new 13 tibi flavors and watch the effect. It cannot do a miracle. It is just delicious.

Bonbonetti Factory Tours is a social project of Bonbonetti Choco Kft. aimed to open up
a world of chocolate manufacture for most avid sweets-lovers – children – at one of
the biggest and oldest Hungarian confectionery factories.

The tour program is developed specifically for children audience using edutainment
approach i.e education-through- entertainment. During the tour children set out on an
adventurous journey starting from the homeland of cacao seeds to modern chocolate
production at the heart of Budapest.

All tours are 90 minutes long and free of charge.
All our guests are presented with sweet gifts by the end of the tour.
For more details please contact us.

+3630 6358740
+3630 5386484
visitcenter@bonbonetti.hu
www.facebook.com/BonbonettiTours

What is chocolate made of? How does cocoa tree look like? When did chocolate first get
to Hungary? Answers to these and many other questions you can find out after visiting
a tour at Bonbonetti Visitor Center.

Bonbonetti Factory Tours is a social project of Bonbonetti Choco Kft. aimed to open up
a world of chocolate manufacture for most avid sweets-lovers – children – at one of
the biggest and oldest Hungarian confectionery factories.

The tour program is developed specifically for children audience using edutainment
approach i.e education-through- entertainment. During the tour children set out on an
adventurous journey starting from the homeland of cacao seeds to modern chocolate
production at the heart of Budapest.

All tours are 90 minutes long and free of charge.
All our guests are presented with sweet gifts by the end of the tour.
For more details please contact us.

+3630 6358740
+3630 5386484
visitcenter@bonbonetti.hu
www.facebook.com/BonbonettiTours

A classic product in new, attractive packaging

Our Happy Jelly product is created by an exciting combination of crunchy chocolate and fresh fruit jelly.

We expanded the already well-known orange and cherry fruit flavors with a new banana jelly. The fruit jelly flavors are enriched with fruit juice concentrate, and are covered in high-quality and extraordinary chocolate with 50% cacao content.

Moreover, the new Happy Jelly got an exciting juicy package design as well.

Old favorites with new tastes!

The history of Dunakavics and Francia drazsé has begun in 1964 at Budapest’s Duna Chocolate factory. The recipe has not changed ever since, and Bonbonetti’s crunchy and colorful dragees bring many pleasant moments into the lives of children and adults for more than 50 years.

Besides the currently produced and popular dragees, we have introduced to the market 3 new colorful Francia drazsé in September of 2016.

• 70g banana flavored Francia drazsé: sugar-based dragee with the exotic taste of banana

• 70 g fruit yogurt-flavored Francia drazsé: dragees with blueberry and lemon, enriched with yogurt powder that creates a really exciting combination for the fans of fruit flavor

• 70 g caffé latte-flavored Francia drazsé: enriched with roasted coffee beans that make an excellent combination of coffee and silky milk cream.

For those who prefer the traditional well-known flavors, Dunakavics and Francia drazsé are available in XXL size as well. Now you can get even more of the tasty and colorful dragees in one package.

This is why Cherry Queen has become one of the Bonbonetti Group’s most successful products.

The best-known, machine-manufactured, consistently high-quality cherry liqueur chocolate received the Cherry Queen name in 1996, and since then we have been producing them based on the unchanged, original recipe, with only the wrapping being renewed, and more and more types of packaging being added.

The secret behind the extraordinary liquid cream hidden underneath the chocolate shell is that the alcoholic cherries liquify the fondant over the course of several weeks.

The process was mechanised in 1964, as a result of which, the procedure was reversed: ever since then, we first form the chocolate casing, and then the cherry and alcoholic cream are inserted into it.

… but how does the cherry get into the bonbon?

1. Preparing the plain chocolate mass: tempering and conching
2. Preparing the chocolate sheath: the soft plain chocolate mass is extruded into preheated moulds
3. Preparing the sheath: after shaking and turning over the mould, a 1-mm thick layer of mass forms on the sides of the mould: this will become the brandied cherry’s casing
4. The crispy cherry– carefully selected, pitted and soaked in alcohol – can hardly wait to meet the fondant cream and the chocolate..
5. The cherries go first to the cherry dispenser, and from there into the chocolate shells
6. The cream extruders dispense fondant cream onto the cherry in the shell. Owing to the cherry’s high moisture, acid and alcohol contents, the fondant takes 2-7 days to soften and liquify. This is when the cherry liqueur chocolate gets its perfect crispy-liquid quality!
7. The bonbons, having been filled in this way, only need to be sealed: first they go through a cooling tunnel, and then the upper part of the shells is melted with an infrared lamp so that the closing layer will be able to adhere to them
8. A special so-called closing layer mass goes into the moulds, which is dispersed uniformly by shaking
9. The excess closing layer mass is removed with blades, and then the moulds are placed in a vertical refrigerator, where they cool to 10-12 degrees Celsius in 20 minutes
10. The solidified bonbons are removed from the mould with extraction equipment. They resume their journey to the wrapping machine on sheets
11. Prior to wrapping, watchful eyes and careful hands remove any damaged bonbons.
12. Finally, the cherry liqueur chocolates reach their final form: they are wrapped in traditional gold foil and placed in decorative boxes

1.   The HARVEST – painstaking manual labour

 Although the cocoa tree blossoms and produces all year round, the harvest times are usually in March and October. The pod reaches the required degree of ripeness 5-6 months after pollination.

Its harvesting demands painstaking manual labour: a long pole with a special knife on the end is used.

2. THE FERMENTATION – The critical period for converting cocoa beans into raw cocoa

Fermentation is a natural process commencing spontaneously in tropical climates, during which the sugary fruit pulp separates from the cocoa beans.

The picked fruit is first seeded, and then the ripening takes place on banana leaves or in boxes, as the various chemical processes ensue, the fruit pulp disappears, and the colour of the beans takes on a nice dark brown.

The fermentation period varies by strain and lasts 2-8 days.

The aromatic agents generated during fermentation are a precursor to the later cocoa aroma, which will form permanently during roasting.

The fermented bean processed in this manner is called a COCOA BEAN.

3. DRYING – The final operation performed on the cocoa plantation, in order to reduce the cocoa bean’s high water content.

As a result of drying them in the sun, the moisture content is reduced from 50% to 5-7%.

Here too, manual labour is all-important: the seeds must be moved and rotated continuously in order for the sun to ripen them evenly.

4. STORAGE and CLEANING

Chocolate factories store the cocoa beans in enormous, climate-controlled warehouses.

It is important to maintain a supply, since this can protect against fluctuations in world market prices and changing production yields.

During cleaning, the raw cocoa is cleaned and sifted using high-powered vacuum air currents.

After cleaning, the fat and water contents of the cocoa beans are determined with laboratory tests.

5. ROASTING – the most important step for releasing the aroma

The secret of every chocolate’s quality is in the roasting!
First, the water content of the cocoa bean is reduced to 3%, at which point the shell only loosely clings to the bean.

Afterwards, the aromas are released: the beans are heated to a temperature of 120-130 Celsius. This is when they also take on their final chocolate colouring.

6. CRACKING & GRINDING – separating cocoa butter and cocoa powder

The cocoa beans, after being cooled, are placed in the cracking machine, where the now-loosened shell is cracked by large rollers, and then the bits of shell are blown away by a powerful air current.

The shells are not utilised in the chocolate industry; however, because of their high theobromine content, they are an important base material in the chemical sector. Afterwards, the cracked beans are separated into cocoa butter and cocoa powder: grinding in the cocoa mills releases the fat in the cocoa bean, and cocoa butter is formed.

7. Fine grinding

The rollers in the grinding machine crush the chocolate to a fine consistency.

8. Conching

A refining procedure, during which the chocolate, through constant kneading and mixing, melts in the resulting heat and changes into liquid plain chocolate.

9. Tempering and moulding

Its softness, lustre and crunchiness develop as a result of heating and cooling.

The Food of the Gods

The Mayans started to produce it perhaps as early as the 3rd century B.C.E.

In 1519, The Spanish conquistador Hernando Cortez discovered for Europe “xocolatl” („bitter water”), the ancient drink of the Aztecs made from cocoa beans.

They would grind up the roasted cocoa beans, cleaned of their shells, grind them into a soft paste, beat it into a froth with cold water and flavour it with spices. The Spanish prepared the drink with hot water. Vanilla, cinnamon and cloves made it more drinkable. Later, they sweetened it with sugar.

What kind of tree does it grow on?

The base material, the cocoa bean, known as “brown gold” grows on an unusually shaped evergreen tree.

Its pink blossoms, reminiscent of orchids, and its cucumber-shaped produce (yielding 30-40 beans each, in five sections) sprout directly from the trunk and the thicker branches.

It originates in South America, from the virgin forests of the Amazon River. It was brought to Mexico by wandering Indian tribes.

On its way to conquer Europe

Chocolate arrived in France in 1615, as part of the dowry of Anna of Austria, daughter of King Philip III of Spain.

It began its career as a medicine: pharmacists prepared it and offered it as a refreshing, strengthening substance. It found its true home as a breakfast and social drink in the court of Louis XIV. The King’s mistresses, Madam de Pompadour and Madame du Barry ascribed a special role to chocolate’s effect as an aphrodisiac. The latter flavoured it with ambergris (wax derived from whales). The famed Casanova declared hot chocolate to be the elixir of love, and valued it more highly than champagne.

Chocolate became the symbol of etiquette, style and luxury. It was revered by crowned heads, writers, poets and philosophers. And by generals as well, including Napoleon. It was fashionable to make it the subject matter of scientific and literary works, and it can be found in the operas of Mozart. In the taxonomical system of the botanist Linnaeus, it received the name “cacao theobroma” (food of the gods).

To eat it or drink it?

Until the end of the 18th century, chocolate was consumed as a drink diluted with water, milk and, more rarely, with wine, or even fortified with eggs. Chocolate production was taken over from the apothecaries by specialised chocolate-makers, who were largely of Italian origin. The first chocolate factory was founded by the Fry Company of Bristol in 1728. Bonbons were first created by the cook-confectioner to Marshal Plessis-Praslin for the participants in the Imperial Diet at Regensburg in the 17th Century. He dipped sugar-coated almonds in chocolate, and named them pralines after his employer.

Solid plain chocolate is an invention of the 19th century. Its shape was at first cylindrical, which is why it was also called the devil’s horn. Its production was lent momentum in 1828 when Dutch chemist Conraad Van Houten produced cocoa powder and cocoa butter from pressed cocoa beans.

The manufacturing technology based on combining cocoa mass, cocoa butter, sugar, spices and other flavourings came into its own with the use of steam-driven machinery, which the Swiss then developed further: in 1875, Henri Nestlé and Daniel Peter combined chocolate with powdered milk, and milk chocolate was born. Four years later, Rodolphe Lindt introduced the conching process, and chocolate became creamy. The democratisation of chocolate had begun, and a wider segment of the population was able to obtain it.

Chocolate has a lot of calories: munching down a ten decagram bar of chocolate puts 500-550 calories in one’s system, which is why – sadly – if your calorie intake from other foods is also considerable, you might well gain weight. If you eat chocolate regularly and unsparingly, you should eat proportionally smaller quantities of other foods.

Most chocolate contains sugar, which contributes to tooth decay, although the antioxidant effect can partially counteract the build-up of acid detrimental to the tooth’s enamel. After eating chocolate, both children and adults should brush their teeth thoroughly!

There are those who abstain from dark-coloured “medicinal” chocolate, because it has caffeine and can cause anxiety, sleeplessness and an increased heart rate. However, the caffeine content of chocolate is substantially smaller than what one might drink in a single cup of coffee, perhaps several times a day. A strong cup of coffee may contain as much as 100 mg of caffeine, and, in the case of a standard espresso, we are usually drinking around 40 mg of caffeine. Dark chocolate contains more caffeine than milk chocolate, but a half-bar of plain chocolate has only 25-30 mg of caffeine.

With high cocoa content (60-70%) chocolate, one can not only effectively reduce the development of arteriosclerosis and the risk of heart attack and stroke, but it also protects the skin and acts as an excellent cough suppressant. The advantage of this medicine is that, unlike other pharmaceuticals, it can be purchased at any time in every grocery store, supermarket, and even petrol station – although it is true that there is no subsidy for it from the national health care system.

Budapest, 25 August 2006

Dr Lajos Matos – Dr Margit Lengyel

ABOUT THE AUTHORS:

Dr Margit Lengyel, MD, is a specialist in clinical pharmacology and the managing director of MedrepkeD Kft. Having worked previously in pharmaceutical research, she is now primarily engaged in controlling and monitoring pharmaceutical tests. She writes regularly on nutritional issues and is the co-author of a medical cookbook, “Szíves szakácskönyv” (“The Heart-friendly Cookbook”). She was one of the expert consultants for the seven-part science film, “Mint a Hold” (“Like the Moon”).

Dr Lajos Matos, MD, is a cardiologist and clinical pharmacologist. He is currently senior doctor at the Szent János Hospital. He regularly gives presentations and writes articles about nutritional issues and is the co-author of a medical cookbook, the “Szíves szakácskönyv” (“The Heart-friendly Cookbook”). For his scientific research, the Hungarian Nutrition Society has decorated him with the order of merit. The Council on Clinical Cardiology of the World Heart Federation first elected him vice-president, and later president.  He remains a member of this one of the Federation’s Councils.