GUYLIAN CHOCOLATERIE NV

Foubert and his wife formulated the original chocolate recipe and "Guylian" was formed as a from the first names of Guy and Liliane Foubert. While Guylian specialise in roasted hazelnut pralines they produce a wide variety of products including chocolate covered fruit pieces and chocolate truffles. The company headquarters remain in Sint-Niklaas along with their production plant but now Guylian exports internationally to approximately 120 countries. In 2003, the first Guylian Belgian Chocolate café was opened in Antwerp, Belgium; there are now 9 franchises in different locations around the world. Guylian donates to and works with to help with marine wildlife conservation and raise awareness for the charity. They have also worked with the Cocoa Horizons Foundations on Project Cocoa to sustainably source and have aimed to reduce any negative environmental impacts from their production. For this work, they have received Corporate Responsibility Awards along with multiple other awards for innovation and their chocolates. Foubert was born in 1938 in Sint-Niklaas where 20 years later, he would establish the company. His father was a baker and while Foubert was still at school, he began selling hand-made at local markets using skills learnt at the School of Confectionery and Patisserie in. Significant investments were made in 2016 to increase the capacity of the production plant in Sint-Niklaas, Belgium. In 2012, the International Taste and Quality Institute gave Guylian's Sea Shells and Sea Horse pralines a score of 90% with their taste experts judging based on their impression, appearance, smell, texture and taste. They were also awarded the and are one of few brands to receive three gold stars for their products. The Royal Belgian Committee for Distribution awarded Guylian two awards in 2015, a Corporate Social Responsibility award for their commitment to charity work and an award for innovation. Also in 2015, the Crunch Biscuit filled Sea Horse was released and won the Golden Archer Award for and creativity. In 2018, the 7th biennial Seahorses of the World Photo Competition was held and sponsored by Guylian. It promotes seahorse conservation and allows divers to win awards for their submission of underwater images of Seahorses which are then used by Project Seahorse for scientific research. The for the largest chocolate Easter egg sculpture was awarded to Guylian in March 2005. In celebration of Easter traditions and the renovation of Sint-Niklaas market square the record-breaking egg was constructed with support from metal scaffolding and wooden panels. The sculpture reached 8. 32 metres (27. 3 ft) tall and 6. 0 ft) wide and held the record until 2011 when a 10 metres (33 ft) tall egg was built in Italy. In 2005, Guylian released twist wrap boxed chocolates for sale in the United Kingdom to explore the market of everyday consumption rather than gift confectionary. At this exhibition, the Perline chocolate was added to their assortment collection and contains a milk chocolate and hazelnut praline centre. To meet consumer requests for smaller portions, pouches of chocolate-covered fruit pieces were released in 2016. These came as Milk Chocolate Coated Raisins, Dark Chocolate Coated Blueberries or Dark Chocolate Coated Cranberries Their assortment flavours at this time included white chocolate Matcha Green Tea, Latte Macchiato coffee, Crunchy Biscuit and Soft Caramel. In 2017, Guylian launched a exclusive range of mini pralines for its master's Selection luxury gift box. Traditional flavours were accompanied by new flavours including Coffee Cardamom, Caramel with Pineapple, Orange and berries, Earl Grey Tea and Ginger Lime. The box contained an assortment of 10 different flavoured miniature chocolates decorated with fine ingredients. Guylian introduced ‘No Sugar Added Bars’ which come in milk, dark or dark with cranberries and get their sweetness from , a natural sugar alternative. Guylian's Golden Gift Boxes are available in two sizes; 250g or 375g and are filled with roasted hazelnut praline Sea Shells. Sustainably sourced West African are used to make 100% pure which gives Guylian's chocolate a creamy texture. In small batches Mediterranean hazelnuts are slowly roasted in copper kettles with sugar while chocolatiers monitor the temperature and observe their. Guylian's Stephen Candries comments, “The white and dark chocolate unique intertwining like the lives of the two lovers, an immortal tale of romance that is retold in every marbled seashell today. ” A seahorse is used as the company's icon although the chocolate seahorses tail curls the opposite way to real. Every Guylian Sea Shell features the "G stamp", a marking with the letter G to indicate that the product is made by Guylian. This is our quality signature and the mark of an artist. ” Although Guylian is now a subsidiary of a South Korean company the head office remains where it was founded in. In 2010, Guylian participated in the World Expo in China which raised brand awareness and a Guylian representative office existed in but was closed in 2014. In 2016, Lotte financed a new location and production line in Sint-Niklaas for €6. 8 million with aims to complete updates by mid-2017. In 2015, the first café opened in and plans were made to multiply the number of outlets in both countries. By the end of 2020 Guylian intends to have three more stores in the. 75 million to efforts. They have also run activities to raise awareness such as school education programs and seahorse photo competitions. In 2018, Guylian removed from their products and replaced it with sunflower oil and shea butter. This resulted in more sustainable chocolates which contained less sugar and saturated fat and aligned with their goals to become the leading Palm oil Free brand. *[v]: View this template *[t]: Discuss this template *[e]: Edit this template