Carma envelopes

Carma and Barry Callebaut are certainly familiar to all Swiss confectioners and chocolatiers. Although Barry Callebaut, the producer of this brand's couverture, is one of the largest chocolate manufacturers in the world, the name is not overly familiar, as it mainly supplies factories, bakeries, restaurants and confectioners with first-class semi-finished products made from cocoa, couverture and many other products. The market for private customers, on the other hand, is rather small, which in no way means that this should not change. Their couverture impresses with first-class quality and innovative approaches and can therefore also take your creations at home to a new level!

Origin of Carma Couverture

The Carma company was founded in 1931 by Carl Maentler. Even back then, high-quality semi-finished products were supplied to bakeries and confectioners to make it easier for them to produce the many different treats. As with so many businesses, however, the first production facility and order center was still the founder's home. However, Carl's products proved very popular and he was able to open a proper factory in Dübendorf. In addition to the well-known products, innovative new items were also produced there time and again. These included Massa Ticino, for example, which was a huge success. The easily moldable sugar paste is perfect for creating figures, flowers, leaves and many other decorations. Today, there are a wide variety of colors that can be easily mixed. You can also find these in our range. Of course, various chocolaty products were also produced and sold back then.

Barry Callebaut then took over the company, but the products continued to be manufactured in the heart of Switzerland and the name Carma was used for the products in this line. A lot has happened since then, especially in the chocolate department. It has introduced numerous new creations. From the darkest chocolate made from fine cocoa to blonde couverture with a delicious caramel flavor and the fruity Ruby Rubina.

The Chocolate Academy was also founded as a training center for chocolatiers and professionals who want to develop their skills in the world of chocolate. The academy offers workshops, training and creative courses that focus on both traditional techniques and modern trends in chocolate production.

Continuous research and development has enabled Carl Maentler to adapt to the changing demands of the market and create innovative products that appeal to both local and international customers. Under the leadership of Barry Callebaut, the company has increased its focus on sustainable sourcing and production to ensure that the cocoa beans used come from responsible sources.
This commitment to sustainability and high-quality raw materials has established the company not only as a leader in the chocolate industry, but also as a pioneer in promoting ethical practices throughout the supply chain.
In recent years, the company has also increasingly relied on digital technologies to optimize the production process and increase efficiency. Automation and digitalization have helped to improve the quality of products while reducing waste.
With the introduction of new flavors and innovative products, the company remains at the forefront of chocolate innovation and appeals to a broad target group, including gourmets, chocolate lovers, professional chocolatiers and wholesalers around the world.

Innovation - from Zabuye to Ruby Rubina

Ruby chocolate is a very special creation and, according to Barry Callebaut, the fourth chocolate category after light, dark and milk chocolate. The special Ruby cocoa beans come from Ecuador, Brazil, the Ivory Coast and Ghana and are given their characteristic pink color by drying, fermenting and roasting as well as a pinch of citric acid. This means that no colorant needs to be added; the noble pink of the Ruby cocoa bean is created naturally by combining a specific variety with the right processing. The chocolate also has a delicate, slightly sour and intensely fruity taste reminiscent of raspberries, without any artificial flavorings. This combination of taste and appearance clearly sets it apart from conventional chocolate varieties. Although it is a rather unusual delicacy, it can be used in the same way as other couvertures. The drops are ideal for tempering and can then be used to coat pralines, pour chocolate bars or create intricate chocolate decorations. In contrast to other varieties, however, it is less suitable for creamy mousses, whose appearance is important. Although it retains its aroma, the beautiful pink usually turns into a light gray. It is therefore better to use it pure to create an incomparable taste experience for chocolate lovers.

Other Carma inventions include couvertures such as the caramelized Gold Quintin or Black Zabuye. The former has a slightly yellowish color and a delicious caramel taste. This is due to the whole milk powder it contains, which is caramelized during the conching process.

With Black Zabuye 83%, Carma has launched one of the darkest colored couvertures on the market. Not only does it look really great, it also tastes really good. The slightly bitter taste of chocolate with a high proportion of cocoa mass is complemented by a natural vanilla flavor. The right amount of cocoa butter is the perfect ingredient to achieve the right flow properties.

These special envelopes are a pure delight. What's particularly great is that you can always discover something new with them. If you mix them with other ingredients or use them in a different form, you can suddenly create something completely new.

Social commitment and sustainability

Carma is also internationally committed to the fair and sustainable production of food. In the cocoa sector, the Cocoa Horizons project was launched. This program ensures better remuneration for farmers and offers them support through cultivation aids, access to planting material and training in cultivation. This gives the farmers more power to take their fate into their own hands. In an agricultural school in Côte d'Ivoire, several young people are trained each year to teach sustainable methods, animal science and management. This enables the next generation to follow their own path.

Of course, Carma's products are not made exclusively from cocoa beans. Various measures have also been taken to reduce the negative environmental impact of the other foodstuffs used. Sugar is sourced exclusively from Switzerland and no eggs from caged hens are used. Furthermore, all dairy products, such as skimmed milk powder, come from sustainable Swiss milk.

Unfortunately, the local climate is not ideal for growing soy and vanilla plants. Soy lecithin is therefore sourced from cultivation areas that support the protection of the rainforest. The vanilla comes from another supporting region in Sava, Madagascar. In this way, delicious products are created that can be enjoyed with a clear conscience. Barry Callebaut wants to make sustainability the norm, because this is the only way we can all continue to enjoy these gifts of nature for a long time to come.