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9:23 pm
December 12, 2005
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Hi everyone! Even in the Christmas rush one news or rather rumour took my attention. Now it is from the third source I hear that Godiva is closing up some of their activities in Central Europe. Or maybe, silly tough as it sound, the whole brand? I have been told and it seems to be reality that Godiva’s Austrian, Czech and Hungarian businesses will be closed soon and the brand leaves the market. Does anybody have any exact info on this?
Peaceful Christmas to all of you,
Domenico
10:11 pm
August 6, 2006
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Domenico, Godiva left the Sweden market more than a year ago. Their prices were too high and not competitive. Maybe the same is happening in Central Europe.
“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)
10:23 pm
July 5, 2006
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Quick question…does Godiva make their own chocolate bean to bar? or even start with liquor? or do they order all their chocolate from an outside source?
10:53 pm
August 6, 2006
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I don’t think Godiva is a bean to bar company. Owner Campbell Soup care about profit (shareholder value) not bean origin.
“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)
12:55 am
December 12, 2005
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Masur, thanks a lot. In the reasons I totally agree and I think the same is happening here. Mediocre quality for prices up in the skies, with a hype marketing. If you must eat some Belgian pralines, they are definitely not the first nor the second choice.
As to my knowledge they never make chocolate from beans.
5:36 am
July 5, 2006
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You know I walked into a Godiva store and got some chocolates and asked the guy if they made their own chocolate. I made myself very clear too and he said “yep we make it ourselves” lol…I will have to check to make sure but I love how employees never know about the product…tisk tisk.
And their chocolate I tasted wasn’t good…At least the texture was off and the flavor was just normal.
The only reason I would go there again is I wanted hot chocolate and was too lazy to make it because at least they are better than places like starbucks for hot chocolate.
4:02 am
May 29, 2005
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I just got back from Orlando, Florida and Godiva had 2 stores in the Orlando area. One was at Millenia Mall which is a very upscale mall with all the highend designers and stores there..Gucci, neiman Marcus (which in my college days referred to them as Needless Markup!), the other mall was the Florida Mall which is a very busy mall. Their prices were ridiculous and I wouldn’t even waste a dime on their lousy chocolate. Godiva had a store at West Edmonton Mall in Alberta Canada and I bought some pieces about 2 years ago. Last time I was at the mall, Godiva had closed their doors.
Good riddens to Godiva.
Deb.
6:40 am
February 14, 2006
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Greetings,
Godiva has unscrupulously peddled its “quality” chocolate for years, swindling millions of dollars out of millions of unsuspecting folks.
This company is right on par with Noka Chocolate, at least in principle. People just cannot look past some fancy packaging….nevermind what is inside. Just as long as it looks good, right?
Hopefully, down the road, when people are becoming more and more informed about fine chocolate, Godiva will be put out of business and Campbell can just sell its lousy, over-salted (because they can’t have flavour otherwise) soup instead….So yes, I say “good riddance” to Godiva as well.
Sean
12:01 am
January 17, 2006
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Please note that at least most, if not all, of the “G-Line” of Godiva is made by a very very high quality chocolatier here in the USA.
All of his his product contribution is very serious and delicate work.
From glorious moulded pieces with and without exquisite colored cocoa butter to delicate flavored and deep flavored ganache.
Most Godiva stores dont even carry the G-Line, because it requires special handling and has a nominal shelf life.
My wife actually won a years supply of Godiva chocolate (Their 12=15 piece selection). Sometimes I’m the pick-up guy. When that happens I usually have a chance to talk with the sales people and for those that are interested I direct them to Pastry Art and Design, Chocolatier and a few other mags. BTW we give our Godiva selecitons away.
Seems like sizes of the pieces are getting alrger the shell is getting thicker and ganache is dissapearing.
Regards
Michael Becker
BeckersChocolate@Yahoo.com
PS: Still need info on World Cuisine 35000 sweet confectionary maker/ panning machine. Looking for technique, procedure and experience
12:57 am
August 1, 2006
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I don’t know if this is related, but I’ll throw this little tidbit of information into the mix, just for fun.
While I was at Wal Mart the other day, I noticed a display of bottled Godiva chocolate drinks, which looked similar to the bottled coffee drinks sold by Starbucks…but minus the coffee. This was a passing glance, though, so I didn’t have a chance to fully investigate. (Probably because I didn’t care.) Has anyone else seen them?
7:45 pm
October 26, 2006
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quote:
Originally posted by BeckersChocolatePlease note that at least most, if not all, of the “G-Line” of Godiva is made by a very very high quality chocolatier here in the USA.
Does Norman Love have anything to do with the actual production of Godiva’s “G” line? Everything I’ve read just credits him as having “designed” them. ( http://www.godiva.com/G/default.aspx )
Scott
3:05 am
July 7, 2005
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I do believe that Norman Love does produce the G line. I may be wrong, but I remember that I read it somewhere that said he actually produced for Godiva.
4:16 am
May 29, 2005
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Godiva has two stores in central Florida. During my holidays I went into both stores. Norman Love does produce the G line. I have the brochure advertising as such. I personally think that Godiva produces terrible chocolates.
deb
7:35 am
July 7, 2005
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quote:
Originally posted by debI personally think that Godiva produces terrible chocolates.
deb
I have to agree with you 100%. It always blows my mind that people pay that much for their chocolates.
8:18 am
January 17, 2006
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Norman and Mary dont hold back on the G-Line.
If you appreciate his delicate touch with the ganache consistancy and flavour, then the mere fact that the all of their colored cocoa-butter pieces are always on the mark, and never wavering is a near miracle. The couverture underneath just the right thickness and flavour. This is for all their lines.
After asking a number of my larger clients to blind taste taste at least 5 of best chocolatiers here the USA, amost all of them request Norman Love Confections.
I just call, and bingo they are there next day FEDEX in warm months and two days in “cooler” months. Of course they would like a little leadtime. But sometimes business hits, when it hits, and they have helped above and beyond the call. BTW we are in the Los Angeles area.
Our usual special occasion order is nearly 250 pieces or so total, 40-50 each of 4 varieties. Considering his overall weekly volume it is still amazing that each piece is not only glistening and delicious, but arrives fresh, cool and in a space age wrap.
I had the opportunity of talking with Norman when I started in this particular venture. Problem was I was so new I thought it was a plant production person. Never skipping a beat, in any event I called with a very simple question on his procedure, he graciously spent at least 15 minutes explaining the details of cocoa butter temperature and delicately pointed me to the next page in the magazine which illustrated his entire discussion with me.
He was patient, informative and after I hung up and looked up his name, I of course nearly fell into a vat of 70%+.
His world famous Passion Fruit Ganache Heart was in Pastry Art & Design when the company was called Ganache Chocolate. They were air brushed covered with contrasting cocoa butter layers.
Sure we all have about the same extra fine crisp polycarbonate moulds from Chocolate World and Cabrellon or even lesser detailed moulds from Cacao Barry. But what Norman can do with a little color and chocolate is simply amazing.
Drooling, I Remain
PS Still looking for help with the World Cuisine 35000 sweet coating maker designed by Pascal Brunstein for small batches. Need procedure and successful uses.
