Chocolate 101

From bean to bar, a delectable chocolate journey that will enhance your experience
and leave you wanting for more.

dark-chocolate

The Promise of Dark Chocolate

Indulge in a daily dose of flavonoid-rich dark chocolate to lower your risk of heart attack, BMIs or stroke. Make sure your chocolate treat goes healthy with a few tips.

Make it Dark

What makes it special? Dark chocolate is your health food for the body and soul, because they contain high flavonoid concentration with at least 60 to 70 percent cocoa.

Go for High Quality

Chocolates are a way of life, if chosen properly. Avoid chocolates that use “partially hydrogenated” oils, since these trans fats aren’t exactly the healthy ingredient you are looking for.

Keep it Small

Consume in moderation for a healthy treat and let your taste buds relish the rich bitter sweet experience created with every bite of dark chocolate.

Bean Strains

Criollo Family

Rare and sensitive to its climate, Criollo is thought to originate in Central America, possibly around Southern Mexico or Nicaragua. It is migrated, especially to the upper Amazon and is defined as complex cocoa with lots of secondary flavors.

Forastero Family

Most widely spread cocoa strain worldwide, it is less sensitive to the climate. The higher quality strains are from Ghana and Ecuador. Usually the quality ranges from very low to complex, sometimes bitter and astringent.

Trintarios Family

Hybrid of the other two families, the beans are considered of very good quality and are stronger with more full bodied flavor, in comparison to Criollo.

bean-stains
chocolate

Chocolate

Ground cocoa beans, sugar and sometimes vanilla.

Dark Chocolate

Rich and delicious as they are, they contain more than 50 percent of chocolate liquor along with added cocoa butter, sugar, vanilla and lecithin.

Milk Chocolate

Chocolate liquor with a touch of excellence to which cocoa butter, dairy, sugar, vanilla, and often lecithin, is added.

White Chocolate

Intense and sweet, it is usually a chocolate derivative made from cocoa butter, dairy, sugar, vanilla and Lecithin often used as an emulsifier. It does not contain chocolate liquor but must contain at least 33 percent of cocoa butter to be considered as good quality.

Belgian or Belgian-Style Chocolate

Chocolates need no description, although they have been broadly classified as Belgian, Swiss or French ‘style’, per se. Fine chocolates are made in Belgium,
certainly, but equally fine chocolates are made in many other parts of the world, too. Savor each one of them and let your personal taste guide you!

Couverture

Couverture chocolates are of high quality and contain extra cocoa butter (32 – 39 percent). High percentage of cocoa butter combined with proper tempering, lends a creamy mellow flavor to the chocolate.

couverture

Enrobing

A very old method of covering hand-formed interiors by pouring a thin coat of chocolate over it, such as a ganache interior.
It is often the first step to further embellishing the chocolate with fruit, nuts, flower petals or decorative transfers on the top.

lecithin

Lecithin

A natural product derived from soybean that helps to control the flow properties in chocolates by reducing the viscosity.

Tempering

A process of delicately heating, cooling and reheating the melted chocolate, to solidify into a stable crystal form. Proper tempering, when followed by
proper cooling, enhances the taste and imparts a lustrous coat to the chocolate. The temperature ranges anywhere between 85° to 105° and needs to
be precise, since different cocoa butters behave differently when they melt. A well-tempered chocolate will break finely and be free of granules.

Truffle

Truffle, an epitome of luxury is an irregularly shaped, often oval confection of ganache, coated with chocolate, and usually finished with a cocoa powder exterior.

Emulsifier

Usually considered to be lecithin that is derived from soy, the emulsifier stabilizes the chocolate to prevent bloom, improves the shelf life and adds a smooth finish to the texture.

Ganache

An emulsion of chocolate and dairy (usually cream), and often other flavorings such as spices or liquor, Ganache is the most common filling for bonbons and the only filling for classic truffles.

Gianduja

Chocolate that is ground with hazelnuts during processing, seamlessly unites the hazelnut paste with the finished product. Hazelnuts cheaper than cocoa were originally incorporated by the 19th-century producers to bring down the cost of their finished chocolate.

truffle
Ask our Master Chocolatiers

To all the chocolate lovers out there! We would love to share our little chocolate secrets with you, anytime. Post your queries or suggestions below and we will get in touch with you shortly.