Chocolate is distinctly divided into two types – Compound Chocolate and Real Chocolate. They may look similar, but what sets them apart is the kind of fat used in them and as a result, the process of producing them.
Compound chocolate, like real chocolate, is also made with cocoa. But the fat used is generally vegetable oil and as a result, tempering is not needed. It’s easy to make and has a longer shelf-life.
Real Chocolate or Couverture Chocolate, on the other hand, is made using cocoa butter instead of vegetable oil and chocolate liquor. Due to this, tempering (melting process) is an intricate work. Which, if not done properly can result into blooming and can lead to formation of cocoa butter crystals; turning into greyish/white ‘alpha’ form. If it’s done properly, chocolate gets a very nice glaze over it and called ‘beta’ form. Due to the rich content of cocoa butter, which is quite expensive, real chocolate has a rich, smooth texture and ‘snaps’ when you break it. It literally melts in your mouth and gives a divine taste.
Although, such divinity comes with a price. Real chocolate can not be stored for as long because it’s made from fresh ingredients.
Making Real Chocolate is an art. It requires great patience and passion for chocolate. To try such delicacy, you can check our shop page.