How Small Artisan Chocolate Makers Fit into the Process While large multinational companies dominate the chocolate industry, small artisan chocolate makers are becoming an increasingly important part of the market. These businesses focus on quality, ethical sourcing, and unique flavours, often following a bean-to-bar approach, where they oversee every step of chocolate production. Unlike mass-market […]
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A Short Journey of Chocolate: From Bean to Bar Chocolate is one of the most loved treats worldwide, enjoyed by people across cultures and continents. However, the process of making chocolate is long and complex, involving multiple steps that transform raw cacao beans into the smooth, delicious confections found in stores. Each stage – from
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Single Origin Beans or Branded Couvertures. I have found that some aspects of ‘Artisan’ chocolate making inspires a lot of discussion. That is – where does the chocolate come from…. Chocolate couvertures can be divided into two distinct ‘sources’, which are as follows – Single Origin Couverture Sourcing and Terroir: Single origin couverture is
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Here at ‘Hello Chocolat’, we are asked “What is the difference between mass produced and artisan chocolate”. Here is a breakdown of the key differences between mass produced and artisan – Mass-Produced Chocolate: Production: Made in large quantities using automated, industrial processes. Ingredients: Often uses a blend of lower-cost cocoa beans, along with higher amounts
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How to Eat Good Quality Dark Chocolate We here at Hello Chocolat want you to experience our Dark Chocolate to the point you get to most pleasure and enjoyment out of each bite. We feel that dark chocolate is more than just a treat; it’s an experience. When consumed properly, good quality dark chocolate offers
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Cocoa Solids: What They Are and Why They Matter in Chocolate. Here is a concise explanation of what cocoa solids are in a chocolate. In further posts I will attempt an elaboration ….. What Are Cocoa Solids? Cocoa solids are the non-fat components of the cocoa bean that remain after cocoa butter (the fat)
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What Does High Percentage Cocoa Content Really Tell You About Chocolate? For the sake of consistency, I will use 70% chocolate throughout, but the following piece is relatable to 90% chocolate or lower. When chocolate is labeled as 70% cocoa, it means that 70% of the product comes from cacao beans, including cocoa solids
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Should Diabetics Eat Chocolate? Let’s clear this up: if you have diabetes, chocolate isn’t off-limits. Surprised? You’re not alone! While it’s true that chocolate is often associated with sugary indulgence, there’s room for it in a balanced diet—as long as you’re mindful of what, how much, and when you eat it. The Sweet Truth About
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Does Chocolate Contain Caffeine? Chocolate derives from cocoa beans of the cacao trees. When cocoa beans are processed, the liquid contains cocoa butter and cocoa solids. Both cocoa butter and solids can be used to make chocolate, and the caffeine comes only from the cocoa solids, but not the cocoa butter. You can usually determine
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Dark chocolate tastes bitter due to its high cocoa content and the presence of specific compounds found in cocoa. Here’s why: High Cocoa Content Dark chocolate typically contains a higher percentage of cocoa solids compared to milk chocolate, which means it has more natural cocoa flavours. These flavours include both bitter and complex notes.
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