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To get the final chocolate as we know, we have to follow a lot of steps (Fermentation, Cleaning & Sorting, Roasting & Shelling, Grinding, Mixing & Blending, Refining & Conching, Tempering, Molding, Packaging) it requires 3 different professions: harvesting, cocoa transformer and chocolate maker.
The ‘couverture’ chocolate is made with cocoa butter, cacao paste, sugar and sometimes powdered milk.
The percentage of the different ingredients will depend from the chocolate variety to do.
The chocolate is called dark chocolate because it’s made with minimum 35% of cocoa paste. If it contains until 99% of cocoa, we’ll call it bitter. 100% cocoa, it means cocoa paste.
The milk chocolate contains 34% cocoa paste and we’ll add powdered milk and sugar.
And for the white chocolate will be cocoa butter, sugar and powered milk.