Only one hamper box is permitted per order.
If you wish to order more than one please process this order first.
| The language of
chocolate |
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- The language of
chocolate
As you look through our delicious ranges, you might come across a
few words that sound tempting and exotic, but you’re not
actually sure what they mean. Here’s our little chocolate
glossary to give you a hand...
Blended chocolate
This is chocolate made with cocoa mass taken from a blend of cocoa
beans from different sources. Most chocolate’s made in this
way. Each chocolate maker’s blends are valuable, closely
guarded secrets.
Milk chocolate
Ok, we’re all familiar with the term, but did you know milk
chocolate must contain a minimum of 20% cocoa solids? It also
contains cocoa butter, sugar, vanilla flavouring and milk
solids.
Dark chocolate
Also known as plain chocolate, dark is distinguished by its
bitter-sweet taste. It’s made with a blend of cocoa butter,
sugar and cocoa solids. The percentage of cocoa solids usually
ranges between 60% and 75% depending on the character and intensity
of the cocoa used.
White chocolate
White chocolate doesn’t contain cocoa solids, but is instead
a deliciously creamy blend of cocoa butter, milk, sugar and vanilla
flavouring.
Single-origin chocolate
Some of our chocolate is made with cocoa beans from one particular
region or plantation. In the same way as coffee or wines vary in
flavour depending on climate and soils, so cocoa develops different
flavours depending on where it grows and which bean is used. This
enables us to create lovely chocolates with very unique,
distinctive flavours that taste amazing on their own, or that
complement different centres or inclusions.
Why not try a few for yourself?
Ganache
A smooth centre made from blending chocolate and cream, usually
with some alcohol, nuts, vanilla or other flavours added for good
measure.
Gianduja
A sweet, chocolatey centre made by blending roasted nuts, sugar and
chocolate.
Praline
A smooth centre made by blending roasted nuts and sugar into a
paste. We often add chopped nuts, chocolate or cocoa powder to
create a distinctive flavour and usually hazelnuts are used.
Truffle
First we make a ganache centre, then add butter and fondant to make
it light and fluffy. We also sometimes add fruity pieces.
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