01/11/2022
Recently I've been to a food festival as a buyer myself -quite unusual feeling walking along the stalls, tasting and talking to traders.
Of course, I couldn't skip a stall with handmade Belgian chocolate bars. And when talking to a chocolate colleague, I realised that people mean different things by 'handmade chocolate'. For some it means melting ready-made chocolate into different forms and adding decorations, for others it is making chocolate from scratch, i.e. cocoa beans.
Hence I thought it would be useful to tell you about my 🍫.
All my chocolate is made by grinding cocoa nibs, cocoa butter and coconut sugar in a special machine with a beautiful french name - melanger. I have to put up with its noise for at least 48 hours and sometines longer to produce smooth and silky chocolate. Once chocolate is ready, I put it aside for a few weeks to mature before I use it for bonbons and truffles.
So, it's fair to call my chocolate craft or artisan, don't you think so?
The picture shows the 75% chocolate in melanger.
