Chocolat 101 - Theobroma Chocolat

Theobroma Chocolat

Chocolat 101

Over 3000 years ago, humble cocoa pods laid the groundwork for the chocolate phenomenon we know and adore today. Yet, it wasn’t until the 16th century that Europe first welcomed this now universally cherished delicacy. Back in those early days, chocolate was a bitter brew, with sweeteners such as honey or fragrant additives used to counter its stark taste.

Fast forward to the 17th and 18th centuries, and chocolate, much like coffee, became a symbol of high society, predominantly in Spain, England, and France. By the middle of the 18th century, the invention of mechanical mills facilitated the extraction of cocoa butter from cocoa pods. This technological leap led to the birth of solid chocolate, the form we’re most familiar with today.

“Theobroma Chocolat” – The Essence Behind the Name

In the realm of botany, the term Theobroma is synonymous with the Malvaceae family, home to the cocoa tree. Derived from Greek, Theobroma translates to “food of the Gods” – a fitting description for our heavenly chocolate. We’ve channeled this divine essence into crafting our chocolate products, ensuring they are not only delicious but also beneficial for you and our environment!

Crafting the Divine Edible – Chocolate

The cycle of cocoa pods’ harvest occurs biannually. The cocoa beans are carefully extracted from the pods and left to ferment for several days. Post-fermentation, the beans bask under the sun, slowly drying to perfection. Once dry, the beans are meticulously cleaned and shelled until only the cocoa nibs – the kernels – remain.

The nibs then undergo a roasting process to unlock their distinct flavors and colors. The roasted nibs are finally ground down, resulting in a rich cocoa liquor that serves as the key ingredient in all our irresistible chocolate creations!

The Art of Chocolate Tasting: Pro Tips

When to taste: Early in the morning is ideal, either before or after your morning coffee. Temperature: Ensure the chocolate is at room temperature before tasting. Pre-tasting prep: Rinse your mouth with warm water before tasting each piece. Order of tasting: Start with white chocolate, move to milk, and finally, delve into dark chocolates from lower to higher percentages. Savoring: Let the chocolate slowly melt in your mouth to fully appreciate the initial flavors and aromas. Chewing: Gently chew the chocolate to release secondary flavors and aromas. Discovery: Swirl the chocolate around your tongue to explore all flavors in the four taste zones.

Remember, the joy of chocolate is in the journey. Enjoy every bite!

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