belgian chocolate « Chocolate Tasting

March 1, 2008

Callebaut Chocolate – A History of Excellence

Belgian chocolates have a reputation around the world for excellent quality. The Callebaut Chocolate Company has been a major part of the industry, supplying chocolate makers and the consumer. They started production of chocolate bars in 1911 and introduced their famous confectionery coating line in 1925. Today, they have 35 factories employing 9,500 people and are the second largest company of its kind in the world.

The company has a variety of products available, the most popular being cocoa powder and baking chocolate to the public and to trade. Callebaut chocolate caters for lovers of dark, milk and white chocolate. In these health conscious times, the company addressed concerns in 2005 and introduced Acticoa, a product said to lower cholesterol levels. There is also a range of no added sugar chocolate.

The popular cooking show on PBS, America’s Test Kitchen, has given awards for the company’s products. In response to the interest in organic products, organic Callebaut chocolate is available and organic Fair Trade chocolate is also for sale. The company developed Origine, a type of chocolate that is widely used in pralines, chocolate bars, pastries and desserts. They also supply powder for chocolate mousse and chocolate for nut pastes and hazelnut creams. Dark and white chocolate products are also used in bread, bread rolls, cakes, croissants and pastry bases. They take different shapes in drops, sticks or chunks.

Flavored chocolate is very popular and the Callebaut chocolate range includes white and milk chocolate with caramel, cappuccino, fruit or honey flavorings. Dark and milk chocolate is also used for chocolate fountains, the latest craze at dinner parties and events. The line of coatings includes soft glazes for cakes and biscuits and hard coatings for other sorts of confectionery. White or colored icing is sold for home made cakes and there are also piping bag and cornet sets for decorating. The drinks industry has benefited from modern café culture and the demand for new flavorings in coffee etc. Callebaut developed Choc-o-Late, a chocolate drink that can be drunk hot or cold and mixes with coffee, milk, cream or even orange juice.

The company web site has an inspiring collection of recipes including ones for bread, pastries, biscuits and brioche. Books are also available with instructions on how to make chocolate and making decorations for confectionary. There are three languages in print; English, Dutch and French. Callebaut can lead to a whole new hobby as well as a quick snack at coffee break

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February 26, 2008

Belgian Chocolate – A Fine Place to Start

Filed under: Chocolate — Tags: , belgian chocolate — Tuppy @ 8:51 am

Chocolate lovers everywhere appreciate quality. Good ingredients make good chocolate and Belgian chocolate has a reputation for being the best. This may have been the boast of the Swiss at one time, before the Belgians raced ahead. There is a long tradition of chocolate making in Belgium, which only needed a good marketing campaign to bring it to the attention of the rest of us. There are even chocolate museums there!In 1912, the filled chocolate recipe known as the praline was invented in Belgium. The residents there have always been fond of exchanging chocolates as presents and they are very proud of the worldwide popularity of their export. The key to the high standard of Belgian chocolate lies in the selection of the best cocoa seeds and other ingredients. It’s apparent when inferior cocoa is used in any chocolate as it leaves an unpleasant after taste. Good chocolate always gives a rich, full flavor which lingers in the mouth. The Belgian manufacturing process is done mainly by hand, including the final decoration.

The range of products is wide, with different center fillings in plain, milk and white chocolate. The attention to quality applies to the packaging too, and Belgian chocolate makes the ideal gift, all tied up in a ribbon. Fillings include liqueurs, fruit, caramel, buttercream, ganache and mocha. There is also nougat, whipped cream, ginger, almonds, coffee, cinnamon spice and rum. If you feel like experimenting with unusual flavors, try coriander, lime or jasmine tea.

Chocolate can be taken in many forms and is gorgeous in chocolate mousse, cake and truffles. Belgian chocolate that is used in cooking will make everything taste better than normal. It’s also a good idea for chocolate fountains. This marvelous invention is all the rage for parties and receptions. They are the answer to a chocoholic’s prayer, with rivers of warm, liquid chocolate. The idea is to dip things like fruit and biscuits into the chocolate goo. Strawberries and bananas work very well, as do marshmallows and fudge. You can get Belgian chocolate refills for the fountain, so you never have to run out. You can even dismantle the fountain to put in the dishwasher.

Continental chocolate in general has much to teach the rest of the world. Some chocolate is overfilled with milk or sugar, preventing the full flavor of the cocoa to come through. The Aztecs knew the value of the cocoa bean and didn’t have any sugar to sweeten it.

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