Chocolate is the guilty pleasure of many gourmets! Dark, white, milk, praline, there is something for everyone! A zoom on chocolate and some advice on how to keep it at its best.
🧐 Did you say chocolate?
Where does the plant grow?
Where does the plant grow?
Originally from Central America, more than a third of cocoa production is now found in the Ivory Coast.
From bean to chocolate
The transformation of the bean into chocolate requires 3 major steps:
- shelling (removing the shell that encloses the cocoa beans);
- fermentation of the bean;
- crushing and roasting.
A very bitter cocoa paste is then obtained, to which sugar and possibly milk are added to obtain the coveted chocolate.
The virtues of chocolate
- it improves concentration and memory by stimulating the blood flow;
- has a high antioxidant content, which can increase life expectancy;
- It plays a role against stress by improving the state of mind,
- it is a source of iron and zinc
💡 Good to know
Choose the right chocolate: quality chocolate is smooth, shiny and breaks with a sharp snap, while lower quality products are lumpy, covered in a white powder and crumble rather than break straightforwardly
Our advice
Don't put chocolate in the fridge
It’s melting, so why not put our cocoa sweet in the fridge? NOOOON, don’t! It could absorb the odours of whatever is in your fridge.
Unfortunately, in hot weather, you have no choice! Before putting it in the fridge, wrap it up to protect it from odours and condensation, then seal it in an airtight container. When you take the chocolate out of the fridge, let it come to room temperature before unwrapping it.
If you take your chocolate out of the fridge above 25°C, use an insulated bag.
If you need to store it for a long time, for six months to a year, the freezer can be your friend.
Store chocolate in a cool, dry place.
When chocolate is kept at a constant temperature below 20°C and humidity below 55%, the cocoa and cocoa butter composition can remain stable for months.
Store it in an airtight container and you can keep it for 3 to 6 months.
One last tip: it is fears light. Whether it’s sunlight or artificial light, remember that chocolate reacts like vampires.
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