Why can we find ourselves falling in love with chocolate? Well, consider its mood-enhancing properties. Chocolate contains phenylethylamine, often dubbed as the “love molecule,” triggering chemical reactions akin to those experienced in states of affection. Thus, indulging in a chocolate treat can evoke feelings reminiscent of love. Given its heart-stealing potential, it’s wise to cherish such emotions. As purveyors of premium confections, we advise on discerning good chocolate quality.
So, how does one assess the quality of chocolate? Let’s begin by examining its appearance—a smooth surface with a delicate natural sheen is desirable. Look out for any signs of dullness, wrinkles, or irregularities like dents, bumps, or bubbles. Unwrapping the bar should reveal an evenly textured chocolate slab, indicating quality. At SLODKIE, many of our products come in windowed packaging, allowing you to quickly gauge freshness, chocolate quality, and the uniform distribution of additives, if present.
Another clue is the scent. It should be subtle and pleasing. If the chocolate looks and smells appetizing, our expectations for its taste increase. During tasting, it should delight us with a creamy, velvety texture that melts on the palate, releasing deep flavor. At SLODKIE, we pour chocolate only after receiving your order—thus, you’re guaranteed to receive fresh sweets that haven’t lingered on shelves in the warehouse.
But where does this velvety smoothness in chocolate come from? It depends on the production process, which we’ll discuss in a moment.
From bean to bar – what’s the cocoa harvesting process like?
Our chocolate marvels undergo a meticulous journey from bean to the final, aromatic bar. For years, we’ve remained faithful to a single chocolate supplier—the esteemed 110-year-old Barry Callebaut brand. While based in Switzerland, the company’s roots trace back to Belgium, renowned for its long-standing association with top-tier chocolate. Barry Callebaut caters to the world’s finest chocolatiers, including those crafting delectable treats at prestigious locations like the pastry shops of Harrods department store or Four Seasons hotels.
Our suppliers meticulously select cocoa beans from plantations spanning the equatorial regions of Asia, Africa, and South America. To grasp the essence of chocolate quality, one must delve into its production process—a journey that commences in these exotic plantations.
The cocoa tree, typical of tropical regions, thrives in warmth and humidity while shying away from harsh sunlight and wind. Consequently, young cocoa trees are often shielded by towering plants until they mature. It takes approximately five years for a new tree to yield cocoa. These evergreen cocoa trees and shrubs have a slow growth rate, with only a fraction of their numerous flowers—typically no more than 40—developing into cocoa pods. After six months, the cocoa pods reach maturity and are ready for harvesting. This harvesting occurs twice a year on plantations, with our supplier sourcing beans exclusively from the primary crop for superior quality. Shaped like an American football, cocoa pods, also known as cocoa fruits, boast an oval form.
Sustainable cocoa farming
Barry Callebaut sources beans from plantations committed to sustainable cocoa cultivation and ethical practices. All chocolate treats from SLODKIE carry the Cacao Horizons certification, ensuring significant importance in today’s era of climate crisis. With droughts and unstable weather conditions affecting harvests, responsible approaches to sourcing raw materials and production are paramount. Moreover, child labor and slave labor are strictly prohibited on these plantations. There’s no bitter truth behind our chocolate.
From bean to bar!
The beans undergo fermentation for 3 to 8 days, nestled among banana leaves. During this time, they undergo a transformation, changing in both color and taste from bitter to chocolatey. After fermentation, the cocoa beans are spread out and left to dry under the full sun for approximately 4 days.
Once adequately dried, they journey to Antwerp, the Belgian city renowned for diamonds and chocolate, where experts assess the flavor profile of each cocoa batch arriving from Ghana, Ecuador, and the Ivory Coast. This process creates a library of flavor profiles, utilized by Master Blenders who meticulously craft blends by hand to achieve the perfect taste.
Only after passing rigorous selection criteria, the beans undergo roasting, enhancing their aroma, before being ground into a fine, smooth mass—cocoa liquor. This serves as a key ingredient in chocolate.
Different types of chocolate require varying ingredients:
- Dark chocolate: cocoa liquor + cocoa butter + sugar (not in all couvertures)
- Milk chocolate: cocoa liquor + cocoa butter + sugar + powdered milk
- White chocolate: cocoa butter + sugar + powdered milk
Smoothness and flavor refinement – a pivotal production phase
To elevate taste, vanilla or vanilla essence can be incorporated into all chocolate varieties. The blend of ingredients then undergoes conching, a process of rolling and stirring for hours. While it may sound industrial, this is where the enchantment occurs – imparting the chocolate with its desired texture and flavor. This critical stage can span from a few hours to several dozen hours, depending on the manufacturer. At Barry Callebaut, a minimum of 60 hours is dedicated to achieving the chocolate’s silky smoothness and creamy taste.
High-quality chocolate should refrain from containing palm or other hydrogenated fats, glucose-fructose syrup, artificial preservatives, or flavor enhancers. A concise, natural ingredients label is indicative of quality. This epitomizes the chocolate you’ll find at SLODKIE—where bean quality and expert production define the flavor. While we utilize up to 10 types of coatings, invent our own fillings, and create unique shapes, that’s a tale for another time.
Now equipped with insights into the chocolate behind our SWEET WONDER creations, peruse our novelty catalog and select a flavor and shape to order delectable corporate chocolates sure to resonate with your customers’ palates.
