FAQ
How do I recognise a good chocolate ?
It will be mahogany brown and shiny
When cut, it breaks cleanly
It reveals its creaminess in the mouth
The smell associated with chocolate does not mask the power of the cocoa
It lingers in the mouth
Where do the cocoas used in Cacao et Chocolat products come from ?
Cacao et Chocolat works with various cocoas (Criollo, Forasteros, Trinitarios) from various production regions:
Jade assortment: African cocoas.
Impériale assortment: blends of cocoas, predominantly American cocoas.
Tablets: American cocoas in some cases, African in others, also from Ecuador …
To adapt the tastes to highly particular associative forms, Cacao et Chocolat makes its products from its own special blend of couverture chocolates, preferring subtle blends to pure unrefined products. This is the case in particular for the Impériale range.
Are products made with vegetable oils? Are products made with vegetable oils? Are products made with vegetable oils?
No, none of the couverture chocolate used in the making of our products contains vegetable oils other than cocoa butter.
Advice for tasting The fundamental rules are as follows:
- From mildest to strongest,
- From sweetest to most bitter,
- From most basic to most acidic,
- From most natural to most flavoured.
The best time for tasting is between meals, when the palate is free from any interfering tastes
CHOCOLAT ACCESSORIES
