Fructose is a simple fruit sugar occurring naturally in fruit and honey. Honey is a natural product of the honey bee and cannot be imitated. The honey bee collects nectar from flowers and modifies it into honey in the beehive by adding enzymes. In the hive, there are around worker bees, as well as thousands of drones and a queen. The oldest drawings of honey gatherers were found in Spain, in the Arana caves.
There are many varieties of honey and its taste, aroma and color depend entirely on the geological setting, Monthly Chocolate Subscription type of flower or herb, and the way the honey is gathered. It is almost impossible for honey to go bad and it is an ideal match with chocolate.
Cacao beans ferment when exposed to yeasts, bacteria or moulds, in the presence of oxygen. The fruity pulp is broken down and the cacao bean develops its characteristic color and aroma. Return to our Chocopedia list.
Proof spirit is a distillate containing alcohol from natural ingredients. It is purer than essential oils. Spirit enhances the taste effect and, in view of its high concentration, little is required, so the chocolate does not become too moist.
Chocolate recipes, this will probably be our most visited page! Cakes and Bakes, Tarts and Pies and anything hot, cold, chilled, iced but all with Chocolate.
The enrobing process constitutes coating or covering the bonbon or praline filling with a thin layer of chocolate. The filling is dipped in precrystallised, tempered chocolate. Using a dipping fork, the result is Chocolate Boxes Canada placed carefully on a sheet of waxed paper to dry / crystallize. Of course, enrobing can also be done in a machine – an enrobe. It is quicker and the thickness of the chocolate layer can be determined more precisely.