This new chocolate for chefs and confectioners has a great story! The cocoa beans and all the other ingredients are from Latin America and the manufacturing is done in Ecuador…one of the only chocolates which is made at the source!
This company has received technical assistance from the Valrhona Chocolate Company so the quality has improved dramatically. They use the legendary “nacional fino del aroma” and the “Cacao Arriba” cacao beans which are known for their complex flavor profiles and have been grown for generations.
Many of the other ingredients for their chocolates are also sourced from local farms in Ecuador and Peru – including sugar and milk.
In 1875, after eight years of experimentation and refinement, Daniel Peter of Vevey, Switzerland gave the world its first taste of milk chocolate. The challenge – to create a chocolate of fine velvety smoothness that wouldn’t spoil – was overcome when Peter perfected the method for dehydrating milk and combining it with chocolate. This proprietary development revolutionized the manufacturing process of chocolate and set a new standard for taste and texture. Twelve years after the invention of milk crumb in 1887, Chocolat au lait Gala Peter became the world’s first commercially sold milk chocolate.
In 1901, an American businessman from Lamont, Corliss & Company discovered a Peter’s Gala Bar while in England. He was so enamored with the chocolate that he successfully convinced the American firm to secure rights to sell Peter’s Chocolate in America. By 1917, a Peter’s manufacturing facility was opened in Fulton, NY. Some years later, Lamont, Corliss & Company purchased Peter’s Chocolate, which would eventually become part of the Nestle Chocolate Company is 1951.
In 2002, the Peter’s Chocolate brand was purchased by Cargill, Incorporated, which continues the tradition of producing milk chocolate from whole milk crumb in accordance with Daniel Peter’s original method. As the first and oldest milk chocolate manufacturer in the world, Peter’s Chocolate has over 140 years of experience producing chocolate with a distinctive Swiss-style flavor. Today, the Peter’s Chocolate portfolio encompasses a wide variety of high quality chocolates, and specialty confectionary coatings, and serves the nation’s finest confectioners, bakers and artisans.
This milk chocolate is one of the most popular from the Peter’s line. It is made using the original Swiss formula. This includes the proprietary milk crumb which adds a milky, slightly caramel flavor.
This is low viscosity (90) so this chocolate will work for most applications and is particularly good for confectionery and coating.
We are currently offering this product on sale here
Callebaut Chocolate which is manufactured in Belgium, is one of the most popular chocolates for professional and home chefs all over the world. It has become the standard against which all other cooking chocolates are judged. Each recipe is unique and is the result of Callebaut’s exclusive guarantee of constant quality and taste.
These couvertures are available in 5 kg (11 lbs) blocks or in small pieces called “callets” (similar to chocolate chips). The callets are packed in 10kg/22 lb bags and new packaging has some available in bags of 2.5/5.5 lb bags.
Callebaut has a variety of liquidities indicated 0n the package with “drops” of chocolate: 3 drops is the thinnest and 1 drop is the thickest. So you can easily find the perfect chocolate for your application.
A breakthrough by a Swiss chocolate maker expands the industry’s hues beyond just dark, milk and white.
Barry Callebaut AG, the world’s largest cocoa processor, has come up with the first new natural color for chocolate since Nestle SA started making bars of white chocolate more than 80 years ago. While it has a pinkish hue and a fruity flavor, the Zurich-based company prefers to refer to it as “ruby chocolate.”
The innovation, based on a special type of cocoa bean, comes after about a decade of development, according to Chief Executive Officer Antoine de Saint-Affrique. The chocolate, unveiled in Shanghai Tuesday, has a natural berry flavor that’s sour yet sweet, according to the Zurich-based company, which works behind the scenes to produce chocolate sold by all the major producers including Hershey Co. and Cadbury.
“It’s natural, it’s colorful, it’s hedonistic, there’s an indulgence aspect to it, but it keeps the authenticity of chocolate,” the CEO said in a telephone interview. “It has a nice balance that speaks a lot to millennials.”
The new product may also appeal to Chinese consumers, a nascent market for chocolate, De Saint-Affrique said. The company has tested the product in the U.K., U.S., China and Japan through independent consumer research carried out by Haystack and Ipsos.
“We had very good response in the key countries where we tested, but we’ve also had very good response in China, which for chocolate is quite unusual,” he said, adding the color is attractive in that market. Innovations in chocolate often take years because of the complex structures and the challenge of maintaining texture and taste. Nestle SA scientists have found a way to reduce the amount of sugar in chocolate by as much as 40 percent, though it won’t be available in confectionery products until next year. Barry Callebaut also sells chocolate that withstands higher temperatures, a goal chocolate companies had sought to achieve for decades.
The beans used to make ruby chocolate come from Ivory Coast, Ecuador and Brazil and the unusual color comes from the powder extracted during processing, De Saint-Affrique said. No berries or colors are added. While other companies including Cargill Inc. already produce red cocoa powder, this is the first time natural reddish chocolate is produced.
Chocolate Girls’ edit – The bad news is that it will not be available in the US for another year!!
Like carbon, the treat can take on many crystalline forms, so a master chocolatier must know how to temper it in just the right way
By Brian Handwerk smithsonian.com February 13, 2015
Working with chocolate is often called an art, and top chocolatiers can boast of many masterpieces. But the complex physics of chocolate—a substance that in some ways behaves more like steel than other foods—means that chocolatiers’ kitchens are also working science labs.
Chocolate is a six-phase polymorphic crystal, meaning that when it’s melted it can recrystallize six different ways. Joshua Erlich, a physicist at the College of William & Mary and an amateur chocolate maker, compares the crystal structure of chocolate with that of carbon. “Carbon can come in may different forms, like diamonds, graphite or pencil lead, which is actually the most stable, and even carbon nanotubes. There are lots of different phases of carbon, and similarly there are six different phases of chocolate,” he says.
Cocoa butter is a vegetable fat naturally found in cacao beans that largely determines the material’s physical properties. “Conveniently, the different crystal structures cocoa butter forms melt at different temperatures,” Erlich says. That allows chocolatiers to melt chocolate into a liquid to destroy the existing crystal structures and then manipulate the temperature to encourage only the correct form to be created. This is the process known as tempering, which is also used to improve the properties of carbon alloys such as steel.
Of the possible crystal structures, Form V is the chocolatier’s ultimate prize: “When a chocolatier tempers chocolate, what he’s doing is creating the right type of crystal structure, the type that melts in your mouth and not in your hand, the type that has that glassy appearance, the type that has that sharp snap when you break a piece,” says Erlich.
Chocolate properly tempered in this way features long, skinny molecules all stacked nicely in line—which produces the clean, reflective surface connoisseurs love. It also delivers the taste, texture, durability and other properties most desired in chocolate.
Any mistakes in this heating and cooling process can produce crumbly, cloudy chocolate with a poor taste. There are other potential pitfalls, like the danger of accidentally introducing a drop or two of water in the process. “Just a tiny bit of water will cause the chocolate to seize up and become very sticky,” Erlich says. “Essentially the viscosity shoots way up and the chocolate is ruined. That’s a physical property due to the interaction between water and melted cacao butter, so you have to be very careful.”
But even when tempering is complete, it doesn’t always mean the end of chocolate’s phase changing. Form VI chocolate, while dull, waxy and slow to melt in the mouth, is actually more stable than Form V. Over a period of months, a beautiful piece of chocolate can undergo a slow physical transition to the more stable but inferior crystals. It then displays a greyish coating dubbed “chocolate bloom” because fats have been brought to the surface.
Proper tempering and storage can avoid many such ills, and a solid understanding of the physics means that even someone using a tempering machine can get excellent results.
When crafting gourmet bonbons and other delights, chocolatiers can also manipulate the crystal structure to regulate how quickly the flavor spreads. A taster must use the same amount of energy to break down crystals that chocolatiers used to create them. A chocolate with lots of Form V crystals takes more energy to break down and delivers a mixed flavor profile that may take 5 to 10 minutes to unwind. A version with fewer crystals, on the other hand, produces an explosive release of flavor. Adding complementary ingredients to the chocolate can enhance these experiences.
Brian Handwerk is a freelance writer based in Amherst, New Hampshire.
This Little-Known Waste Product could Provide a Chocolate Replacement
By Dan Nosowitz March 2 2017
People’s love for chocolate remains strong—the global market has increased by 13 percent from 2010 to 2015—but supply fluctuates. Currently, with strong production in West Africa and Latin America, prices are at their lowest point in eight years. That said! As recently as 2015, the supply (thanks to a rough year in Ghana, the world’s second-biggest supplier) was so low that the major candy makers actually all frantically began working to come up with some kind of sustainability guidelines for chocolate. Cocoa futures aren’t very low right now due to the oversupply, but that hasn’t stopped researchers from trying to find some kind of alternative.
And that alternative might come from a surprising source: a team of Brazilian researchers have published a study in the Journal of Agricultural and Food Chemistry that points to another seed of a tropical fruit that shares some chemical similarities with cocoa: the jackfruit.
The jackfruit is a gigantic spiky fruit native to Southeast Asia, where it’s become the national fruit of Bangladesh. It’s a member of the fig family—if you squint, the jackfruit looks sort of like an enormous, swollen fig—and grows readily in basically any tropical setting, from Bangladesh to Brazil to West Africa.
It’s prized for its weird, soft pods that surround the seeds; they look sort of like small orange sweet peppers, but are soft and creamy in texture and completely insane in flavor. The jackfruit tastes like it shouldn’t be growing on a tree; it has a notable bubblegum/tropical fruit flavor, like pineapple Bubble Yum. It’s crazy.
But it’s the seeds that the Brazilian researchers are most interested in. Those seeds, which look a bit like pinto beans, are cooked and eaten in some countries, but not in Brazil; there, they’re just thrown in the garbage. The researchers found that if jackfruit seeds are dried, roasted and fermented like cocoa beans, they actually share many of the same aromatic chemicals that are most associated with chocolate. In other words: treat jackfruit seeds like cocoa beans, and you’ll end up with something weirdly similar to cocoa. Amazing!