All chocolate and cocoa come from cocoa beans that are found within the fruit of the cocoa tree. Some refer to the fruit of the cocoa tree as pods. Cocoa trees are evergreens found mainly in the area within 20 degrees north or south of the equator
Using high pressure to extract, cocoa butter is the yellowish-white vegetable fat from chocolate liquid.
Cocoa Powder: After the majority of the cocoa butter is removed from the chocolate liquid, this is the substance of what is left over.
This is the secret ingredient of our delectable truffles. Ganache is a rich chocolate mixture that combines boiling cream with chopped semi-sweet chocolate and stirring until smooth.
Helps maintain an emulsion or attachment between the cocoa butter and sugar during the chocolate making process. Lecithin is a natural emulsifier that is derived from soybeans.
Maltitol/Maltisorb® Crystalline Maltitol
The sugar substitute used in our sugar free chocolates is called maltitol. Maltitol is a sugar alcohol (polyol) that is not a monosaccharide or disaccharide, therefore, it is not classified as a sugar. Using maltitol in production of chocolate confections is ideal because it is difficult to taste or see any difference. Maltitol is also known as Matisorb® crystalline maltitol.
Vanillin is used in chocolate to enhance the flavor. It is an artificial flavor although it is actually derived from natural resources. It is often used as a substitute to vanilla.