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Michael and I thought it would be a good idea to add a brief description to our website about the chocolate used for Michael's Chocolates.
Since Chef Michael started making chocolate confections a few years ago, he has almost always used chocolate from a local company called Guittard. In fact, all of the chocolate currently available on the website is made with chocolate from Guittard. Although he uses white and milk chocolate as well, most of his chocolate creations have been made using L'Etoile Du Nord 64% Cacao. This is considered a 'dark chocolate' but it does not have bitter flavor of some higher percentage dark chocolate. In fact, this specific chocolate was chosen for Michael's confections after conducting a blind tasting among friends and family and everyone considered this one the best! The chocolate Chef Michael uses is also considered 'couverture' chocolate. Couveture chocolate is a label given to chocolate that is considered to be of superior quality and taste due to the higher percentage of cocoa butter. In fact, there are strict industry guidelines that must be followed in order to produce chocolate that can be called 'couverture.' According to one European standard, couveture chocolate must contain "not less than 35 % total dry cocoa solids, including not less than 31% cocoa butter and not less than 2,5 % of dry non-fat cocoa solids." Regular chocolate, by the same standard, is required to have "not less than 18 % cocoa butter." Since couverture chocolate has a higher percentage of cocoa butter, the final product has much smoother, creamer texture and the appearance has a higher sheen. In short, it looks better and tastes better! For more information on the chocolate Michael uses, click here to visit the Guittard website. If you want to read more about European standards on chocolate that were mentioned above, click on this link. I hope this was helpful! Now go eat some chocolate! Curtis
5 Comments
2/7/2018 12:01:48 pm
I am slowly learning to discipline myself to cut down on carbohydrates and sweets. I know it's bad for my health. I don't know how it happened. I grew up not really into junk food but nowadays I just eat whatever is available for grabs. It's not a good habit but blame it on crazy work schedules and adulting, we really don't have time and we never really learned to cook and prepare our food. Chocolate is the only thing I can't remove from my daily list. I feel it shouldn't be an issue. Anything in moderation is perfectly fine. 8/28/2019 07:46:48 pm
I love chocolates but to tell you frankly I have no idea about couverture chocolate. All I know about chocolate is the flavor of it maybe because it is written on the packaging. I just hope that couverture chocolate is not that expensive because want to try it. It made me excited to taste its creaminess and smoothness as you said it is. I really hope it taste better than the ordinary chocolates. This information is very important to us who loves chocolates so much. Thanks for the info. 7/7/2020 11:24:41 pm
These contain antioxidants, then allow the skin to be glowing and healthy by reducing the amount of free radicals. The flavonoids help to guard the body from damage caused by these free radicals, which are produced by the body itself, for instance , through breathing, or are created after exposure to other factors, like pollution.Heart health is promoted through the actions of 1 sort of flavonoid, Epicatechin. It lowers damage to the arteries. Stigmasterol and stigmasterol also help to lower cholesterol levels by reducing its uptake into the body. Of further benefit, fats during this chocolate don't increase cholesterol levels, as other sorts of fat can. Leave a Reply. |
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