The Allure of Premium Chocolate

Nothing beats the taste of the truly divine chocolate bars that is made with the optimum and purest components. For the chocolate lover, only gourmet chocolate bars will do; chocolate which is surely no 50-cent deal with but a yummy indulgence that is supposed to be savored and cherished such as good wine as well as good food. In recent times, more and more chocolatiers are putting up chocolate shops, developing hand-made chocolate and confections that contain higher cacao levels than those mass-produced chocolates you can purchase at the grocery store. These kind of master chocolate makers use natural flavors and some unusual components like chili red and green peppers and grated lime to produce your chocolate knowledge even more interesting. Yet because they make tailor made and gourmet sweets, you can also expect gourmet prices, as much as seventy dollars for a single pound of chocolate! Such as the worry. There are also gourmet chocolates sold for just ten dollars-fairly affordable and a good investment for your true chocolate enthusiast. Below are some of the best gourmet chocolates in town.

Ganache Chocolates Previous corporate pastry chef from the Ritz Carlton, Norman Love, together with partner Judy Limekiller founded Ganache, a new chocolate store which serves visually stunning and delicious chocolate bars. Their chocolate molds are air brushed or perhaps hand-painted with a candy-coating and filled with imported chocolate coming from France, Belgium, as well as Switzerland. They also increase various fresh components to their chocolates for example hazelnuts, bananas, raspberries, and even ginger.

La Maison du Chocolat When it comes to luxuriousness, nothing compares to La Maison du Chocolat. L . a . Maison chocolates are available in an exquisite presentation of colored leather containers that is elegant enough to hold jewelry. They supply decadent delights for example mendicants (chocolate lavishly spread with nuts, dried up fruits, or fruit peel), marrons glaces, and darkish and milk chocolate bars truffles. Their ganache fillings aren't made of milk extra fat but of natural cocoa butter.

Dagoba Organic Organic chocolate bars used to be boring as well as tasteless and remaining chocoholics gravely disappointed, but thanks to inventive chocolatiers for example former chef Frederick Schilling, owner of Dagoba Organic, natural will never be the same once more. This time, you can drown in decadence with the thrilling varieties and flavors Dagoba has to offer such as chocolate bars roseberry (raspberry and rosehips), hazelnut, chocolate bars mint and peppermint, chai (milk chocolate along with anise, cardamom, black pepper, clover, and cinnamon) lime and macadamia fan, and the conventional dairy and dark chocolate. Schilling tends to buy only handpicked, natural cacao beans coming from co-ops in Central America and also the Dominican Republic, and pays the farmers top dollar getting Dagoba a Fair Business certification.

Garrison confections Former pastry chief cook of the upscale L . a . Cote Basque in New York made a line of colorful as well as elaborately designed sweets to serve the restaurant's people after their meals as well as continued on to generate Garrison confections, his very own chocolate business. His signature is actually couveture, chocolate for making truffles as well as pastries such as molten chocolate bars. It is very popular among pastry culinary experts across the country. Other areas include chocolates tasting with honey as well as fresh herbs; almond, macadamia as well as hazelnut praline; and mint-flavored mojito.

วันอาทิตย์ที่ 22 มกราคม พ.ศ. 2555

The Allure of Premium Chocolate