All Culinary Chronicles
Every good baker has a few tricks up their sleeve; using a wildly sumptuous chocolate for baking is one that might be easily overlooked. Draeger’s Director of Bakery Amy Ginger: “it’s about quality and flavor profile. These chocolatiers craft true nuanced flavor from specific blends of chocolate that have been maintained for generations. The chocolate is pure: no added waxes or alkalized chocolate, leaving the flavors richer and the chocolate healthier.” Amplify the quality and flavor of your treats by selecting a top-tier chocolate.
Valrhona has created a range of unique and recognizable aromatic profiles by perfecting techniques for enhancing the flavor of rare cocoa beans, grown on land that has been masterfully selected for its terroir. To guarantee the consistency of the taste qualities and flavor potential of their chocolates, Valrhona takes unique steps in mastering taste.
Made using the finest ingredients with dedication passed on from generation to generation, Callebaut chocolate is relied on every day by chefs and chocolatiers to create great tasting delights. Callebaut applies the whole bean roasting technique, instead of roasting cocoa kernels. This technique allows the preservation of all the flavors and aromatic oils within the cocoa husk and fully releases them in the chocolate.
Cordillera means ‘an extensive chain and network system of mountain ranges.’ The names honors the rich soil of Latin American countries where the Cordillera Chocolate company beans are hand-harvested. Easy to work with, these couverture chocolates have beautiful color, sheen and texture. They offer a balanced and exquisite mix of hybrid Trinitario cacao of 100% Colombian origin highlighted by a roasting and conching process that best accents its unique traits.