Monthly Archives December 2020

8 artisan chocolate brands you should have on your radar

There has never been a shortage of luxury chocolate, brands that make a truly decadent bar that literally pops the world in technicolor with a perfectly created bite. But over time, the country’s discerning chocolate collective has changed, or rather evolved, to care for a purer, unadulterated chocolate that truly lets the cocoa shine to the core. These bean-to-the-bar brands don’t just put products front and center, they know how to make chocolate that makes an impact on the earth and the people who come together to make it – the most positive kind of impact. ..

1. Pascati

Self-taught chocolatier Devansh Ashar developed his obsession – and study – of making chocolate into a large-scale brand by first experimenting with a blender at home, then building it and retailing it. The bars are made with fermented dried cocoa beans sourced from farms in Kerala – our favorite is 81% Dark Idukki.

2. Colocal

Spinning its chocolate from a mini Wonka-esque factory into Delhi hipster favorite Dhan Mill Compound, this brand’s hand-roasted cocoa bars are extremely authentic. The sustainable, zero waste brand is on our radar both for its meticulous production as well as for the right amount of sweet chocolate.

3. Mason & Cie

With cocoa sourced directly from farmers in Kerala, Karnataka and Tamil Nadu, this bar bean brand offers luxury chocolate that has the advantage of being organic, vegan and artisanal. Aficionados should look to this range – you’ll find a cornucopia of bars, spreads, butters and powders in the mix.

4. All things

One of the artisan chocolate GOs in the country, All Things may have appeared before most of the brands on this list, but it certainly hasn’t lost its mojo. The range of this brand of artisanal chocolate is fantastic – think vegan, single origin, blacks, whites, all shebang. It’s also one of the few brands to make baking chocolate – and also exciting limited editions from time to time.

5. Naviluna

Bean-to-bar made in Mysore, the big sale of Naviluna is its creation and its production centered on the soil; which in turn leads to a beautiful hand-tempered chocolate. That its unroasted and cold processed only adds to its nutritional value. Our favorite is the Tokai 72% Pineapple Coffee Chocolate Bar.

6. Soklet

Claiming to be India’s very first ‘tree to bar’ chocolate maker, this brand with a lovable name derives its cocoa beans from their own plantations, increasing the level of control over product quality. You will find a range of dark and milk chocolate, flavored and limited bars, drinkable chocolate and chocolate spreads.

7. Paul and Mike

The Kerala-based company has a mission for their chocolate that makes you feel like a benefactor by biting into a bar – they intend that every Paul & Mike bar eaten will help remove CO2 from the environment. ‘by 2023, making it a “carbon positive” product. That being said, their bars are also delicious – the Fine Milk Alphonso and the Dak Milk Lavender in particular.

8. Kokoatrait

Vegan, sustainable and also luxurious, this brand is for anyone who needs their dessert to be especially conscious. We love the simple yet quirky packaging and range of flavors (think lemongrass and cinnamon coconut milk) and the range of non-chocolate cocoa, like chips, powders and even beans.


Amninder Sandhu’s dinner box: the pop-up that makes the capital talk

Here’s why a pastry shop in Delhi is suddenly on the map

Totally Experimental: This Hidden Delhi Cafe Is Perfect For A Cozy Brunch

> Find out more Food

Source link

Opening of a new chocolate factory in Northampton

Suzanne Forman sometimes pinches herself these days – not literally, of course – when she thinks of the sparkle of the premium dark chocolate she makes and sells in her Northampton home.

“Do I really make chocolate for a living?” She asks rhetorically.

It turns out it does. This is a second career for the Northampton woman who recently started Tangle Chocolate, a bean-to-bar chocolate business specializing in making thin, premium chocolate slices. The name of the company comes from Forman’s mental image of “tropical forests where cocoa grows, with all the tangled vines and incredible lushness everywhere,” Forman explains.

Forman first became involved in the artisanal chocolate industry in 2015, when she and a friend started Boho Chocolate, another company in the region. She embarked on starting her own business after working at Boho for several years.

“When I was with Boho and went to stores to meet shoppers, I took these little samples for them to try on. They loved them, ”Forman said. “Over time, as I learned more about the geopolitical and social justice issues surrounding chocolate, I became convinced that in order for consumers to understand the high price that this kind of chocolate commands, the chocolate… made it possible to really feel, taste, and savor the quality ingredients and traditional know-how that go into making real chocolate.

Rather than making large chocolate bars that the company has been trained to regard as something to be scalded, Forman offers chocolate in smaller sizes. She thought people would react to this because of her experience with shoppers at the store.

“Shattering it, like I do, encourages people to really slow down and savor every little bit,” she said. “People naturally hold it on their tongue because of its shape, where it melts quickly and reaches all of their taste buds, maximizing their experience of its flavors and aromas. This chocolate has nothing to do with the chocolate I grew up with. And suddenly, chocolate doesn’t become a food, but an experience.

Chocolate that Forman makes at a licensed production facility in his home sells for between $ 9.90 and $ 49.90, and gift boxes with Tangle chocolate and a variety of local produce sell for up to $ 64.90. .

Forman, who previously worked as a mind-body therapist, deeply believes in the joyful power of chocolate, and this specialty chocolate like Tangle is perfect for those who want to live mindfully.

“This chocolate brings me into the moment because it’s so tasty it grabs my attention and awakens all of my senses,” Forman said.

While many small businesses struggled during the pandemic, Forman has seen unique success. She originally planned Tangle’s grand opening for March 2020, just as things were starting to stop due to the spread of COVID-19.

“The (business closures due to the) pandemic helped lower my expectations and relax a bit, because all of a sudden I didn’t feel like I had to compete in a giant way, because… it was clearly going to be a gradual start, ”Forman said.

What she didn’t expect was that “this company is perfect for the pandemic because we all need little pick-me-ups right now … The things that a lot of people were doing that were considered special are out of context. table … We all need something to look forward to, no matter how small. In fact, in some ways, something small is better than something big, because it’s accessible. You can have some chocolate every day.

Ethical impact

Tangle is also dedicated to making an ethical product. Forman got her start in chocolate when she traveled to Belize with a group of chocolate lovers, where she learned about the ethics of the chocolate industry and the chocolate making process. As an ethical and sustainable chocolate brand, Forman pays well above fair trade prices – or the minimum price importers must pay for products such as coffee – for its cocoa, unlike most large companies. of chocolate, which are known to use slave labor.

She is part of the new Chocolate Industry for Social Justice initiative, an artisanal chocolate industry group that hopes to educate consumers and push “big chocolate” towards more ethical and sustainable practices.

The farmers of Cahabón, Guatemala, whom Forman works with are part of the ADIOESMAC cooperative which encourages women in the Cahabón community to take leadership roles and start their own businesses in addition to cocoa cultivation. The community of Cahabón is also partnering with the Guatemalan Ministry of Agriculture and various non-governmental organizations to cultivate in an environmentally sustainable manner.

Forman enjoys having a personal relationship with these Guatemalan farmers. “(Farmers) have knowledge that goes back generations. They know more about cocoa than I ever could, and I feel lucky to have them as partners.

Although Tangle sources its two ingredients (cocoa and sugarcane) from Central America, it is a deeply local business and loyal to Northampton. In recent months, Tangle has expanded to offer other locally made products in addition to its original chocolates. Tangle sells hot chocolate kits that include bespoke mugs from Black Cats Pottery in Amherst and coffee infused chocolate with coffee from YUP Coffee Roasters in Florence.

For a limited time this season, Tangle is also offering “Winter in New England” gift sets, which include products from Amherst Soaps, Sweet Birch Herbals and Mole Hollow Candles. Forman also recently started donating unwanted pods from its cocoa beans to Amherst Soaps for use as an exfoliating agent. The majority of Forman’s customers are also local in the Pioneer Valley, and they offer free local delivery through January 1.

If all goes well, Forman hopes to expand the business to a storefront in the near future.

Part of what Forman loves about running Tangle in Northampton is working with other businesses in the community.

“We all really love our city and there is a huge commitment to supporting local businesses and local businesses that support each other, which makes it a total pleasure to be here,” she said.

Source link

Hot chocolate cake with a drizzle of ganache

Hot chocolate cake with a drizzle of ganache

Recipe epicurean

For the cake:

485 grams of granulated sugar

140 grams of unsalted butter, room temperature

145 grams of sour cream

2 large eggs

3 egg whites

2 teaspoons of vanilla extract

2 tablespoons of instant coffee powder

2 tablespoons of hot water

215 grams of all-purpose flour

55 grams of unsweetened cocoa powder

cc of baking powder

¼ teaspoon of baking soda

½ teaspoon of sea salt

160 grams of chocolate (56% cocoa or darker), chips or chopped

Ganache drizzle:

1 cup heavy cream

8 ounces of semi-sweet chocolate chips

Preheat the oven to 350 ° F.

Liberally grease a Bundt pan with non-stick cooking spray and set aside. In a stand mixer fitted with the paddle, combine the sugar and butter on medium speed until the mixture resembles wet sand. Add sour cream and mix well. Add the eggs and then the egg whites, one at a time, beating well after adding each egg. Once all the eggs are in, add the vanilla extract. Mix the coffee powder with the hot water. Add to the mixing bowl. In another bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Mix until well blended. Remove the bowl from the blender and sift the dry ingredients into the mixture. Use a spatula to mix gently until all the ingredients are completely combined. Add the chocolate chips and mix gently until well blended. Pour batter into Bundt pan and bake for 50 to 55 minutes, until a toothpick comes out clean. Let cool for 10 minutes in the pan, then place on a cake ring or plate.

A d

For the Ganache:

Heat heavy cream over medium heat in a small saucepan. Add chocolate and whisk until smooth. Drizzle the cake with as much of the ganache as you’d like.

Copyright 2020 by WPLG – All rights reserved.

Source link


Läderach opens flagship chocolate factory on 5th Avenue in New York

Läderach, the largest Swiss chocolate retailer in the industry, has opened the world’s largest flagship store in New York City on 5th Avenue.

With nearly 60 years of activity as a Swiss family business, Läderach’s retail and e-commerce expansion builds on its entry into London, Toronto and its other outlet in New York, opened in November 2019.

Just in time for the winter season, the 2,500 square foot New York flagship store marks its 100th store opening worldwide. The company also said that another outlet in the United States is expected to open in Washington, DC Union Station in February 2021.

We make fresh, artisanal chocolate from Switzerland, and our first store in New York and our e-commerce performance proves that there is a demand for our unique chocolate experience.Said Johannes Läderach, CEO of Läderach-chocolatier suisse. “We are excited to meet the growing demand for premium chocolate in the United States with this expansion.. “

Because the company controls the entire production and distribution circuit, the freshness of Läderach products is “incomparable,He claims. The chocolate is made in-house from bean to bar, hand finished and brought directly to its wholly owned retail stores.

Source link