Bittersweet chocolate is a dark sweetened chocolate which contains minimum 35% cocoa solids. High quality bittersweet chocolate usually contains 60% to 85% cocoa solids depending on brand. If the content of cocoa solids is high the content of sugar is low, giving a rich, intense and more or less bitter chocolate flavor. Bittersweet chocolate is often used for baking or cooking purpose.
It has been mandated by the US Government that the chocolate labeled “Bittersweet” contains at least 35% cocoa solids, though most bittersweet chocolate is mad of at least 50% cocoa. bittersweet chocolate is dark and rich in flavor and appeals to dark chocolate lovers. Most recently, the Bittersweet chocolate has been gaining a positive reputation due to its heavy concentration of flavonoids and weight loss properties. There is no regulation on the amount of sugar allowed in bittersweet chocolate, so its flavor and sweetness can vary between brands. Callebaut is a Belgian couverture chocolate manufacturer which started its operations in 1911 at Wieze, Belgium.
By the year 1965 Callebaut couverture chocolates had entered new markets across Europe and overseas, marking the beginning of Callebaut’s global exploration. In 1988, the Callets saw the sunshine- small drop-shaped chocolate pieces being developed to optimize the workability of chocolate. So the process flow of manufacturing was well defined- dosing, melting and tempering was done with smaller drops than with the original big 5 kg blocks of chocolate.
Moving on, Callebaut established the Callebaut College in Belgium in the same year. It is a teaching and training center for artisans and professionals who want to improve their working skills in chocolate and learn about new trends, techniques and recipes. It was the first of the current 13 Callebaut Chocolate Academies, located all over the world. Callebaut Couverture chocolate is chocolate used extensively by epicurean and cooking professionals owing to its high cocoa butter content.
Many professionals who use Callebaut couverture chocolate use it for its workability and typical taste, which has remained constant over the decades. The company's core chocolate range is manufactured in Belgium from bean to chocolate according to traditional recipes. Callebaut still applies the whole-bean roasting technique (instead of roasting cocoa kernels), like it did over 100 years ago. This technique allows the preservation of all the flavors and aromatic oils within the cocoa husk and fully releases them in the chocolate. Whole-bean roasting is nowadays often used by artisan, small-batch chocolate makers. Callebaut has preserved this original roasting method.
The company received ‘Grote Oscar voor de Export’, a highly prestigious distinction that recognizes the company’s efforts to share its unmistakably Belgian heritage with the world in 1993. It also won the Ruban Bleu award at the Europain-Intersuc trade fair in Paris in 2010.
For further details about callebaut couverture please visit the website.
No comments:
Post a Comment