Pairing wine and chocolate

Transcription

Posted on Wed, Feb. 11, 2004
By ALEXANDRA LEAF
For the Daily News
With Valentine's Day approaching this weekend, chocolatiers around the country will be piping,
dipping, rolling and molding chocolates, from champagne-filled truffles to star-anise accented bon
bons, the demand for hand-crafted candies is at its height.
Keeping step with these New American chocolatiers are adventurous chocolate lovers who are hungry
for new ways to enjoy these mouth-watering confections. It's no longer a matter of passing around a
plate of milk chocolate almond bark or coconut cream candies at dinner's end.
Serious chocolate aficionados are pairing lavender honey, green tea, jasmine or bergamot-flavored
bonbons with a wide range of fortified wines, sparklers and still wines. And vineyards on both coasts
are making Valentine's Day wine and chocolate tastings annual events.
Generally considered to be a difficult match because of the tannins in wine, pairing wine and
chocolate is both an art and a science because some flavors marry well while others just clash. Most
importantly, though, what you choose should be what you like. Palate taste, like taste in general, is
highly individual. If you want to experiment with pairing at home, the general rule of thumb is this:
Whatever you're drinking should be sweeter than what you're eating.
Dessert wines are the obvious first choice here because they are quite sweet. By law, they must
contain an alcohol level of at least 15 percent to be labeled as such. California's award-winning Quady
Winery has been in the dessert wine business for more than 20 years now and produces a small range
of truly stellar products that marry well with chocolate.
One of their most popular wines is Essencia, made from 100 percent Orange Muscat grapes. Aged for
three months in French oak, the wine is redolent of orange blossom and apricot. Magenta-colored
Elysium is made from another Muscat varietal known as Black Muscat. Its roselike aroma led owner
Andrew Quady to name the wine Elysium, which is Greek for heaven. Less sweet than Essencia and
Elysium and containing only 4 percent alcohol is Electra which Quady describes as "a bouquet of
flowers with the taste of peach and melon."
Starboard is the winery's version of vintage-character port. Light in tannin with rich fruit notes, its
chocolatelike flavor makes it ideal as a match for a variety of bon bons. If you're wondering about the
name, think along nautical lines. As this wine does not pretend to be a Portuguese Port (where only
true Port is made), it is a Starboard.
Port wines are a classic match for chocolate. Ruby Port, for instance, has butterscotch qualities,
making it a great foil to milk chocolate. Tawny Port (which ages for a minimum of 10 years), has
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nutty characteristics. Port wines can also exhibit toffee, honey, or creme bruleelike finishes. If you opt
for complementarily as opposed to contrast in your matches, chocolates with caramel, coffee, toffee,
mocha, praline or butterscotch centers will pair well with Port.
White Port, on the other hand, because it is vinified dry is not a suitable choice for chocolate pairings.
As for vintage Port, it is almost always enjoyed alone in order to most fully experience the wine's
unique qualities. It would almost be a shame to sip a glass while eating a piece of chocolate, no matter
how fine the bon bon.
In the sparkling wine category, one wine comes up tops: Brachetto d'Acqui, and specifically Banfi
vineyard's Rosa Regale. New York-based wine educator Rose O'Dell King, insists, "If you're writing
about wine and chocolate pairings, you must include Brachetto. It is truly one of the best wines in the
world to pair with chocolate. It's got lively acidity and a lush decadence to it. You'll always remember
the first time you tried it and it's all about romance."
Named for a little-known grape varietal from the Piedmont region in Italy, this slightly sweet, ruby-red
spumante offers up loads of delicious ripe berry and cherry flavors. Low in alcohol - a mere 7 percent
- Brachetto makes a lovely aperitif wine as well.
Champagne, though frequently paired with chocolate, is generally not a great choice. Brut
Champagnes are too dry to complement chocolate. A demi-sec, if sweet enough can work, but
champagne chocolate pairings will probably require some experimentation in order to be successful.
As for the still wine category, this is the trickiest of all because the tannins in wine have a tendency to
spoil the taste of the chocolate, at least in the dessert category. Some chefs have been experimenting
with chocolate in savory dishes and Merlots, Cabernet Sauvigons and Pinot Noirs have been turning
up as partners.
If the idea of a "tutored" tasting of chocolate and wine appeals, check Jubilee Chocolates' Web site
www.jubileechocolates.com for a spring schedule of tastings. The Philadelphia-based
chocolate-maker, in response to a demand from its customers, will begin offering paired tastings this
spring. Jubilee was recently featured on the cover of Gourmet magazine and cited for its high quality,
handmade products. This Valentine's Day the company has packaged an array of its chocolates - mint,
raspberry, and coffee whiskey, to name a few flavors - in handsome wooden boxes. Festively wrapped
in a wide satin ribbon, each holiday assortment is adorned with an English wax seal in the shape of a
heart.
So whether you're the milk chocolate type or the dark chocolate lover, pairing the right chocolate with
the right wine may just be a match made in heaven.
© 2004 Philadelphia Daily News and wire service sources. All Rights Reserved.
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Wine and chocolate pairing on StarChefs
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wine Features
Making Friends with Wine and Chocolate
By Jim Clarke
I dont know many people who would turn down chocolate - especially fine chocolate from Francois Payard. Nor do I
know many who would refuse a good glass of wine, barring a hangover or (perhaps) an upcoming job interview. But
try to serve the two together and people often start questioning your good intentions. A bad match can make your wine
seem dry and dusty, or create unpleasant flavors on the finish. Or your chocolate can take on a lackluster, curdled
quality from the acidity or alcohol of the wine. I decided to investigate and spent an afternoon eating chocolate and
drinking wine until I found some combinations that brought something new and positive to both parties. It was a tough
assignment, but life is hard.
Francois Payard (www.payard.com) in Manhattan graciously provided me with a variety of chocolates as well as
some of their classic truffles. So well-armed I made my way to Union Square Wines (www.unionsquarewines.com),
where Alexis Beltrami - one of our former wine editors, in fact - met me with several bottles of wine at the ready.
Fruits and Nuts
We started with a Mas Amiel Muscat de Rivesaltes 2001. This is one of those rare things, a
fortified white wine; as with port, a neutral brandy is added to stop fermentation, resulting in a
strong, sweet wine. In the company of truffles and caramel-filled chocolates this wine was
reduced to a bland, heavy water, but fruity or nutty chocolates brought out similar elements in
the wine. The Van Gogh (Payard names most of his chocolates, appropriately, after artists)
has a marzipan-like almond and pistachio filling; the wine echoed this with a refreshing
almond note but kept its buoyant character. M. Payards Cupidon has a passionfruit interior
that emphasized the tree fruits in the wine- peaches in particular. I imagine lighter dessert
PAYARD
whites would have a hard time cutting through the richness of chocolate, but this wine
1032 Lexington Avenue
managed admirably when supported by complementary flavors.
New York, NY 10021
T el: 212.717.5252
Shiraz + Chocolate = Chocolate Cake?
The monster Californian Zinfandels that emerged in the 1980s was one of the first table wines to be matched with
chocolate; for something in a similar, big, fruity style we opened a bottle of Leasinghams Bin 61 Shiraz, 2001 , from
the Clare Valley in Australia. While zinfandels often hit it off with chocolate because they already have some
chocolaty notes of their own, Alexis and I hoped that the toastiness and baking spices in the Leasingham would
complement the chocolates as well. Shiraz + Chocolate = chocolate cake? Maybe. With the Bonnard this misfired; a
pruny finish came on like a freight train and derailed on my tongue. Truffles fared better; the toast took a backseat to
blackberry fruit at first, but smoothly slipped back onto my palate to bring everything together. I didnt get my
chocolate cake, but I did get blackberry jam on toast with chocolate sprinkles, which is not unpleasant.
Rioja Transformations
Cottonmouth, however, is. Our other red table wine, a 2001 Sierra Cantabria, brought this home. The real reason
chocolates and wine often dont get on well is that the chocolates sweetness sucks up the fruit of the wine and leaves
your mouth a dustbowl. A shame in this case, because on its own the Cantabria is a refreshing quaff of red fruits with a
pleasant, open quality in the mouth. The Picassos Earl Grey ganache was as guilty as the others, but added lots of
dried herbs and earthiness - the wine started to resemble a Sardinian cannonau. The only chocolate that truly came off
well with the Rioja was the Gauguin; it has a Grand-Marnier and Kirsch center that filled out the wine and gave the
impression of oak-aging. A shortcut to a crianza or reserva style of Rioja.
A Pair of Jeans
Fortified wines may be the mainstay of dessert, but ruby port actually didnt fare well here; the Fonseca Bin 27
seemed hot with most of the chocolates. But having become a fan of port while I was living in London, I had also
encountered that old-school British tipple, port and lemon, and this inspired me to try the Fonseca with one of the
Cupidons. They cooperated admirably; the passionfruit flavor eliciting a bright and lightening fruitiness in the wine.
The Bonnards caramel ganache had much the same effect when paired with a tawny port, in this case the Warres
Otima 10 Year. The Warres with chocolate is like a good pair of jeans - it goes with just about everything and with a
few things it looks really good.
Sleeping Beauty
To wrap up our indulgent afternoon we returned to the beginning with another Mas Amiel, this time their 1980
Millésime Maury from Southern France. This is fortified, like the ports and the Rivesaltes, but is a red wine made
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Wine and chocolate pairing on StarChefs
from grenache. Often compared to port, it is a full, rich, and wonderfully smooth wine with lots of figs and dates as
well as sweet tobacco and molasses elements. The winemaker ages this wine for twenty years, so this is a current
release, not something Ive been cellaring. Truffles here were a Prince Charmings kiss; an already beautiful wine
came to life, fruitier in the mouth and showing a freshness that only the best wines of this age can hope for. With the
filled chocolates there was altogether too much going on; it seems a wine of this complexity dances best with a
straightforward partner.
The difficulty with this couple is that there are no reliable guidelines that wont lead you astray at some point- no red
with meat, white with fish rule. Simpler chocolates- those without fruit or nut fillings- seem to bring out the fruit in
wines that, similarly, normally lack primary fruit aromas, but ultimately each pairing is unique. With the number of
possible pairings, a wine and chocolate party makes a lot of sense. How could you go wrong with a big box of
chocolates together with a lot of friends - each bringing a bottle they like?
Best Friends - Our favorite pairings:
Wine
Chocolate
Mas Amiel Muscat de Rivesaltes 2001 » Van Gogh (almond and pistachio)
Roussillon, France
Cupidon (passionfruit)
Leasingham Bin 61 Shiraz, 2001
Clare Valley, South Australia
» Truffles
Sierra Cantabria 2001
Rioja, Spain
» Picasso (Earl Grey)
Gauguin (GrandMarnier and Kirsch)
Fonseca Bin 27 Ruby Port
Duoro, Portugal
» Cupidon
Warres Otima 10 Year Tawny Port
Duoro, Portugal
» Bonnard (caramel ganache)
Mas Amiel Millésime Maury 1980
» Truffles
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The San Francisco Chocolate Factory
The Wine Lover’s Chocolate Collection is a distinctive
and elegant offering from the San Francisco Chocolate
Factory. Discs of dark chocolate with increasingly rich
cocoa intensities are packaged in six signature Wine
Country tins; each tin is also labeled with the wine
varietal to which that specific chocolate is ideally
matched. Our dark chocolates are produced with high
quality criollo cocoa pods from Ecuador and Venezuela,
and this quality is evident in the deep, rich, smooth
taste of our Wine Lover’s Chocolates.
At the lighter end of the Wine Lover’s Collection
spectrum are chocolate discs comprised of 54% cocoa
solids, and paired with Port wine. At the more intense
end are the 72% dark chocolate discs, for which the
suggested pairing is Zinfandel. Other classic California
red wine varietals—Cabernet Sauvignon, Pinot Noir,
Merlot, Syrah—are represented in the Wine Lover’s
Collection as well. (Bottles of red wine are not included
in the Wine Lover’s Collection; we trust that our
customers prefer to select their own wines!)
The natural affinity between dark chocolate and red
wine is no secret: restaurants often suggest pairing an
after-dinner wine with chocolate desserts, and many
desserts themselves incorporate both chocolate and
flavors that are often found in red wine, such as berry,
mint or coffee. Indeed, many red wines are described
as being “chocolatey” or having cocoa flavors that
surface during a thoughtful tasting.
The San Francisco Chocolate Factory takes this
common pairing one step further, by creating a way
for people to experience the subtleties of wine and
chocolate—and the delicious union of both—without a
lot of pretension or expense. The pairing suggestions
noted in the Wine Lover’s Chocolate Collection
packaging came out of both a formal knowledge of
wine as well as informal tastings. Chocolate is similar
to wine in that both are made from a fruit—cocoa pods
or grapes—that takes on the characteristics of the soil
and climate in which it is grown. Chocolate is also
similar to wine in that it can vary dramatically in
intensity depending on how it is produced and
blended, and a rich, dark chocolate will naturally be
http://www.sfchocolate.com/winelover.htm (1 of 3) [1/6/2005 7:25:05 PM]
The San Francisco Chocolate Factory
more suited to a deep, red wine.
The San Francisco Chocolate Factory gathered
together wine experts as well as novices (though
everyone at the table considered themselves a
chocolate aficionado!), and carefully tasted many
different chocolates and wine varietals. The pairing
suggestions that appear in the Wine Lover’s Collection
are the result of that session. As with any kind of food
and wine preference, the pairings are purely
subjective; a person might prefer the 56% chocolate
discs with a buttery Chardonnay, and another might
think that that the 61% chocolate is smashing with a
fruity Grenache. Or they may like our chocolates best
with a 30-year-old Scotch or a glass of milk! Our main
priority is making our customers happy…and
incorporating a bit of fun and wonder into our delicious
products.
Chocolate and Wine: A Luxurious, and Healthy,
Marriage!
The news that scientists have uncovered a variety of
health benefits associated with dark chocolate has
been very enthusiastically received by chocolate lovers
everywhere…understandable, given our incredible
consumption of the confection! The health benefits of
red wine consumption have long been known,
knowledge that was recently revived by the television
program, “60 Minutes”, which featured a segment
entitled “The French Paradox” in 1991 and four years
later with further evidence of the benefits of red wine.
Now, it’s time for chocolate to step into the health
spotlight.
Two studies published recently suggest that dark
chocolate may offer health benefits such as lowered
blood pressure and higher levels of antioxidants, which
help fight disease and the effects of aging. We’ve
known for a long time that cocoa beans contain
chemicals called flavonoids, which are found in many
other fruits, vegetables, green tea and red wine.
Studies have suggested that flavonoids raise levels of
HDL cholesterol (the so-called “good” cholesterol) and
can act as potent antioxidants, protecting cells from
free-radical damage, which can contribute to aging,
heart disease and certain cancers.
So chocolate’s flavonoids, along with serotonin (an
anti-depressant), phenylethylamine (a mood elevator),
theobromine (a muscle stimulant), caffeine (a
stimulant), vitamins A, B1, C, D and E, fluorine, iron,
and potassium can actually be good for you! As with
wine, however, moderation is important and excessive
http://www.sfchocolate.com/winelover.htm (2 of 3) [1/6/2005 7:25:05 PM]
Food for Thought: Chocolate Therapies (with recipe for Janet’s Chocolate Medicinal Mousse Pie), Science News Online, June 3, 2000
Subscribe to Science News.
Click OR call
1-800-552-4412.
Week of June 3, 2000; Vol. 157, No. 23 , p. 0
Chocolate Therapies (with recipe for Janet’s
Chocolate Medicinal Mousse Pie)
Janet Raloff
Chocolate has made news over the past few months for the apparently
heart-healthy properties of some of its components—antioxidants known as
flavonoids (see Chocolate Hearts:
http://www.sciencenews.org/20000318/bob10.asp.) These findings, together with
data reported several years ago on the treats' ability to turn on opiate receptors in
the brain (SN: 10/12/96, p. 235), threaten to transform the image of chocolate
from dietary vice to herbal medicine.
To meso-American anthropologists, however,
the idea that chocolate can be
health-promoting is old hat—very old hat.
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Math Trek
Sliding Pi
Revered by cultures throughout the Americas
for some 3000 years, chocolate has been in
cultivation since at least the time of Christ.
Referred to for much of that time as a "food
of the gods," this botanical product has
occasionally, in centuries past, even stood in
for currency—its value on par with gold's.
For much of this illustrious past, chocolate
has also been a venerated staple of the herbal
pharmacopoeia, observes Louis E. Grivetti of
the University of California, Davis.
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Recently harvested cacao pods.
Each holds several dozen seeds,
from which chocolate and cocoa
are made.
(Allen M. Young)
Food for Thought
Chocolate Therapies
(with recipe for Janet’s At the American Association for the Advancement of Science meeting last month
in Washington D.C., Grivetti shared findings from his new historical
Chocolate Medicinal
investigation of chocolate's medicinal history. His team turned up medical texts
Mousse Pie)
describing chocolate therapies dating back to 1522. Though written by
Europeans, they described remedies brought back by explorers who had visited
Science Safari
the New World. So compelling were their reports that soon Europe was
Toxicology Game
importing huge quantities of cocoa beans to serve a growing market for
TimeLine
therapeutic chocolate.
70 Years Ago in Science
The earliest texts suggested that cocoa was merely a vehicle for helping make
News
less palatable medicines go down. Soon, however, it was regarded as an active
ingredient in cures being offered for a broad range of ails.
Science News e-LETTER.
Shop at the Science Mall.
Healers pounded cocoa beans into a paste. Diluted into a drink, they gave it to
people suffering from fevers, liver disease, and kidney disorders. Physicians
prescribed ground beans, mixed with resin, to cure dysentary. A cocoa drink was
reputed to foster needed weight gain—especially if augmented with ground
maize. Hot chocolate was even prescribed as a laxative and aid to digestion.
By the early 1600s, European researchers were reporting indications that
chocolate may affect moods. Grivetti found a 1631 treatise by the Spanish
physician/surgeon Antoino Comenero de Ledesma, for instance, that said
chocolate makes people amiable, and "incited consumers to . . . lovemaking."
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Food for Thought: Chocolate Therapies (with recipe for Janet’s Chocolate Medicinal Mousse Pie), Science News Online, June 3, 2000
Indeed, Grivetti says, because chocolate was perceived as an intoxicant, it was
deemed unsuitable for women or children—at least until the 14th century.
By Ledesma's time, however, healers
realized that chocolate was not for men only.
A love potion, drinking chocolate helped
women conceive, he reported. If hot cocoa
was drunk during pregnancy, it helped
smooth labor and delivery.
Three decades later, Henry Stubb published a
monograph that claimed a drink made by
mixing chocolate and vanilla would
strengthen the brain and womb. Mixed with
Jamaican pepper, chocolate was supposed to
stimulate menstrual flow. Combined with
resin, it was reputed to boost breast-milk
Copy of 1688 engraving by
production. Cocoa-bean oils even helped
Phillippe Sylvestre Dufour of
heal a nursing mother's cracked nipples.
South American native with a
Few conditions aren't improved by
chocolate pot and drinking cup at
chocolate, according to the texts that
his feet and a molinet to stir the
Grivetti's team of scholars uncovered and
medicinal brew in his left hand. In
translated. The botanical product was used to his book The Chocolate Tree,
treat tuberculosis, toothaches, and ulcers. It Allen M. Young of the Milwaukee
was alleged to cure itches, repel tumors, and Public Museum relates one
foster sleep. By the 1680s, reports emerged possible derivation for the drink's
that chocolate could restore energy after a
name. As individuals stirred the
day of hard labor, alleviate lung
drink into a bubbly froth using a
inflammation, or strengthen the heart. By the molinet—a paddled device—they
1800s, cocoa was being mixed with ground heard a choco-choco sound. The
amber dust to relieve hangovers. Combined end of the word chocolate may
with other ingredients, it became the basis of have come from atte or atle, which
treatments for syphilis, hemmorhoids, and is Aztec for water, he notes.
intestinal parasites.
(Johnson & Wales' Culinary
Archives & Museum)
In traditional healing recipes, chocolate often
included little or no sweetening. Moreover, the Native American view of
medicine in which chocolate therapies evolved was somewhat different from that
practiced in Europe. Rather than illness being caused by disease, Native
Americans viewed health as the state of being in balance with the environment.
Losing that balance—perhaps through a perturbed diet—could create sickness.
Chocolate was viewed as one means for restoring lost balance.
European adventurers often sampled the native cocoa-based drinks with scorn,
according to Historicus in his late-19th century book, Cocoa: All About It. These
beverages, frequently laced with cinnamon, chili peppers, oregano, or cloves,
struck the European palate as vile.
Travelers nonetheless brought home recipes for the strange drinks, together with
tales of their reputed therapeutic prowess. Sugar crept into the recipes, and almost
at once, Europeans developed a huge appetite for chocolate. Today, some of the
most prized chocolates emerge from European candy factories.
In the United States, per capita chocolate consumption already exceeds 12
pounds per year. Europeans tend to eat even more. Though physicians no longer
prescribe chocolate as aids to digestion, lung ailments, or ulcers, research
suggests that self-medicating ourselves with at least some of these
products—especially those made from dark chocolate—may achieve real
benefits, especially in maintaining cardiovascular health.
While this should not be interpreted as reason to overindulge in these fat-rich
confections, Norman K. Hollenberg of the Harvard Medical School in Boston
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Wednesday, August 11, 2004
Profile: Deconstructing Callebaut
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A Canadian visitor to chocophile.com asked some very
interesting questions about Callebaut and the confusion
between Barry-Callebaut (the Belgian chocolate
manufacturer) and Bernard Callebaut, the Canadian
chocolatier.
Barry-Callebaut is now one of the largest chocolate
manufacturers in Belgium, Europe, and the world. The
company was founded in 1911 and was purchased by the
Swiss company Suchard Toblerone in 1980. More recently
they merged with Cacao Barry to form Barry-Callebaut, and
Callebaut is just one of the brands manufactured by the
Barry-Callebaut company.
As one of the largest chocolate manufacturers in Belgium
Barry-Callebaut makes the chocolate that many Belgian
chocolatiers (including Neuhaus) use.
Bernard Callebaut arrived in Canada in 1982 (presumably
leaving Belgium as a consequence of the purchase of
Callebaut by Suchard Toblerone) and started making
Manufacturer
confections. The chocolate that Bernard C (as we shall refer
Supporting
to the Canadian company henceforth) uses is made by the
Callebaut company.
» Archives
● December 2004
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October 2004
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September 2004
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August 2004
Callebaut makes something like 400 different formulas, we
have been told, many of which are custom blends for
chocolatiers such as Bernard C. Only some of these
approximately 400 blends are available to the general public.
The Chocosphere web site has a list of some Callebaut
products and includes blend numbers in their catalog listings.
For example, the Thick Bittersweet Block (formula Belgian
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Green & Black's Story
FAIR TRADE
Craig and Jo visited Belize on holiday and drank a local drink flavoured with cocoa
beans and spices made by Mayan farmers whose ancestors had originally
domesticated the cocoa bean. Inspired by the taste and aroma of the rainforests, they
decided to recapture them in Green & Black's Maya Gold chocolate - a blend of
intense dark chocolate with a refreshing twist of orange, perfectly balanced by the
warmth of cinnamon , nutmeg and vanilla. Maya Gold was the first product to be
awarded the Fair Trade mark.
DISCOVERY
They discovered a large chocolate corporation had offered these Mayan farmers
lucrative prices to plant hybrid cocoa trees instead of the indigenous variety, only to
subsequently slash prices as world cocoa prices plummeted, leaving the community in
economic ruin.
We offered to trade direct with the growers, paying them a premium for their organic
cocoa and an additional Fairtrade price.
We now have a long-term contract with them, guaranteeing to buy all the cocoa they
can produce. This security has helped them to improve the quality of life and provide
a better education for their families.
ORGANIC
When we started making chocolate it soon dawned on us that organic and fairtrade are
inextricably linked. Whats better for the planet has to be better for the people
working on it.
Unlike plantation-grown cacao, our farmers grow their cocoa trees under the shade of
indigenous trees alongside other crops, including avocado, pineapple, coffee, papaya
and bananas. The canopy of shade trees - mahogany, cedar and teak - are grown above
the cacao trees and ginger is occasionally grown underneath.
BIODIVERSITY
By having a variety of cocoa and shade trees as well as interspersing this with other
plants the biodiversity within the organic cocoa farm is greatly increased. This is one
of the major elements, which can help fight off some of the many diseases like black
pod, that can decimate a cocoa crop.
We dont spray our cocoa with pesticides, so the farmers working on it dont suffer
from the health related problems that farmers growing the cocoa conventionally may
suffer from.
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Peter's Chocolate - Fine Chocolate Manufacturers
Daniel Peter, founder of the Peter Chocolate Company,
started his career as a candle maker in Vevey, Switzerland.
When the use of oil as lamp fuel began to develop, he
looked to other business opportunities. Coincidentally, he
found himself smitten by the eldest daughter of
François-Louis Cailler, a Swiss chocolate manufacturer who
perfected the chocolate manufacturing process and
invented the first refiner. Peter converted his candle making
manufacturing facility and soon became a successful
manufacturer of chocolate.
Competition grew quickly and Peter realized he would have
to work on creating a unique chocolate product. In 1867 he
began experimenting with milk as an ingredient. Eight years
later, he was able to market his new product -- milk
chocolate -- after resolving one final problem; removing the
water content from the milk to prevent mildewing.
Peter was helped by a neighbor, a baby food manufacturer
named Henri Nestlé, who was encountering the same
problem in his manufacturing process. By working together,
a solution was found. Over the next several years, Peter
refined his recipe and began winning medals at world
expositions for his chocolate creations. His highest honor
came in Amsterdam in 1883 where he won a gold medal.
Peter has since been hailed as the inventor of milk
chocolate and the formula he developed is still in use today.
In 1901, a principal of an American sales company
happened to be in England and tasted Peter's "Gala" bar,
as it was called in that country. Quite taken by the flavor, he
arranged for his firm -- Lamont, Corliss and Company -- to
be the North American sales representative of Peter's
chocolate, all of which was imported.
Business grew and in 1908, the Swiss Peter's Chocolate
Company began manufacturing in the United States at a
plant in Fulton, New York. Eventually, Lamont, Corliss and
Company purchased the Peter's Chocolate Company,
which became Nestlé's Chocolate Company in 1951.
In 2002, Peter's Chocolate was purchased by Cargill,
Incorporated. Peter's sells a wide variety of high quality
chocolates and other products, including: Milk, Semi-sweet,
Bittersweet, Unsweetened Chocolates (Liquors); Peter's
Original" White Chocolate, Breakups (Milk & Semi-sweet),
Icecap® Coatings, Peter's Firstcoat, Peter's Gourmet Chips,
Peanut Icecap®, Premium Ice Cream Coatings, Peter's Bulk
& Liquid Caramel; Sugar Free Coatings in Milk, Dark and
White. These products are sold in all 50 states and Canada
by a sales force of 6 District Managers. Customers include:
confectionery manufacturers, bakeries, candy craft supply
shops, and ice cream novelty manufacturers.
We encourage you to contact our experienced Peter's
District Sales Managers to assist in satisfying your needs.
copyright © 2002. Cargill Incorporated. All Rights Reserved.
http://www.peterschocolate.com/aboutus.html [1/6/2005 8:48:45 PM]
Schokinag - For Manufacturers - Couvertures & Chocolates
Couvertures & Chocolates For Manufacturers
Schokinag's chocolate couvertures are some of the world's finest. They are available in block and chip
form in a range of recipes of dark, milk, and white couverture. Block form is the most economical way to
buy our couverture, available in five kilogram blocks. Schokinag chips are a simple alternative that make
the processing of chocolate simpler, more convenient, and safer - easy to measure and to melt.
● Custom Formulas
●
Couverture - Block Form
●
Couverture - Chip Form
●
Extreme Dark" Chocolate
Custom Formulas
Schokinag works exclusively with imported cocoa beans, mainly from West Africa. We roast and blend
the beans in-house at our state-of-the-art facility in Southern Germany. Then, we carefully process them
into distinctive flavors of cocoa liquor and cocoa butter. This gives us the total control and flexibility
needed to create high-quality, tailor-made products according to our customers' exact specifications.
Couverture - Block Form
Block form is the most economical way to buy some of the world’s finest couverture. Made in Europe with
all natural ingredients, these five kilogram blocks will easily separate to make two smaller, easy-to-handle
blocks. Use them for shaving, or break them up for easy melting. Each block comes fully wrapped to
ensure freshness.
Available in several recipes of dark couverture, milk couverture and white couverture.
Bulk packing and special recipes available for large volume applications.
Storage Conditions At temperatures below 20 °C and at a relative humidity of below 60% in odor free
atmosphere.
Shelf Life
At storage conditions mentioned above: Min. of 14 months.
Packed
Individual wrapped 5 kg blocks
4 blocks per carton (780 kg per pallet)
Article #
Composition
Semisweet Chocolate Couverture 5532 1503240758
Cocoa Mass
Cocoa Butter
38.0%
12.0%
Sugar
50.0%
On top of this recipe, we add 0.3 to 0.5% Lecithin E322 and 0.01% natural vanilla.
http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/schokinag/producticc.d2w/report (1 of 6) [1/6/2005 8:56:20 PM]
Characteristics
Article #
Composition
Total Fat Content
Water Content
Approx. 32.0%
Max. 1.0%
Fineness
Approx. 20 - 22 µm
Bittersweet Chocolate Couverture 6438 1603840758
Cocoa Mass
48.0%
Cocoa Butter
12.0%
Sugar
40.0%
Characteristics
Article #
Composition
Total Fat Content
Water Content
Approx. 38.0%
Max. 1.0%
Fineness
Approx. 18 - 20 µm
Milk Chocolate Couverture VM 32
(Continental)
Cocoa Mass
2203240758
Cocoa Butter
21.0%
Whole Milk Powder
19.0%
Sugar
48.0%
12.0%
Characteristics
Article #
Composition
Total Fat Content
Milk Fat Content
Approx. 32.0%
Approx. 4.9%
Water Content
Max. 1.0%
Fineness
Approx. 18 - 22 µm
Milk Chocolate Couverture VM 36/50
(Superior)
Cocoa Mass
2253640758
Cocoa Butter
26.0%
Whole Milk Powder
22.0%
Sugar
44.0%
8.0%
Characteristics
Article #
Composition
Total Fat Content
Milk Fat Content
Approx. 36.0%
Approx. 5.7%
Water Content
Max. 1.0%
Fineness
Approx. 20 - 22 µm
Milk Chocolate Couverture VM 38/60
(Super Premium)
Cocoa Mass
2263840758
Cocoa Butter
26.0%
Whole Milk Powder
27.0%
Sugar
37.0%
10.0%
Characteristics
Article #
Composition
Total Fat Content
Milk Fat Content
Approx. 38%
Approx. 7%
Total Cocoa Solids
Approx. 36%
Water Content
Max. 1%
Fineness
Approx. 20 - 22 µm
White Chocolate Couverture WN
(Premium)
Cocoa Butter
2503340758;
2503380758
30.0%
Whole Milk Powder
15.0%
Whey Powder
3.0%
Sugar
52.0%
Characteristics
Article #
Composition
Total Cocoa Solids
Total Fat Content
Milk Fat Content
Water Content
Approx. 30.0%
Approx. 33.0 - 34.0%
Approx. 3.9%
Max. 1.0%
Fineness
Approx. 20 - 22 µm
White Chocolate Couverture WP
Cocoa Butter
Whole Milk Powder
2543620950
30.0%
23.0%
Sugar
47.0%
Characteristics
Article #
Composition
Total Fat Content
Milk Fat Content
Water Content
Approx. 36.0%
Approx. 6.0%
Max. 1.0%
Fineness
Approx. 18 - 20 µm
White Chocolate Couverture WUS
(Extra Rich)
Cocoa Butter
2553740758
Whole Milk Powder
21.0%
Skimmed Milk Powder
5.0%
Sugar
46.0%
28.0%
Characteristics
Total Fat Content
Milk Fat Content
Water Content
Approx. 33.0 - 34.0%
Approx. 5.4%
Max. 1.0%
Fineness
Approx. 18 - 20 µm
Back to top
Packed 4 x 5 kg blocks (44 lb) case
1553540758 Dark 5435 Premium Semisweet
Back to top
Couverture - Chip Form
Schokinag now offers the marriage of exquisite couverture chocolate with the convenience of a chip-size
piece. Some of the world's finest couverture has been carefully refined, highly conched, loaded with pure
cocoa butter, then deposited on a six-foot wide stainless steel belt to form small drops.
Now you can have easy-to-measure, easy-to-melt convenience without sacraficing quality. No more
hassling with big blocks of chocolate.
Schokinag's couverture in chip form is available in four wonderful dark chocolate versions and in two of
our famous rich and creamy white chocolates.
atmosphere.
Shelf Life
Packed
In foilbags of 10 kg
1 bag per carton (800 kg per pallet)
Article #
Composition
Semisweet Chocolate Couverture 5532
Cocoa Mass
Cocoa Butter
1503270758
38.0%
12.0%
Sugar
50.0%
Characteristics
Article #
Composition
Total Fat Content
Water Content
Approx. 32.0%
Max. 1.0%
Fineness
Approx. 20 - 22 µm
Semisweet Chocolate Couverture VM 55/45/35 1553570758
(Premium)
Cocoa Butter
12.0%
Cocoa Liquor
43.0%
Sugar
45.0%
Characteristics
Article #
Composition
Total Fat Content
Approx. 35.0%
Total Cocoa Solids
Water Content
Approx. 55.0%
Max. 1.0%
Fineness
Approx. 18 - 20 µm
Bittersweet Chocolate Couverture 6438
1603870758
Cocoa Mass
Cocoa Butter
48.0%
12.0%
Sugar
40.0%
Characteristics
Total Fat Content
Approx. 38.0%
Article #
Composition
Water Content
Max. 1.0%
Fineness
Approx. 18 - 20 µm
Milk Chocolate Couverture M 30
Cocoa Mass
Cocoa Butter
2103070758
10.0%
21.0%
Whole Milk Powder
15.0%
Sugar
54.0%
Characteristics
Article #
Composition
Total Fat Content
Milk Fat Content
Water Content
Approx. 30.0%
Approx. 3.9%
Max. 1.0%
Fineness
Approx. 20 - 22 µm
White Chocolate Couverture WN
(Premium)
Cocoa Butter
2503370758
Whole Milk Powder
15.0%
Whey Powder
3.0%
Sugar
52.0%
30.0%
Characteristics
Article #
Composition
Total Cocoa Solids
Total Fat Content
Approx. 30.0%
Approx. 33.0 - 34.0%
Milk Fat Content
Water Content
Approx. 3.9%
Max. 1.0%
Fineness
Approx. 20 - 22 µm
White Chocolate Couverture WUS
(Extra Rich)
Cocoa Butter
2553770758
Whole Milk Powder
21.0%
Skimmed Milk Powder
5.0%
Sugar
46.0%
28.0%
Characteristics
Total Fat Content
Milk Fat Content
Water Content
Approx. 33.0 - 34.0%
Approx. 5.4%
Max. 1.0%
Fineness
Approx. 18 - 20 µm
Back to top
Extreme Dark" Chocolate
Without a doubt, this is the finest couverture that we have ever created. Extreme Dark" has a 75% cocoa
content. This exquisite chocolate is a blend of some of the world’s finest cocoa beans. The beans have
been carefully roasted to perfection, finely milled, and then conched for forty hours in our state-of-the-art
facility in Germany.
Extreme Dark" Chocolate has an irresistible bouquet, and a complex flavor reminiscent of the world’s
finest red wines. With a cocoa butter content of 40%, this superb couverture can be used for molding,
enrobing, and for any baking application where you want intense flavor without the bitterness or sour
notes that are characteristic of some other high cocoa content couvertures.
Extreme Dark" chocolate is available now from Schokinag, the European chocolate "without the attitude".
atmosphere.
Shelf Life
Packed
In foilbags of 10 kg
1 bag per carton (800 kg per pallet)
Article #
Composition
Extreme Dark" Chocolate Chips 1754070758
Cocoa Mass
75%
Sugar
25%
Characteristics
Total Fat Content
Total Cocoa Solids
Approx. 40%
Approx. 75.0%
Water Content
< 1.5%
Back to top
If you need additional information regarding Schokinag's Industry products,
click here to request information.
Request Information * About Bulk Cocoa/Chocolate * Warehouse Locations * Reviews & Awards
Couvertures & Chocolates * Cocoa Powders * Specialty Products
Home * Home Chef Store * For Food Service * For Retailers * For Manufacturers
About Schokinag * Our Chocolate * Corporate Information
©2002-2005 Schokinag North America, Inc.
All Rights Reserved
www.schokinagna.com
Valrhona : A chacun son chocolat - Guanaja
Bitter Dark : Guanaja
Sweet Dark : Caraïbe,
Chuao, Gran Couva
Fruity Dark : Manjari
The Bitter Dark Valrhona Chocolate
Grand Cru of Dark Chocolate from
South America - 70% cocoa
Milky Caramel : Jivara
Equinoxe Noir
Equinoxe Lait
Equinoxe Gianduja
Guanaja is the best known of the
Valrhona Grands Crus as it was the
first to delight the lovers of bitter dark
chocolate.
On 30th July 1502 Christopher
Columbus landed on the Island of
Guanaja, offshore from Honduras.
Valrhona has given this legendary
name to the most powerful of its
chocolate Grands Crus.
Case with 4 squares of chocolate
Chocolate bar for tasting occasions - 75g
Tin box with 18 squares of chocolate
Presentation box with 57 squares of
chocolate
Valrhona has rediscovered the best
cocoas, Criollos (tree) with the aroma
of flowers and fruit, and the Trinitarios
(tree) typified by a strong bouquet to
mix them all together in an exceptional
bitterness.
Its intense taste brought out by hints of
flowers reveals intensity exceptionally long on the palate.
http://www.valrhona.com/fr/gpublic/chacchoc/gout/guanaja/guanaja.php3?vlang=A [1/6/2005 8:59:03 PM]
Valrhona : A chacun son chocolat par goût - Jivara
Bitter Dark : Guanaja
Sweet Dark : Caraïbe,
Chuao, Gran Couva
Fruity Dark : Manjari
The Valrhona milky caramel chocolate
with 40% cocoa
Milky Caramel : Jivara
Equinoxe Noir
Equinoxe Lait
Equinoxe Gianduja
Long on the palate but not too sweet,
its typical soft and chocolaty taste,
with hints of caramel and vanilla, is
derived from the blending of the best
cocoa beans from South America,
whole milk, cane sugar and a touch of
malt.
It delights lovers of milk chocolate by
asserting its difference with other milk
chocolates whether Swiss or Belgian.
Discover Jivara in squares, batons or
drops for all the short appetizing
pauses or breaks.
Pure Jivara 75g bar or complemented
with crispy pecan nuts and lightly
scented producing a perfect
combination of two textures.
In the Duo presentation box combination of spicy dark chocolate
and sweet milk and caramel. 18
squares of each flavor in a presentation
box.
Chocolate bar for tasting occasions - 75g
and Jivara with slivers of pecan nut
Tin box with 18 squares of chocolate
Presentation box with 57 squares of
chocolate
Presentation box with 36 Duo Jivara/Manjari
squares
Tin box with chocolate drops - 30g
20g baton for tasting
http://www.valrhona.com/fr/gpublic/chacchoc/gout/jivara/jivara.php3?vlang=A [1/6/2005 9:00:21 PM]

Pairing wine and chocolate

Transcription

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