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How
do I store chocolate?
Chocolate should be kept in a cool, dry place away from light and
foreign odours. Ideally chocolate should be stored at a temperature
of around 15°C to 18°C. If the storage temperature exceeds
24°C, some of the cocoa butter may appear on the surface, known
as fat bloom. The chocolate will still, however, be fine to eat.
In hot climates or during the summer, chocolate can be stored in
the refrigerator. When taking the chocolate out of the fridge though,
it might attract condensation.
How
long can I keep chocolate?
It is recommended to consume chocolates with centres within 4 weeks
to ensure taste quality. Solid chocolate with no centres will keep
up to 10 months, if stored in the correct conditions (see above).
How
do I order?
Contact us via phone, fax or email. We will be happy to take your
order or answer any questions you might have.
Payment can be made by Visa, Mastercard or Bankcard.
I
would like to sell or use Belgian Delights products, how do I find
out more?
Contact us via phone, fax or email and we will answer any queries
you might have.
Are
there any shops where I can buy Belgian Delights chocolates?
You can buy factory direct or contact
us for more information.
What
is chocolate? Where does it come from?
Chocolate is a food made from the seeds of a tropical tree called
the cacao tree. Because of a spelling error, probably by English
traders long ago, these beans became known as cocoa beans. Most
of the world's cocoa is grown in a narrow belt 10 degrees either
side of the Equator because the trees grow well in humid tropical
climates with regular rains and a short dry season. The world's
major cacao beans growers are based in West Africa, South and Central
America and parts of Asia.
How
is chocolate made?
Workers cut the fruit of the cacao tree, or pods open and scoop
out the beans. These beans are allowed to ferment and then dry.
Then they are cleaned, roasted and hulled. Once the shells have
been removed they are called nibs. Nibs are blended much like coffee
beans, to produce different colours and flavours. Then they are
ground up and the cocoa butter is released. The heat from the grinding
process causes this mixture of cocoa butter and finely ground nibs
to melt and form a free-flowing substance known as chocolate liquor
or mass.
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