Fairafric Organic Chocolates
The tongue is a true multi-talent. In addition to articulating speech, the complex muscle also enables differentiated tasting and even plays an important role in touch. Along with the lips and fingertips, the tongue is one of the most sensitive parts of our body. This sensitivity is used to check the "mechanical properties" of the food that we put into our mouth. This makes it easy to find out whether there are bone splinters, pieces of shell or small fish bones in the food. Due to the high density of tactile receptors on the tip of the tongue, there is often a "magnification effect" when foreign objects are detected. Kernels and grains therefore often feel more oversized than they actually are. This phenomenon also has a direct effect on our enjoyment experience. With chocolate, this becomes particularly evident. Chocolate not only has a special aroma, it should also melt in your mouth. However, chocolate owes its famous melting to the inventiveness of 19th century chocolatiers.
The Spaniards brought cocoa beans from the "New "World" to Europe for the first time in the 16th century. While cocoa sweetened with honey became the trendy drink of the nobility, it remained unaffordable for the majority of the population for the next 300 years. Thanks to faster ships and larger cargo holds, raw material prices fell at the beginning of the 19th century and chocolate became affordable even for ordinary citizens. Around the same time, the first chocolate bars appeared on the market. The solid form was due to cocoa butter, which was created when the cocoa beans were pressed. By mixing sugar, cocoa powder and melted cocoa butter, a viscous mass was created that could harden in a mould. The chocolate bar was born. In the mouth, however, the chocolate felt mealy or even crumbly. To change this, chocolatiers began to grind their cocoa mass ever finer with sophisticated rolling mills. Today, sugar crystals are reduced to the smallest particles for a particularly smooth melt. Even the smallest changes can cause the chocolate to feel somewhat "sandy" in the mouth.
Another important step in modern chocolate production is conching. In this process, the chocolate mass is heated over a longer period of time while being stirred constantly. While unwanted bitter substances evaporate, the chocolate mass is refined by the even distribution of the aromatic substances. In addition, the conching process removes excess water from the chocolate. This is what gives it its typical texture and pleasant melting properties. You could say that conching gives the chocolate its character.
Today, 70% of the cocoa grown worldwide comes from West Africa. Yet less than 1% of all chocolate is produced there. Fairafric wants to change that. The Fairafric dark chocolates are offered with 70% and 80% cocoa content. Powerful cocoa flavours and the tingle of salt crystals make the Fleur de Sel dark chocolate and the Fleur de Sal milk chocolate a feast for the taste buds. All Fairafric milk chocolates have a cocoa content of 43%. They are also available in the classic variety and with roasted hazelnut chips. The dark chocolate Tigernut & Almond owes its surprisingly sweet-nutty note to fine tiger nut flour, which is further intensified by almond slivers. With Fairafric chocolates, you get to experience the delicious side of West Africa.
