Gepa Grand Chocolat
What could be more popular to snack on than chocolate? Presumably very little. This question probably made you think of your favorite chocolate. Or maybe you remembered a special piece of chocolate: the delightful sweet taste, the flavor of the cocoa beans and wonderful feeling as it deliquesces in your mouth. Chocolate is a favorite gift for special occasions and also ideal as a small thank you or a special treat for someone very special. Chocolate stands for real feelings. It is the small temptation, that we gladly succumb to. The exotic origin and the mysterious ways of production give chocolate an additional attraction.
It all starts in the tropical heat of South America. There, the cocoa tree grows. Its fruit, the cocoa beans are already a delicacy. But from their strong, bitter taste to the chocolate bar, it is still a long way. Let’s accompany the cocoa beans on their journey: First, the cocoa beans are cut off the tree. In order to ferment they are cut open and then stored in wooden vats covered with banana leaves. Next, the cocoa beans are place in the sun for about 10 days. The sun's rays give them a healthy color and reduce the bitterness. After a thorough cleaning, the beans are roasted at temperatures between 100° C and 160° C. This brings up over 400 flavors that will later make the taste of chocolate so diverse. By the way roasting is also responsible for the color of chocolate. After the shell parts have been removes, the beans are ground into cocoa mass. A portion thereof is then also pressed, that's how the cocoa butter is produced.
Cocoa butter and liquid cocoa mass are the two foundations of chocolate. However, Sugar, milk (powder) and cream are added for most varieties. The respective mixing ratio determines the character of the chocolate variety. Less milk powder will increase the bitterness of the chocolate bar in the end. In order to get nice and creamy chocolate, the cocoa mass must be rolled very finely. This step is particularly important, so that the chocolate will later tenderly melt in your mouth. Because the human tongue is able to detect even the tiniest grains.
The last and most important step is conching. The chocolate mixture is stirred and heated in a conching-container. Here the last bitter substances are volatilizing. Chocolate also owes its delicate enamel to the conching-process.The duration of conching and the craftsmanship of the chocolatiers are the secret behind the distinctive character of each chocolate. Therefore the conching process is still the best kept secret of the chocolate manufacturer to date. In the end the chocolate just has to cool down in a mold. Finally it's finished and can sweeten our life.
To make chocolate of the highest quality, one needs three things: the best ingredients, a chocolatier who knows his craft and enough time. Then you get a chocolate specialty that is more than just some candy - like the Grand Chocolat from Gepa. Extra long and gentle conching make it wonderfully soft and creamy without emulsifiers. Gepa does not use foreign fats, but only pure cocoa butter: originality that you can taste! With ingredients such as garam masala, cardamom, espresso, Café or the Fleur de Sel Grand Chocolat adds a touch of wanderlust to your chocolate indulgence. Chocolate makes you happy. This happiness you can share and because of that chocolate bars have ribs - and the ribs of Gepa Grand Chocolat are especially big! It was also fairly traded. This will let you enjoy the fine pieces even more - together as well as alone. Fair to people and nature - that's how sustainability is lived day by day. This is what the fair+ stands for.
