Naturata Organic Vegan Chocolates

You do not chew good chocolate - you let it melt in your mouth. The more delicate the melting, the greater becomes the enjoyment. To create chocolate bars, chocolatiers had to come up with an idea. At first chocolate was not eaten but drunk. The word chocolate comes from the Aztec word Xocóatl which means bitter water in Nahuatl language. Xocóatl was made of water, cocoa beans, vanilla and cayenne. Due to its invigorating effect, it was extremely popular among the Aztecs. The Spaniards brought the drink to Europe during the Early Modern Age. The strong cocoa flavor was too bitter for most Europeans. Only after the ground cocoa was sweetened with sugar or honey, hot chocolate became a trend at the European royal courts. Due to the high luxury tax chocolate was a privilege of the upper class. However, chocolate was not only found in the porcelain cups of rich ladies, but also in some pharmacies. Chocolate was temporarily also sold as a medicine and tonic in Europe.

In the end of the 19th century the Dutchman Van Houten developed a new method for processing cocoa. By grinding and pressing the beans cocoa butter and cocoa solids were separated. Until today the process is still the basis for the production of chocolate. In England in 1847 J. S. Fry & Sons mixed cocoa powder with cocoa butter instead of warm water for the first time. Thereby a tough dough was created, which could be poured into molds for curing. This marked the birth of the chocolate bar. However, the melting of the first bars left much to be desired. To make the chocolate creamier, one began to add milk or cream. Until recently, this idea was attributed to the Swiss. After all, Swiss chocolate is loved around the world for a reason. But, the first milk chocolate in the world did not come from Switzerland but from Saxony. The creators were Gottfried Jordan and Friedrich Timaeus, who operated a chocolate manufactory in Dresden. The two of them experimented a lot with (donkey) milk and cocoa powder. Although the new creations tasted good, they simply did not get firm. When they eventually cooked the milk with sugar until it became thick, they succeeded in manufacturing chocolate pieces. In 1839 they sold the first milk chocolate in the world for a thaler per pound.

Whether in Germany, England or Switzerland, the first chocolate bars all had one thing in common in the mid-19th century: After biting of a piece one felt small cocoa pieces on the tongue. Therefore the working step of rolling out became increasingly important in the next few decades. The cocoa mass passes through several narrower rollers whereby even the smallest cocoa pieces are grinded. This mass is then placed in the conche. There it is repeatedly heated and stirred for several days. Next to the amount of milk (powder) or cream, it is primarily the conching process which gives chocolate its individual character. That’s why the details of this working step are the secret of each chocolatier.

One cannot go without conching. However one may forgo milk. Today the emulsifier soy lecithin which is also approved for organic products is often added. This ensures a creamier melting and a beautiful gloss of chocolate bars. The Naturata Organic Vegan Chocolates dispense with both milk and soy lecithin. Instead, a particularly complex conching process is used. In this established finishing process the chocolate is grinded, stirred and kneaded up to 72 hours.

In the purely vegetable bar Naturata Organic Coconut Milk cow's milk was simply replaced by coconut milk. The secret of the unique taste is also the special sweetness of coconut blossom sugar. In the bar Naturata Organic Whole Almond delicious almonds are added to the cocoa butter. The Naturata Spécial Cocoa Chips convinces by melting tenderly and having the originally-strong taste of cocoa chips. It is refined with a hint of vanilla. The Aztecs were not only cocoa gourmets, they also cultivated a pseudocereal which became enormously popular again in recent years: quinoa. In the Naturata Organic Rice Quinoa Crisp the two favorites of the Aztecs meet. Tender chocolate envelopes crispy rice and quinoa crisps and thus provides a special chocolate indulgence beyond the classic varieties. You do not know the pure vegan chocolaty temptation yet? Then you should get to know the unique Swiss Organic Vegan Chocolate Specialties from Naturata.