HB Ingredients

About Chocolate

The story of chocolate has been written by numerous people. It is the story that is interwoven with the history of South America for four thousand years and the history of Europe and North America for the last five hundred years. What started as a delicacy for the rich, a currency, it's value similar to that of silver and gold, has become the much loved product that we enjoy today.

On this page we will be putting together video's and articles about the exotic product, that we know as "Chocolate".

We take very seriously the provanence of our products, please click here to read statement from our suppliers
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Click here to download a copy of our Organic Certificate.

Tempering Chocolate
The purpose of tempering chocolate is to pre-crystallise the cocoa butter in the chocolate, which is related to the working temperature of the chocolate.

During tempering, the cocoa butter in the chocolate changes into a stable crystalline form. It ensures the hardness, shrinking force and gloss of the finished product after it has cooled. If the chocolate is melted in the normal way (between 40 and 45 C) then left to cool to working temperature, the finished product will not be glossy. If you make the effort of using a special way of bringing chocolate up to the right working temperature, you are guaranteed to get the desired end result. And that is what we mean by tempering: bringing chocolate up to the right working temperature so that there are sufficient stable crystals.

The 3 factors which are important during tempering are time, temperature and movement.
The different ways to temper chocolate. Read more

The History of Chocolate

Did you know that the history of cocoa and chocolate goes back almost 4000 years? Or that cocoa played an important role as a currency in the Mayan and Aztec cultures?

There are few foodstuffs with such a rich and intriguing history as cocoa and chocolate. Just like coffee, we inherited the cocoa bean from the pre-Columbian cultures in Latin America.

When Hernando Cortés first imported cocoa to Europe, and when he learned how to make the chocolate drink with it, it caused quite a stir: divine to some, heretical to others. Even today, cocoa and chocolate still exude an aura of mystery, luxury and pleasure. A little history may help us to understand why. Read more


The Grenada Chocolate Company

The Grenada Chocolate Company was founded by Mott Green. Mott and the co-operative grow their own cocoa beans, pick, roast them and produce award winning chocolate, all within the rain forest canopy, this is true "Origin" chocolate.

Although not FairTrade registered this is a truly fairly traded organic quality product, as we import it directly from the co-operative that control the whole process, it really does have a marketable story. Watch the video

Sir Trevor McDonald featured The Grenada Chocolate Company in his "The Secret Caribbean with Trevor McDonald" series.
Watch the video

Taura Natural Ingredients

From 1st January 2010 we have been appointed as a UK Selling Partner for Taura Natural Ingredients, the manufacturer of tasty fruit pieces and pastes in bake stable, low water activity formats for nutritional snack, cereal, bakery and confectionary applications.
To find out more about these exciting products and their applications, watch the video

Casa Luker Chocolate Video

This takes you from the from the growing of the cocoa pod to the production of their quality Chocolate. Watch the video