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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".

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

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

Chocolat Madagascar Video

Shows Chocolat Madagascar producing their award winning chocolate using "Fino de Aroma" beans from the Sambirano Rainforest of Northwest Madagascar. Watch the video