Thoughts on Chocolate Making by Our Chocolatier

Chocolatier Thoughts on Chocolate Making

1) What makes a quality chocolate? There are several key factors that define the quality of chocolate, including the variety of cocoa beans, their ripeness at harvest, and how they are processed. Even the sugar content influences the final product. We believe that lower sugar levels result in higher quality because they allow the natural flavors of the cacao to shine. Our approach to Chocolate Making involves using only the freshest, ripest cocoa beans and minimal sugar to produce the best-tasting chocolate possible.

http://www.santabarbarachocolate.com/blog/your-wholesale-chocolate-supplier-of-gourmet-bulk-chocolate-couverture/

http://www.santabarbarachocolate.com/shade-grown-chocolate/

2) How do you create gourmet chocolates? The cacao we select for our Chocolate Making process must meet several important criteria, such as ethical sourcing, cleanliness, GM-free status, and, of course, an exceptional flavor profile. We take great care in selecting the right cocoa beans for each type of chocolate we craft. For instance, cocoa beans from the South Pacific, known for their light, spicy flavor, are perfect for crafting smooth milk chocolate.

http://www.santabarbarachocolate.com/cocoa-bean-sourcing-and-testing/

https://www.santabarbarachocolate.com/what-are-the-different-flavor-characteristics-of-cocoa-pods/

3) What is EthicalTrade chocolate? Ethical Trade means we buy our raw ingredients from suppliers that ensure an audit program of fair and living wages along with social and environmental responsibility. Here is a piece I wrote on the subject.

http://www.santabarbarachocolate.com/blog/chocolate-blends-and-ethical-trade-chocolate/

4) Are your chocolate couvertures GMO free? We opt to buy all ingredients that are GM Free.

The truth: But as you likely know pollen floats in the air and settles everywhere (pollen can travel from Canada to Africa for example in the wind and settle in open fields, reservoirs, lakes, rivers etc.). The reality of the situation is GMOs are everywhere and are even found in fields that have never used a GM seed. They could potentially be found in a certified organic food unbeknownst to everyone involved in organic farming. The only way of knowing the truth is if you run a PCR test on every ingredient every time. Most companies do not do this. This is how we approach the subject as we must be conservative under USDA guidelines.

https://www.santabarbarachocolate.com/blog/genetically-engineered-soy-lecithin-and-ge-free-chocolate/