Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods.
The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor.
After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, pure chocolate in rough form. Because the cocoa mass is usually liquefied before being molded with or without other ingredients, it is called chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter.
Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids.
The earliest evidence of use traces to the Mokaya (Mexico and Guatemala), with evidence of chocolate beverages dating back to 1900 BC. Although cocoa originated in the Americas, now Western Africa produces almost two-thirds of the world's cocoa, with Ivory Coast growing almost half of it.
More information about Chocolates will provided at the event.
Caroline's Chocolate & Coffeee Shop
Loving care and attention to detail is placed in every creation.
We source all the finest fresh ingredients from our local producers and nationally through out South Africa.
We use the finest Belgian Couverture, Callebaut Brand!
We don’t use any preservatives in our products, everything is made fresh from our studio.
We also bake cakes to order for all occasions; weddings, birthdays, celebrations.