of a fine chocolate
Listen, smell, see, taste and feel. Chocolatiers know a fine chocolate
by its characteristic snap when broken. The
chocolate should appear smooth and slightly shiny. Its aroma should
be full, but not too sweet. It should feel silky to the tongue,
with no graininess. At room temperature, its flavor is at its fullest.
Using time-tested, proprietary European
techniques, raw cacao from the tropics is
transformed into cocoa liquorcocoa in its purest
greater the cocoa content, the richer the flavor. Fine milk chocolates
require a cocoa content of 30% or higher; we prefer 40% or above.
The bittersweet European chocolate that we use comprises 52 to 70%
for a rich, satisfying taste, but with enough Heartland whipping cream,
butter and sugar to lend a sweet balance to the cocoa's natural sharpness.