We get asked all the time, “What’s the big deal with European chocolate? Is there really a difference?”
Yes.
We think it’s worth the extra cost, effort, time, and complexities to import European cocoa and chocolate for our Belgian chocolate milk and other European chocolate drink mixes. To dive in a little deeper, here are a few of the differences:
Ingredients:
Cocoa Quality:
European Chocolate: European chocolates typically prioritize high-quality cocoa beans, often sourced from specific regions known for their exceptional flavor profiles. This emphasis on premium cocoa contributes to a richer and more complex chocolate taste.
American Chocolate: Cheaper American chocolates may use lower-grade cocoa beans or a higher proportion of cocoa substitutes. This can result in a less nuanced flavor profile and a potentially waxy or artificial taste.
Additional Ingredients:
European Chocolate: European chocolatiers often incorporate minimal, high-quality ingredients such as real cocoa butter, whole milk, and natural flavorings. This results in a smoother texture and a more sophisticated taste.
American Chocolate: Inexpensive American chocolates may rely on vegetable fats and artificial flavorings to cut costs. These substitutions can lead to a less authentic chocolate experience and a less desirable mouthfeel.
Processing Techniques:
Conching:
European Chocolate: Many European chocolate makers employ extended conching processes, which involve grinding and refining the chocolate for an extended period. This contributes to a smoother texture and enhances the release of cocoa flavors.
American Chocolate: Cheaper American chocolates may undergo shorter conching times, leading to a coarser texture and potentially retaining undesirable flavors.
Tempering:
European Chocolate: European chocolatiers often prioritize precise tempering, a process that involves controlled cooling and reheating of the chocolate. This results in a glossy appearance, a satisfying snap, and improved texture stability.
American Chocolate: Lower-quality American chocolates might not undergo careful tempering, leading to a dull appearance, uneven texture, and a less satisfying mouthfeel.
So, is it worth it to you? Can you tell the difference in the chocolate you eat? If you’re on the fence, do a blind taste test between Cocoa Metro products and your local store’s items. For example, stir a glass of Nesquik powder and a glass of Cocoa Metro Belgian chocolate instant drink mix. Is it just hype? I think my foodie friends out there will enjoy the testing.
All the best to you. And Carpe Cocoa!
Mike
