Grand Cru Ultra-Dark Chocolate - Elvesia Bitter Sweet - 74%
1 pound bag - Switzerland - Organic
The elegant, rich cacao flavor is entwined with tender tones of black tea and mild tobacco notes. The traditional, gentle processing method (72 hours conching) releases in this exceptional chocolate a fruity note, which is complemented by a hint of refreshing orange flavor and a pleasant grapefruit sharpness, leading to a long-lasting and festive finish.
Preparation: Tempering is necessary when using the couverture in its pure form for molding, making showpieces or dipping candies; it is not required when using couverture as an ingredient; melt carefully using one of the following methods: a water bath (taking care that no steam or water comes into contact with the couverture), warming cabinet with a temperature control, or in a microwave.
Application: To coat pralines and specialties, fill hollow shells and create ganaches, mousses and creams.
Chopping slabs of chocolate is time-consuming and tiring. Luckily for you, Essential Pantry has found an ultra-dark couverture chocolate all ready to go for drinking chocolate. And yes, couverture means plenty of cocoa butter for a great mouth feel!
Our Swiss Grand Cru drinking (74%) chocolates offer something for everyone: creamy, dark or ultra-dark. If dark is still not quite dark enough, then this is the drinking chocolate for you.
Ingredients: Cacao Kernel from Cacao Beans* (Origin: Dominican Republic), Cane Sugar* (Origin: South America), Cacao Butter from Cacao Beans* (Origin: Dominican Republic). Cacao minimum 74%.
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Deep chocolate experience: This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances! -Seth
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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
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Best Cocoa Ever
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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