dinsdag 30 oktober 2018

Guatemala op zijn lekkerst.

Welcome Guatemala Danta chocolate @patisserievercruysse first producer of single-estate artisanal microbatch chocolate. Directly traded, organic and 100% natural. Chocolate awards central America oro.


Guatemala produces only  1,000 tons of cacao annually, while Ecuador produces over 100,000, and Ivory Coast, 1.2 million.
It has been historically proven that Guatemala is one of the original areas of chocolate consumption.
It has been historically proven that Guatemala is one of the original areas of chocolate consumption.

Jaren geleden ontdekte ik via sociale media Danta Chocolate, een kleine startende ondernemer die uit vrees voor zijn leven zijn toenmalige baan als journalist moest opgeven. Zijn idee om een chocoladezaak te starten was vrij uniek in Guatemale, de eerste die echt van de boon chocolade ging gaan maken,  en op de koop toe "single-estate"bars.

In september 2011, na een bezoek van Carlos Eigenberger (de drijvende kracht achter Danta Chocolate) aan mijn zaak hier te Kortrijk hadden wij eigenaardig genoeg veel raak punten. En na enige dagen van samenwerken wist ik dat wij elkaar wel nog zouden zien.
Ik zou alvast zijn chocolade gaan promoten en dit werd door de betere chocoladekenners erg gewaardeerd. Nu komt Carlos terug op bezoek en weeral met heel wat fantastische chocolade bars.





White chocolate Single origin
White chocolate with cacao nibs
Finca San Juan 43% milk chocolate
Finca La Cruz 70% Single plantation
Hacienda Rio Dulce 75% Single plantation
Finca San Juan 82% Single plantation
Xoco Maya Rojo 99,75% Single origin








www.dantachocolate.com

zaterdag 27 oktober 2018

Share what is great and good in the world! So we share Solkiki in our shop.

After a visit of Bob, Iris and there kids (in Kortrijk), we are convinced of there goodness in the chocolate world!
Like many craft makers, for Iris and Bob (the couple behind Solkiki) crafting chocolate from the bean is not just about creating chocolate, they are also quitte unique in how they realise these bars with such a precision and perfection.

Solkiki are a very small chocolate makers in Dorset, UK and began making micro batch, bean to bar chocolate in 2008. Solkiki's ethos is one of the most ethical, from the direct sourcing of fairly traded cocoa beans through to their use of 100% vegan, organic GMO free and dairy free ingredients. Even their workshop in Dorset is 100% renewably powered. Solkiki believe 'Quality, taste, health, sustainability and compassion can co-exist' and are creating uniquely flavoured chocolate bursting with flavour. One of the cocoa beans they use were thought to be extinct for over a century and has been genetically verified as Fortunato No.4, Pure Nacional, a very rare and exceptionally floral and intensely flavoured cocoa bean.

Read more on Solkiki @cocoa runners

What is new about us is that we have strength in depth for a chocolate maker just officially starting out; our darks, mylks and whites have all won recognition this year. We’re not afraid to experiment with new ingredients. We try to coax out flavours in cacao beans that we haven’t seen from other chocolate makers using the same beans. Our Maranon 68% for example has complex flavours of honey, raisins, florals like jasmine and sour fruit notes, pink grapefruit.  It took us a lot of failures to understand how to unlock and stabilise these flavours but it was worth it!  Pushing boundaries and cracking the bean’s flavour secrets is where the excitement lies for us.




"The best artisan chocolate in Britain! Making chocolate from bean-to-bar for years, literally showing others how to do it. We use only the best cacao on Earth, directly-traded with excellent teams worthy of our support. All vegan, our whites and milk are voted the best in the UK, in dairy competitions against dairy bars and with dairy judges...!"



woensdag 17 oktober 2018

Geert Vercruysse est l’un des rares chocolatiers...


Geert Vercruysse est l’un des rares chocolatiers à partir lui-même en quête de petits producteurs de chocolat dans les régions cacaoyères qui cultivent le cacao en respectant son goût et sa qualité et en font même du chocolat. Une philosophie qu’il appelle ‘Tree-to-bar’. Les chocolats d’origine de ces petits producteurs que sont Solkiki, Zoto, Lapa Lapa, Ritual, Harper Macaw, Tranquilidad, Ocelot et bien d’autres sont en vente dans son magasin. Vercruysse laisse s’exprimer les saveurs pures de ces chocolats dans ses pralines. Ses ‘orangettes’ sont même vendues jusqu’au Japon.

Gault Millau 2017/2018/2019

Antwerpse chocoladereep Jerome is verkozen tot de beste van Europa


De Antwerpse chocoladereep Jerome, gemaakt door het chocolademerk Coup de Chocolat, is verkozen tot de beste van Europa door de international chocolate awards. Proficat aan het hele team!
En natuurlijk hebben wij deze in onze winkel, kom gerust langs en profiteer van de speciale prijs die we aanbieden van deze uitzonderlijke chocoladereep.