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Valentine’s Day may already be over, but a special occasion is not always necessary to pamper your loved one with a slice of cake. And often the response to a spontaneous culinary surprise is all the greater …
History of Chocolate
16th century Spanish nobles were the first Europeans to come into contact with chocolate. At that time, chocolate was only known as a hot beverage reserved for the upper classes. A process was then developed in the 18th century that made it possible to mix cocoa powder and sugar with cocoa butter instead of water – and so the chocolate bar was born! Next to cocoa paste, sugar is the second most important ingredient in chocolate production. Table sugar accounts for almost half of the raw materials. Cocoa butter and milk powder are also part of the mix depending upon the type of chocolate. Those who would like to know more about sugar and chocolate can take a look under Specials:
A luscious chocolate torte
A slice of cake and a cup of coffee – is there anything better on a Sunday afternoon? This chocolate torte simply tantalises the taste buds. The gelatine and cocoa butter combine to a unique consistency, which ensures the development of the perfect chocolate flavour. Just the thing to win over both your partner and your mother.
We wish you much success in giving it a try!
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