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The Art of Chocolate


 

Maya people started growing Cacao trees 3000 years ago, and they call them Cacau.

They crushed the dry cacao beans and mixed them with water and chili, making a bitter drink out of it. The theobromine and caffeine have excitatory effect on people. This drink then spread to South America and Aztec Empire in Mexico. Aztec called it Xocoatl, meaning “bitterwater.” The hot drink which they made for the royalty especially called Chocolatl, meaning “hot drink,” is the origin for the term “chocolate.”

 

A Maya royalty delegation from Dominicavisited Prince Philip in Spain in 16th century. They brought the cacao drinks with vanilla and other spices in it. This drink appealed to the Spanish. They started drinking this with sugar and other ingredients.

 

In 1585, first ship loaded with cacao beans arrived in Spain from Mexico which signified the consumer demand for cacao inEurope. The habit of drinking cacao had since started to spread from Spain to other European countries. In 1657, a French opened the first shop selling cacao in London, but the shop is called “Coffee & Tobacco Shop.” It was not until1674 did the method of making solid chocolate been invented. 

 

After 18th century, the price of Cacao started to drop and became more common in the society. It was in 1753 that the botanist Carolus Linnaeus named the cacao tree “Theobroma Cacao” because h edoesn’t like the name cacao. “Theobroma” means “food of the God” in Greek. In early times, cacao tree could only grow between 20-degree north latitude and20-degree south latitude, near the equator. In recent years, because of the climate change and the advances in Taiwanese farming technology, so PingTung,which is the southernmost part of Taiwan, and situated in the subtropics started to grow cacaos and had fruitful results in last ten years. Its common to see them between betel nut fields in Ping Tung. 


 


Cacao trees need to be planted in the climate similar to tropical rainforest. The average yearly temperature should be between 18-28 degree. They like high humidity, and the yearly rain fallcan’t be less than 1000mm. The altitude should be between 30 to 300m. Thick layer of loam or light clay loam with potassium salt are cacao trees’ favorite.They especially like the loam grown from volcanic soil, diorite, shale orgneiss. Cacao trees are fragile plants which grow slowly. In other countries,normally the tree will only produce cacao beans after 5 to 7 years. In Taiwan,the fastest result is 2 years. They will peak their productivity after 25 years and start to degrade. Older cacao tress can produce cacao beans with better taste. Because of the special growth traits, the best place to grow cacao tree sin Taiwan are the fields between betel nuts in Neipu and Wangluan in Ping Tung.The humidity, yearly rain fall and the sunshine intensity are the most suitable for growing cacao trees. The harvest season is every September to nextMarch.      



 

The cocoa butter, theobromine, and caffeine account for 50% to 60% in the cacao beans. After fermentation, dried out and other process, they are used to make cacao powder, the main ingredient of the chocolate. A lot of scientific researches show that eating black chocolate is beneficial to the heart. Cacao contains flavonoids, it’s a phytochemical that can take on the role of antioxidants. It can maintain low blood pressure,improve vascular endothelial function, reduce thrombosis, oxidation and inflammation. It is beneficial to the health of cardiovascular. Other advantages which are already been proved scientifically are: release the stress, promote the happiness, moisture the skin, make you feel full, prevent the cold, stabilize the blood sugar and prevent the strokes. 

 




Put the chocolate into the zipper bag.Squeeze the extra air and seal it. Place it into the fridge or red wine shelf.Before enjoy the chocolate, take it out from the fridge or red wine shelf.Don’t open the zipper bag immediately. Leave it for 15 to 30 minutes. Waituntil the chocolate goes back to the normal temperature and leave the steam outside the zipper bag. By doing this, you can minimize the influence of humidity and the temperature and keep the chocolate at its best taste and texture.

 

Three Easy Step to taste chocolate better

 

Drink: drinking water can clean your monthand wake your taste buds. After getting familiar with every chocolate’s different traits, you can try to eat it with all kinds of premium whisky,coffee, wines, beer or tea, exploring different fun of the match.

Smell: Take the chocolate by hand and warm it with your finger’s body temperature. Smell what kind of aroma it leaves to your finger.

Taste: Chew the chocolate gently and let it melt in your whole mouth. The premium chocolate can leave its aroma and the taste in your month for about 30 minutes.

 

How to preserve the product

 

All of our products are under quality control and strict examination. They are wrapped in our professional chocolate factory which is at 18 degrees Celsius all year long. The products are allpre-cooling to under 18 degrees Celsius before delivering to you. When receiving the chocolate, please open it to check its status immediately. If there are any faults, please take 5 pictures of the product from different angle and send it to us. We will call the delivery company to take the product back for quality check and resend you another one once we get your call.

The chocolate with cream, fresh cream or contains lots of water can be preserved up to 3 months in the freezer. But the flavor will not be always the same.

The black chocolate can be stored for up to18 moths in a cool and dry place under 27 degrees Celsius.

The Chocolate with milk powder, nuts,Sakura shrimps and dried fruits can be preserved in the fridge for up to 12 months.

 

Frequently asked questions


1.     Why is there some icing cream on the chocolate?

Why you touch the chocolate by your hand,it will leave some thin dark brown powder. When the water in the air meets it,the sugar will dissolve in the water. After the water evaporate, it will leave some icing cream on the surface of the chocolate. This will not influence the chocolate’s taste.

 

2.     Why is there some oil cream (white color) on the chocolate?

The oil cream looks like the icy cream buta bit glossy. When you touch it, you can feel it’s oily. Because the room temperature is higher than that of the chocolate, the cacao butter will surface on the top and when it freezes again, it will still stay on top and become somethin oil cream. It will only happen will you store the chocolate in a warm environment. It will not influence the chocolate’s taste.

 

3.     Is white chocolate also chocolate?

Yes, sure it is. It contains the most precious cacao butter and with the ingredient of milk powder and sugar.