Our Choco’ Tips !
Where the Chocolates are Made ?
Our chocolates are made in our production facility in Bangkok in the Rama 3 road area. This is where our products are created and tested. We are perpetually in search of new blends and flavors combinations.
How the Chocolates are Made ?
All our chocolates are handmade in the traditional way. The team is presently composed of 25 chocolate-makers, to whom we hand down our knowledge and our values: traditional methods, rigor, constant effort, creativity and teamwork spirit.
Keeping the Chocolates
The expiry date is labeled on all our boxes and we recommend you to check the dates. We advise you to keep the chocolates in a cool place between 14 and 20 Celsius, protected from light, in their packaging.
Storing the Chocolates
We recommend storing the chocolates in an air conditioned room preferably without humidity, or into the vegetable drawer, provided that they remain in their packaging of origin and are placed in tightly sealed plastic bag (zip bag would be perfect).
Please be sure to take them out of the refrigerator for 1 or 2 minutes before eating to enjoy the full flavor of the chocolates.
Transporting the Chocolates
Ideally they should remain in their original wrapping and be placed in a cool bag or insulated container.
Our chocolates likes to be tasted at a temperature of 24-26 Celsius, and we recommend to cut your chocolate in two and allow it to melt in the mouth to gives the different aromas time to develop.
When tasting different chocolates it is better to start with a plain chocolate, the one with the highest cocoa content, and then go on to the one flavored with fruits, then spices and then with alcohol.
The Guide of Good Chocolates
A good chocolate must be slightly shiny and mahogany brown in color.
A good chocolate must be tasted at a temperature of 24-26 Celsius.
Because of its fine texture, a good chocolate must not be brittle but must melt in the mouth.
A good chocolate must be tasted in small pieces.
The flavor associated with the chocolate must never overpower the cocoa, and this why a good balance has to be sought.
The taste of a good chocolate must linger and be mouthwatering.
The taste of a good chocolate must never be acidic, too bitter or astringent.
All the raw materials must be of irreproachable quality.
The chocolate must be perfectly fresh.
Recognizing a Good Chocolate
A quality dark chocolate shines and its warm in color, as the best beans gives a reddish brown-black color.
Milk chocolate must be a light caramel color, neither too dark nor too pale.
The paler it is the less chocolate it contains; so it is very sweet and soon become sickly-sweet.
When a box is opened, the fragrances that are released should give you a hint of the whole range of flavors to come, and should not assail you with artificial flavors or an excessively strong aroma of hazelnut or walnuts.
The final key to recognize a good chocolate is the fine coating.
It is only there to give a crisp esthetic protection to the filling and its aroma must never dominate.
Then under the crispy coating, the soft texture of the center must be smooth, and neither gritty or granular.
Above else it is the balance of flavors of the ganache or filling that makes the quality.