Secret for the meltdown on the tongue is the manufacturing process, in which first the roasted and ground hazelnuts refined it with cocoa butter, and other ingredients. The resulting mass is kneaded thoroughly before she finally gets guaranteed the coveted enamel the fine rolls of the Nougatmasse in the rolling mill. Nougat is there now in a variety of flavors: as light cream-nougat or with fine Mandelspilttern. Currently in the trend: nougat with a fine tart cocoa touch. About the CdC of the Club of the confectioners is a joint initiative of the confectionery retailer and premium supplier like for example Galeria, confectioners Hussel, Hachez, Heilemann, Lindt and Niederegger Kaufhof. The members are looking for ways to make the benefits of trade and to encourage more consumers to purchase in stores and departments. The centerpiece of the package is the seal of approval of the CdC: this should point the way in the stores consumers in the future. Highlight of each year is the opening of the confectionery season with the tag of the chocolate of the CdC.” CdC chocolate Knigge: So man gives away chocolate right women love herb, men fruity delight doubled when you share it.
That makes one of the most popular gifts chocolate: according to the CdC design study * give 96 percent of the population of confectionery products. But what etiquette rules actually apply this indulgence gift? It is important to think about age and gender of the recipient. While women of creations with Mediterranean herbs such as Sage or lavender, men are rather weak in fruity oranges or blueberries. Young and exotic, mature and classic at the same time the experimentation decreases slightly with age. Chocolate’s friends to the thirty love of new releases surprise, favour that over fifty years the tried and tested classics especially dark varieties, but also chocolates and marzipan.
The question remains: How can I tell if a high-quality product? A tip: homogeneous color and smooth texture of chocolate are important. Breaking the table, creates a smooth break line, which features fine products. Testing is permitted: in each Retailers can try the chocolate fan boards & co. also advance. So chocolate tastes long good chocolate should be kept generally dry and dark as possible. Definitely not, she should be stored in the refrigerator. The optimum temperature is between 14 and 18 C. So she accepts no foreign odors and the aroma is long maintained, chocolate should be kept always airtight, E.g. wrapped in aluminum foil. Chocolate ala carte another tip of the confectionery experts: who would like to provide for a bit of variety on the menu, can surprise his loved ones with a chocolate menu. For the recipes suggest cooking experts on the use of high-quality noble cocoa chocolate with a cocoa content between 55 and 70 percent. Premium chocolatiers particularly appreciate this fine varieties and refine their taste through careful roasting and careful Conchierung. The beneficial effects of chocolate on soul and body with light and healthy supplements such as colorful salads and crusty baguette is wonderful enjoy.