SHOP CEREMONIAL CHOCOLATE
- Swedish-made chocolate for your ceremony-All ceremonial chocolate is made bean to bar here at our chocolate factory in Skåne. The cocoa we use is tested for heavy metals by the producers and is also sustainably grown and carefully produced. Because we buy the cocoa beans from producers we know, we can trace the cocoa and how it was handled (and by whom) from a cocoa fruit on a tree to the chocolate in your hand.
Frequently Asked Questions About Ceremonial Chocolate
Heavy metals in chocolateIt is not unusual for people to have questions about the presence of heavy metals in the cocoa used to make chocolate. Especially in the ceremonial chocolate production. We use cocoa beans from the producer Kokoa Kamili in Tanzania. A trust-building aspect is that all their cocoa undergoes continuous testing
Despite this, the issue of heavy metals, especially cadmium, is an important and topical issue that often recurs within the chocolate industry. With increased awareness of potential health risks associated with heavy metal levels in food, it is important to understand and monitor these aspects. If you want to know more, we can recommend a program that our industry colleague, Greg D'Alesandre from Dandelion Chocolate participated in, where he dived deep into this exciting question: youtube.com/watch?v=W2YU101IM1s
Natural cocoa - non-alkalized cocoa
Cocoa powder is the dry substance that remains after pressing the chocolate and extracting the cocoa fat. If you do nothing with it, you get a so-called natural cocoa powder. You can also chemically process the powder to get an alkalized cocoa powder, which is the most common variant in the trade.
Natural cocoa powder thus remains untreated and retains its natural character. It is characterized by a lighter brown color and has a lower pH level. Because it does not undergo alkaline treatment, it retains more properties from the cocoa itself, resulting in a more distinct flavor in desserts or drinks.
The alkalized cocoa powder , also called Dutch Processed, has undergone a treatment where an alkali solution is added. This process raises the pH level and reduces the acidity, resulting in a darker color - from deep reddish brown to almost black. The level of acidity and color varies depending on the degree of alkalization applied. Alkalized cocoa powder is often used to give chocolate products a smoother taste and to reduce the natural acidity in the cocoa.
What is Raw Chocolate?All chocolate has reached temperatures above 40 degrees during the fermentation process of the cocoa beans. Without fermentation, you cannot produce chocolate. This makes the term "raw chocolate" strictly non-existent by definition. However, you can choose to roast the cocoa beans after fermentation and drying.
There are chocolates made from unroasted cocoa, also known as "unroasted" or "virgin chocolate".
In our chocolate, the cocoa beans are lightly roasted to preserve the lighter flavors found in the cocoa. The degree of roasting significantly affects the taste of the chocolate, and how hard you roast your cocoa depends on the chocolatier's personal preferences and style. Just like in the coffee world, there are different degrees of roasting, from light roast to medium roast and sometimes really hard roasted varieties.