What IS the difference between European chocolate and some American chocolate manufacturing?
A chocolate maker adds cacao beans to a roaster. Roasting is a key step in chocolate flavor enhancement.
We get asked all the time, “What’s the big deal with European chocolate? Is there really a difference?”
Yes.
We think it’s worth the extra cost, effort, time, and complexities to import European cocoa and chocolate for our Belgian chocolate milk and other European chocolate drink mixes. To dive in a little deeper, here are a few of the differences:
Ingredients:
Cocoa Quality:
European Chocolate: European chocolates typically prioritize high-quality cocoa beans, often sourced from specific regions known for their exceptional flavor profiles. This emphasis on premium cocoa contributes to a richer and more complex chocolate taste.
American Chocolate: Cheaper American chocolates may use lower-grade cocoa beans or a higher proportion of cocoa substitutes. This can result in a less nuanced flavor profile and a potentially waxy or artificial taste.
Additional Ingredients:
European Chocolate: European chocolatiers often incorporate minimal, high-quality ingredients such as real cocoa butter, whole milk, and natural flavorings. This results in a smoother texture and a more sophisticated taste.
American Chocolate: Inexpensive American chocolates may rely on vegetable fats and artificial flavorings to cut costs. These substitutions can lead to a less authentic chocolate experience and a less desirable mouthfeel.
Processing Techniques:
Conching:
European Chocolate: Many European chocolate makers employ extended conching processes, which involve grinding and refining the chocolate for an extended period. This contributes to a smoother texture and enhances the release of cocoa flavors.
American Chocolate: Cheaper American chocolates may undergo shorter conching times, leading to a coarser texture and potentially retaining undesirable flavors.
Tempering:
European Chocolate: European chocolatiers often prioritize precise tempering, a process that involves controlled cooling and reheating of the chocolate. This results in a glossy appearance, a satisfying snap, and improved texture stability.
American Chocolate: Lower-quality American chocolates might not undergo careful tempering, leading to a dull appearance, uneven texture, and a less satisfying mouthfeel.
So, is it worth it to you? Can you tell the difference in the chocolate you eat? If you’re on the fence, do a blind taste test between Cocoa Metro products and your local store’s items. For example, stir a glass of Nesquik powder and a glass of Cocoa Metro Belgian chocolate instant drink mix. Is it just hype? I think my foodie friends out there will enjoy the testing.
All the best to you. And Carpe Cocoa!
Mike
Cocoa Metro Chocolate Custard Banana Pie
Pie is a serious part of Thanksgiving around here. We’ve been working on a recipe to match the moment. Introducing Cocoa Metro Chocolate Custard Banana Pie. Layers of chocolate and vanilla infused whipped cream, rich chocolate custard, and vanilla custard all on a base of wonderfully crumbly graham cracker crust. We made this several times and tweaked the recipe slightly each go around to get a satisfying balance of flavors.
Time to show up your Great Aunt Fanny? Here’s your ticket. Cheers to you and all of your thankful moments this year. Lots to be thankful for.
P.S. Use a triangular-shaped spatula when serving the slices. You might be thinking “duh”, but some of us here tried a square one and it wasn’t pretty. #servingfail, #stilltastesgood
How to make this little dream:
Cocoa Metro Chocolate Custard Banana Pie
Ingredients:
Crust:
1 1/2 cups fine graham cracker crumbs (about 7 ounces or 13 graham cracker sheets)
1/4 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon vanilla bean powder
1/8 teaspoon salt
6 tablespoons unsalted butter, melted
Custard Filling:
1/3 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 1/2 cups milk
2 tablespoon unsalted butter
1 tablespoon pure vanilla extract
3 ounces cocoa metro drinking chocolate
.5 ounce cocoa metro baking cocoa
1-2 medium bananas sliced
Topping:
1 1/2 cups heavy cream
1 teaspoon cocoa metro chocolate vanilla extract
2 tablespoons powdered sugar
chocolate shavings for garnish
Instructions:
1. To make the crust: Preheat the oven to 350 degrees. In a food processor, combine the graham cracker crumbs with the sugar, cinnamon, vanilla bean powder and melted butter and pulse until the crumbs are moistened. Press the crumbs, evenly into a 9 to 10 inch deep-dish glass or ceramic pie plate. Bake for about 10 minutes, until the crust is lightly browned and set. Let cool completely.
2. To make the filling: In a large saucepan (preferably with a rounded bottom) off the heat, combine the granulated sugar with the cornstarch, egg yolks and 1/2 cup of the milk and whisk until smooth. Whisk in the remaining 2 cups of milk and cook over moderate heat, whisking constantly, until the custard is very thick, about 5 minutes. Remove from the heat and whisk in the butter and vanilla extract until the butter is melted. Pour half of the vanilla custard into a medium bowl (you will use the other half to make the chocolate custard). The warm custard tastes so good try not to sample too much so you have something left to put into the pie crust.
3. To make the chocolate custard, whisk the cocoa metro drinking chocolate and cocoa powder into the custard in the saucepan (while the custard is still hot) until it is well blended. Spread the chocolate custard evenly in the pie crust and top with the sliced bananas. Carefully spread the vanilla custard over the bananas. Refrigerate the banana cream pie until it is well chilled, at least 6 hours.
4. In a medium bowl, using an electric mixer, beat the heavy cream, and cocoa metro chocolate vanilla extract with the powdered sugar until it is softly whipped. Mound the whipped cream on top of the pie. Garnish the Cocoa Metro Chocolate Banana Cream Pie with chocolate shavings and serve.