TM

cafélife

"unlike fine wine, there is currently relatively little appreciation of fine chocolate..."

chocolate

this section is about experiencing different chocolate, which you may not have eaten before.

it is not about chocolate confectionery (ie sweets) or chocolate creations (eg easter eggs or cakes) but is just about the chocolate.

there appear to be three basic types of chocolate:

  • mass produced chocolate typically with high vegetable fat or sugar content.
  • chocolate typically higher in cocoa solids, still mass produced but offering a more real chocolate taste (eg lindt, green & blacks, valrhona).
  • specialist chocolate, often hand made and very premium with unique processes and mixes within the production process (eg amedei, amino).

in the uk, chocolate experts and lovers have banded together to form the academy of chocolate to improve the standard and knowledge of chocolate in the uk by promoting an understanding of the ingredients of chocolate, through the chain, from bean to bar;
we quote here the academy’s definition of fine chocolate as “containing at least 60% cocoa solids for dark chocolate and 30% for milk, containing no vegetable fat other than cocoa butter, containing no artificial additives or flavourings (including 'vanillin') and where the quality, provenance and treatment of the cocoa beans have been considered”.

unlike fine wine, there is currently relatively little appreciation of fine chocolate in the uk. we believe that this is changing, with zeebrapeople some of the first to join the move.

fine chocolate is more expensive, however you are less likely to gorge on it, plus it should be healthier for you as well.

as with other zeebraspace sections, we will continue to seek more relevant chocolate brands and information and gain feedback from those of you trying new chocolate.

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