HERZA will present at BioFach 2019 new little chocolate couverture pieces made from specific fine organic cocoa varieties, designed for sweets, bakery products, ice cream and cereals.
According to the producer, the new chocolate chips have a multitude of applications – for instance as chocolaty chips in muesli, ice cream or cake. Also they can be used for coating end products, since all four varieties can be melted very easily.
“Our new chocolate couverture range is intended to be used for coating of baked goods e.g. cookies, croissants etc. Like every other chocolate it has to be tempered in a tempering machine. The tempering of the different chocolate types (dark, milk and white chocolate) is slightly different compared to normal chocolate (between 27 and 29 °C),” Carsten Braumann, sales director HERZA, explained for World Bakers.
The chocolate chips are made from individual varieties of high-quality fine cocoa from different countries of origin. The dark variety is based on quality cocoa from the Dominican Republic. With a cocoa content of 55%, it offers a pleasantly tart, full-bodied and astringent taste with aromatic notes of dried fruits.
The milk chocolate couverture chips, on the other hand, are made from pure fine cocoa from Madagascar. The high cocoa content of 40% gives the chocolate an intensive, harmoniously balanced cocoa taste with a delicate roasted flavor and fruity elements – complemented by a slight vanilla note and pleasant sweetness.
For manufacturers who set store by organic, fair trade products, HERZA offers special milk chocolate covertures pieces made from fine Peruvian cocoa. These have a particularly high cocoa content of 50 percent. The chips have a subtle milky note and a strong, woody cocoa character.
The range is completed by organic white chocolate pieces finished with a hint of Bourbon vanilla.
According to Braumann, the fine or flavor cocoa beans are produced from Criollo or Trinitario cocoa tree varieties, while the common chocolate is mainly from West Africa. The cocoa beans come from Forastero trees. The taste profile is different between the varieties.
The chocolate is intended to be used after the baking process as a premium coating which can be promoted on the packaging with the special origins of the cocoa beans. “We tried to find the best recipes for each origin to bring out the unique flavor characteristic of the particular bean. We are targeting higher-value organic segments. Especially chocolate lovers that appreciate the taste profile and enjoy the flavor experience,” Braumann says.