CHOCOLATE
Description: Chocolates are made with one single and rare cocoa bean variety grown and harvested in a specific region. The percentage in the description of each chocolate refers to the percentage of cocoa in the chocolate. All Bateel origin chocolates are coated with 62% dark Brazil or 44% milk Dominican Republic. Types: Ganache Praline Marzipan • Ganache: An equal mixture of chocolate and cream that is stirred until smooth, silky, and shiny. Ganache can be a flavour for chocolate fillings e.g., vanilla, Qahwa, fruit, etc. • Gianduja: A smooth and creamy product originated from Italy, specifically from the piedmont region, it is made with a blend of ground hazelnut, sugar and chocolate (dark, milk or white) resulting to a smooth and nutty paste. Its use in bonbon, tablet, truffles and pastries. It has a very smooth texture. • Marzipan: A confection consisting primarily of sugar and almond powder. There are also different percentages of sugar and almond. Rocher Truffles Key terms: • Praline: A confection made with nuts (almond, pecan, pistachio, hazelnut, etc.) combined with caramelized sugar, then grind to a smooth paste. Can either be smooth or crunchy. It’s a sweet and nutty treat can be enjoy in chocolate bonbon, spread, truffles or pastries. • Caramel: Sugar is heated until golden brown and deglazed with cream and salted butter and cooked to a specific temperature that will give the desire texture. Unique Selling Point • Bateel’s premium chocolate creations are crafted from the finest ingredients to deliver an unparalleled taste experience. Bateel's chocolates are made with the highest quality single-origin chocolates and are complemented with sumptuous and exotic flavours to delight your taste buds.
Date Updated: 28/08/2024
Version 1
2
Made with FlippingBook - Online magazine maker