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Our starter guide to quality Belgian Chocolates - Mills in Bloom - Flowers & Chocolates. Cocoa butter melts at body temperature, chocolate should melt in the mouth. If there is a coating left in your mouth it is the vegetable fat used in cheap versions of chocolate. That is why you dive for water after eating it. Why good chocolate just keeps being picked out of the box ! Chocolate needs to be stored at 15-18c. Do not store in a fridge. This will make it 'bloom'. Sugar bloom happens when moisture comes into contact with the chocolate, the sugar crystals are drawn to the surface dissolve and then re crystallise. Fat 'bloom' happens when chocolate gets too hot. The cocoa butter crystals rise to the surface and re-crystallise on cooling in effect the chocolate has been sweating. Tastes fine, quite edible just looks a bit dull on the surface. 'Praline' covers a multitude of Chocolate ! In Belgium a 'Pralineur' is the person who makes filled chocolates, a praline selection can have various fillings inside the chocolates, orange, coffee, gianduja, marzipan the list is endless. Pralibel -The Belgian Luxury Chocolate Brand we sell. Founded in Vichte, Belgium in 1965. In the past ten years the company has become a major player in the French chocolate market. Pralibel is at the top end in quality for the mass produced Belgian chocolate market they produce the loose chocolates for two world premier Belgian chocolate brands. All ingredients used are the best quality available. Pralibel use only cocoa butter, no vegetable fats are used at all. Some chocolates are hand finished, other are 'one shots', chocolates that have the chocolate casing and filling pumped into the mould together fascinating to watch! Pralibels description of fillings. PRALINE - Almonds or Hazelnuts - 40% roasted and ground to which sugar is added. GIANDUJA - is praline mixed with chocolate. GANACHE - chocolate mixed with butter or cream and sugar. Often with added Alcohol. CARAMEL - caramalised sugar. CARAMEL GANACHE - mixture of caramel and ganache. BUTTER CREAM - chocolate beaten with butter and sugar making it light and airy. MARZIPAN - Ground almonds and sugar. LIQUID CREAM - Fondant sugar to which an aroma is added. ADVOKAAT - Mixture of eggs, chocolate, sugar and alcohol. NOUGAT - Boiled mixture of ground almonds and other nuts with sugar. PEARLS - Ganache with other flavours added. CERISETTES - A whole cherry dipped in liquid sugar, enrobed in dark chocolate (coated) with added cherry liqueur. Select below.
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