COLLECTION POINT - 101 BATHURST ST, SYDNEY CBD

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Chocolate Matters

Where does chocolate come from?

The chocolate comes from the cocoa beans. There are approximately 25 to 50 cocoa beans in a cocoa pod and they go through the end to end process of harvesting, fermenting, drying, roasting, cracking and winnowing, grinding, tempering and conching before they become the finished melted chocolate.

cocoa_pods

The cocoa beans are grown in cocoa plantations in low-lying tropics close to the equator; mainly in South America and West African countries, namely Papua New Guinea (PNG), Bougainville, Ghana, Madagascar, Brazil, Sao Tome Islands off West Africa, Ecuador and The Dominican Republic, Vanuatu (Pacific Island).  

The cocoa trees must be tendered to, for between 3 to 5 years before they start to bear fruit (cacao pods which contains the beans and the white flesh).The cocoa beans are then fermented and dried to obtain complexity in taste and aroma and shipped around the world. 

How much cacao content is in the bars ?

City Chocolates Australian Makers source the cocoa beans from premium and sustainable cocoa plantations to ensure only the best beans makes to Australia and turn them into award-winning delicious chocolate creations for us to enjoy.

Milk bars - Cacao mass/butter content ranges from 35% to 65%

Dark Bars - Cacao mass/butter content ranges from 70% to 99%

    The percentage of cacao mass/butter will be either shown on the front of the packaging or at the back of the product. 

    What are the main categories of bars that City Chocolates sell?

    City Chocolates range of bars meets at least one or more of the categories listed below.  

    •  Artisan
    • Organic
    • Gluten Free
    • Dark Chocolates - Dairy Free
    • Single Origin
    • Bean to Bar
    • Vegan
    • Low Preservatives.

    How should I store my chocolate?

    Chocolate should be stored in a cool, dry place away from strong aromas and temperature variations. You should never store your chocolate in the fridge, as that will cause blooming (condensation on the surface, drawing sugar crystals out of the chocolate).

    Similarly if the chocolate is allowed to get too warm, cocoa butter will come to the surface. If possible, keep your chocolate wrapped and store it between 16C and 22C, but for most purposes room temperature is fine. You should also keep your chocolate away from sunlight and other bright lights, and ideally in a sealed environment (ziplock bag, Tupperware box)

    The shelf life of our bars range from 2 months to 8 months, please see Best Before Date at the back of the product. 

    Please email: team@citychocolates.com.au for queries.