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French chocolate

The techniques of manufacturing chocolate are the best today. Mixing regular bean of Forastero with high quality bean of Criollo is known as chocolate experts. However, most of European chocolate manufacturers are concerned that the quality of the chocolate in Europe will be harmed due to the new regulations of Common Market, which authorize chocolate manufacturers to use the bio-fat in chocolate. This is currently restricted in France that is why they have the finest chocolates.

The Brillat-Savarin is a French author of 19th century, according to him the “chocolate is health”. He had an excitement for the chocolate similar to Voltaire who drank 12 cups per day! He recommended that it can be used for everything for the laziness to the hangovers a long time before the scientific community confirmed the medicinal advantages.

The cocoa seed is resident to middle and South America and was not known in Europeans until the 1500′S when the Spanish voyager, It was brought by Hernando Cortez from Americas. In the beginning of 1600′S chocolate was carried to the town of Bayonne in France of southwest by the Jewish conqueror, who had been determined from Spain. Then the Spanish 14 years old princess presented that Spanish chocolate at the French nobility. The French were known to be experts in making the chocolate ever since and their chocolate is sought the most in the world.

The French are having very strict legislation about the subjects concerning food, kitchen and the chocolate without exception. Their rules and regulations firmly banes the use of any bio fat or wild life fat in the manufacture of the French chocolate, allowing only the pure cocoa butter. In more they require this French chocolate are at least cocoa liquor of 43% and one minimum of the pure cocoa butter of 26%. The majority of the proud French chocolate manufacturers exceed the cocoa liquor level; indeed the better quality of bonbons do not contain less than 80% of the dark substance, which gives high level taste to chocolate. Knowing this, it is not any surprise that the French chocolates have best flavors.

The nuances of flavor of the French chocolate also trust on the quality and the origin of cocoa seeds used to do it. The fine chocolates are a cunning combination of four or more different mixture, each one with its own force, persistence and flavor each one from various geographical sources: Brazil, Madagascar, Ivory Coast, and Venezuela. French consumers stand high among the world’s most distinctive when it comes to chocolate. The Parisian ones are mainly demanding, and for the good reason: The other metropolis offers an impressive chocolate line fills with wonder at the world the most sensitive candies and most expensive, with the chocolate cakes and conceivable tarts of mouth-watering.

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