Chocolate Facts

Cholesterol

Chocolate comes from the cacao bean which is very low in cholesterol. Red meat contains 8mg cholesterol per 100g compared to high quality dark chocolate at 1mg per 100g

Diabetes

Shautany Sugar Free Chocolates are sweetened with Maltitol, a natural derivative of malt (wheat). No artificial chemical sweeteners are used, resulting in the deepest dark to the smoothest milk chocolates

Dairy

Shautany Dark Chocolate contains NO dairy products

Cacao Varieties

Criollo

"Cree-oy-yo"
The original species prized by the ancient Mayans as well as chocophiles today, is the Criollo. Sometimes called the "prince of cacao" as it produces the highest grade beans. Criollo cacao produces the scarcest, most expensive and the most highly regarded beans for complex flavour and aroma. Only a fraction of world cocoa production comes from Criollo trees, as they are delicate, low producers and susceptible to disease

Forastero
The most common variety is Forastero. More bitter and less subtle than other varieties. Forestero nevertheless comprises the bulk of cacao produced today due to its hardy and productive cultivation qualities.


Tinitario
Finally, there is the Trinitario variety, which is a cross between Criollo and Forastero. Often a Trinitario bean is spoken of as having a strong or weak Criollo influence.

Quality

The quality of the cocoa, the percentage of cocoa butter, as well the quality of the rest of the ingredients will all play an important role in the quality of the chocolate.

Step 1 - The Quicker it melts in your mouth

Cocoa butter melts at a much lower temperature than oil. The more cocoa butter in the chocolate, the better the chocolate. Poor quality chocolate will substitute the more expensive cocoa butter with harmful, fattening hydrogenated or partially hydrogenated fats.

Step  2 - The Smoother it feels

Quality chocolate goes through a longer conching (a type of continuous mixing through rollers) resulting in a smooth silky feeling on your tongue. Poor quality chocolate will have a gritty texture in your mouth

Step 3 - The more intense the cocoa flavour

Superior chocolate will have an intense taste without being too sweet. Poor quality chocolate will have a less intense taste and will usually contain flavourants and more sugar.