Artistry

Making gourmet chocolates is an artistic process

Quality cocoa beans are the foundation of gourmet chocolate. When you take that first luscious bite, you would never know what went into making the chocolate.

Quality beans are the result of:

• proper fermentation
• drying of the bean
• roasting (which is the most important step in developing flavor and color)
• and grinding to a fine powder to separate the cocoa butter and chocolate liqueur.

The chocolate liqueur is combined and ground with additional cocoa butter, sugar, cream, and natural vanilla to produce a thick chunky substance which is ready for conching.

Conching makes for a creamier, smoother, more flavorful chocolate

Conching is the heating and blending that dries the liqueur mass to remove moisture and unwanted flavors. Then chocolate liqueur is liquefied with cocoa butter.

• A quality conching process often lasts up to 72 hours.

This longer process results in chocolate that is creamier, has a smoother texture, and more flavorful. The chocolate also has a high sheen and strong aroma.

Where does our chocolate come from?

Chocolate Myracles uses chocolate produced from some of the world’s finest gourmet chocolate manufactures.

• Did you know? Non-gourmet chocolates contain oils, fillers, vanillin (a vanilla substitute often produced from the biodegradation of lignin, a paper manufacturing byproduct), wax, and artificial flavors.
• Chocolate Myracles doesn't use anything artificial and takes no shortcuts in producing their ganache.

Learn more about our quality ingredients.