About Daniel le Chocolat Belge
What makes Daniel’s chocolate so special?
Daniel’s chocolate is beloved by people because everything he does adheres to purity. Daniel uses only pure natural ingredients like whipping cream and butter for our fillings – preservative free, no artificial colorings and flavors, no hydrogenated, vegetable and tropical fats, pure Belgian chocolate making techniques.
And all that with pure dedication.
Where are Daniel’s chocolates manufactured?
Daniel’s chocolates are manufactured in Vancouver, British Columbia since 1981.
What is dark chocolate?
Dark Chocolate is chocolate without milk additives. A bar of dark chocolate typically contains more than twice as many antioxidants as a bar of milk chocolate and it harbors fewer calories than milk chocolate. It is required to have a minimum of 35% cocoa solids according to European rules while only 25% by the U.S. Government.
Daniel le Chocolat Belge offers a wide range of high quality dark chocolates with various cocoa contents from 55% to 62%.
What is no sugar added chocolate?
No sugar added chocolate is sweetened with maltitol in place of sugar. Maltitol is a natural ingredient and contains no additives or artificial ingredients. It is derived from maltose, a sugar component of corn. Maltitol has 90% of the sweetness of sucrose (table sugar) and nearly identical properties. Because it has fewer calories (about half the calories of sugar), it does not promote tooth decay and has a somewhat lesser effect on blood glucose. Although it is commonly referred to as “sugar alcohol”, it does not contain any alcohol.
Is maltitol for everyone?
Because of its sugar free and reduced calorie attributes, maltitol is highly suitable for reduced calorie, diabetic and low carbohydrate diets.
Like some high fiber foods, maltitol may cause gas or a laxative effect depending on the individual’s sensitivity, how much is consumed, and whether it is consumed alone or with other foods. For most people, moderate consumption of maltitol will not cause gastrointestinal problems. It is recommended that total maltitol consumption does not exceed 20 grams of maltitol per day. Consult with a physician or dietician about including it in your dairy diet.
What is organic chocolate?
The common definition of organic is “food grown without chemicals”. Organic chocolate is made with ingredients that grow without the usage of chemical fertilizer, pesticides, growth regulators and livestock feed additives. Organic crops are usually less abundant than conventional ones and they require extra care in all stages of processing and strict certification standards. That is why organic chocolate is more expensive than its conventional counterpart. In terms of taste, organic chocolate has a slightly different taste because it is commonly made with cane sugar instead of beet sugar. You will find a variety of organic chocolate products at Daniel le Chocolat Belge to satisfy your craving.
What is fairtrade?
There is no legal definition of fairtrade at this time. A working definition of fairtrade would be “a guarantee that producers are paid above world price according to criteria laid down by the Fairtrade Labeling Organization (FLO)”. The FLO currently has fairtrade criteria for cocoa, coffee, tea and sugar. It ensures that the farmers are paid a higher premium price for their products than the commercial price.
Why is lecithin added?
Lecithin is natural product derived from soy beans that is added to chocolate to give it a smooth, fluid consistency. It helps to maintain an emulsion between cocoa solids, cocoa butter and sugar and is common in almost all chocolates. For purity reason, our lecithin is absolutely GMO free (Genetically Modified Organism).
What is praliné?
A Belgian term that refers to a chocolate with filling made of ground caramelized almonds or hazelnuts. At Daniel le Chocolat Belge, we offer over 10 varieties of pralinés made with 100% natural nutmeat. Without the accent, “praline” is the French word used for describing caramelized whole almonds.
What is a ganache?
Ganache is a smooth mixture of chocolate and whipping cream. It is often used as a filling for truffles. Because of the high water content in whipping cream, ganache has a relatively short shelf life, which is the reason that few chocolatiers use pure ganache as a filling. At Daniel le Chocolat Belge, we are proud to offer a wide variety of fresh and preservative-free ganache chocolates.
Is there gluten or wheat ingredient in Daniel’s chocolates?
There are no gluten or wheat ingredients in Daniel’s chocolates except in chocolates that have obvious wheat products like rice crispies (contains malt) or pretzels added.
How long will Daniel’s chocolates keep their fresh taste?
Daniel’s chocolates will stay fresh tasting for up to 8 weeks from the time of purchase, as long as they are kept in a cool, dry and dark place. For plain solid chocolates, they can last for up to a year if stored in good home kitchen conditions.
How to properly store chocolates?
Store chocolate at cool room temperature in a dark and dry place wrapped in plastic bags and/or airtight container away from products that give off strong odors. To refrigerate, simply wrap the chocolate in two plastic bags and seal tightly. This may prolong the freshness of the chocolate for one more week. When you are ready to serve, bring the package back to room temperature before opening it; this usually takes 2 to 3 hours.
Is the chocolate spoiled when it turns dull and gray?
Often the dull and gray film on the chocolate is mistaken for the formation of mold. This condition is called the fat bloom and it occurs when the cocoa butter in the chocolate or filling separates out from the other ingredients, floats to the top, and crystallizes. It appears as white dots and streaks or as a dull, gray film on the chocolate. This is only a cosmetic effect and does not mean that the chocolate is spoiled. The cause of fat bloom can be prevented by storing chocolate in dry and cool place under 20°C.
The other possible explanation is the sugar bloom caused by condensation. The water from the condensation dissolves the sugar in the chocolate. When the water evaporates, the sugar remains on the surface in the form of large, irregular crystals. To avoid direct condensation, chocolates leaving a cold room should be stored in a warmer room for a certain amount of time before opening the package. Sugar bloom will affect the texture of chocolate, making it grainy.
If neither seems to be the case, the chocolates are indeed spoiled.