Ingredients and production method
Couverture full of cacao flavor from Belgium
that meets the international standards
Belgium – a country of historical castles and traditional sweets.
We use Belgium-made couverture chocolate that smoothly melts in the mouth.
Cultivation of cacao, of which chocolate is made,
began around 1000 B.C. to 500 B.C.
It was called “Food of the Gods” and enjoyed mostly by nobles and priests.
We at Châteraisé use only the best quality couverture
to make smoothly melting chocolate and chocolate sweets.
The best couverture chocolate
Consumers encounter couverture chocolate in a wider variety of products these days.
Among many couvertures,
Châteraisé use only the acclaimed top-quality Belgian couverture chocolate in our sweets.
Why couverture from Belgium?
What makes delicious chocolate
Cacao butter is solid at normal room temperature, but it begins to melt at 28°C and completely melts at 30°C. How smoothly a chocolate melts in the month depends almost entirely on the quality and percentage of cacao.
Cacao butter makes a big difference in the taste and quality of chocolate. If a chocolate contains more cacao butter, it ‘melts smoothly in the mouth’, ‘has rich aroma’, and ‘has depth in taste’.
Couverture means high grade. Why?
The international standards state that couverture chocolate is made only of cacao solid, cacao butter and sugar, and that it must contain a minimum of 31% cacao butter while it must not contain any fat other than cacao butter, among other strict requirements.
Why from Belgium?
Chocolate is said to have been brought to Belgium from Spain. For a long time, its production process was a well-kept secret that never left Spain.
It was in the 18th century that chocolate arrived in Belgium where it was enjoyed by nobles. In the 19th century, chocolate-making technique saw a rapid development in Europe, including a unique method devised in Belgium.
Across the world, Belgian chocolate is called an art in brown, and appreciated by many chocolatiers.
For Belgian people today, chocolate is something they can’t live without. Countless specialty chocolate shops and artisans are competing with each other to make sophisticated high-quality ‘couverture chocolate’ using their traditional method.
How to make
high quality chocolate
High quality cacao and slow, careful production method are needed for quality chocolate.
Once harvested, cacao beans are roasted to bring out the flavor, crushed, and then grinded into fine grains to realize soft and smooth texture in chocolate. The last and most important process in chocolate making is conching. This prolonged kneading process develops flavors and improves texture to make perfectly smooth chocolate.
Chocolate we use at Châteraisé
Châteraisé uses only couverture chocolate from Belgium, prepared by the unique Belgian method that blends cacao beans of all the origins in the world which are divided into three main varieties (Criollo, Forastero and Trinitario), and treats them by a long and careful conching process to make chocolate like no other.
At Châteraisé, we use unique ingredients such as freshly laid eggs and farm-fresh milk.
In our specialty Pie Chocolat, we use fermented butter from France. Perfectly baked pie dough, folded into many layers, is coated by a thin layer of Belgian couverture chocolate for a fine combination of the flavor of butter and taste of chocolate.
We offer many more products that bring out the best of the Belgian couverture chocolate.
Enjoy the exclusive flavor of chocolate sweets, only from Châteraisé.