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Tag Archives: Vercruysse

Fresh cacaopod

Just received a fresh cacaopod, form Colombia, how nice is this!!

Shall open this one very soon…

The shell of the cocoa fruit feels leathery and is as hard as a nut. During the maturation process, the skin becomes wrinkled and changes colour from green to yellowy-brown before developing a reddish tinge. The seeds, in other words the actual cocoa beans, are surrounded by a thin, slimy, whitish fruit flesh. As the fruit matures, the flesh contracts and the beans begin to hang loose in the pod.

Both the flesh and the beans of the cocoa pods can be eaten raw. The flesh can be sucked away from the beans and has a slightly citrus taste when unripe. In a ripe condition, by contrast, it is sweet and very tasty. The raw cocoa beans are comparable with soft nuts and taste strongly of dark chocolate.

Cracking Open An Organic Cacao Fruit

 

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The Best Chocolate You’ve Never Tasted – The New York Times

The world’s most exquisite bars are being made in a garage in Ho Chi Minh City.

Bron: The Best Chocolate You’ve Never Tasted – The New York Times

 

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Antwoord van Marou. Wat weet je van de cacaoboeren? – Chocoladeverkopers

Bron: Antwoord van Marou. Wat weet je van de cacaoboeren? – Chocoladeverkopers

 

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Mai Nguyen

Moet ik vertellen dat Mai een klantje is die sinds korte tijd de weg gevonden heeft naar chocolade, en wat voor chocolade!

Marou natuurlijk, chocolade uit haar geboorteland Vietnam. Mai Nguyen is afkomstig uit Hanoi en studeert in Kortrijk marketing. Verlekkerd op chocolade en vooral veel interesse op de haar favoriete winkel in Kortrijk, patisserie-chocolaterie Vercruysse. Het uitgangbord trekt steeds haar aandacht en lees verder uit het artikel van “Gie & ik”, magazine vol verhalen en mensen uit Kortrijk.

Scan0001Mai Nguyen weet waar goede & eerlijke chocolade te vinden is.

 

 

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Merry Christmas from CHOCOLATERIE-PATISSERIE VERCRUYSSE

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Rustic, round dark stone ground…

…this must be TAZA CHOCOLATE MEXICANO 

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Chocolate Mexicano Discs

Inspired by our passion for Mexican chocolate traditions, we hand-carve granite millstones to make these rustic, organic dark Mexican style chocolate discs bursting with bright tastes and bold textures.

available at our shop http://www.patisserievercruysse.be

 

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Let’s talk chocolate 3

16102014

Laatste chocolade tasting deze week, voor Bekaert Zwevegem met internationaal gezelschap zoals steeds, waarvoor mijn dank.

Final chocolate tasting this week, Bekaert Zwevegem with international audience as always, thanks.

1/ Luker cacao Nevado

White Chocolate, couverture, made from 100% fine flavor cocoa beans of South American Origin. Total non-deoderized cocoa butter content is 34% and milk content is 18%.

2/ Banus milkchocolate 36% cacao

At Banus they have stived to create milk chocolate which keeps the nuances of aroma and flavor of cocoa. Very balanced in the mouth, with lactic hints, aromas of caramel toffee and a long cocoa finish.

3/ Nahua 39% cacao Costa Rica

Delicious milk tablet with 39% cocoa, creamy and exquisitely refined. Good to suit all tastes.

4/ Taza Stone ground Dominican 70% Dark

Handcrafted in small batches from single origin Dominican cacao, this bar strikes the perfect balance of bitter with sweet. Bright red-berry notes blend with a hint of biodynamic vanilla, and stone refining leaves a subtle, intriguing texture in the bar.

5/ Danta Chocolate 70% dark

Guatemala has been producing cacao for a very long time but was always sold to foreign chocolate makers. It’s great things change worldwide and more and more passionate chocolate lovers start producing chocolate from their ‘own’ beans. Until a couple of years ago, most cacao farmers didn’t even know what was made of their cacao beans.

The name Danta comes from ‘La Danta’, the 8th largest Pyramid in the world in El Mirador, Guatemala, and a archeological excavation.

The ’Finca Las Acacias’ chocolate has a distinctive, a little lemony taste

6/ Pralus biologique 75% Ecuador
nose: mild
top: herbal, oregano or mild rosemary
base: slight bitterness, like with green tea
end of mouth: herbal bouquet continues to unfold, with a slight spearmint

7/ Tejas Chocolate 70% Madagascar Cacao “Capistrano”

With unique lite reddish color and prominent fruity flavors like red berries and citrus Madagascar Cacao truly has no identity crises. This is a milder chocolate and often a good way for milk chocolate lovers to ease into dark chocolate.

8/ Tejas Chocolate 70% Dominican Republic Cacao  “Presidio”

A family farm produces this certified organic Hispaniola cocoa bean. For us, this is chocolate from our childhood. It’s malty and rich, with nice caramel notes.

9/ The Grenada Chocolate Company “Salty-licious”

Grenada Chocolate “SALTY-LICIOUS” 71% Cacao Organic Varietal Chocolate Bars with Caribbean Sea Salt. Organic Bittersweet Chocolate Bar with Caribbean Sea Salt.

10/ Pacari 100% Raw

The 100% Cacao has hints of fruit and spices with a perfect balance of slight acidity and bitterness in the unsweetened cacao. All of the cacao ingredients in our raw chocolate are minimally processed and kept at low temperatures to maintain the antioxidants and complex flavour profile of the natural cacao.

 

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