Scharffen Berger Fine Artisan Dark Chocolate Baking Chunks Semisweet -- 6 oz
$7.66
$7.66
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Scharffen Berger Chocolate Maker finds the world's best cacao beans, roasts and grinds them in small batches and carefully lends them to create the rich and complex chocolate
Scharffen Berger
Scharffen Berger
Binding:
Misc.Brand:
Scharffen BergerEAN:
0643392501504Label:
The Hershey CompanyManufacturer:
The Hershey CompanyModel:
Size:
6 OunceWarranty:
Scharffen Berger Baking Chocolate Chunks 62% Cacao Semisweet - 6 oz. (170g) Scharffen Berger Baking Chocolate Chunks 62% Cacao Semisweet is not chips, but chunks. It's the perfect chocolate chunk for cookies, cakes, you name it. The 62% cacao semisweet chocolate reveals soft citrus notes and finishes with the subtle taste of honey. The convenient form is ideal for baking and cooking - easy to measure, easy to mix, and easy to melt. Each package even comes with a recipe from famed chef Jacques Pepin. Scharffen Berger fine artisan chocolates give any dish a whole new layer of culinary cachet. From brownies to breads to savory beef, you'll find Scharffen Berger adds rich, intense chocolate flavor to your favorite recipes Artisan processStep 1 - SourceThey begin their chocolate making process by sourcing and importing raw cacao beans, giving them control of quality and taste from start to finish. Step 2 - RoastIn their factory, they clean and roast the beans. They separate the beans by country and region of origin and roast them in small batches to taste. They crack and shell the roasted beans into cacao nibs. Step 3 - Grind and refineThey grind the nibs into a rich brown paste called chocolate liquor in a melangeur-broyeur (granite mill). Then they refine the chocolate liquor with crystal cane sugar and whole vanilla beans in the conche for up to 25 hours. Step 4 - Temper and FinishThe final step is tempering and molding the chocolate into bars. One bite reflects the attention, time, and care they invest in every batch. History of CacaoCacao, a tree whose scientific name is Theobroma cacao, grows exclusively between twenty degrees north and south of the equator, making it by definition tropical. Before it was cultivated, cacao grew wild in Central and South America and may have been harvested and consumed sporadically. Successive cultures in what is now Central America used it for ceremonies, as a type of currency, and, to a degree, as a food.