OLORIO

Difference Between Homemade Chocolate And Commercial Chocolate in Factories

What Is The Difference Between Homemade Chocolate And Commercial Chocolate in Factories?

Chocolates are natural food products offering the consumer awful taste sensations and aromas no other product can give. It's attractively presented and adroitly drafted so the flavor of the chocolate is rounded by natural and fresh constituents.

Some chocolate manufactories in the Middle East produce chocolate in a marketable way and others deliver to you their own manual chocolate. How does the product be in these two types of manufactories?

1- Cocoa sap VS Cocoa adulation

Chocolate is a reused, generally candied food, produced from the seed of the tropical Theobroma cacao tree. thus, cocoa sap( or cacao sap), from which fine chocolate is produced, grow in the tropical climates of Africa, South America and corridor of Asia and are gathered twice a time to produce the raw products that makes chocolate. On the other hand, there's also the cocoa adulation cover that replaces the real cocoa sap and helps in the product. Which bone gives you the stylish chocolate? Without any mistrustfulness the natural cocoa sap. Some manufactories use the cocoa adulation backups rather of cocoa sap for a simple reason; to elevate its melting point that makes it loose it natural trait.

2- Natural VS artificial constituents

The difference between manual chocolate and marketable chocolate is in the constituents used. Manual chocolate is made with natural and high quality constituents with no artificial preservatives, thus it stays fresh. As for the marketable, it's made with artificial constituents and preservatives to keep a low cost and of course, it will not stay fresh too long.

3- product cost

A chocolate plant can keep a lower cost of product with the use of old, antique ministry and technology. Manual chocolate manufactories do not need to lower their costs to advanced their gains but calculate on handing over the stylish quality and maintain high position of hygiene using high- end ministry and new technologies to meet the ISO instrument norms.

4- Chocolate stuffing constituents

This 4th difference relates to the 2nd one- the natural constituents. We separated them to separate between the product of chocolate itself and the paddings that represent the flavors. marketable chocolate is filled with artificial flavors using saccharinity or chemically made pistachio, almonds and other paddings, but manual chocolate, as you guessed, uses natural pistachio, coconuts and other paddings to produce a sweet taste.

5- All the below

The 5th and last difference we will mention in this composition is ever a conclusion to all that has been said before. To give you the stylish chocolate, a plant must follow all the criteria over and produce their product from A to Z, which means starting by making their own chocolate paste and continue with all the procedure until the end- product which isn't the case of marketable chocolate, who get their paste from an external provider, presumably without

knowing if artificial constituents were used rather of natural bones .

Crystal Chocolatier is a chocolate plant established in 1998, furnishing a wide variety of unwrapped chocolate; from milk, white and dark chocolate with paddings to admixture of chocolate and dip in chocolate.

moment, Crystal Chocolatier plant caters for individualities through a chocolate shop in Lebanon and makes a trip around the world to give you the chance to taste our chocolate wherever you are. We distribute chocolate in UAE, Saudi Arabia and other GCC countries.

Our chocolate product follows the Belgium and Swiss process, and uses natural constituents from chocolate paste to end- product chocolate. Our plant is equipped with the rearmost high end ministry and technologies to maintain the loftiest position of hygiene and meet the ISO instrument norms