Where does chocolate come from and what is cacao?

Chocolate begins in the tropical regions of the world near the equator. Historically, people in the chocolate industry have used “cacao” and “cocoa” interchangeably, both referring to the cacao bean which comes from cacao trees. Cacao is the raw, agricultural ingredient that is harvested, fermented and processed to produce chocolate. Cacao trees need constant warmth, rainfall, shade and plenty of drainage to grow. The cacao tree produces pods which have seeds (cacao beans) that have an intense bitter taste until they are fermented and their individual flavor develops. Four major types of cacao are cultivated: Criollo, Forastero, Trinitario, and Nacional.

Manufacturers will purchase seeds in the form of cacao nibs after they have been fermented, dried, cleaned, roasted, husked and winnowed (removal of the shell). The nibs are blended, by chocolate manufacturers, combining as many as 8-10 varieties. It is the subtle mixture of these different varieties that make the final product taste different from manufacturer to manufacturer. The nibs are then ground and turned into liquid called chocolate liquor which in non alcoholic. The unsweetened liquor is further processed to produce cocoa solids and cocoa butter.

Cocoa content is the amount of cacao in a particular chocolate. In general, the higher the cacao content, the more intense the flavor of the chocolate; also, the lower the amount of sugar present in the chocolate. Milk chocolate has the addition of milk, sugar, cocoa butter and other ingredients added to the bitter chocolate liquor. “White Chocolate” contains sugar, cocoa butter, and milk. It is white because it contains no cocoa powder or chocolate liquor and as such does not qualify to be considered true chocolate.

How should I store my chocolate?

Coeur d’Alene Chocolates should be stored at “room temperature” ideally 65-70° in a cool, dry place and most definitely away from direct sunlight and odors. An air-conditioned room is perfect. Our exquisitely handmade chocolates contain no preservatives or fillers and are crafted with only the freshest ingredients; therefore, we do recommend they are consumed instantly but definitely within two weeks of purchase for optimal flavor. For maximum enjoyment we recommend that you do not refrigerate your chocolates, chocolate is best enjoyed at room temperature. Refrigeration can often mask the flavor–profile and the high humidity can change the outward appearance when brought to room temperature.

May I freeze your chocolates?

Freshness can be extended, if need be, beyond two weeks by double wrapping them in wax paper or foil and placing in a plastic freezer bags. Allow them 6- 8 hours to reach room temperature before unwrapping. We suggest you purchase Coeur d’Alene Chocolates in small quantities frequently, rather than large quantities rarely.