For the First Republic, Czechoslovakia was the 3rd largest producer of cocoa beans in the world . It is in this period and tradition that Czech craft chocolates are trying to establish themselves.
The production process begins with the purchase of cocoa beans directly from growers or small cooperatives. These beans are then hand-picked so that chocolate is just the best. After thorough inspection, the beans are roasted, peeled, and grounded . It is good to leave the chocolate for a few weeks to rest. Followed by annealing process, in which there is heating, cooling and re-heating, thus unifying the crystal structure of chocolate butter and chocolate give a smooth surface, the correct refraction (nicely hail), and durability. Subsequently, chocolate is filled into molds, cools and finally hand-packed .
In large-scale production, cocoa mass is often taken as a finished semi-finished product . Every chocolate should always taste the same and it must be cheaper ! Cocoa butter, the most valuable ingredient, is replaced by hardened vegetable fat - predominantly palm. Within a few hours, cocoa powder, a minimal amount of cocoa butter, vegetable fat, sugar and emulsifier, and uniform chocolate are available in the world .
Chocolate factory Troubelice, Jordis and Ajala are different . You can enjoy them in small pieces. Do not cook them, just let them slowly melt on your tongue and perceive all taste nuances. Sometimes you feel the delicate acidity of citrus fruits, sometimes you may feel nut tastes. Also note its texture, whether it is gentle or rough pieces .
It's a perfect tasting experience, enjoy it!