Category: Chocolate

A Chocolate Advent Calendar is a tradition that combines the anticipation of Christmas with the joy of daily chocolate enjoyment.

Originating in early 20th-century Germany, these calendars have become a cherished part of holiday celebrations worldwide.

Origins and Evolution

The concept of Advent calendars began in the 19th century as a way to mark the days leading up to Christmas. Early versions featured simple paper designs with windows revealing festive images or Bible verses.

The introduction of chocolate-filled calendars is believed to have occurred in the 1950s, adding a sweet twist to the tradition.

Cadbury produced its first chocolate Advent calendar in 1971, but it wasn’t until the 1990s that these calendars gained widespread popularity.

SBS

Design and Functionality

Typically, a chocolate Advent calendar consists of 24 numbered compartments, each corresponding to a day in December leading up to Christmas Eve.

Behind each door lies a piece of chocolate, often molded into festive shapes like stars, bells, or Santa Claus figures. This daily ritual not only satisfies sweet cravings but also builds excitement as Christmas approaches.

Variety & Personalisation

Modern chocolate Advent calendars cater to diverse tastes and preferences. Options range from traditional milk chocolate to dark, white, and vegan varieties.

Some calendars feature artisanal chocolates with unique flavors or fillings, appealing to gourmet enthusiasts.

Brands like Lindt and Hotel Chocolat offer luxury versions, while others provide themed calendars featuring popular characters or motifs.

See Food & Wine’s Top 17 Advent Calendars.

Cultural Significance.

Beyond the daily treat, chocolate Advent calendars serve as a countdown mechanism, enhancing the festive spirit. They are particularly popular among children, making the wait for Christmas more engaging.

For many families, opening the calendar doors together becomes a cherished holiday tradition.

Sustainability Considerations

As environmental awareness grows, some manufacturers are addressing concerns related to packaging waste.

Eco-friendly designs using recyclable materials are becoming more common, allowing consumers to enjoy this tradition with a reduced environmental footprint.

CONCLUSION

Chocolate Advent calendars blend the joy of sweet indulgence with the excitement of the holiday countdown.

Whether enjoyed by children or adults, they add a touch of magic to the festive season, making each December day a little more special.

When it comes to experiencing hot chocolate like never before, the Velvetiser stands out as a game-changer.

Developed by Hotel Chocolat, this hot chocolate machine brings a whole new level of enjoyment to your home, making barista-grade, velvety smooth hot chocolate an everyday treat.

But what exactly is the Velvetiser, and why has it captured the hearts of hot chocolate enthusiasts around the world?

What Is the Velvetiser?

The Velvetiser is a sleek and innovative hot chocolate machine designed to transform real chocolate flakes and milk into a luxurious, velvety beverage in just 2.5 minutes.

Unlike instant hot chocolate powders, the Velvetiser uses authentic chocolate flakes, ensuring that every sip is rich, creamy, and bursting with flavor.

How Does It Work?

Using the Velvetiser is as easy as 1-2-3. Here’s how:

1. Choose Your Chocolate Flakes

The Velvetiser works with Hotel Chocolat’s range of sachet chocolate flakes, which come in various flavors, including salted caramel, hazelnut praline, vanilla, mill, and more!.

Alternatively, you can simply crush one of our LIPEM chocolates and put into the machine.

2. Add Your Milk

Pour your choice of milk into the Velvetiser. You can use dairy milk or opt for a plant-based alternative like oat, almond, or coconut milk for a vegan-friendly option.

3. Press the Button

Once you’ve added your ingredients, press the button, and let the Velvetiser work its magic. It heats, stirs, and froths the chocolate and milk to the ideal temperature and consistency, creating a smooth, velvety hot chocolate with a luxurious texture.

4. Pour into a cup and Enjoy.

Why the Velvetiser Is a Must-Have

1. Premium Design

The Velvetiser boasts an elegant design that fits seamlessly into any kitchen. It’s available in a variety of colors, including classic Charcoal, Satin Black, chic White, and striking Copper.

It has a lovely design that will definitely be a conversation starter for your friends.

2. Ease of Use

With a straightforward one-button operation, it’s incredibly easy to use. Whether you’re a seasoned hot chocolate connoisseur or a first-timer, you’ll be able to whip up a flawless cup with minimal effort.

Plus, cleaning is a breeze, thanks to its non-stick interior and removable whisk.

3. High-Quality Hot Chocolate

The Velvetiser sets itself apart by using real chocolate flakes rather than powdered mixes. This means you get an authentic chocolate experience, with deep, nuanced flavors and a creamy mouthfeel.

The precise temperature control ensures that your hot chocolate is perfectly warm without being scalding.

Specs

The Versatility of the Velvetiser.

The Velvetiser isn’t just limited to traditional hot chocolate. It’s a versatile machine that allows you to get creative with your chocolate drinks. Here are some ideas to elevate your Velvetiser experience:

• Iced Chocolate – On warm days, use the Velvetiser to make a chilled, refreshing iced chocolate drink. Simply pour the velvety chocolate mixture over ice and enjoy.

• Flavored Hot Chocolates – Experiment by adding a dash of flavored syrup, a sprinkle of cinnamon, or a hint of sea salt to customize your drink.

• Mocha Delights – Love coffee and chocolate? Add a shot of espresso to your Velvetiser for a decadent mocha that will rival any café’s offering.

Where to Buy the Velvetiser

The Velvetiser is available for purchase on Hotel Chocolat’s official website.

PRICE – £99.95 (£69.95 for loyalty members)

*** Standard UK delivery from just £3.95. Next day and nominated day delivery options also available from just £4.95. 

• AMAZON – £105

***48hr guaranteed delivery with PRIME.

It’s also stocked at various Hotel Chocolat stores and select online retailers, making it accessible for hot chocolate lovers everywhere.

The Velvetiser Experience – Perfect for Gifting

The Velvetiser makes an excellent gift for any chocolate lover. Its premium design and ability to create café-quality hot chocolate at home make it a thoughtful and luxurious present.

Perfect for birthdays, Christmas, or Valentine’s – the Velvetiser is a gift that will keep on giving.

BUY NOW.

Chocolate ganache, known for its melt-in-your-mouth texture, is one of the most versatile ingredients to chefs and bakers who make cakes and chocolates.

Whether you’re topping off a cake, filling truffles, or adding a glossy layer to your baked goods, ganache can elevate your dessert to a luxurious level.

What is Chocolate Ganache?

Chocolate ganache is a smooth mixture of chocolate and cream. When these two ingredients combine, magic happens: the cream’s fats and the chocolate’s cocoa solids emulsify into a creamy, glossy substance.

The result is a multi-use component that can be tailored to suit many culinary needs, from rich fillings to stunning cake glazes.

This French creation dates back to the 19th century and is celebrated in the dessert world.

At Agrobio Int, we understand the importance of high-quality ingredients in making the perfect ganache. Our Lipem chocolate range—be it rich dark, velvety milk, or smooth white—provides an excellent foundation for a ganache that’s both decadent and full of nuanced flavors.

Check out Our LIPEM Chocolates HERE.

How is Ganache Different from Icing?

Source : PRB.

While ganache and icing may seem similar since both are used to cover and fill desserts, there are key differences.

• Ganache boasts a thicker, richer texture thanks to its high cocoa content.

• Icing is often lighter, sweeter, and made primarily with sugar.

Unlike overly sugary icing, ganache’s balanced flavor makes it a favorite for those who prefer their desserts less sweet but more indulgent.

Making Chocolate Ganache – The Basics.

Creating chocolate ganache is simpler than it appears, and it only requires two main ingredients: chocolate and cream. The steps are easy to follow:

Ingredients

• 200g Lipem Dark chocolate, roughly chopped
• 300ml double cream
• Optional: 2 tbsp golden caster sugar for added sweetness

Method

1. Heat the Cream

Pour the cream into a saucepan, add sugar if desired, and bring it to a simmer over medium heat, stirring constantly until the sugar dissolves. Then, bring it to a gentle boil and immediately remove it from heat.

2. Combine with Chocolate

Pour the hot cream over the chopped Lipem chocolate and whisk continuously until the mixture is smooth and glossy.

3. Adjust Consistency

• If you need a thicker ganache for truffles, let it cool until it sets to your preferred texture.

• For a glaze, use it while it’s still warm and runny.

• For a Frosting, let the ganache cool completely and then beat it with an electric mixer until fluffy.

TIP – The ratio of chocolate to cream varies based on your intended use. More chocolate creates a thicker ganache for shaping or piping, while more cream makes it looser for drizzling.

How to Use Chocolate Ganache

1. Truffles and Filled Treats

Ganache is the secret behind the smooth centers of truffles. Let the ganache cool and firm up, then roll it into balls and coat with cocoa powder or chopped nuts.

2. Cake Glazes and Toppings

Pour a warm ganache over your cake for a glossy, mirror-like finish. If you prefer a more spreadable consistency, let it thicken slightly and use it as a rich frosting.

3. Dessert Drizzles

Thinner ganache can be drizzled over desserts like brownies, ice cream, or profiteroles for an elegant touch.

4. Fillings for Pastries

Pipe ganache into éclairs, macarons, or doughnuts for an irresistibly creamy center.

Lipem Chocolate’s in Ganache.

Our Lipem chocolate line, made from ethically sourced, real cocoa beans and high-quality cocoa butter, is crafted to deliver unparalleled flavor.

Whether you’re using dark chocolate for a rich ganache or white chocolate for a more delicate option, Lipem ensures a superior taste experience.

Our commitment to sustainable practices means that our chocolate not only tastes good but also benefits the communities involved in its production.

When you use Lipem in your culinary creations, you’re choosing both quality and responsibility.

Final Thoughts

It matters not if you’re an experienced chocolatier or a home baker, ganache is a must-have in your dessert repertoire.

With the right ingredients and a bit of patience, you can create show-stopping desserts that delight the taste buds.

Ready to give it a try?

Start with Lipem chocolate and discover the endless possibilities of ganache!

Chocolate making is both an art and a science. One of the ingredients that play a crucial, though often overlooked, role in perfecting chocolate’s texture and usability is Lecithin.

At Agrobio Int, we use lecithin to ensure our chocolate products maintain their superior quality and consistency.

But what exactly is lecithin, and why is it so important in chocolate?

What is Lecithin?

Lecithin is a fatty substance that acts as an emulsifier. It stabilises and binds ingredients that typically don’t mix well, like the cocoa butter and dry ingredients (such as sugar and cocoa solids) found in chocolate.

This binding reduces the chocolate’s viscosity (glue-y nature), making it smoother and easier to temper, mold, and work with.

Why Use Lecithin in Chocolate?

1. Improved Texture and Flow

Chocolate in its natural state is incredibly thick when melted, which can make it challenging to handle during production. By adding lecithin, chocolatiers reduce this thickness, which makes the chocolate flow better without adding excess cocoa butter or fats.

This is particularly important for creating delicate chocolate shells or smooth coatings, where a thin and even chocolate layer is essential.

2. Cheaper than Cocoa Butter.

While cocoa butter can also improve the flow of chocolate, it’s significantly more expensive. Lecithin provides an efficient, cost-effective alternative because only a small amount (often less than 0.5%) is needed to achieve the desired texture.

This efficiency is great for large-scale chocolate production, where it helps to keep costs down without sacrificing quality.

3. Shelf-Life Extension

Lecithin’s stabilising properties also extend the shelf life of chocolate products.

By creating a more consistent blend of ingredients, lecithin helps prevent the separation that can occur over time, ensuring a longer-lasting, tasty product.

Types of Lecithin Used in Chocolate.

1. SOY LECITHIN

Soy lecithin has long been the most commonly used emulsifier in chocolate. Derived from soybeans, it has a long history, dating back to a Swiss patent in the 1930s.

Despite its efficiency, soy lecithin comes with concerns.

• Many consumers prefer to avoid soy products due to allergies or issues with genetically modified organisms (GMOs).

• Additionally, the extraction process for soy lecithin often involves chemical solvents.

2. SUNFLOWER LECITHIN.

An increasingly popular alternative, sunflower lecithin, is extracted using a natural cold-press method, similar to that of olive oil.

• It’s more sustainable and avoids the chemical solvents used in soy processing.

While it is slightly more expensive, its cleaner extraction process and organic farming practices make it a preferred choice for ethical and health-conscious consumers.

How Much Lecithin is Used in Chocolate?

The amount of lecithin used in chocolate is minimal. Typically, it makes up less than 0.5% of the total weight.

Interestingly, adding too much lecithin can have the opposite effect, increasing the chocolate’s viscosity instead of reducing it. Therefore, precision is key.

At Agrobio Int, we carefully measure and balance all ingredients to maintain the luxurious texture our chocolate is known for.

Is Lecithin Necessary for Homemade Chocolate?

For home chocolate enthusiasts, lecithin isn’t strictly necessary. However, adding it can make tempering and moulding your chocolate much easier, especially if you’re working on large batches.

If you’re experimenting, try making chocolate both with and without lecithin to see the difference.

Just remember that a little goes a long way — too much can make the chocolate overly thick.

Addressing Concerns Around Lecithin.

Some skeptics view lecithin as controversial, an unnecessary additive or even a “cheat” in chocolate making.

While it’s true that some manufacturers use lecithin to lower costs, at Agrobio Int, our focus is on quality and functionality.

We use lecithin to preserve the natural integrity of our cacao’s origin, ensuring each chocolate bar, spread and praline delivers a consistent and delightful flavour.

The cocoa bean, central to the chocolate-making process, holds a great amount of history, cultural significance, and unique characteristics.

At Agrobio Int, we value the full story of the Theobroma Cacao plant — its past, varieties, and diverse uses beyond just chocolate.

Where Do Cocoa Beans Come From?

Map Showing the 4 basins cacao tree collection – Amazon (Research Gate.)

Originally native to the Amazon Basin in South America, the cocoa tree was first cultivated and then expanded into Central America.

Today, this precious plant grows in equatorial regions worldwide, with ideal climates that are warm and humid.

IDEAL GROWING CONDITIONS.

• Cocoa trees thrive in temperatures between 68°C-90°C, substantial rainfall, and no more than a three-month dry spell.

• Under the right conditions, each pod yields around 20-30 seeds (cocoa beans) embedded in sweet pulp.

• Harvesting is a year-round task since pods ripen at different times.

Where Does Cocoa Grow Today?

Cocoa cultivation now spans multiple continents.

• The Ivory Coast, Ghana, Nigeria, and Cameroon collectively produce about 70% of the world’s cocoa beans.

• Other important cocoa-growing regions include Indonesia, Central America, and parts of the Caribbean.

At Agrobio Int, we collaborate closely with Cameroonian farmers to support sustainable and ethical cocoa practices, ensuring top-quality beans while uplifting local communities. See our About Us Page.

Types of Cocoa Beans.

CocoTerra

Cocoa varieties are as diverse as the flavors they yield. The three main types are:

1. CRIOLLO

Known as the “native” cocoa, Criollo beans are the highest quality, offering fine, aromatic flavors. It is mostly grown in Central and South America as well as some parts of the Caribbean.

However, they are sensitive to disease and have a low yield, making up only 1-2% of global cocoa production.

2. FORASTERO

The “workhorse” of cocoa, Forastero trees are hardy and disease-resistant, producing the bulk of the world’s cocoa supply.

• As you probably guessed, Forastero is grown primarily in West Africa – where the world’s largest suppliers of cocoa beans are located..

While their flavor is less nuanced, these beans form the base of most chocolate blends.

3. TRINITARIO

A hybrid of Criollo and Forastero, Trinitario combines hardiness with rich, complex flavors.

This variety accounts for about 5% of global production and is prized for its balance of quality and resilience.

Raw Cocoa – What Is It?

“Raw” cocoa refers to beans processed at lower temperatures, avoiding traditional roasting.

This method preserves more natural flavors but still requires some heat to make the beans palatable.

Though raw cocoa retains a higher level of antioxidants, it is an acquired taste, being more astringent and less sweet than roasted varieties.

Beyond Chocolate – Other Uses of Cocoa Beans.

While chocolate is the most well-known product, cocoa beans have a host of other uses:

• Ancient Currency – The Mayans once used cocoa beans as money, reflecting their immense value.

• Medicinal and Ritualistic Uses – Both the Mayans and Aztecs revered cocoa in ceremonies, consuming “xocolatl,” a bitter drink made with water, chili, and spices, thought to have spiritual and health benefits.

• Beauty and Skincare – Cocoa butter, derived from pressed cocoa beans, is an exceptional moisturiser used in skincare products.

At Agrobio Int, we embrace this tradition in our plentiful use of real cocoa beans and butter in our products – while also using as much of the bean as possible to reduce waste.

Cocoa Sustainability at Agrobio Int.

Our commitment to sustainability extends beyond making exceptional chocolate.

We support farming communities with fair trade practices and educational programs. By buying cocoa at fair market rates, we ensure that our farmers can thrive and continue cultivating high-quality, environmentally friendly cocoa.

Cocoa beans are more than just the foundation of delicious chocolate. From their ancient history to their diverse present-day applications, they tell a story of resilience, culture, and innovation.

At Agrobio Int, we honor this legacy by producing premium chocolate while supporting ethical and sustainable cocoa farming.

Browse Our Chocolates HERE.

Blonde chocolate, also known as caramelised white chocolate, is a relatively new type of treat among chocolates.

Unlike traditional dark, milk, or white chocolate, blonde chocolate has a unique caramelised flavor that comes from gently heating white chocolate until it transforms into a rich, golden hue with a nutty, toasty taste.

Basically, butterscotch chocolate!

Key Takeaways Table

How is Blonde Chocolate Made?

Blonde chocolate starts as regular white chocolate, which is made from cocoa butter, milk solids, and sugar. By gently heating white chocolate over a prolonged period, the sugar and milk solids burn (caramelise), resulting in a rich, deep flavor and its characteristic blonde color.

The blonde chocolate was accidentally invented in 2004 by pastry chef Frédéric Bau who reportedly left some white chocolate to roast in a bain-marie for a few hours – by mistake! When he returned, the white chocolate had gone through a Maillard reaction.  

What is a Maillard Reaction, you ask?

To oversimplify, the Maillard reaction is simply the process of caramelisation. For a more nerdy explanation, read HERE.

Instead of discarding the burnt chocolate, Bau tasted the chocolate and discovered a potentially delightful new flavor. He refined the process as he figured it required constant stirring to ensure the chocolate doesn’t burn.

Since then, Valrhona , where Bau is Creative Director, has popularised blonde chocolate, and other chocolatiers have started to produce their versions as well.

What Does Blonde Chocolate Taste Like?

Blonde chocolate offers a distinct flavor profile that stands out from other chocolate varieties.

• Buttery and Sweet – The caramelised sugars give it a sweet, buttery flavor, reminiscent of caramel or toffee.
• Nutty and Toasted – The toasting process brings out subtle nutty undertones, adding depth to the chocolate.
• Creamy and Smooth – Like white chocolate, blonde chocolate retains its creamy texture, melting beautifully in the mouth.

This makes blonde chocolate a fantastic choice for those who find traditional white chocolate too sweet but still crave something indulgent and smooth.

How to Use Blonde Chocolate

Blonde chocolate is incredibly versatile and can be used in various culinary applications:

Serious Eats

• Baking – Substitute blonde chocolate for white or milk chocolate in cookies, brownies, or blondies for a rich, caramel flavor.

• Ganache and Frosting – Use blonde chocolate to make a luxurious ganache or a creamy frosting for cakes and cupcakes.

• Chocolate Bars and Truffles – Enjoy it on its own as a chocolate bar or incorporate it into truffles for a decadent treat.

• Dessert Toppings – Drizzle melted blonde chocolate over ice cream, pancakes, or waffles for an indulgent twist.

Why You Should Try Blonde Chocolate with Lipem Chocolates

At Lipem, we’re passionate about offering unique and high-quality chocolate experiences.

Our white chocolate bars are made using 36% real cocoa and only the finest ingredients (moringa, sesame seeds, coconut etc). This will allow your blonde chocolates to have unique complex flavors.

So whether you’re going to create your blonde chocolates to enjoy on its own or add to your favorite dessert recipe, Lipem white chocolate promises a luxurious experience that’s both comforting and adventurous.

Check Out our White Chocolates HERE.

Steamed milk is a popular ingredient in many hot beverages, and enhances both flavor and mouthfeel. So whether you add them to your latte, cappuccino, or hot chocolate, steamed milk can elevate your drink to new levels of indulgence.

Here’s everything you need to know about steamed milk and how to pair it perfectly with Lipem chocolates for a rich, satisfying experience.

Key Takeaways Table

What Exactly is Steamed Milk?

Steamed milk is simply milk that has been heated and aerated with steam, often using an espresso machine’s steam wand.

This process not only heats the milk but also adds small air bubbles, creating a froth that’s perfect for layering on top of beverages.

Steamed milk has soft creamy consistency, and it helps balance the intensity of espresso in coffee-based drinks or the deep, rich flavor of chocolate in hot chocolate.

How to Steam Milk.

Steaming milk requires a bit of practice to get the temperature and texture just right.

Here are the basic steps:

1. Use Cold Milk – Start with cold milk, as this helps create the smooth, velvety texture.

2. Position the Steam Wand – Place the steam wand just below the surface of the milk to introduce air and create microfoam. Move it slightly deeper as the milk warms to avoid creating large bubbles.

3. Heat to the Right Temperature – The ideal temperature for steamed milk is between 140-160°F (60-70°C). Any hotter, and the milk can scald, losing its natural sweetness.

4. Swirl the Milk – After steaming, gently swirl the milk to create a uniform texture, free from large bubbles. This gives you that luxurious mouthfeel characteristic of well-steamed milk.

Steamed milk not only adds creaminess to beverages but also enhances the flavor of chocolate. When paired with Lipem chocolates, which are known for their high cocoa content and rich flavor, steamed milk complements the chocolate’s complexity, adding a silky texture that makes every sip smoother.

Check Out our Chocolates HERE.

How to Make a Perfect Hot Chocolate with Steamed Milk and Lipem Chocolate

INGREDIENTS

• Lipem chocolate bar (milk or dark)
• 1 cup of milk (whole milk or a plant-based option like oat milk)
• Whipped cream or marshmallows (optional toppings)
• A pinch of salt (to enhance flavor)

INSTRUCTIONS

1. Melt the Chocolate – Break the Lipem chocolate bar into small pieces and melt it slowly in a double boiler or microwave.

2. Steam the Milk – Use an espresso machine’s steam wand, or heat milk in a saucepan and whisk vigorously to create foam.

3. Combine – Pour the steamed milk over the melted chocolate, stirring well until combined.

4. Add Toppings – For an extra touch, add a dollop of whipped cream or a handful of marshmallows.

This drink captures the rich, creamy essence of hot chocolate but with a touch of sophistication, thanks to the quality of Lipem chocolate.

Check Out our Chocolates HERE.