Let’s create a single-origin bouchée
Back to the origins of chocolate taste
Consumers are increasingly interested in the origins of products, with a notable 62% now prioritizing checking the origin of ingredients listed on the packaging*.
Belcolade’s single-origin chocolates serve as an excellent starting point to reimagine classic chocolate recipes and enhance the overall taste experience. In collaboration, Oliver Van Nueten, Chocolatier, and Jeffrey De Weyer, Belcolade Technical Advisor, gave an original twist to the classic bouchée with an Origins chocolate from Peru.
Why did you choose to work with an origin from Peru?
Jeffrey De Weyer: “Oliver and I chose this origin because it is unique and distinctive. Few people are aware that cocoa grows in Peru, despite the country’s rich cocoa history. Our cocoa experts carefully chose these beans for their rich aromatic profile.”
Oliver Van Nueten: “Upon tasting it, you are immediately surprised by its fruity character. The acid cocoa taste and the notes of raisins and dried figs are instantly noticeable."
Jeffrey De Weyer: “Furthermore, it is also a particularly high-quality chocolate, without lecithin, offering a clean and clear label for consumers seeking transparency.”
How workable is this chocolate?
Jeffrey De Weyer: “You can do a lot with it. It's easy to work with for bars, fillings, creams, and mousses. For molding or enrobing, however, we can recommend other chocolates more suited to these specific applications.”
Why were you keen to make a bouchée?
Oliver Van Nueten: “I’m always exploring ways to reinvent chocolate classics, preferably by using single-origin chocolates. Hence our choice of a bouchée, to which we added our own twist. That's why we combined the Origins Noir Peru 64% Cacao-Trace with pecan nuts, salted caramel, a crispy cookie, all in a round shape. The fruity tones of the chocolate pair deliciously with the flavor of the pecan nuts.”
