Imprinted Chocolate Bar | Info

If all there was to chocolate was the cocoa bean, then there wouldn’t be Godiva, Hershey’s, Cadbury, Nestle, and so on. We all can agree that the process is the key! For starters, all chocolate is pretty much the same from the time the all-purpose bean is picked (although there is some small variation in the cocoa bean, depending on the region from where it is grown) to when it’s processed. The form where it is ready to be made with any particular manufacturer’s imprint is when the coco butter is extracted from it, and the chocolate becomes a solid, flaky dark tan mass. From there, the amount of coco butter put back in, the sugar added, the heat at which it is cooked, etc, determines in large part the “secret” recipes of the wide variety of chocolate companies.

The Godiva Way

Godiva Chocolatier employs a couple of processing methods after the main methods above, in order to give their treats that exclusive, rich and smooth chocolate shell. Usually this shell encases either a thick caramel center, or other decadent interior. The varied curvature of many of their chocolates comes from designed hollow cases, into which hot chocolate liqueur (not alcoholic; liqueur is the name given to molten chocolate before the coco butter is extracted to make the solid) is poured around a center of the chef’s choosing. The resulting arrangement is then cooled to its final state; which is, of course, eye-catching and indicative of the Godiva name and quality.

What else makes Godiva chocolate at the forefront of luxury treats? For another thing, their milk chocolate starts out with particularly flavored cocoa beans, obtained consistently from the same region. It is subjected to hours and hours of mixing under a heightened temperature to ensure that silky, relentlessly creamy consistency for which Godiva is famous. The use of the highest-quality dairy butter and cream only serves to separate Godiva even further from the chocolate pack.

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