Chocolate must not be missing under any Christmas tree. With a piece of quality chocolate, you also give a piece of health. Dark chocolate has a beneficial effect on the human organism and longevity, the substances contained in it induce a feeling of happiness and love.
I love you like sakura almonds in milk chocolate with cherry aroma
Your loved ones deserve only the highest quality chocolate pleasure. Surprise them with one of the tempting combinations chocolate dragees, bars of delicious chocolate with coconut milk or royal nougat.
TIP: Steiner & Kovarik chocolate dragees will look great on the Christmas table next to your sweets. In addition, it is a lighter and more beneficial option for snacking.
One should sin mainly at Christmas. And chocolate is one of them
Silvie Steiner and Petr Kovařík, who are behind the Czech premium brand, also know that chocolate is popular across generations Prague chocolate Steiner & Kovarik. Their chocolate made using the traditional method bean-to-bar collects awards at world competitions. They look for inspiration for the production of their chocolate products all over the world and their chocolate is also a worldwide success. Give your loved ones under the tree this luxurious and honest chocolate from Christmas edition of Steiner & Kovarik chocolates.
Steiner & Kovarik chocolate collects prestigious international awards
Aluna milk chocolate produced by the bean-to-bar method won the prestigious global final International Chocolate Awards 2019 a silver medal and a special prize for the use of coconut sugar. This exceptional chocolate has also received a star at the World Food Accreditation Award Great Tasteand is thus one of many like this award-winning products chocolate factory Steiner & Kovarik.
Karl’s balls, hemp, oyster mushroom. All connoisseurs will choose
Is your body like a temple that you take care of with love and love to pamper? Special functional chocolates are formulated to promote health and longevity. You will find in them antioxidants, minerals, collagen, oyster mushroom or medicinal cannabis. All this contributes to a long, happy and healthy life.
A mixture of white and dark chocolate and traditional Czech ingredients such as Tuzemák, plums and poppies form the essence of a luxurious confection called Karl’s balls. It is prepared according to an original recipe created in honor of Charles IV.
We wanted to process chocolate from scratch using the bean-to-bar method. For quality cocoa beans, we first traveled to several countries in South and Central America to discover the best chocolate beans in Colombia, at Juan González’s family farm, where organic bean cultivation flourishes without any chemicals.
What is the bean-to-bar method?
Bean-to-bar translates as “from bean to bar” and is the most original process for producing high-quality chocolate, where whole cocoa beans are ground and cocoa butter is not separated. Only sugar or milk is added, and the best quality chocolate is in the world!
In contrast, industrial chocolate is made from pre-prepared so-called chocolate mass, which is produced in huge quantities from raw materials of dubious quality and with a small content of cocoa butter.
What are the most common chocolate myths?
The Steiner & Kovarik chocolate shop dispels the myths associated with the popular snack.
- Myth #1: White chocolate is not chocolate. If white chocolate contains a high proportion of cocoa butter, in many cases it can be of better quality than milk chocolate.
- Myth #2: The darker the chocolate, the better. It is not so. After processing, cocoa butter and cocoa powder are obtained from cocoa beans. Cocoa powder is beige, which is why manufacturers modify it to a dark color through a chemical process of alkalization. However, the powder loses its beneficial substances. Prague chocolate is produced by a slow process in a melanger, where natural de-bittering and de-acidification takes place.
- Myth #3: The higher the percentage, the better the chocolate. This myth is indirectly related to the previous one. The quality of chocolate is mainly determined by the raw materials used, the quality of the cocoa beans and, last but not least, the roasting and processing method. The biggest problem is roasting at too high temperatures, the subsequent separation of the cocoa butter and, of course, alkalization. The fact that you can buy high-percentage dark chocolate for CZK 30 in a supermarket is unfortunately due to the fact that it is made from low-quality cocoa beans, and that it is also subsidized by the residents of the African countries where the beans come from.
- Myth #4: Chocolate makes you fat. Real chocolate contains a minimal amount of sucrose. Those who consume high-percentage chocolate, in addition to the sweetened panel, not sugar, are not in danger of gaining weight. Cocoa, on the other hand, even helps with weight loss.
What do you think plays a role in choosing quality chocolate?
Number of percentages of cocoa content
Method of making chocolate
A total of 4 readers voted.