Chocolate, which is indispensable for special days, is also at the top of consumers’ gift preferences as the new year approaches. Chocolate, which is frequently preferred for both individual and corporate gifts, increases in consumption during times like New Year’s. Chocolate, which is given to loved ones as a New Year’s gift and is also at the top of corporate gifts, is sometimes not consumed immediately and is seen as a treat and is tried to be preserved for a long time. Experts say that if chocolate is not to be consumed immediately, especially if it is to be presented as a gift or treat, a careful choice should be made when purchasing it and its storage conditions should be taken into consideration. 

“Attractive, Fancy Packaging Should Not Mislead Consumers”

Experts list the factors to be considered when buying and storing chocolate, which is frequently preferred with the New Year just around the corner, and state that packaging and decorations can be misleading, and that first of all, the production date of the chocolate must be checked.

With over 20 years of experience in the sector, standing out with the chocolates and candies made with traditional methods Food Engineer Yeşim Tekin, founder of Sial Chocolate, made warnings regarding the quality, shelf life and storage conditions of chocolate.

Tekin, who said that pure chocolate has a long shelf life, but the filling materials used in it can shorten this period, said, “A good, fresh chocolate has a bright color and a perfect texture. If there is deterioration in its color and texture, that chocolate probably has not been stored under the right storage conditions or has been kept for too long. The filling materials used can sometimes shorten the shelf life depending on their content. That's why we especially pay attention to its nutritional value. “We use natural filling materials such as tahini, nuts and dried fruits, which increase the quality and nutritional value of the chocolate and extend its shelf life,” he said.

“It is both nutritious and long-lasting with tahini, nuts and dried fruit instead of cream and similar filling materials.”

Tekin stated that when filling materials containing cream are used in chocolate, the shelf life is reduced to 15 days.If you use pure chocolate, it is very rare for it to spoil, when plain chocolate is used, it can be stored for more than 1 year. However, this is not the case with filled chocolates. Especially if a filling material containing cream is used, the shelf life of that chocolate is reduced to 15 days. Therefore, we do not prefer creamy fillings. Because we can store it under the right storage conditions in our facility, we also write the recommended consumption date inside the chocolate box. However, sometimes the consumer may overlook the expiration date of the chocolate they buy. In order for consumers not to experience any problems, we do not prefer creamy fillings. Therefore, we prefer products with nuts and dried fruits a little more.”

“Storage Conditions Are Important…”

Tekin, who drew attention to the importance of preserving chocolate under correct storage conditions, made the following warnings:

“Chocolate should be stored in an environment that will not absorb moisture, at room temperature. The ideal temperature for chocolate is between 18-20 degrees. If there is a cream filling in the chocolate, it should be stored in a much colder environment. In addition to all this, chocolate is very sensitive to odor, it should not be in an environment with odor. For example, if it is stored in a place with a very strong coffee smell, it will directly absorb that coffee smell. Chocolate in a wooden box should not be preferred, because it will immediately absorb the smell of the wood. Similarly, the same problem can be experienced in unventilated packages. Smell, moisture and light are the biggest factors when storing chocolate.”

Tekin also touched on the points to be considered when buying chocolate, “It is absolutely necessary to buy chocolate from reliable places. Consumers need to pay attention to the quality of the raw material and whether the material used in it is natural or not. The quality of the chocolate is very important… Because To reduce costs, different powders can be used instead of cocoa powder or different oils can be used instead of cocoa butter." said. 

Source: HORECA TREND and Sial Chocolate

GODIVA, the world's leading premium chocolate brand, invites chocolate lovers to One of GODIVA's three chefs in the world Chef Ilse Wilmots brought together with.

Chef Ilse Wilmots prepared Godiva's flavors for visitors at the tasting events held at Akasya Acıbadem, İstinye Park, Emaar AVM and most recently at Zorlu Center GODIVA CAFE.

For four days, visitors experienced unique recipes prepared for them and witnessed the production stages of these delicacies. In addition to delicious and classic GODIVA recipes, local delicacies such as tahini and Turkish coffee chocolate, pistachio and kadayıf filled milk chocolate truffle were also offered at the event.

Godiva Chocolate recipes prepared by Chef Ilse Wilmots:

• Dark chocolate and tahini ganache covered with hazelnut powder
• Dark chocolate and Turkish coffee ganache covered with cocoa powder
• Dark chocolate ganache coated with cocoa powder and containing black olive granules
• Milk chocolate truffle filled with pistachios and kadaif
• Dark chocolate cups filled with Godiva chocolate ganache and hazelnut praline, decorated with nuts.

Source: HORECA TREND and GODIVA

Bringing the magical world of chocolate to Ankara, Konya and Kayseri respectively on November 5-6-7, bringing together chocolate lovers and professionals in the sector with an extraordinary taste experience Callebaut, hosted over 200 distinguished participants in this series of events, each of which was a unique feast. While the events provided detailed information on the art of using chocolate in beverages, CallebautThe Van Houten brand hot chocolate, newly introduced to the market, was introduced.

Van Houten's most striking feature, which radically changed the traditional understanding of hot chocolate, was that it was served as ground chocolate instead of the classic powder form. This difference added the richness of real chocolate to the drink, while providing a dense, velvety texture and a purer, fuller chocolate flavor. Van Houten's unique experience left an unforgettable taste in the guests and received full marks from the participants.

In addition to classic milk hot chocolate, special recipes enriched with refined flavors such as milk cold chocolate, orange-flavored milk hot chocolate, white milk hot chocolate and pumpkin-flavored white milk chocolate were also presented during the event. Bringing the magic of chocolate to cold drinks Callebaut, offered its guests a versatile feast of flavors with original and refreshing options such as milky cold chocolate, white chocolate lemonade, ruby ​​chocolate lemonade and mocha with crisparls bombom.

In these unforgettable events Callebaut, not only limited to beverages, introduced its brand new product called Ruby2 and showcased its snack suggestions specially prepared for coffee shops. These carefully prepared snacks such as cocoa-coated date balls, crepe-broken sable cookies, milk dubia truffle and mendiant fascinated coffee and chocolate professionals.

Source: HORECA TREND and Callebaut