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Amelie Chocolat Blog

About Chocolate Truffles

 

“Whosoever says truffle, utters a grand word, which awakens erotic and gastronomic ideas…”

Jean-Anthelem Brillat-Savarin (1755 – 1826)
French magistrate and gastronome

Chocolate, nowadays, is eaten world-wide in various solid forms such as chocolate bars, chocolate moulds, filled chocolates, cake decorations etc. However, possibly the most luxurious form of all is the chocolate truffle which, just like its […]

About White Chocolate

Soft, smooth and deliciously creamy…

White chocolate is, for the most part, dismissed by connoisseurs as not being real chocolate and is said, because it contains no cocoa solids (or cocoa liquor), to only vaguely resemble chocolate.

It does, however, have its own delicious, creamy and different flavour, and remains extremely popular, with a serious and committed […]

Chocolate Dictionary

MELIE CHOCOLAT
Chocolatier of discerning quality; suppliers of fine continental chocolates.

BLOOM
A dull, white film appearing on the surface of chocolate. This is either due to re-crystallised sugar, caused by excess humidity, or fat caused by temperature fluctuations. Neither of these have much affect on the taste.

CHOCOLATE
Chocolate is the product that is made from the roasted […]