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Chocolate
Varieties of chocolate
Plain chocolate consists of cocoa mass, cocoa butter, sugar ad lecithine. Its taste is stronger and
bitter according to the recipe but always contains at least 43% of cocoa.
Milk chocolate is made of cocoa, milk powder and vanilla.
White chocolate does not contain cocoa mass but only cocoa butter, milk powder and sugar.
The cocoa proportion in chocolate goes from 56 to 75%. The fat proportion in chocolate used for
covering, plain or milk, is of 31%. It is used as an ingredients in the production of products covered
with chocolate such as chocolate bars, pralines, biscuits, pudding and mousses.
Chocolate products
Chocolate is used in several products such as chocolate spread, confectionery, cocoa powder,
pralines, sprinkles, tablets and bars. Each product has a specific composition and method of preparation.
Daskaslidès makes chocolate spreads with flavours like Noir and Lait noisette. The range of tablets and
bars of Daskalidès, is very wide. The flavours are surprisingly original such as Noir thé, Manon blanc,
Mocca and Lait Ganache with puffed rice. Specific types of cocoa from Ghana, Java or Santo Domingo are
used for the original tablets.
The praline with a filling is known since 1912. Daskalidès meticulously chooses the best cocoa and
the finest ingredients for the preparation of the filling. This determines flavour, colour and perfume.
The quality of the chocolate depends on the cocoa beans and the proportion of the ingredients.
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