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November 2013

Hungarian brand chocoMe launches Raffinée

How do you preserve the natural flavor and nutritional properties of fruit during an extended period of time? chocoMe has found a way: lyophilization, or freeze-drying.

In this process, first fresh fruit is frozen, and then the surrounding pressure is reduced very slowly until reaching room temperature. The frozen water in the food is then sublimated directly from the solid phase to the gas phase. This process eliminates moisture but maintains the various flavors and preserves valuable vitamins and minerals. Freeze-dried fruit do not contain aromas, coloring, or added sugars and maintain their original vitamins and minerals. This is why most chocoMe creations almost always include some type of freeze-dried fruit.

These products are not seasonal: they retain the fruit's natural flavor, with the result that, in winter, they are a great alternative to other options such as frozen fruit, whose qualities tend to deteriorate.

Following the success of freeze-dried fruit in its creations, chocoMe has launched a new product with even more intense natural fruit flavors. Raffinée combines fruit and chocolate in even greater proportions.

Strawberries, cherries and Piemonte hazelnuts are covered in just a thin layer of chocolate to preserve the natural flavor of the fruit and nut. The shell is made from dark chocolate (65% cocoa). The strawberries' natural sweetness contrasts with the slightly bitter flavor of the chocolate; in the case of cherries, the fruit and dark chocolate flavors are enhanced with additional cocoa power, while the smooth and creamy hazelnut flavor perfectly complements an exotic outer shell, made from milk chocolate (40% cocoa) with cinnamon.

Two stars at the Great Taste Awards 2013  

chocoMe, Hungarian handmade chocolate bars, saw two of its products distinguished at the 2013 Great Taste Awards, an event which dates back to 1994 and is based in London.

Both received one star:

chocoMe 65%, with a dark chocolate base, crystallized mint leaves, lime flavored chocolate pastilles and crystallized lemon peel; and chocoMe 40%, with a milk chocolate base, sea salt with Tahitian vanilla, pecans, and caramel flavored chocolate pastilles.

In this competition, also known as the "Oscars" of the food world, the focus is on flavor; excellent marketing and flashy packaging have no impact, as products are removed from their package and submitted for sampling to the jury, which receives no additional information.

"We are very pleased that, after three years in business, they believe in us", said Gábor Mészáros, owner of chocoMe and master chocolate maker. "Our rate of success was outstanding: of the 10,000 products nominated, just 125 received the highest distinction, 3 stars, while we received two awards with just four products nominated."

Chocolate and wine

The company also has a line of chocolates for pairing with wines. The chocolates were developed in close collaboration with prestigious sommeliers with a view to combining them with international and Spanish wines. To this end, chocoMe completed a detailed analysis of the most popular wine varieties and created chocolates using the combination of ingredients that best aligns with their characteristics.

As a result, the chocoMe team developed the first chocolates on the market specifically designed for pairing with Cabernet Franc, Pinot Noir, Merlot, Syrah, Cabernet Sauvignon, Garnacha Tinta, Tempranillo, Verdejo and Chardonnay.

For more details, visit www.chocome.es

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23/11/2013