KOTLER CHOCOLATE
The international brand Kotler Chocolate is always an unforgettable gastronomic journey through the countries of origin of the world's best cocoa beans. The sun, water and air of the place where the cocoa tree grows are concentrated in a small bean, which gives its unique energy to every cell of our body. Only natural, lovingly grown cocoa beans make real chocolate. Our principle is no impurities and chemical additives, only natural ingredients!
KOTLER ® chocolate is made according to the technology of the XIX century. Turning a bean directly into a tile is the essence of bean to bar technology, this is how chocolate was prepared from the moment it appeared in a solid, not liquid state. It happened at the beginning of the XIX century, chemist and engineer Conrad van Houten (1770-1858) made a revolutionary invention that shocked not only his native Holland, but soon the whole world. He designed a press on stone millstones, which allowed to squeeze fat cocoa butter from grated cocoa. The loose cocoa powder that remained during such processing was easily dissolved in water, and the cocoa butter itself, obtained in this way, was mixed with the powder and solidified. At the same time, the surprisingly bright aroma did not evaporate, but gave the finished mass an incomparable appeal. Bean to bar technology allows you to produce real chocolate from beans, and not from a surrogate. It's like wine from grapes, not from concentrate, or cheese from milk, not from granules, for example. An important stage is sorting beans! Beans are delivered to us on a ship, in the holds of which they are stored in cloth bags to ensure ventilation. All organic cargo is fumigated from pests. On the one hand, this is good, but beans with a broken shell inevitably absorb fumigation poison, so we carefully sort the entire batch and immediately remove all beans with a broken shell. This is often more than a third of the entire batch. Yes, this is reflected in the price, but we are always sure that our consumers receive only a useful product. Further, by slowly grinding the beans on stone millstones, without allowing a single drop of flavor to evaporate, we achieve absolute homogeneity of the mass without resorting to the use of lecithin and other additives. Also, the casting of the products themselves takes place manually. Yes, this is a very painstaking process, and as a rule, small family companies of private chocolatiers are engaged in this all over the world, who do not chase over volumes, but conscientiously and modestly create real miracles of chocolate art. The Kotler ® Chocolate brand is always a source of joy and unconditional benefit, it is real chocolate, and there are so few real ones around, alas!)