From Bean to Square: The 5 Steps to IsaDelight Chocolates

IsaDelight® chocolates are carefully crafted to ensure outstanding quality and exceptional flavor. A significant amount of preparation goes into each part of the five-step process, from sourcing the raw cocoa beans to producing each flawless chocolate square.

Step 1: Choosing the Finest Cocoa Beans

Isagenix sources only top-quality cocoa beans, which are hand-picked by certified cocoa graders. Our cocoa is grown on small family farms and harvested at peak ripeness. Allowing the cocoa pods to ripen fully before harvest increases the concentration of the natural compounds that contribute to the characteristic chocolate flavor. After harvest, the cocoa beans are scooped from the cocoa pods and prepared using traditional methods.

Step 2: Gently Processing the Beans

Our cocoa beans are gently processed using temperature-controlled methods to create a smooth texture and rich flavor while carefully protecting the cocoa’s delicate natural compounds. First, the inner part of the cocoa bean, called the cocoa nib, is roasted under a controlled temperature to release its deep chocolate flavor and aroma. Roasted cocoa nibs are then finely ground to produce a thick liquid called cocoa liquor (which doesn’t contain any alcohol). The warmth generated during the grinding process causes the cocoa butter in the nib to melt, resulting in a liquid blend of melted cocoa butter and fine cocoa powder.

Step 3: Blending the Ingredients

During the final blending process known as conching, the chocolate liquor is blended with additional cocoa butter, vanilla extract, and other ingredients to complete the IsaDelight recipe. Flavor ingredients like milk and natural peppermint extract are added to create Milk Chocolate and Dark Chocolate With Mint Flavor IsaDelight. At this stage, a carefully formulated blend of nutrients is incorporated into the chocolate mixture. These nutrients include green tea extract, amino acids, and select vitamins and minerals that boost the natural benefits of chocolate.

Step 4: Tempering the Chocolate

Each step in the process of creating IsaDelight chocolates involves precise temperature control to protect the delicate natural compounds in cocoa, but temperature is most critical during tempering. At this stage, our chocolate mixture is melted at a mild 83 degrees Fahrenheit under carefully controlled conditions. Tempering helps to create a smooth, glossy appearance and a satisfying snap when you bite into an IsaDelight chocolate.

Step 5: Pouring and Hardening the Squares

When tempering is complete, the warm chocolate mixture travels through a short insulated pipe and is poured into a mold to form the familiar IsaDelight square. The molds are pre-warmed to match the temperature of the liquid chocolate and then quickly cooled to set the shape. The completed chocolate squares are released from the mold with a firm tap and undergo a final quality inspection. Finished IsaDelight chocolates are immediately sealed in individual wrappers to protect freshness.

IsaDelight chocolates are rich, decadent treats you can feel good about enjoying. From bean to square, our thorough process ensures these nutrient-rich chocolates taste delicious and satisfy cravings.

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