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Chocolate is a universally loved ingredient. As a child, chocolate was in your life more than you could remember. Your friends and family’s birthday parties were most likely centered around the highly anticipated time to cut the cake, which most likely had some variation of chocolate in or on it.
If you’re looking for some unique inspiration for what you can do with white couverture chocolate, you’re in luck. We might be your preferred wholesale distributor of baking ingredients, and though our specialty doesn’t necessarily lie in our depot of experience, we still like to keep a few aces up our sleeves for the benefit of our customers.
Chocolate is one of those things that everyone and their mother loves. Or, if you don’t love chocolate, then you will be deemed a social outcast. Chocolate has been around for a very long time and over the years, it has been transformed over and over again. This sweet confection is multi-faceted, has many different types of flavors, can be used in an astounding variety of different ways, and is downright delicious.
If you’re an avid social media user or just not living under a rock, you’ve probably seen a few viral videos circulating your Facebook or Instagram feeds featuring a mysterious chocolate ball that is being dropped into warm milk. After being submerged in the heated milk, the chocolate ball suddenly melts, unveiling a filling of hot chocolate powder and mini marshmallows. These yummy looking chocolate balls have coined the term “hot chocolate bombs.”
Any baker or confectioner looking for a supplier of wholesale chocolate might be looking for more than just a good deal on price. Those who are in the market for a new supplier to bolster the supply chain will be glad to know that we here at Stover & Company can offer you highlights from all of the following categories and more!
You might have thought that the only differences that existed between the different grades of chocolate were only due to appearance and flavor, but in fact, there are many different grades of chocolate. These affect not only their appearance, but how they can be used, and where, and when. But that’s not all. The makeup of any given grade of chocolate will also affect how it responds to processes like melting, forming, and molding. In short, if you’re looking for chocolate for molds, you can’t just use anything.
Whether you yourself are a professional baker or you just have a personal passion for delicious homemade baked goods and confections, a little clarity is helpful from time to time. The culinary world - and that includes the world of baking and confectionery - is rife with tall tales and myths, so today we’ll take a look at semi-sweet baking chocolate, what it is, and how you can use it.
