
Fine chocolate is chocolate without trash in it
For a long time, we were trying to find a short and simple definition of fine chocolate that could serve as a conversation opener. And this one, probably, it. But, of course, there's more. To fine chocolate, you first start with organic cacao beans of some sort - in other words, the beans are farmed organically. Then, once the beans are harvested, fermented and dried and you start the chocolate-making process, you don't add anything foreign or remove anything from the chocolate. This is bean-to-bar chocolate. Oh, there is a little thing we should mention: sometimes soy or sunflower lecithin derivative may be added, as a smoothening ingredient, and in a minimal amount. The ideal, however, is there is none.
Almost everyone is shocked when they find out that not all chocolate is natural like fine chocolate and not all chocolate is made from one simple ingredient, cacao beans. Quite the contrary. It's astounding that there're about a hundred official, perfectly legal, completely unnecessary, possible additives. And additives aren't only for supermarket chocolate. Even some of the high-priced, "Belgian" chocolates will have at least ten. But fine chocolate is so different. It may still be a microscopic speck in the global chocolate scene, but its' popularity is growing. Like the Little Engine That Could, this tiny fine chocolate movement, and Hello Chocolate is a part of it, is slowly pulling the rest of the chocolate world up the mountain. Its' influence is outperforming its' size.
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