{"id":8150,"date":"2022-10-06T07:56:11","date_gmt":"2022-10-06T05:56:11","guid":{"rendered":"https:\/\/berryshka.com\/about-berryshka\/chocolatier\/"},"modified":"2023-03-16T15:30:30","modified_gmt":"2023-03-16T14:30:30","slug":"chocolatier","status":"publish","type":"page","link":"https:\/\/berryshka.com\/en\/about-berryshka\/chocolatier\/","title":{"rendered":"Chocolatier"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Chocolatier<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

The source of the divine Berryshka chocolate.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

The story of chocolate begins with a small cocoa bean that grows into a fruit on a cocoa tree. The noble taste of Berryshka chocolate is made from the best cocoa from the plantations of the Dominican Republic, manufactured according to the highest quality standards.
The exact recipe of our chocolate creations remains a secret \u2013 only our chocolatier Zdenka knows it.<\/p>\n

Want to discover the secret of making a chocolate? <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tA peek into our chocolatier<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

A peek into our chocolatier<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t\t
<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

1. Cocoa beans and fermentation<\/h3>\n

Pickers pick the cocoa beans from the ripe purple pods, leave them to dry in the fresh air and then get them ready for fermentation. They ferment in their own white, sweet, slimy liquid. Fermentation is essential, as this is how the final product gets that true chocolate aroma.
This is how the cocoa paste is made. Cocoa paste releases cocoa butter at high temperature.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Creating handmade Berryshka chocolates.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t\t
<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

2. Grinding<\/h3>\n

Cocoa beans and their shell are crushed into small pieces. The shell is then removed and the crushed particles are roasted in large drums. The cocoa beans become darker and full of aroma.
This is how the cocoa paste is made. Cocoa paste releases cocoa butter at high temperature.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t\t
<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

3. Kneading and rolling of raw materials<\/h3>\n

First, we knead all the ingredients in a kneader.
The exact dosage of the ingredients (cocoa, sugar, milk and vanilla) based on the recipe ensures that the chocolate always has the same taste. After the raw materials are kneaded, the dry components and cocoa butter are rolled on a double roller.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t\t
<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

4. Conching<\/h3>\n

Cocoa butter is then added to the mixture. The material is then mixed in a large drum with rotating paddles.
This creates a hot and liquid chocolate mixture. In order for the chocolate to have an even more pronounced aroma and taste, the mixture is shaken. The conching takes about two days, after which the chocolate is cooled to a lower temperature.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t\t
<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

5. Thermal treatment and design of chocolate<\/h3>\n

The chocolate that comes to us from the Dominican Republic is tempered to a certain temperature. We must be careful for the temperature to be not too low or too high.
When the liquid chocolate paste is ready, we can start pouring the chocolate into the molds, creating praline shells or chocolate cups. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t\t
<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

6. Filling with a creamy filling<\/h3>\n

When the chocolate shells have cooled and hardened, they are manually filled with a filling carefully prepared according to the recipe of our chocolatiers.
Their premium chocolate products require not only delicious recipes and precision, but also a great deal of patience.
Finally, we close the pralines with liquid chocolate and thus make the bottom of the praline. When the pralines have cooled to a specific temperature, the final product is taken out of the mold and checked if it looks alright. The products that meet all quality criteria are ready for packaging. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t\t
<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

7. Packaging and storage<\/h3>\n

Finally, the chocolate products are carefully and diligently packaged. The packaging too is done manually. The chocolate is then stored at a temperature of up to 20\u00b0C until it reaches your nearest store.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t\t
<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

WOULD YOU LIKE TO KNOW MORE?<\/p>\n

VISIT OUR DISTILLERY AND CHOCOLATIER<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tVISIT US<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Chocolatier The source of the divine Berryshka chocolate. The story of chocolate begins with a small cocoa bean that grows into a fruit on a cocoa tree. The noble taste of Berryshka chocolate is made from the best cocoa from the plantations of the Dominican Republic, manufactured according to the highest quality standards.The exact recipe of our chocolate creations remains a secret \u2013 only our chocolatier Zdenka knows it. Want to discover the secret of making a chocolate? A peek into our chocolatier A peek into our chocolatier 1. Cocoa beans and fermentation Pickers pick the cocoa beans from the…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":8102,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"class_list":["post-8150","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/berryshka.com\/en\/wp-json\/wp\/v2\/pages\/8150","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berryshka.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/berryshka.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/berryshka.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/berryshka.com\/en\/wp-json\/wp\/v2\/comments?post=8150"}],"version-history":[{"count":7,"href":"https:\/\/berryshka.com\/en\/wp-json\/wp\/v2\/pages\/8150\/revisions"}],"predecessor-version":[{"id":16145,"href":"https:\/\/berryshka.com\/en\/wp-json\/wp\/v2\/pages\/8150\/revisions\/16145"}],"up":[{"embeddable":true,"href":"https:\/\/berryshka.com\/en\/wp-json\/wp\/v2\/pages\/8102"}],"wp:attachment":[{"href":"https:\/\/berryshka.com\/en\/wp-json\/wp\/v2\/media?parent=8150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}