CHOCOLATE APPRECIATION | LOVE 18 CHOCOLATE CAFE @ SETIAWALK, PUCHONG
People
say aesthetic appreciation comes in many form, be it art, coffee, cocktail, whisky
and even wine appreciation, but in this case; couverture chocolate it
is! What could we possible venture to further learn how to discern these beguilingly
charming morsels of handmade chocolates? All of the normative conundrum that
has been playing tricks in your mind would soon be untangled over here at Love 18 Café by Eddie, the founder and
owner, who would elevate your perceptions towards these dulcet bites to another
level.
If you
ask me, I have always adored and enjoyed all kind of dairy products as well as
dark chocolate, particularly imported from abroad as I often wondered how could they be so
velvet and soft that it immediately the moment you hold it, it melts swiftly,
not yet even having them popped into your mouth still. And for that, I absolutely
relish in the suave texture it brings upon; a quality ultimately owes to the
specific ingredients used in couverture chocolates which only able to give you
that kind of sensation. Now I know why some chocolates are so hard and
brittles- cause they are known as compound chocolates which are made of
substituted ingredients instead of the real cocoa butter.
Some
choc like the 60% tends to be fruitier, with some rough aftertaste (that could possible
gives you some dry sensation), compared to those higher in percentage that
prove to be smoother, lingering in your taste bud. The more French cream is
involved, the softer and silkier the couverture chocs you are getting, depends
on which type and cocoa percentage appeals to you most as taste can be very
personal and varies among individuals.
Generally, there
are 3 different types of cocoa bean which are used in chocolate production
today. They are the noble Criollo, the common Forastero and a hybrid between
the two, the Trinitario.
Varieties
of Chocolates:
1. Criollo- delicate and aromatic
2. Forastero- slightly bitter
3. Trinitario- hybrid of Criollo
and Forastero
I
personally enjoyed the 64% Varlhona (in fact, it’s been my fav choc nosh all
time, be it in caffeinated beverage or in its normal form as well as cakes and even
savory way like ribs from Ampersand)
As for its Belgium compatriot, I prefer to have it at 70% of cocoa.
So how
does Love 18 come from?
It has
been since 3 years this aesthetically cozy café been spreading love among bon
vivants around with its tempting array of couverture chocolates that are made
with premium ingredients of a simple love recipe. The café is born out of a
romantic hubby who wish to realize the dream of his other half- owning a chocolatier
as inspiration sprouted up after watching Beach Boy.
Romantic Version:
The result and new beginning of their
First 8th year anniversary
Inspired by the Japanese drama, Beach Boy
to run a homestay chocolate café near the beach side for retirement
Spiritual Version:
“Love is patient, love is kind. It does
not envy, it does not boast, it is not proud”.
Total 18 words to define the meaning of LOVE
Business Version:
Chocolate is a product that is easily
accepted by all demographic of people, and best option for gifting and 18 is
the perfect temperature for chocolate storage.
Now let’s
talk about chocolates!
Generally,
the Belgium caters for the sweeter side where fruit flavour is more prominent
than chocolate when flavoured truffles are involved, as amiably opposed to its
comrades in France, where the chocolate taste itself is more celebrated, priced
and emphasized in the same range, whereby any flavour other than the choc,
comes in as a cameo role of merely a light tinge, whist Southern America will be hovering more on fruity notes.
To put
in the simplest way of how to differentiate couverture chocolate from compound
chocolates; the former would have its ingredients labeled as containing cocoa
butter, usually having a minimum of 25% cocoa mass and the unmistakable strong
aroma of multiple layering of aftertaste.
In the
choc lab, 70%, 60% and 40% new batches from South Africa of Sao Thome,
Ghana and Ghana respectively.
1 tray of chocolate cutter imported from Germany makes 10 rectangular boxes and 25 square boxes respectively. So feel free to pick accordingly to your preference.
100%
coconut power to dust on the surface to prevent the cubes from sticking with
each other
Strawberry
and mango choc for tasting. The latter is pretty good! Nom nom...
Strawberry
Orange Truffle (Pink Spheres)
A 20g net
weight Strawberry and orange white chocolate coated with dark chocolate shell
and dusted
|
It was
truly an enlightening session, with more indepth understanding towards couverture
chocolate. Thanks to Ketchup Community and Love 18 for having us at such a
marvelously conducted event. Now we have learnt how to choose the better
quality of chocolates that really rewards you with the intrinsic value and
actually chocolate does contribute to good health, if taken in moderation. So
remember to check it out guys!
Cheers for now and follow us at Carpe Diem for more ‘food-ful’ discoveries! ❤ℒℴѵℯ❤
Address: Unit D-7-1, Block D, Setiawalk, Persiaran Wawasan, Pusat
Bandar Puchong, 47100 Puchong, Selangor, Malaysia
Contact: +603- 5879 8519
Business
Hours: Tue - Fri (1pm - 9pm)
Sat- Sun (12pm - 9am)
Website:
www.love18.cc/
✿*゚¨゚✎・ ✿.。.:* *.:。✿*゚¨゚✎・✿.。✿*゚¨゚✎・ ✿.。.:* *.:。✿*゚¨゚✎・✿.。✿*゚¨゚✎・ ✿.。.:* *.:。✿
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Like & Follow Like & Follow Carpe Diem for more sharing of what’s in vogue and
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✿*゚¨゚✎・ ✿.。.:* *.:。✿*゚¨゚✎・✿.。✿*゚¨゚✎・ ✿.。.:* *.:。✿*゚¨゚✎・✿.。✿*゚¨゚✎・ ✿.。.:* *.:。✿
Sui leh your blog! ^^ Always update very fast lol.
ReplyDeleteHaha......thanks lots babe! :)
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