“Nature has nowhere else concentrated such an abundance of the most valuable foods in such a limited space as in the cocoa bean.”
Alexander von Humboldt
There are many chocolates available worldwide. Only a small number of them are couvertures and even fewer can be considered premium couverture. The terms “couvertures” and “chocolate” are protected by Swiss Law and Good Swiss Manufacturing Practices. The Swiss define “couverture” as “chocolate for the pastry shop.” Couverture is always of higher quality than chocolate.
Kelly’s Chocolates are made with the finest ingredients, and Swiss couverture is the most important ingredient. When eating couverture, all five senses are engaged and necessary to create the tastes that the brain ultimately recognizes. Factors outside of normal physical reactions- temperature, perception, and mouthfeel- also influence the taste of couvertures.
Of the five senses, two are considered chemical senses- smell and taste- and they work together to produce what is perceived as “flavor.” It is important to not confuse flavor with the “taste” alone. Taste is what is perceived through the taste buds while flavor is the intermingling of taste and odor.
“Flavor separates a forgettable piece of chocolate from one whose taste you can still conjure up weeks later.” – Andrew Garrison Shotts
To create an unforgettable piece of chocolate, Kelly’s Chocolates focuses on finding the best ingredients; Swiss couverture, Original Tahitian Vanilla Beans from Tahiti, fruit puree, and nuts.
Des Alpes couvertures are assembled into complex and harmonic flavor profiles using established, complex recipes that include up to seven different varieties of premium cocoa beans. Only the best ingredients are used to create Des Alpes couvertures; whole bean roasted cocoa beans, natural vanilla, Swiss sugar, and Swiss milk.
Original Tahitian Vanilla Beans from Tahiti
“Flavor is rich yet delicate, offering a fragrant, flowery note with slightly fruity undertones; profound depth and complexity allow the taster to enter into flavor with total abandon.” – Albert Uster Imports
Fruit and chocolate create an amazing combination. By using fruit puree instead of fresh fruit it provides flavor and quality consistency year round.
Nuts are a versatile ingredient that work well with different chocolates depending on their flavor profile.