Chocolate is adored across the globe. But chocolate does not all taste alike. If you’ve ever eaten Canadian chocolate and American chocolate together, you’ll see the difference.
Canadian chocolate, many say, is silkier, creamier and denser. But why is that? What is it that makes Canadian chocolate superior? Let’s explore.
Higher Cocoa Content
Canadian chocolate contains a higher percentage of cocoa than American chocolate. This makes a huge difference in flavor and texture. By the time cocoa is processed, it provides chocolate’s deep, rich flavor. The higher the cocoa %, the tastier it is.
In the U.S., chocolate is allowed to contain just 10 percent cocoa solids and still bear that name. At least 25% in Canada, the minimum. That’s more than double! That is, Canadian chocolate tends to be higher in intensity, flavor, and richness.
Less Sugar, More Flavor
Chocolate in America is very, very sweet. That’s because it contains more sugar than Canadian chocolate. The additional sugar usually masks the cocoa flavor.
Canadian chocolate is well-rounded. It is sweet enough but just never too much. This makes the real chocolate flavors come out. You taste the depth of cocoa instead of merely sugar.
Creamier and Smoother Texture
Texture matters in chocolate. Canadian chocolate is smooth and velvety. The secret? Improved ingredients, and better ways to process them.
What chocolate makers are trying to achieve in Canada is creaminess. They contain higher levels of cocoa butter that melt just right as soon as they hit your tongue. American chocolates use additives, and they contain less cocoa butter. This causes them to be waxy or chalky.
Chocolate Room We use only the best cocoa beans & cocoas and cocoa butter when making our chocolates. It melts easily with every bite, with a silky finish.
Stricter Quality Standards
Food quality standards in Canada are more stringent than in the U.S. That goes for chocolate as well.
U.S. manufacturers can substitute cheaper alternatives like vegetable oils for cocoa butter. It has implications both for taste and for texture. According to Canadian food laws, the most important quality of our chocolate is that it must contain real cocoa butter, making it a rich, authentic experience.
By opting for Canadian chocolate, you are ensuring that you are consuming pure, high-quality ingredients.
Better Milk, Better Chocolate
Milk chocolate relies heavily on dairy. Canadian cow milk is famous for its higher quality. It comes from cows that are not given artificial growth hormones, which are widespread in the U.S.
This gives Canadian milk chocolate a creamier, richer, more natural taste. And you can taste the difference right away.
The European Influence
Canadian chocolate is compared to European chocolate. That’s because most Canadian brands use European-style recipes.
European chocolate has a reputation for more delicate flavors, creamier mouthfeels, and higher cocoa content. Canadian chocolatiers infuse these traditions into their craft, producing gourmet-feeling chocolates.
That’s the inspiration for us at The Chocolate Room. No matter if you are the one who loves chewing chocolates or the soft ones that melt in your mouth, our chocolates are made giving you the best textures and flavors.
What makes Canadian chocolate so special?
- More cocoa, less sugar
- No More Gumming Texture Made with Real Cocoa Butter
- So, lots of high-quality ingredients and dairy
- Strict dietary laws ensuring purity
- European craftsmanship inspired craftsmanship
If you are a real chocolate lover, you will taste the difference. Canadian chocolate is richer, creamier, and more fulfilling.
The Chocolate Room, the best chocolate cafe in Canada, is a Canadian chocolate made with love and craftsmanship. If you’re a fan of dark, milk or white chocolate (or all three), we have something sweet for you. Experience the difference. Visit today for a taste of premium Canadian chocolate!
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