Tag: laurent bernard chocolatier

How to recognize good chocolate

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Chocolate is a righteous health food. In fact, it’s one of the healthiest foods you could possibly eat:

  • for your heart
  • for your emotional state
  • for your metabolism
  • for insulin control for diabetics
  • for your blood pressure
  • And even for your skin health!

Good chocolate starts with good cocoa beans. And almost 90% of all the world’s chocolate is made from low quality bulk cocoa beans.

So the question is, who is buying and making chocolate from super fine cacao? Start your journey with bean to bar chocolate makers.

 Bean to bar means these chocolate makers are making chocolate from scratch. The makers start with raw cocoa beans (often supporting direct ethical trade as an added benefit), and refine it to make chocolate. Beans to bars doesn’t t mean it’s better quality or fair trade it just mean someone buy some beans, good or bad, and turn it into chocolate. We can consider than 100% chocolate are beans to bar.

Belgium or Swiss?

To be called Belgium chocolate a chocolate has to be produce in Belgium, same for Swiss, good or bad doesn’t matter.

THE PROVENCE OF BEANS

The cocoa beans, which are the basis of chocolate, come from “countries around the equator”. It means “that we speak of terroir”, namely “a land, a climate and the work of men”. So “as with grapes, the beans do not have the same taste if they come from Côte d’Ivoire, Venezuela or from Indonesia “. At this level, it is the” perception of flavors “of each one that makes the difference.

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The chocolate should be shiny. The color of the chocolate already gives indications on the origin of the beans used. A grand cru of dark chocolate must have a black-brown color. The more mahogany nuances, the finer the chocolate.

TOUCH

 Quality chocolate must be brittle and firm. Its texture should be perfectly smooth and you should feel the finesse of the grain. You can take the test by placing a square of chocolate in the

Taste a question of balance

The ideal temperature for tasting chocolate is between 18 and 20C, the best way to taste chocolate is to savor it in small pieces. The taste of chocolate should linger on the palate.  If the fat and the sugar “are flavor enhancers”, the important thing is to have “a balance”, which is important for the taste of the chocolate: “When you have swallowed the chocolate, if you don’t have any left that the taste of sugar, you have to worry.

A good chocolate is defined by the quality of the cacao used and not the cacao percentage.

Online orders for Easter eggs are open!

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Online orders for Easter eggs are open!

Easter Sunday is on 12 April this year which means that it’s time to start thinking and prepping this choc-fest holiday. As most of us will not be travelling for this long weekend with this year’s terrible circumstances let’s try to make the most of it staying safe at home! After all, isn’t Easter weekend a perfect excuse to spend time with your family to eat chocolate and other sweet treats?

blog easter eggs

If you are not sure on how you will spend your Easter Sunday at home, wee have got the best idea for you to make this a fun day. Easter wouldn’t really feel authentic if there was no Easter egg-hunt, right? So why not organizing an Easter egg-hunt at home? It’s an excellent way to keep your family entertained. All you need to do now is get your chocolates ready. We’ve got you covered!

At Laurent Bernard Chocolatier,Easter chocolate eggs have no more secrets. Our chocolates are handmade with very refined and carefully selected chocolates from all around the world. Our team is dedicated to prepare the most delicious and best-looking Easter Eggs in town. We offer a large selection of traditional chocolates like our Easter basket Margaret. What a classic! Don’t we all love those hen-shaped chocolates that are taking us back to childhood? Our Easter rabbits are also very popular because they look so adorable. The little ones particularly enjoy them.

For the older ones, why not getting the biggest and most delicious Easter egg of your life? You can’t imagine how much more chocolate is hiding inside each egg. Our beautiful eggs are standing on a base also made of chocolate. With praline or golden leaves, you will find your favorite flavor and design at Laurent Bernard Chocolatier.

Now the question is: How long will you wait until you crack open your Easter egg? It always feels kind of heart breaking to crack the hen and to start eating the chocolate right? We also never know where to start but it’s always a satisfaction once the chocolate melts in our mouth.

chocolate easter egg 22 cm best chocolate laurent bernard bunny

With our superb design you’ll want to keep your Easter eggs intact for as long as possible to keep admiring all the details. Don’t forget to tag us on Instagram @laurentbernardchocolatier when you crack open your chocolate. We are exited to see the reaction of your little ones when they discover what’s hiding inside!

If you wish to order you can do so directly online and we will deliver to your door.
https://www.laurentbernard.com.sg/shop-online

Why chocolate is good for your microbiota!

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Dark chocolate is pleasing to many, because it is very well known to be good for your health. Not only is chocolate rich in interesting molecules like polyphenols, flavonoids, magnesium and several vitamins, but it is also very good for our intestinal microbiota.

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The intestinal microbiota

The microbiota is formed by bacteria, yeasts, fungi, live viruses in the gut. These microorganisms play an eminent role in the immune system of our body, digestive functions, metabolic. They are involved in the processes of aging and in the onset of many chronic diseases. Although there are still many questions to be clarified about the microbiota, one thing is certain, its diversity, its composition in good bacteria and its balance are very essential for good health.

Dark chocolate improves the growth of good bacteria 

Like fiber, chocolate is also a prebiotic. It is used as food by the good bacteria of the intestine, such as bifidobacteriums and lactic acid bacteria, because of its richness in polyphenols. When a person eats dark chocolate, these bacteria increase and modify the polyphenols of chocolate anti-inflammatory. These good bacteria multiply to reduce the rate of bad bacteria in the digestive tract causing gas, bloating … In 2011, a scientific study showed that daily consumption of a high-cocoa beverage favors populations of good bacteria (bifidobacteria and lactobacilli) and decreases Clostridia. These changes are associated with a significant reduction in markers of inflammation such as triglycerides.

 

An anti-inflammatory action

Another study that took place in 2014 also certified that cocoa powder was poorly absorbed by the intestine. When the cocoas are in the colon, the good bacteria feed on them and ferment the fibers while transforming the polyphenols into anti-inflammatory compounds. Consuming dark chocolate is then very good for the health of all, especially for people who suffer from irritable bowel syndrome. Dark chocolate favors bifidobacteria and lactobacilli while lowering Clostridias. In conclusion, to enjoy the benefits of cocoa, we must prefer a dark chocolate, concentrated in cocoa (minimum 70%).

 

why Easter eggs are made of chocolate ?

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The first chocolate eggs appeared in France and Germany in the 19th Century, but they were bitter and hard.
As chocolate-making techniques improved, hollow eggs like the ones we have today were developed.
They very quickly became popular and remain a favorite tradition with chocolate-lovers today.

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The chocolate Easter egg
The chocolate Easter egg has developed from the simple type wrapped in paper to the beribboned variety wrapped in brightest foil and packed in a box or basket.
The first chocolate Easter eggs were made in Europe in the early 19th Century with France and Germany taking the lead in this new artistic confectionery. A type of eating chocolate had been invented a few years earlier but it could not be successfully moulded. Some early eggs were solid while the production of the first hollow chocolate eggs must have been rather painstaking as the moulds were lined with paste chocolate one at a time!
John Cadbury made his first ‘French eating Chocolate’ in 1842 but it was not until 1875 that the first Cadbury Easter Eggs were made. This may have been because he was not sufficiently impressed with continental eggs to wish to compete with them or because he was too busy with other aspects of his growing business. In fact, progress in the chocolate Easter egg market was very slow until a method was found of making the chocolate flow into the moulds.
The modern chocolate Easter egg with its smoothness, shape and flavour owes its progression to the two greatest developments in the history of chocolate – the invention of a press for separating cocoa butter from the cocoa bean by the Dutch inventor Van Houten in 1828 and the introduction of a pure cocoa by Cadbury Brothers in 1866. The Cadbury process made large quantities of cocoa butter available and this was the secret of making moulded chocolate or indeed, any fine eating chocolate.
The earliest Cadbury chocolate eggs were made of ‘dark’ chocolate with a plain smooth surface and were filled with dragees. The earliest ‘decorated eggs’ were plain shells enhanced by chocolate piping and marzipan flowers.
Decorative skill and variety soon followed and by 1893 there were no less than 19 different lines on the Cadbury Brothers Easter list in the UK. Richard Cadbury’s artistic skill undoubtedly played an important part in the development of the Easter range. Many of his designs were based on French, Dutch and German originals adapted to Victorian tastes. From Germany came the ‘crocodile’ finish which by breaking up the smooth surface, disguised minor imperfections; still used today by some manufacturers, this was the forerunner to the many distinctive finishes now available.

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trip to cocoa plantation in vietnam

~ laurentbernardchocolatier ~ 1 Comment

I recently went to visit a cacao -plantation un sud Vietnam, we first traveled to HCM ex Saigon to go further south to Mekong delta, in Ben Tre area. This plantation is organise as  a cooperative, the profit made from the cacao is use to finance a school for disabled  individual, some of them are blinds or deaf.

by using this chocolate we contribute to a better environment .

 

removing the impurities, selecting the bean manually is a long process.

imgp5776cacao bean are stored in bags before after been dry .imgp5771imgp5759 the cacao bean after fermentation, the drying  process is essential to a good conservation, if too much humidity left, the beans will get spoiled. imgp5766

during the fermentation process, the beans are covered with banana leave, this operation is important, it s where the cacao will develop it s aroma.

 

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dark chocolate, a guilty pleasure, not

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What do dark chocolate, broccoli and almonds have in common?
They are good for the heart, along with healthy essentials like soya bean and wholegrains.
While a balanced diet should also cover heart-healthy nutrients, there are some variations to watch for.
Natural sources of soya, such as tofu, tempeh and natto, are better than textured soya protein, said registered dietitian Ujjwala Baxi, founder of nutrition consultancy Poshan – Cure thru Diet.
Natto tends to be genetically modified and made from soya beans which have been stripped of healthy fats.
Soya beans, which are packed with polyunsaturated fats, fibre, vitamins and minerals, have been shown in studies to reduce low-density lipoprotein (LDL), also known as bad cholesterol. It also helps to lower blood pressure.
Meanwhile, wholegrains contain antioxidants, such as phytoestrogens, that protect one against coronary heart disease.
“Try to include soluble fibres like oatmeal, barley, beans and red rice as they help to lower LDL,” said Ms Ujjwala. “Pick rolled oats over quick oats, and coarser broken wheat over refined versions like couscous and semolina.”
And while nuts can help lower the risk of heart disease by 29 per cent, according to a study, be wary of salted nuts as they may raise blood pressure, she said.
The common refrain that vegetables are good for you also applies to the heart. And leafy greens rich in chlorophyll, like broccoli, spinach and kale, may be especially beneficial for those on cholesterol-lowering statin drugs, she said.
This is because the medication can interfere with the production of a molecule called co-enzyme Q10, and chlorophyll can help to regenerate it. Co-enzyme Q10 is an important antioxidant that fights against heart disease, she said.
Chocolate, on the other hand, contains flavanols. Research has shown that flavanols may potentially benefit vascular health, such as by lowering blood pressure and improving blood flow to the brain and heart.
But dark chocolate trumps other varieties, such as milk and white chocolate, as it boasts a higher concentration of flavanols, as well as less sugar and fat.
This is because of its higher cocoa content. Dark chocolate contains 30 to 90 per cent cocoa, while white chocolate has only about 20 per cent.
For non-chocolate lovers, there is a wide variety of other options – cranberry, apple, onion, tea and red wine are also rich in flavanols.
Some foods to avoid are butter, sour cream and mayonnaise, which are high in saturated fat and can raise bad cholesterol levels.
“Chips and fries are among the worst foods, according to research,” said Ms Ujjwala. “They contain saturated fat, which causes your gut to expand and puts your heart in the danger zone.”
It is also wise to lower salt intake, which can elevate blood pressure.
One simple way is to use lemon juice instead of adding another dash of salt.
“Do not add salt to boiling water for pasta or vegetables while cooking. Instead, add it to the dish as its impact will be stronger.”

Poon Chian Hui

is dark chocolate good for your health ?

~ laurentbernardchocolatier ~ 2 Comments

milk chocolatebarMany people often believe that in order to live as healthily as possible, they need to eliminate all forms of sugary snacks from their diets.
Eating every month three chocolate bars can drastically reduce your risk of experience of heart failure, scientists said.

a recent study states that moderation, not deprivation, is key in preventing heart issues later on in life.
A team of researchers assessed more than half a million adults in order to determine how consumption of chocolate impacts heart health. They came to the conclusion that eating up to three chocolate bars a month can reduce risk of heart failure by 23 per cent in comparison to those who don’t eat any chocolate at all.
However, eating too much chocolate can lead to a 17 per cent increased risk of heart failure, which is why it’s important not to go overboard.

“I believe that chocolate is an important dietary source of flavonoids which are associated with reducing inflammation and increasing good cholesterol,”
Consuming flavonoids can increase the levels of nitric oxide found in the body, which in turn increases blood flow and improves circulation. “However, chocolate may have high levels of saturated fats,” I would say moderate dark chocolate consumption is good for health.”
Earlier this year, a study carried out in California concluded that eating dark chocolate can have a positive effect on your mental health by relieving stress and boosting memory function.
I will conclude than good quality dark chocolate is good for your health if eaten with moderation. Do not mistaken candy bar and chocolate, they contain a high level of fat and sugar. Continue reading “is dark chocolate good for your health ?” →

how to order birthday cake online

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During the past few year making cakes, I had time to observe what s make a birthday party successful, be the birthday cake, the delivery, the crowd and all unexpected and unwanted think you may wish for your birthday celebration, here I share some insight to have your birthday party successful.

credit: Laurent Bernard chocolatiertruffle cake birthday

Which cake to choose for the birthday party?
First avoid if you can the cheap one from the supermarket, if the one you destine the cake for is a gourmet, get him a descent cake, there’s nothing worse than an impersonalized cake from the grocery store. It may give the impression than you forgot about it, and grab the last one left on shelf. A cheap cake or cheap present will just show how you estimate your guest, it is rude.

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I’m not there should I send a cake ?
I want you not your present!
Well, most of complain we received are when the sender is not there and ask for delivery. If you have been invited to a birthday party it’s because the individual want to see you.
One of the worst case I have seen was when a man send to her lover a birthday cake, he was away, oversea trips so I though would be a good idea to send to the girl her favorite cake for her birthday, it turned into complete disaster. first her mother forgot the cake outside and let it melt, so when she came back from work it was all melted, the boy friend call me and ask for immediate replacement at 7 pm otherwise I will get a bad review, when I reach the girl was in tears, not because of the cake, because she was alone to eat it.
How can someone be so indelicate and insensible? she had no one to share the cake with, it did make her feel more lonely and abandoned, in that case a flower, or chocolate box would have been a better choice, or just wait to be back to celebrate, no one want to celebrate is birthday alone with a cake. So don t send birthday cake to your love one if you’re not there to share it with, otherwise you may lose him or her, then when your back bring him or her a cake and share it together. It’s always better to bring the cake or present yourself than to have it delivered, it’s a mark of respect of attention.
Should I have the cake delivered on is birthday?
NO, have it delivered one day ahead if there no other choice that way the recipient can bring it at work and share it with coworkers, or invite friends at home.
I remember a case where the sender asked the cake to be delivered between 12 to 5pm….. Well you spend the day waiting for the cake, not a good idea.

black forest birthday
How big the birthday cake should be?
You should count 100 gr per person, so a 1 kg black forest cake should serve about 10 pax, more would be difficult,  the slice would be very small. It’s a birthday cake, everyone expect a slice not crumbs, I had a customer how wanted to slice it in 20, just imagine how her guest would feel to receive 50gr of the cake, it like being serve a half cup of tea.
Bigger the cake is better it is, better too much than not enough, if u have 20 guests chose 2 cakes, it would be easier to slice than a very large one, if your cake is too large it may also not feet into your chiller.