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By virtue of the 18th century French decadent era, “la Chocolaterie Rococo” emerged.
Rococo chocolate is the true definition of quality chocolate that is a sinful delight capable of bringing heaven a step closer.
The emergence of “Chocolaterie Rococo” was inspired by the French period of the decadent 18th century. The Rococo chocolate defines the ultimate chocolate indulgence one could ever imagine!
This chocolate was introduced by Marita Lamprecht who was trained as a chocolatier in Belgium.
She utilises the finest freshest ingredients in creating each piece of exquisite delight Rococo Chocolate.
Marita Lamprecht is the founder of Rococo Chocolate company in South Africa, to which after being trained she made the foremost purveyor of the chocolate in Southern Cape, Belgium.
About Rococo Products
The company produces beautiful chocolates.
Its chocolates are in colorful as well as ornate designs.
They have a world wide market.
Rococo chocolate produces some of the best chocolates ever, they are tasty, beautiful and in different designs preferred through out the globe. They are thus found in South Africa, and other countries in America.
Well wrapped in attractive packages.
Well flavored with fruit, salt, vanilla and thousands of other flavors.
Smooth to the tongue.
Has a lovely melt on the tongue.
What distinguishes Rococo chocolates from other chocolates is its attractive look on the outside and the delicious sweetness it has. Rococo chocolates are smooth and provides a lovely melt that makes it irresistible to the tongue!
The manufacture of Rococo melted chocolate can be complex, but following simple rules makes it easy.
Firstly, different temperatures ought to be considered depending on the type.
Despite the fact that melted chocolate is difficult to work with, certain rules are observed in its manufacture. The temperatures vary for example milk chocolate is normally at 38°C, White chocolate ought to be at 37°C , while dark (fondant) is required to be at 38°C.
Apart from the temperature, manufacturing involves tempering, fillings, mould, hand dipping and coating.
Upon ensuring the temperatures are correct, tempering is done to crystallize the cocoa butter fats to allow a glossy hard finish. Fillings brings an assortment of chocolates to high quality because of its soft structure. Mould are required to be dry and clean which are filled after tampering and the excess chocolate scrapped. Hand dipping involves the coating of centers which have tempered chocolate. Coating is finally done best when the chocolate is freshly tempered and afterwards packed.
Rococo Chocolaterie Classes
Rococo Chocolate company has introduced cookery classes for those interested.
It involves inter alia baking with chocolate, chocolate tempering, truffle-making and making chocolate mousse.
Due to its famous chocolates, the Rococo chocolate company in South Africa has also established cooking classes for persons interested. The lessons involve actual baking, tempering, truffle-making and inter alia making chocolate mousse.
In a nutshell, the handmade “La Chocolaterie Rococo” are of finest quality, made of the freshest ingredients for exquisite results.
Conclusively, Rococo company in South Africa produces the finest quality of chocolates that come in different designs and flavors to the customers taste and desires. The chocolates are simply a manifestation of skill, technique and appreciation for Rococo’s chocolate making process.
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