Café-Tasse
The Belgian chocolates of the company Café-Tasse have come to belonging to the most successful chocolate products in the premium segment worldwide. The concept of the company is easily summarised: carefully selected raw materials, focus on quality of processing and an attractive and unique wrapping. Café-Tasse offers a large assortment. Chocolate bars in all sizes, taste varieties and with differing contents of cocoa, dried fruits or espresso beans coated in chocolate or drinking chocolate and a variety of prettily wrapped seasonal chocolates. Café-Tasse chocolates are still today manufactured following traditional methods. This handcraft and the traditional recipes are complemented by a modern quality management and the retraceability of all ingredients and steps in processing. Café-Tasse does not leave anything to chance and fulfils the high
expectations of the consumers. A main focus is the quality. Finest Belgian chocolates are combined with carefully selected ingredients: coffee beans from Costa Rica, Brazil or Kenya, nuts from Lebanon or Turkey, Spanish oranges and lemons or ginger and Szechuan from China.
Traditionally, it is distinguished between three types of chocolate:
White Chocolate
White chocolate does not contain any cocoa as opposed to all other chocolates. Ingredients are, apart from sugar, cocoa butter and milk powder. Due to the higher content of cocoa butter and milk powder, white chocolate should be consumed quicker than dark chocolates, which contain a very high proportion of cocoa.
Milk Chocolate
Milk chocolate is made of sugar, cocoa mass, milk powder and cocoa butter. The proportion of cocoa mass needs to be of at least 25%. Milk chocolates should also be consumed quicker than dark chocolates.
Dark Chocolate
A cocoa mass of at least 50% is mandatory. Sugar, some or even no added cocoa butter and no milk components are the ingredients of this type of chocolate. You can find dark chocolates with a cocoa mass of up to 100%. Gourmets swear by chocolates with very high proportions of cocoa.