At the Velvet bean we make all our exciting creations using the finest Belgium chocolate made from a large variety of cocoa beans from all over the World.
Our chocolate begins its life with us in button form. This type of chocolate is called couverture, which is produced for the specialist chocolatier and patisserier.
The couverture is put into bain marie on a low heat overnight so that it can melt gently.
Before the couverture can be used it has be heated, cooled, then reheated. Failure to temper correctly may result in the finished chocolate becoming bloomed and discoloured.
Once our secret truffle mixture is ready, it is either cut into squares or piped to make bite size pieces. Each piece is then dipped in couverture and left to set.
When all the chocolates have set they can be decorated with piped chocolate or chocolate transfer (which must be applied before the chocolate sets).
We also make bars and novelties by pouring molten couverture into moulds.