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The Latest Chocolate Trend Is At AUI
Inti South American Couverture Launches Today!
September 23, 2015
AUI is excited to announce the debut of a brand new line of unique couverture, Inti Cacao. Made with beans sourced exclusively from South America, Inti Cacao couvertures feature pronounced notes of tropical fruit in five intriguing percentages: 73% Nina Bittersweet Couverture, 65% Tika Bittersweet Couverture, 58% Yaku Semisweet Couverture, 52% Pacha Ganache Couverture, and 43% Paqari Milk Couverture.
The tag line says everything you need to know about this great new addition to our couverture lineup: Distinctive flavors of South America. We’re not kidding about these flavors; they’re unlike anything you’ve ever tasted in chocolate before. On top of that, they’re incredibly user-friendly couvertures for bonbons, baked goods, and everything in between.
As modern consumers have become increasingly sophisticated in their chocolate tastes, South American cacao’s exciting flavor profiles have become very alluring, especially to chocolate lovers seeking a new experience. These extraordinary couvertures are ideal for applications where their flavors can shine, like a silky ganache or decadent mousse. Even when buried under a layer of delicious dairy, the flavors really pop.
Spiced Chocolate Mousse Recipe
South American chocolate may feel trendy, but when it comes to couverture it’s as old-fashioned as it gets. South America has a grand history of unique and intensely flavorful couverture as the ancestral home of chocolate-making, and AUI is proud to pay homage to these traditions with our all-natural, clean, kosher, and GMO-free Inti Cacao.
One of AUI’s best and brightest, Tina Yu, of the Innovations department, traveled to South America this year to develop the perfect bean blends for Inti Cacao. “As the motherland of premium cocoa beans, the cocoa culture there is full of respect for the original cacao. At the factory, I had hot chocolate made from 100% cocoa mass, and I tasted cocoa flavor like I had never tasted it before. It tasted like a fresh, tropical forest.”
Inti Chocolate Guava Verrine Recipe
Could “tropical forest” be a polarizing flavor profile for some chocolate lovers? Maybe, but perhaps that’s exactly what pastry chefs are looking for. Incorporating new and interesting flavors is the perfect breath of fresh air for a slightly stale dessert menu or bonbon collection, especially when that breath of fresh air happens to taste like a tropical forest.
Do you think your customers would be interested in experiencing a new flavor profile in your chocolate creations? Drop us a line at PastryTeam@auifinefoods.com or visit our Facebook page and tell us what you think!
About the Author
Carolyn Crow is an experienced pastry chef and chocolatier who has traded in emulsifying ganaches for organizing events and tradeshows as AUI’s Event Manager. Even with a Culinary Institute of America Pastry Arts degree and a University of Maryland English Literature degree, Carolyn still believes the best dessert is a brownie sundae and the best book is anything with Harry Potter in it.