|
||||
In chocolate making, cooking techniques and ingredient combinations are infinite in number.
Flyer recipes are the result of over 100 years combined chocolatier experience and countless
tastings in our small batch kitchens. Our cacao beans are chosen for their individual
characteristics, including high quality of flavor, texture and color. We use rare, South
American Criollo beans, which make up less than 10% of the world’s annual crop, and exquisite
cacaos from select regions in the world’s "cacao zone." They are roasted using original
methods and then finely ground for good texture. Conching, a special kneading and stirring
process, is the final step in developing our rich Flyer chocolate and its legendary
smoothness. It is conched for days, two to eight times longer than most chocolates! We
suggest that you savor each bite and pay particular attention to the distinctly different
flavors and textures. As the chocolate melts, you will notice continuous bursts of fruity
cacao flavor.
|
|
|
|
Flyer caramel is made the old-fashioned way by caramelizing sugar with fresh butter and
heavy dairy cream. This traditional process requires close monitoring of temperature,
flavor, texture, and color. The cooking time is very important in that it requires a delicate
balance between undercooking, in which the flavor is not fully developed, and overcooking,
which can cause the sugar to burn and become too hard. No two cooking times are alike.
To get an idea of what a good caramel chef must accomplish, take one of our chocolate
covered caramels and gently pull from each end. What we candy makers call caramel
strings will stretch 6 to 12 inches before breaking. For the real caramel lovers, we are
proud to present our real caramel, rich, chewy, and thick.
|
|
Copyright © 1987-2008 Paris Chocolates, Inc.
FLYER, PARIS, GOLD PLANE, the FLYER LOGO and DESIGN, and associated trade
dress are registered trademarks. The Chocolate Odyssey, "The Best Candy Bar
In The World," Criollo Tree and Select Cacaos, Fine Dark Chocolate with a Touch
of Milk, (888) CRIOLLO, (800) USA FLYER, (800) CANDY BAR, (888) CANDY BAR,
(877) CANDY BAR, associated trade dress, Internet addresses, and flight events
are trademarks of Paris Chocolates, Inc.
| ||||