According to Wiki,
“Theobromine, formerly known as xantheose, is a bitter alkaloid of the cacao (pronounced ka-key-o)
plant. It is found in chocolate, as well
as in a number of other foods, including the leaves of the tea plant, and the
kola nut.” That wafting aroma that fills the room of a chocolate store is what
draws you to that absolute delicious flavor when chocolate is prepared in a
specialty store and not when you pass the aisles of the packaged sweets in the
aisles of the grocery stores.
There are few places that purchase cacao beans and
go through the long process of roasting, chopping into nibs, grinding it into
the chocolate liquor that then gets processed with sugar, vanillin for dark and
added milk solids for milk chocolate.
Instead, the chocolate is purchased in bulk where they melt, temper it
and get poured into various forms. Fruits, cream fillings and nuts are dipped in
the chocolate and then placed in the structure.
They are then put out on the shelves or in window cases.
Chocolate has various percentages of cocoa with
darker chocolates having the most and less sweet. When you see white chocolate,
it is not really considered to be called “chocolate” as the chocolate liquor is
pretty much removed and replaced with cocoa butter, which although still comes
from the cacao bean, works best for those that are allergic to chocolate but
love the taste. In other words it is a blend of cocoa butter,
milk solids, sugar, milk fat and lecithin, a fatty emulsifier that holds it all
together.
One other important thing to understand is something
called “compounds” or “confectioners coatings.”
They may look and taste like real chocolate, but cocoa butter is removed
replacing it with either palm oil or coconut oil.
Founder George Demetrious opened the original Lilac
Chocolates in the West Village on Christopher Street. After more than 90
years, Li-Lac still offers the original French-inspired confections that
Demetrious put in his display cases, but Li-Lac has changed radically.
Outgrowing the original intimate shop, the West Village store is now on Eighth
Avenue and there are three additional locations. A boutique in bustling Grand Central
Station serves commuters and tourists. Across the East River in Brooklyn’s
Sunset Park, Li-Lac carefully crafts its small-batch chocolate in a
state-of-the- old-fashioned-art factory.
Anthony Cirone is the current President and owner of
Li-Llac Chocolates. “The hazelnut squares are one of the original recipes that
our founder developed in the 1920’s.
Made with a layer of dark chocolate, milk chocolate and hazelnut paste
they are very creamy truffles that you bite into and melts in your mouth. It’s the signature chocolate that our company
is known for. Everyone who loves
hazelnut loves this item. Dark chocolate
almond bark and butter crunch are two of our other best sellers.”
Anwar Khoder is the Master Chocolatier. He’s responsible for memorizing all of the
chocolate formulas as well as seeing that the other employees are creating each
piece to be consistent. Did I
indulge? I purchased a box and picked
out my favorites: Chocolates roll filled
with marzipan; milk chocolate butter crunch; chocolate bar; raspberry cream;
cordial cherries; glace ginger; glace orange peel; glace lemon peel; chocolate
pretzels; raspberry jelly; and ganache truffles. They also make fudge. In addition, Li-Lac chocolates creates
specialty molds that go back several years.
The factory has an open space so you are able to see
the employees at work. Then again, if
you want to view the “I Love Lucy” chocolates going along the belt, go outside
of the store to the left and view it through the large window.
Li-Lac Chocolates has other locations: West Village;
Greenwich Village; Grand Central Market; and Chelsea Market. For further
information go to www.li-lacchocolates.com And yes, I know which bulk chocolate is being
used. Happy Valentine’s Day!
Regular Hours: Monday-Friday
9:00 a.m. - 5:30 p.m. , Saturday
10:00 a.m. - 5:00 p.m.; Sunday11:00 a.m. - 5:00 p.m.
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