How is Velata Premium Belgian Chocolate Made? - Velata Fondue

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Velata premium chocolate is crafted from the finest cocoa beans by one of the most prestigious Belgium chocolate companies in the world.

It's designed to melt beautifully and stay at the perfect temperature for dipping without stirring.

It contains no fillers or oils, resulting in the purest and most purely indulgent chocolate fondue experience.

But where does Velata premium chocolate come from? How is it made? And what distinguishes it from other chocolate?

Velata chocolate begins its life on Cacao trees located under the rainforest canapé in tropical regions around the world.

It's produced according to age old traditions and established methods. You have to trek deep into the jungle to find the Cacao tree, the true source of chocolate. You'll find the tree nestled under much larger trees to protect itself from direct sunlight. Cacao trees produce melon like pods which are recognizable by their orange red color when ripe and ready for picking.

Once picked, the fruit is sliced in two and the white pulp surrounding the beans is extracted from the hard shell. The beans are then separated from the pulp and covered with leaves all put into wooden boxes to ferment, as fermentation is important for the development of flavor. After fermentation, the beans are dried in the sun for two weeks, and turned regularly. Exposure to direct sunlight eliminates any excess moisture so the beans will keep longer.

Next the dried beans are checked for quality by experts who can recognize superior beans by their aroma alone. They are then sacked, weighed, and shipped to their next destination for processing. Before the beans can be made into chocolate, they must go through several steps of a fully automated process.

Upon arrival at the processing plant, the beans are first cleaned, then roasted. After roasting, the outer shell is removed. Leaving behind the inside of the bean called the nib. The nibs are then ground into a thick liquid called cocoa liquor, which is the prime raw material for all chocolate products. Despite its name, cocoa liquor contains no alcohol. The cocoa liquor is passed through giant high powered presses, to obtain two other products, cocoa butter and cocoa powder. Cocoa butter is mainly used in chocolate. While cocoa powder is typically used in cocoa drinks and imitation chocolate. Both products are processed separately.

The journey continues to the Belgium chocolate factory, where cocoa liquor and cocoa butter are used to make Velata premium chocolate.

Depending on the variety of chocolate produced, sugar or milk powder is added to the cocoa liquor or cocoa butter.

All the ingredients are crushed and kneaded into a paste. The paste is then refined between rollers into a very fine chocolate powder, which is mixed for an extended period and slightly warmed. So evaporation leaves behind only the real chocolate aroma. This mixing is called conching. After conching is complete, the chocolate is tempered. Tempering is the process of melting, cooling, and reheating chocolate and is critical to finished chocolate quality. Once tempered, the chocolate piped to an automatic line, where it passes through a cooling tunnel and hardened to form one of Velata's fine chocolate flavors.

The chocolate is then packaged and prepped for delivery, to Velata customers and their families. Where the richly decadent, classically creamy, sweet and delicate, or bold and balanced: great care and age old traditions are behind every flavor of Velata chocolate.

And now that you know how Velata Premium Belgian Chocolate is made, you can fully appreciate every delicious, indulgent dip.