BEHIND THE CRAFT
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What are Enrobed Chocolates?

Simply put: layers of chocolate smothering something special inside. The enrobing process is actually quite technically complex and an art.

Using traditional techniques, chocolate is repeatedly poured across a central ingredient, until a thick layer has been built up, followed by polishing and glazing. That central ingredient might be a natural fruit or peel, a speciality nut or a select coffee bean.

Our Belgian chocolate is a blended couverture from Ghana, Cote d’Ivoire and Sao Tomé, for a rich creamy texture with a lingering flavour and glossy sheen. We carefully consider the cacao content to balance the sweetness and intensity of both chocolate and ingredient inside.

This artisan craft is the Critical Ingredient that makes our enrobed chocolates different and special.

FGCH12904

White Chocolate Enrobed Cappuccino Coffee Beans 200g

Net Weight: 200g

£15.00
Costa Rican peaberry beans smothered in Belgian white chocolate. Specially roasted to complement the white chocolate's creamy sweetness, these cappuccino coffee beans have a satisfying crunch.

The East India Company - Lifestyle

Food and Beverages

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£11.00
We’ve selected a Peaberry coffee bean for our White Chocolate Enrobed Capuccino Beans.

You may not know that a Peaberry is simply a natural mutation of the coffee bean inside its cherry – normally, coffee beans grow two beans to a fruit, flat against each other like two halves of a peanut. But a funny thing happens in about 10% of the world's coffee, and a bean is born an only child.

They tend to be rounder, smaller and more dense (known sympathetically in Spanish as ‘caracol’ or snail). They are produced naturally in every harvest in every country.

Peaberries are sieved or hand selection to separate them - they roast differently to normal beans due to their size and shape. Indeed roasting has to be done with particular care, with a small test batch commonly roasted first.
The extra effort is worth it through – they are considered by connoisseurs, including our own expert coffee tasters, to be sweeter and more complex than other coffees.

Costa Rica is one of the premier coffee producing countries of the world and is the source of our Peaberry beans.

Of course, choosing the bean is not where it stops here – the beans are lovingly smothered by artisan chocolatiers with our finest Belgian White Chocolate, which softens the peaberry coffee punch and adds an extra layer of creamy sweetness, literally. To share, or not to share, that is the question...

Ingredients

Sugar; Cocoa Butter; Whole Milk Powder; Coffee Beans (9%); Cocoa Mass; Glazing Agents: Gum Arabic; Shellac; Emulsifier: (Soya Lecithin), Natural Vanilla Extract.


Allergens

Made in factory that handles whole milk powder, tree nuts, peanuts, soya lecithin. May contain trace of these allergens.

Nutrition

Typical values 100g – Energy: 2462kJ/571 kcal | Fat 45.6g of which saturates 15.5g | Carbohydrate 37.5g of which sugars 36.1g | Protein 8.3g | Fibre 1.8g | Salt 53.7mg


Storage

Store cool and dry. Avoid sunlight and strong odours.

Suitable for vegetarians.

Stories

The London Chocolate Houses

London arrived rather late to the chocolate party... Cocoa was used as a beverage over 2000 years ago by the Mayans, who, like the later Aztecs, used cocoa as a special occasion beverage, to reward brave warriors and as an aphrodisiac. Both empires also used cocoa beans as currency.

Columbus first brought cocoa back to Spain in 1502 to little acclaim but after Cortes conquered Montezuma and the Aztecs, he successfully introduced cocoa, transformed from bitterness with sugar or honey, to the Spanish court, saying “One of this precious drink allows a man to walk a whole day without taking nourishment.”

Chocolate soon arrived in Britain, being first sold in 1657 in The Coffee Mill & Tobacco Roll. It was all things to all people: to some, as with the Aztecs, it was the viagra of the day; to others including Samuel Pepys, a hangover cure.
London Chocolate Houses also became the fashionable meeting places for the elite of London society, as well as being dens of iniquity for the colourful characters of London. The surviving White’s Chocolate House was like all, an all-male establishment, charging a penny for entrance, whilst The Cocoa Tree in Pall Mall saw Tory strategy developed over cups of chocolate.

The East India Company did trade in cocoa, paying 2 shillings in tax per pound of cocoa imported by 1760, the equivalent to one day’s wages, for these beguiling cargoes of cocoa from far off lands, but in truth was more engaged in tea than chocolate. And industrialisation made chocolate a food for the masses around this time and Chocolate Houses soon fell out of fashion.

Our spirit delivers no ordinary products

  • FAQ

    What is a Couverture chocolate?
    A couverture chocolate is one that that contains a higher percentage of cocoa butter (about a third) than ‘eating’ chocolate. This additional cocoa butter, combined with proper tempering (the process of heating and cooling chocolate to control its structure) gives the chocolate more sheen, a ""snap"" when broken, and a smooth flavour. Couverture chocolate is used for coating our enrobed chocolates.

    What is white chocolate?
    White chocolate still originates from the cocoa bean, but does not contain any cocoa solids at all, which are the primary non-fat component of conventional chocolate. During manufacturing, the dark brown coloured solids of the cocoa bean are separated from the fatty content or cocoa butter. This cocoa butter is then blended with sugar, milk or cream and sometimes vanilla to produce the light coloured chocolate that we know as white.

  • Delivery & Returns

    UK Standard Delivery: £3.95
    UK Next Day Delivery (mainland UK only): £9.95 (Order before 12pm)
    International Delivery is available, please see our delivery page for details. For more information and Terms & Conditions, please see our Delivery page.

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