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Kenyan chocolate has all the potential to become a popular indulgent treat on the world stage due to its rich and bold flavor and high-quality cacao. Chocolate is widely categorized into the following types.
Dark chocolate from Kenya is made from cocoa solids, cocoa butter, and sugar and does not contain milk solids like other chocolate types. Usually, dark chocolate contains around 70% cocoa content, meaning it is slightly bitter and less sweet than other options. What’s more, Kenyan dark chocolate is known for its bold and rich flavor that comes from the high-quality beans they use. It is not only a favorite by chocolate purists but also health enthusiasts since it has low sugar content and is packed with antioxidants.
Milk chocolate from Kenya is a creamier and sweeter variant because, in addition to cocoa solids, cocoa butter, and sugar, they also include milk powder or condensed milk. Usually, milk chocolate contains about 40% cocoa, giving it a milder taste, albeit still rich. Renowned for its smooth texture and balanced sweetness, Kenyan milk chocolate is perfect for those who prefer an indulgent chocolate flavor. It’s also widely used in various confections and desserts, making it a versatile choice for manufacturers and consumers alike.
Although there is a controversy surrounding white chocolate since it does not contain cocoa solids, Kenyan white chocolate is still a rich and creamy treat made from cocoa butter, sugar, and milk solids. It gives a sweet, buttery flavor that is liked by many consumers. It also works great in various desserts and confections.
A recent development in the Kenyan market, ruby chocolate, is made from specially processed cocoa beans that give it a unique pink color. It has a slightly tart berry flavor that distinguishes it from other types. While it is not as widely available as other varieties, ruby chocolate is becoming popular due to its visual appeal and unique taste. This will thus create a demand for it in the marketplace.
Kenyan chocolate has gained a reputation for its unique bold flavor and high quality, thanks to the cacao beans that come from the ideal growing conditions in the region. While the cacao bean variety may differ by brand, there are common ingredients that go into making the different types of chocolate. They include:
Cocoa solids
Cocoa solids are the non-fat part of the cacao bean that is ground into a powder to make chocolate. It is responsible for the rich, deep chocolate flavor and color. Depending on the type of chocolate, the amount of cocoa solids used will vary. Dark chocolate has a higher content of cocoa solids compared to milk or white chocolate, giving it a more intense flavor.
Cocoa butter
Cocoa butter is the natural fat extracted from the cacao bean. It is used to smooth chocolate, giving it a creamy and rich texture. It is a key ingredient in all types of chocolate since it helps in the melting process. Cocoa butter is also used in cosmetics and skin care products due to its moisturizing properties.
Sugar
Sugar is added to chocolate to balance the bitterness of the cocoa solids and make it sweeter. The amount of sugar used, however, varies based on the type of chocolate. There’s usually less sugar content in dark chocolate and more in milk chocolate to give a sweeter taste. The sugar is derived from sugarcane or sugar beets and is typically ground into a fine granule before being added to the chocolate.
Milk powder
Milk chocolate and white chocolate include milk powder or condensed milk. Milk powder is derived from evaporating milk, leaving it in a dry, powdered form that is added to chocolate to give it a creamy texture and a richer flavor. Condensed milk involves evaporating nearly all water from milk to create a thick, sweet liquid that is added to chocolate for a creamy texture and sweet flavor.
Vanilla
Pure vanilla extract or artificial vanilla flavoring is added to chocolate to enhance its flavor. While not always included, vanilla is commonly added because it gives a sweet, floral note that balances the bitterness of the cocoa and adds depth to the chocolate flavor.
Emulsifiers
Emulsifiers like soy lecithin or sunflower lecithin are added to chocolate to improve its texture and consistency. They help to blend cocoa butter and other ingredients by reducing friction between fat and sugar particles, hence enabling the ingredients to come together smoothly. Lecithin has the effect of making chocolate smoother and easier to melt. It also extends the chocolate’s shelf life as it prevents it from becoming stale or rancid.
In recent years, there has been notable growth in the Kenyan chocolate industry because of the increasing global demand for premium, single-origin chocolate. A versatile product, chocolate has many uses in both savory and sweet applications. Below are some way chocolate can be used.
Confectionery
One of the most obvious uses of chocolate is in the confectionery industry where it is the main ingredient in making candy bars, truffles, bonbons, and chocolate-covered treats. In Kenyan chocolate bars, chocolate is used to prepare a simple yet delicious candy such as the blend of dark, milk, or white chocolate with nuts, fruits, caramel, or nougat. Chocolate can also be molded into different shapes and sizes for seasonal treats such as Easter bunnies or Valentine’s hearts. The smooth and creamy texture of Kenyan chocolate also makes it perfect for chocolate-covered candies where the chocolate is simply melted and coated around various centers like nuts, fruits, or marshmallows.
Desserts
Chocolate is often used in dessert recipes across the world. Kenyan chocolate can be used to make rich and decadent treats like chocolate cake, brownies, mousse, puddings, tarts, and soufflés. Chocolate can also be used to prepare cookies adding depth and richness to the flavor. In combination with other ingredients like cream or whipped milk, chocolate can also create lighter desserts like chocolate mousse or pudding, which are rich and airy at the same time.
Beverages
Chocolate is used in preparing a wide range of delicious beverages, from simple to gourmet. It is used in making hot chocolate or hot cocoa by mixing with milk or water to create a warm and comforting drink. It can also be combined with coffee to make mochas, giving a chocolatey coffee drink. Gourmet chocolate drinks may also be made by melting chocolate and mixing it with milk or cream to form rich and decadent beverages, such as chocolate milk or chocolate milkshakes. Whipped cocoa powder can also be added to whipped inner to form a lighter version of chocolate beverages.
Baking
The Kenyan chocolate can be conveniently added into chocolate chip cookie batter to make delicious. It can also be shaved or melted into chocolate cake for a decadent dessert or incorporated into brownies for a fudgy treat. Chocolate can also be used to prepare chocolate ganache, a rich glaze or filling made by mixing chocolate with cream, which can be used as a frosting or filling in various baked goods.
Savory dishes
Surprisingly, chocolate is not just for sweet applications but is also used in savory dishes especially in certain cuisines like Mexican. In Kenya, they add a rich and complex flavor to sauces, such as mole, which combines chocolate with chili peppers, spices, and other ingredients to create a rich and flavorful sauce for meats and enchiladas. Dark chocolate can be shaved or melted and added to marinades or sauces and therefore boost their flavor profile.
Gourmet and artisanal products
Kenyan chocolate is renowned for its unique flavor profiles due to its single-origin nature and is often used in artisanal and gourmet chocolate bars where it is paired with nuts, fruits, or spices in moderation. Chocolate is used in a variety of luxury and artisanal products from truffles and pralines to chocolate bars and confections, where the quality and flavor of the chocolate shine through.
The increasing global demand for premium and single-origin chocolate has led to notable growth in the Kenyan chocolate industry because of the unique flavors and high-quality beans. Some benefits of Kenyan dark chocolate and other types around the world include the following.
Rich in nutrients
Chocolate comes from cacao which is a nutrient-rich superfood. High-quality dark chocolate is packed with nutrients and comes from the cacao fruit. Therefore, it’s a great source of vitamins and minerals such as magnesium, iron, fiber, and antioxidants. These nutrients contribute to overall skin health and are also good for heart health.
Boosts heart health
Kenyan chocolate, particularly dark chocolate, is rich in flavonoids, which are compounds that help improve heart health by reducing blood pressure, improving blood flow, and lowering the risk of heart disease. The antioxidants in chocolate also help protect the heart from damage and reduce inflammation. With the high cocoa content, Kulfi chocolate is a good source of these heart-healthy fats that support cardiovascular health.
Improves brain function
The stimulating effects of cacao can also help improve brain function. Cacao in chocolate contains caffeine and theobromine, which are compounds that increase blood flow to the brain, enhancing mental clarity, focus, and cognitive function. Antioxidants in chocolate also protect brain cells from damage and reduce the risk of neurodegenerative diseases as one ages. Thus, enjoying chocolate in moderation, especially dark chocolate, can support brain health and improve cognitive function over time.
Satisfied cravings
Chocolate is a delicious treat that can be enjoyed in moderation without guilt. One of its biggest advantages is its ability to satisfy cravings while helping one stay on track with their health goals. Chocolate is rich and indulgent, making it a satisfying treat that can curb sweet cravings without excessive sugar. It helps people to reduce their overall sugar intake since it fulfills sweet cravings with a smaller, rich-and-indulgent portion. It is also quite filling due to its higher fat and fiber content, which helps people eat less overall and still feel satisfied.
Supports skin health
Chocolate is good for the skin and is also a delicious treat to enjoy. Cacao in chocolate is rich in antioxidants that help protect the skin from damage caused by UV rays, pollution, and aging. These antioxidants help maintain skin’s elasticity and hydration, giving it a youthful and radiant appearance. Chocolate’s natural fats also help moisturize the skin, making it smooth and soft.
Improves mood
Chocolate, especially dark chocolate, is famous for its mood-enhancing properties. It contains compounds like phenylethylamine and serotonin that boost the body’s endorphins, which are feel-good hormones. This makes chocolate an excellent treat for reducing stress, combating sadness, and helping one relax and feel good after consuming it. The rich flavor and smooth texture also contribute to its indulgent nature, turning chocolate into a comforting treat that elevates one’s spirits.
To ensure consistency in flavor and texture and to appreciate its origin, sustainable practices in cacao farming and chocolate production are key. Chocolates across the world can be stored in the following ways.
Storing chocolate bars
This is the most popular form in which many people buy chocolate. It accounts for a substantial percentage of the sales in the chocolate industry. Chocolate bars can conveniently be stored by wrapping them in an airtight container or plastic wrap to prevent air exposure. The chocolate bar can then be placed in a cool, dark place, such as a pantry or cupboard. They can also be refrigerated to extend their shelf life, but they need to be properly wrapped to avoid moisture and odors. Chocolate bars can last up to a year or more when stored properly.
Storing chocolate chips
Chocolate chips can be conveniently stored in an airtight container or resealable bag to prevent exposure to air. The container can be kept in a cool, dry pantry or cupboard. For longer storage, chocolate chips can be frozen or refrigerated, but they need to be brought to room temperature before using to prevent texture and condensation issues. When stored properly, chocolate chips can last 6-12 months.
Storing chocolate truffles and ganache
Most people love chocolate truffles and ganache, both of which are rich chocolate recipes. Truffles should be stored in an airtight container with parchment paper between layers to prevent them from sticking together. The container can be kept in the refrigerator for longer storage, but truffles should be brought to room temperature before serving to restore their texture. Ganache can be stored in the refrigerator in an airtight container. It can then be reheated gently or brought to room temperature before using. Chocolate truffles can last up to 1-2 weeks in the refrigerator, while ganache can be stored for 2-3 weeks.
Storing chocolate bars with filling
Chocolate bars with fillings such as caramel, nougat, or cream require careful storage to maintain their quality. If the bar has not been eaten entirely, it should be wrapped in plastic wrap or aluminum foil to prevent air exposure. The bar can be stored in a cool, dry place like a pantry or cupboard. For longer storage, refrigeration is an option, but it should be wrapped well to prevent moisture and odors from affecting the flavor. Bars with dairy-based fillings may need to be refrigerated to avoid spoilage. Filled chocolate bars can last up to 6 months when stored properly.
Storing chocolate covered treats
This treats love to have siblings. Keep them stored in an airtight container to prevent them from going stale or losing their crispiness. For treats that have soft fillings or toppings that can spoil, the container should be kept in the refrigerator. Storing in the refrigerator helps prolong their freshness. Refrigerated chocolate-covered treats can last up to 2-4 weeks, while those stored at room temperature may last 1-2 weeks, depending on the ingredients.
Storing melted chocolate
Melted chocolate should be stored properly in order to go to waste. If chocolate is melted and not used immediately, it can be stored in an airtight container or a heatproof bowl covered with plastic wrap. The container should then be placed in the refrigerator to allow the chocolate to cool and solidify again. While refrigeration helps solidify melted chocolate, it’s important to let it come to room temperature gradually to avoid condensation. Melted chocolate can be kept for 2-3 weeks in the refrigerator.
Here are some of the frequently asked questions by buyers around chocolate in Kenya.
Not all but a significant part of the Kenyan chocolate is organic and fair trade. There’s an increasing focus, though, on sustainability and ethical sourcing, which is why they are certifying most of the growing and manufacturing practices they use.
Chocolate from different origins normally has different flavor profiles. They usually reflect the terroir or the environment in which the cacao beans grow. Kenyan chocolate tends to have fruity, floral, or citrus notes because of the cacao bean variety and intensely rich and bold flavors.
Kenyan chocolate is distinctive because of its bold and rich flavor profile and premium quality cacao beans. This gives it a unique and sought-after flavor among other chocolates around the world. The growth of single-origin chocolate has increased the popularity of Kenyan chocolate, making it a preference for chocolate enthusiasts globally.
Yes, chocolate from Kenya stands out because of its unique flavor profile, as we have seen above, and the high quality of cacao beans because of the ideal growing conditions. The chocolate industry has also gained a notable reputation for the fruity and floral flavor notes of its praline chocolate that chocolate lovers typically prefer. Its rich and bold flavor is something different from the usual popularity of mildly flavored chocolates in the market.
The increasing focus on sustainable and ethical practices means that many programs in artisan chocolate work with farmers to support them in improving the quality of their cacao and paying them a fair price.
The above consideration has made the product a quality one in the marketplace since it helps sustain the lives of many people involved in its production.
