The first step in creating a tailor-made chocolate is to take your concept, message, or logo and design the chocolate piece to compliment it. Some are easy to do, others require more time and creativity to make the perfect piece.
When we started in 1981 we were the only artisanal chocolate company to make our own moulds in-house. Today we have updated the processes significantly but remain the only company with the ability to design and fabricate top quality chocolate moulds in our own facility. This means we can design, produce and deliver your chocolate faster than our competitors.
Making the chocolate
Chocolate making is a delicate process which involves a lot of knowledge and a finely tuned environment. Every piece we make is poured and packaged by hand so we can maintain the highest quality standards.
Design the Package
Now that your chocolate looks great and tastes amazing, it needs some kind of container to keep it fresh and deliver your message. We specialize in the design and creation of custom packaging from full colour, full bleed printed sleeves to a unique box made just for your chocolate.
Send it out
We ship across the country and around the world so getting your chocolate order on time and in pristine condition is guaranteed every time. We haven’t lost one yet in over 36 years!
At Rouge River we only use the finest couverture chocolates from Barry Callebaut, the world’s largest maker of cocoa and chocolate.
Couverture is a class of chocolate which means it contains cocoa liquor and an amount of cocoa butter greater than 32%. In most cases, couverture chocolate must be tempered before it can be used.
Tempering is the process of heating the chocolate to melt the cocoa butter crystals, then cooling to reform them before reheating to melt all but the desired crystal called Beta. Once a chocolate is in temper, or crystallized, and properly cooled in its final form, such as a chocolate bar or truffle, the result gives the chocolate its shine, snap and excellent mouth feel.
In Canada, the word chocolate is protected by law being reserved only for products which contain cocoa solids and cocoa butter otherwise it is considered candy.
What do the numbers mean? The percentage number assigned to a dark chocolate represents the combined amount of cocoa solids and cocoa butter in the recipe. Not all 70% chocolates are the same! Some which contain a higher amount of cocoa butter has a smoother, richer taste and are generally more expensive. Generally, chocolates with a high percentage of cocoa solids and butter have less sugar. Dark chocolate does not contain milk.
From bean to chocolate Callebaut’s finest Belgian chocolate combines great taste with sustainable farming practices to create some of the best chocolate in the world. Callebaut buys the cocoa beans directly from the growers and cooperatives which allow the farmers to make a better income from cocoa. Working directly with the farmers helps to ensure good agricultural practices, better crop quality, and higher yields, all of which result in better revenue for the producer.
In addition, Callebaut operates farmer field schools where growers in participating cooperatives are trained on better cultivation methods and agricultural practices. They learn
- Healthy soil management techniques
- Switching from monoculture to mixed cultivation
- Rejuvenating the plantations with new trees and grafting techniques
- Minimising chemical use
- Natural pest control
- Weeding and pruning
- Tree rejuvenation
- Crop diversity
The sound production is the first step towards growing quality cocoa, and improving the crop quality and quantity in these countries sustains both the crops and farmers’ cocoa growing.