Some of the terms used in the industry can be unfamiliar and even confusing so here is the chocolate back story for you.
The word ‘praline’ traditionally refers to a mixture of caramelised nuts that has been ground to a paste and used in a wide variety of Belgian confections. Sometimes they are call ‘truffles’ (tick for the chocolate back story!)
These days the word praline refers to a thin chocolate shell encasing a variety of soft and textured fillings. This includes the original nut pralines but also caramels and a variety of flavoured ganaches.
Check out our range of boxed pralines here.
Dragée are layers of chocolate over a core of fruit, nut or puff. Several layers can be applied in contrasting styles and flavours.
For the authentic Australian experience check out Caramelised Macadamia Nuts – honey roasted Australian macadamia nuts coated in a caramelised white chocolate, .
Check out our range of Dragée here.
Our chocolate bars are a fresh product, which are formed with contrasting textural layers that is then enrobed in tempered chocolate. The fillings may include biscuit bases, marshmallow or caramels. The options are endless.
Checkout our range of chocolate bars here.
A ganache is an emulsion of chocolate and fresh cream. The chocolate binds and preserves the cream.
The type of chocolate and the proportions of the mix determine the character of the end product. So a ganache can be light and smooth to rich and sumptuous.
Chocolate is made from cacao beans that have been fermented, roasted, husked and then ground into a smooth paste. If that was all you did, you would end up with 100% cacao solids and it would be bitter and unpleasant to most palates.
The broad appeal of chocolate comes from the addition of other products including sugar and milk solids in the case of milk chocolate. These reduce the bitterness and change the character of the chocolate to one that is more familiar. So for example a ‘60% cacao chocolate’ would have 60% of cacao solids and 40% of other ingredients.
The higher the proportion of cacao solids in the chocolate, the closer the product is to its origins and more of its real character is revealed. Next time you sample a dark chocolate, dwell on its flavours, texture and aromas and see what is revealed.
Our chocolate pralines are made from a variety of fresh and high quality ingredients. First and foremost – couverture chocolate, then a filling to suit. This can be either fruit based, caramel or ganache. Most of our chocolates include dairy, sugar and sometimes nuts & alcohols.
There are options to suit all dietary requirements and they are stunningly delicious!
We actively promote the unique chocolate experience that comes from freshly made chocolate.
We use fresh cream and fruit in our pralines and some bars and avoid the use of preservatives. Sadly they need to be eaten quickly – typically within four weeks of production.
Dragee have a longer shelf life, typically six months.
Eaten within the shelf life, you get to experience the full flavour, texture and aroma of our chocolate delights.
Ideally, chocolates are best stored at room temperature around 20ºC. The best place to keep them is in a cool dry spot away from heat, direct light and strong odours. However if it gets too hot, say 30ºC +, then we recommend that you put the box in a plastic container, wrap in clingfilm and then store in the fridge.
When it comes to eating them, remove from the fridge and leave to warm to room temperature before unwrapping. This process will avoid any unwanted condensation forming on the top of the chocolates.
Gluten is a general name for proteins that come principally from wheat and some other cereals. Chocolate is derived from the fruit of the cacao tree and contains no gluten.
So chocolates and pralines are intrinsically gluten free but composite products that use wheat products like a biscuit are not gluten free. Some of Little Cocoa’s chocolate bars are ‘biscuit like’ but in fact use a nut based foundation and are also gluten free.
Chocolates products can be made that are strictly vegan without missing out on the chocolate experience. For example, a rich creamy caramel can be created from plant based substitutes.
However the opportunity for vegan based chocolate products are substantial and openness to alternatives often leads to new and exciting flavours that might be non traditional. How about – Tahini and Black Sesame, Raspberry and Coconut flavours.
Check out our range of vegan chocolates here.
In its simplest form chocolate is composed of cocoa solids and sugar. Its the other ingredients that might be added to chocolate for flavour or taste that might pose an allergen risk.
Some individuals have a high sensitivity to particular allergens where cross contamination in the chocolate production process might be enough to trigger a reaction.
You can read more about allergens from the Australian Government web site here.
Little Cocoa cannot absolutely guarantee that our products exclude all traces of nuts (including peanuts and tree nuts), gluten and wheat products, milk and milk products, soy and if you have allergies to any of these we recommend you exercise due caution.
Contact us here to explore options. We’re here to help you have a great chocolate experience.
Bespoke gifts are non-standard products that have some element of customisation to suit the customer’s requirements. This may include –
If your interest is bespoke wedding gifts – get information on bespoke wedding gifts here
If your interest is bespoke business gifts – get information on business gifts here
Bespoke gifts are inevitably personal, meaning that the recipient looks at them favourably.
But there are some traps for businesses that are looking at gifting.
Checkout out our blog “5-fabulous food gifts for your clients at christmas/”
The process starts will a discussion of your requirements and the outcomes you are seeking to achieve.
There is no cost for this consultation.
We can be contacted by any of the methods outlined here. We would then provide a quote for you to accept. This may be formal if requested.
In order to progress to production bespoke orders require payment of a 30% security deposit.
This is artwork that is embossed onto the box and is an excellent method of personalising or branding.
The result is an elegant image, logo or text in any combination. If the foil is metallic, the insignia is very reflective. If the foil is coloured the insignia is more ‘print like’.
Artwork is prepared then engraved onto a metal stamp.
Printers foil is fed between the metal stamp and the box and the image is transferred when pressure and heat is applied.
Foils are available in a variety of colours. Stock colours include gold, rose gold, copper, silver, teal and black.
Yes, we have stock insignia including:
.. and the list grows.
Sorry, we can only do a single-colour since our foils are single colour.
Don’t be put off if your artwork is multi-colour or complex as the impression can still be very favourable.
Contact us for a free consult.
Simple is best. However our stamp-making process can achieve excellent, precise results, even with very detailed designs. Please ensure that all lines in your design are no less than 1pt (around 0.4mm thickness) when your design is scaled to the final insignia size.
The ideal file is EPS format or a vector file such as DXF or AI.
If you don’t have a vector file, please provide a high resolution png or jpg/jpeg, we will convert it into a vector image – this is what we’ll use to produce you insignia. We’ll get the best result from a file that’s at least 1000px wide or high, with high contrast images like a logo, text, or icon.
We can produce simple text if that is all you require. No additional charges apply.
If however you require graphical design, then an additional artistic process is required and additional charges will apply.
You should have legal entitlement to use of the artwork. Its your accountability.
Once your order is received, our standard process is to proportionally scale your design to fit the standard stamping stock.
Yes, of course! We’ll email you a proof of your design scaled. Once you approve, we’ll go ahead and produce your stamp. Please keep in mind that the approval cycle adds a delay to production which cannot commence until you have approved the proof.
We do not accept artwork which may be considered offensive e.g. violent, nude, partially nude, discriminatory, unlawful, infringing, hateful, pornographic or sexually suggestive images.
The stamps remain the property of Little Cocoa.
If your stamp was purchased on a lifetime plan, it will always be available to you for future use at no additional cost.
If you stamp was purchased on a project plan, it will not be available beyond the immediate use.
No problem, feel free to contact us with any specific questions – we’re happy to provide free consultation.