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Learn everything about fine chocolate

Published on 04 / 01 / 2021

For a chocolate maker, his fine chocolates collection represents his expertise and allows him to express his creativity.

Here is everything you need to know about the textures, processes and flavors of the nordic collection of Chocolat boréal.

Three types of fillings, three textures


The main ingredients of caramel are sugar and cream. The texture can liquid or firm according to the desired result. We can give it different flavors such as the famous fleur de sel caramel. But it goes very well with maple, mint, alcohol and fruit purees. Its conservation is long.

White chocolate shell garnished with a fresh mint caramel

Credit: Luisa Gonzalez


The ganache is the result of a mix of chocolate and cream and has a smooth texture. It can be declined in several flavors because it captures a multitude of scents, whether spices, plant and fruit essences or even alcohols. You should know that this is the most sensitive filling and can be consumed within 4 weeks.

Labrador tea ganache coated with dark chocolate

Credit: Luisa Gonzalez


The praline consists of roasted nuts (most often almonds and/or hazelnuts) and caramelized sugar. You have to mix them up. A paste is then obtained by grinding this preparation. The nuts are mixed more and more finely, heated and thanks to the oil of the nuts and the sugar, a paste is formed. To improve this preparation, you can add vanilla, cocoa butter and coat with milk chocolate. The praline has the advantage of having a longer shelf life.

Manufacturing process - molded or coated?


When it comes to coated chocolate, the inside is first made. It is cut with a guitar and then coated by passing it in a chocolate curtain so that the outer shell matches the shape of the inside.

Sweet clover ganache coated with dark chocolate

Credit: Luisa Gonzalez


For this process a mold is used with a specific shape such as a dome or a maple leaf. The filling fills the shell and in this case, you can add more liquid textures such as caramel.

Milk chocolate shell garnished with sea buckthorn caramel

Credit: Luisa Gonzalez

The final touch, the finish

Finishing is one of the fundamental steps in making chocolate and can be used for the practical and/or creative side. The finish will assure a beautiful signature, make it possible to recognize the flavor and also to express the creativity of the chocolate maker as there are so many possibilities. Here are the different possible finishes:

1. The color scheme: speckled, marbled, striped, plain, with the use of food coloring or contrasting chocolate.

Passion fruit ganache coated with dark chocolate & dark chocolate shell garnished with blackcurrant caramel

Credit: Luisa Gonzalez

2. With a fork: this is a tool that will allow you to trace a shape in the chocolate when it comes out of the coating.

Raspberry ganache coated with milk chocolate & soft caramel coated with milk chocolate

Credit: Luisa Gonzalez

3. Printing a design: Chocolat boréal is able to print its own design which assures uniqueness and offers the avenue of personalization. Balsam Fir and Labrador Tea chocolates are finished with an impression added when the chocolate is still warm. The first step is to create a die (the pattern), transfer it to a canvas so that it is printed on a transfer sheet using food coloring.

Balsam fir infused ganache coated with dark chocolate & Labrador tea infused ganache coated with dark chocolate

Credit: Luisa Gonzalez

4. The addition of ingredients: it is possible to add a gourmet note and complementing the flavor by using pieces of caramel, nuts or candied fruit.

Honey and Ginger Ganache coated with dark chocolate &hazelnut praline coated with milk chocolate

Credit: Luisa Gonzalez

A career mission

Ludovic Fresse, the chef chocolatier and co-owner of Chocolat boréal is pursuing a mission: making good quality chocolate affordable, so that everyone can enjoy a piece everyday.
He is deeply convinced that the more you understand chocolate, its techniques, its ingredients, the more you can appreciate it.
It is therefore essential to talk about the manufacturing processes of chocolates in order to understand and appreciate them at their true value.