Chocolatiers = Re-melters?
Posted in: Opinion
I'm a consumer of chocolate bars and prefer chocolate over chocolate confections but enjoy and consume both. Back to Mindy's original issue: the term re-melter is a blunt way for bean-to-bar producers to position themselves in a very competitive market. Various high quality brands of chocolate bars in North America may use the same Euro-sourced organic couvateur to produce their products. They may differentiate via % chocolate, packaging, distribution chanels and other marketing activities but essentially there is little difference in their products. They can legitamately be called re-melters. Bean-to-bar producers differentiate based on the type, quality and origin of the fruit, the processing/fermentation/handling at the source, the style and skill of the chocolate-maker at the production facility - plus effective branding, packaging, distribution etc. It is through their efforts that chocolate consumers can experience, enjoy and learn about the delightful variations in aroma, taste and texture of this most remarkable fruit.