2 questions
Why does this product need palm oil when cocoa is grown responsibly?
Hello Tadi9, thank you for your inquiry. Palm oil is only used in certain fillings at Chocolat Frey. We have opted for palm oil and against alternative vegetable fats for sustainability and processing reasons. Chocolat Frey has also decided to use palm oil for reasons of sustainability, as contradictory as this may seem. However, palm oil performs better than other oils in scientifically based life cycle assessments, provided that the plantations are only established on previously cleared and unused fallow land. Compared to alternatives such as rapeseed oil, sunflower oil or coconut oil, palm oil is the more sustainable vegetable fat, as the productivity per unit area is much higher. The palm oil that Chocolat Frey uses for its production comes from sustainable and physically traceable sources. Since October 2015, we have exclusively used RSPO-certified palm oil with the segregated logistics option from five defined and controlled plantations. The RSPO label places clear requirements on plantation operators. The most important are: no clearing of tropical forests, fair and safe working conditions, minimal use of chemicals and no land grabbing. Compliance with the criteria is checked annually. In addition, the plantations are inspected by the independent organization The Forest Trust (TFT). TFT checks compliance with additional criteria and, among other things, prohibits the cultivation of oil palms on peat soils. Palm oil has good processing properties. It is solid at room temperature and therefore does not require hardening before processing. Palm oil can be easily processed into special fats, which have optimal technological properties for chocolate production: a suitable melting curve and suitable crystallization behaviour. The specific technological properties of palm oil are decisive for the quality of the product. We are constantly reviewing our recipes to analyze which fat makes the most sense. Best regards, your M-Infoline team
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Hello, I bought the light-colored cake glaze to cover Mailänderli hearts with chocolate and heated it in slightly boiling water according to the instructions. The icing became strangely lumpy. I tried to heat it a little more, which didn't solve the problem but tended to make it worse. Why does the glaze not become nice and smooth, was it a defective product? Many thanks & best regards,