FAQs

What does 'Artisan chocolatier' actually mean?

Derived from the Italian word 'artigiano' artisan means hand made, so when someone is described as an artisan chocolatier, it is someone who makes chocolate by hand. This is important as there are not many true artisan chocolatiers any longer. With the introduction of machinery, used in the production of food, many chocolatiers moved from hand made traditional or artisan methods to machine made chocolates.

The appeal of mechanisation, for the chocolatiers, was that it enabled them to produce a much larger number of chocolates in the same time frame, however the skills involved in hand making chocolates, can never truly be reproduced with a machine. The care, love, attention and pride involved in artisan chocolate making is something that Savarin's is proud to celebrate and promote.

How can I tell if chocolate is good quality or not?

The best indication of how good chocolate is going to be can be found by looking at the list of ingredients. Good quality chocolate should not have more than approximately 5 ingredients. If you turn a bar over and there is a list of ingredients as long as your arm then the chances are the bar won't be particularly good.

There are other ways of telling, including how the chocolate looks. Good quality chocolate should be shiny brown with a smooth finish, if it is dull and has no shine or has any lumps or bubbles then it is likely that it won't be so good.

The sound a bar of chocolate makes is also very important, good quality chocolate should make a loud, clean snap, rather than a dull thud. Try it and see, you'll be amazed at the difference in sound = quality!

Finally and obviously most importantly is taste. Good quality chocolate should be smooth and melt on the tongue, tasting of pure chocolate rather than cocoa powder. You should be able to sense hints of various flavours such as green bananas, citrus fruits, tobacco leaves, vanilla and caramel amongst others. 

Remember as mentioned before, good chocolate will often surprise you by fulfilling your craving after only a few pieces. This is the beauty of great chocolate, it may cost fractionally more but it is infinitely more satisfying!

Can people with diabetes eat 'normal' chocolate or not?

We spoke to Diabetes UK who explained that it is a myth that diabetics cannot eat chocolate, the most important thing is to not eat an excess of chocolate that is high in sugar. Therefore the majority of the bars that are on offer through Savarin's are perfectly suitable for diabetics, as they are high in cocoa solids and low in sugar. 

Problems may arise, as discussed below in the question 'Is chocolate good or bad for you?' when people eat poor quality chocolate, as it will take more chocolate for you to feel satisfied, and the chocolate being eaten often contains high levels of sugar. Therefore, diabetic or not, if you feel like a bit of chocolate, it is far better to treat yourself to a few squares of good quality chocolate than waste money on a huge bar of poor quality chocolate that won't satisfy you for very long and could possibly be dangerous to your health.

Is chocolate good or bad for you?

The age old question that so many people are so confused about. The answer? Well chocolate can be both good and bad. Like most foodstuffs if consumed to excess chocolate can indeed be bad for you, particularly if the chocolate that you choose to eat is poor quality, high in sugar, fat, preservatives and flavourings.

However, small quantities of good quality dark chocolate can actually be good for you. Dark chocolate is rich in antioxidants and flavonols which can help to prevent heart disease, cancers and Alzheimer's disease, chocolate also gives you a boost of energy and also has been found to release endorphins, chemicals similar to those found in the body when individuals are falling in love!

At Savarin's we have sourced the highest quality chocolate available, which is so satisfying you should only need a few pieces to feel full, therefore eliminating the risk of feeling the need to eat a whole bar in one sitting. Good chocolate should be savoured, if you can wolf down a whole bar of chocolate in one go, then you know it is not of a very high standard.

What is the difference between single origin and single estate chocolate?

As the name suggests, single origin chocolate comes from one particular part of the world and single estate chocolate comes from one particular plantation in one particular part of the world. For example, at Savarin’s we sell single origin bars e.g. Pralus ‘Ecuador’ and we sell single estate e.g. Valrhona ‘Palmira’.