Xocolata Nova

My small business, Treat Craft Pastry, recently got some scary news. Well, scary news for a pastry chef who strives for consistency (among other things).

The supplier of our chocolates told me that they couldn't/wouldn't be carrying my preferred brand of chocolate, Callebaut. This sort of news can really throw a business for a loop. The sales person recommened a replacement, though, a locally-produced Catalan brand called Blanxart. I ordered a few sample bags, did a side-by-side taste comparison with Callebaut... And decided I should have made this change YEARS ago.

Blanxart, as a smaller artisanal chocolate producer, makes chocolate that is distinctive and has some character in the flavor profile. The dark chocolates are a little more floral than the ones I was using before, and the white chocolate is a little less sweet with a gentle flavor of milk and vanilla.

I'm extremely excited about this change for several reasons, the main reason is that I am now using a local Catalan product. As someone who enjoys living in Barcelona and expanding my horizons into the Catalan culture, making this switch is an important way to express my support for my adopted community.

The second reason I'm excited about the change is that side-by-side Blanxart is a better-tasting chocolate than the very neutral Callebaut. I completely understand why Callebaut has to be like that, when serving so many customers world-wide, but Blanxart (and me, by extension) gain value by demonstrating something different, unique, and delicious.

Finally, and perhaps the most Catalan reason of all is price! Blanxart is significantly more affordable than Callebaut. You'd think it wouldn't be, considering they are a smaller producer, but it is. This means that I can do something no chocolate company has ever done, anywhere, and lower my prices!

After the heat of the summer passes, I'm looking forward to putting Blanxart chocolates through its paces. I can't wait to see how it turns out in my finished products.