Haute Chocolaterie means offering premium products which are free from palm oil. Very often used in chocolate, palm oil is a low-cost component rich in highly unhealthy saturated fatty acids. It is also behind the large-scale deforestation in Indonesia and Malaysia, amongst others, causing pollution and loss of habitat for thousands of species.<\/p>\n\n\n\n
The entire Jacot offering is guaranteed to be free of palm oil, from the spreads to the ganaches. To ensure transparency, we show the precise composition of all of our products.<\/p>\n\n\n\n
Jacot Haute Chocolaterie was a pioneer in this respect, removing palm oil from its recipes several years ago, at a time when the industry was failing to address the issue. They had to be inventive, as Blaise Descombes, Master Chocolatier at Jacot, recalls. “For two years, I had to create our own fats with cocoa butter and rape seed oil, as there were no fats available on the market with 0% palm oil”, he noted. “It took me 8 hours to create 20 kilos of palm oil-free fat.”<\/p>\n\n\n\n
Why this dependence on palm oil? During the Gulf War in Iraq, in the early 1990s, US forces wanted chocolate that didn’t melt so quickly. The melting point of palm oil is 46 degrees, whereas cocoa butter melts at 36 degrees. The Americans therefore replaced cocoa butter with palm oil. Better able to withstand heat, it is also cheaper. It is, however, more harmful for health because of its high saturated fatty acid content; palm oil contains 50% saturated fatty acid compared to 10% for sunflower or rape seed oil.<\/p>\n\n\n\n
A number of studies have shown that palm oil increases the risk of cardiovascular disease and higher levels of bad cholesterol.<\/p>\n\n\n\n
Enjoy chocolate, not sugar<\/p>\n\n\n\n
What about sugar? Did you know that an industrially-made truffle contains more sugar than one made by artisans? The master chocolatier strives to reduce the sugar at every stage in creation (the shell, filling and coating), to allow the flavours to shine through. Furthermore, in the industry, sugar is often used to mask the taste of over-roasted beans.<\/p>\n\n\n\n
Another example is the “home-made” gianduja, where Jacot Haute Chocolaterie aims to use more hazelnuts (60%) than sugar (40%), regardless of the cost. The same is true of the breton biscuits and the caramels made in our atelier.<\/p>\n","protected":false},"excerpt":{"rendered":"
Haute Chocolaterie means offering premium products which are free from palm oil. Very often used in chocolate, palm oil is a low-cost component rich in highly unhealthy saturated fatty acids. It is also behind the large-scale deforestation in Indonesia and Malaysia, amongst others, causing pollution and loss of habitat for thousands of species. The entire […]<\/p>\n","protected":false},"author":1,"featured_media":4312,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[127],"tags":[],"class_list":["post-4310","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"\n