BISSINGER'S: FROM BEAN TO CONFECTION
OUR COCOA BEANS
Our cocoa beans are primarily Forastero, sourced from West Africa and Nigeria. The flavor profile of the African beans was recognized and loved by Karl Bissinger and his patrons 150 years ago. Our Chocolatier has remained true to Karl’s belief in providing great tasting confections.
FAIR TRADE (RESPONSIBLE LABOR PRACTICES IN COCOA FARMING)
Bissinger's chocolate suppliers follow the principles of the World Cocoa Foundation (WCF). The chocolate and cocoa industry is working to improve the well-being of children and adults on cocoa farms worldwide. This work includes a commitment to ensuring that cocoa is farmed in a responsible manner.
The industry is working with West African governments, NGO's and labor experts to design and implement "certification" for cocoa farming labor practices. The program is part of a broader ongoing effort to promote economic and social development in cocoa farming communities.
ORAC (Oxygen Radical Absorbance Capacity) is a method for measuring the antioxidant levels in foods. Multiple studies have shown that foods with high ORAC levels – such as blueberries and açai berries – may help reduce the risk of heart disease and also slow the aging process. In ORAC tests conducted by the University of Illinois-Urbana Champaign, Bissinger’s 60% cocoa mass dark chocolate was found to have an ORAC value of 261, which is over six times that of blueberries (approx. 40). The high ORAC rating of our dark chocolate is partially due to the fact that it is mellow roasted and not “dutched,” a flavor-altering process that also substantially decreases the antioxidant capacity of the cocoa.
|38% MILK CHOCOLATE||ORAC VALUE PER GRAM: 46|
|55% DARK CHOCOLATE||ORAC VALUE PER GRAM: 167|
|60% DARK CHOCOLATE||ORAC VALUE PER GRAM: 261|
|75% DARK CHOCOLATE||ORAC VALUE PER GRAM: 347|
To Bissinger's, using ingredients in their purest form is imperative for the healthfulness and quality of both our consumer and our delicious, legendary chocolate. We have a 100% commitment to ingredients that have not been altered by additives or chemicals at any time in their production process.
From the moment the chocolate arrives in our kitchens, to the time it is shipped to your door, our confections are stirred, poured, cut, striped, packed and wrapped by hand. The preparation methods used in our kitchens is knowledge passed down through generations of chocolatiers. Everyone in Bissinger's kitchens takes extreme pride in their work, making each and every piece a truly artisan creation.
At Bissinger's, one of the last handcrafted chocolatiers in the world, tradition and quality are still the most important ingredients in our fine confections. In a small kitchen in St. Louis, original recipes are prepared by hand, the old fashioned way: with wooden spoons, antique copper kettles, marble slabs and starch-casted molds. Each confection is decorated by hand, or "striped", moments after receiving its final coating of chocolate to identify the type of filling. In order to provide our customers with the finest, best-tasting confections, the chocolatiers at Bissinger's use premium ingredients and remain committed to the high standards, heritage and traditions valued by our founders.