HISTORY
Belgium is world famous for chocolates and Neuhaus is a world Belgian chocolate maker.In 1857 Jean Neuhaus opened a pharmacy and confectionery shop in the Gallerie de la Reine located in Brussels. His son, Frederick joined him and began experimenting with sugar and almonds producing the first "praline." Frederick's son, Jean Neuhaus Jr., carrying on in the Neuhaus tradition of product development, created the first filled chocolates. Jean and his wife, opera singer Louise Agostini, developed the cardboard packaging known as the ballotin (box). She also was to give the ballotin its signature cream and green colors that are used to this day as well as the "N" logo used on Neuhaus packaging. The Neuhaus family reign ended in 1973 when the company was bought by the General Biscuits Group. In 1997 Neuhaus became a public company.
THE PROCESS OF MAKING NEUHAUS CHOCOLATE
Neuhaus chocolates are known for their rich flavors and unique shapes. The chocolates are prepared with fresh cream, first choice cocoa beans, butter beet sugar, natural liquor extracts, and premium grade nuts.The creamy chocolate texture is developed by seventy two hours of conching the prolonged stirring of the cocoa beans and sugar to smooth down the chocolate particles and homogenize the blend.
The process begins with a secret recipe of couveture (liquid chocolate) which arrives at the Neuhaus factory in stainless steel tankers. The chocolate is stored in holding tanks that are temperature and humidity controlled.
Three basic techniques are used in creating the chocolates; Molding process, Enrobing process and Handmade process. Each requires some degree of handwork during production such as adding fruits, nuts or decorating. It is the combination of gourmet art and modern technology that keeps Neuhaus quality and range outstanding.
| Contact Papa Joe's | |
34244 Woodward Avenue (248) 723-9400 |
6900 Rochester Road (248) 853-6263 |
 Catering
& Event Planning 248-723-9400 Ext. 74 |
|