We are starting to share our knowledge and experience about chocolate with you on our blog. We set out to motivate ourselves to increase our sharing with you, to share our ideas, to enrich the knowledge with your comments and feedback, and to reach more information in the vast chocolate world.
We hope that we will benefit from each other, learn a lot, and increase the knowledge by sharing.
We want to go from the simplest to the most complex. When we go to a chocolatier, we often get lost among the varieties. The place we enter for pleasure suddenly turns into confusion, we get lost among the words bitter/milky/white madeleine, dragee, decorated, special, gilded, tablet, beyoglu, baton, chocolate, neapolitan, candiotti, batonet, couverture, praline. In our blog, we want to learn these terms briefly and improve our literacy in the chocolate alphabet. Learning more starts with learning to read first, right? So let's start.
This type of chocolate, which takes its name from the French word Madeleine, means chocolate in the form of a medallion. In fact, since it is a flavor-free chocolate, the tablet is similar to chocolate. Madlen chocolate mold came to Istanbul from the famous chocolate molder Anton Reiche in the 1940s and became widespread. ***
Among the types of chocolate, the confusion we experience the most is over Madlen, Madeleines and Mabel. Mabel is one of Turkey's oldest, most established and best chocolate producers/brands. When you see the Arab girl in the logo below, you will immediately recognize it. Although it is synonymous with chewing gum for some, its specialty is chocolate. All of the above-mentioned chocolate varieties are produced under the Mabel brand, and we have been happily offering Mabel products to you for years.
Madeleines are mini French muffins with mussels and oranges. It is very difficult to separate the translation into Turkish as it is read as madlen.
Madeleine is a type of chocolate, also called leaf chocolate.
Madeleine is mostly offered as milk, bitter or white in open or packaged form, and it is also rarely served as packaged with hazelnut or pistachio. However, we see flavored or nut chocolate varieties mostly in special and gilded chocolates. First, let's briefly define dark milk and white chocolate. In our first article, let's not go into the technical parts of cocoa ratios and leave it in another article in detail. In its simplest form, we call chocolates with a high cocoa content as dark, and chocolates with a high milk powder ratio as milk. Only those made from milk powder, sugar and cocoa butter are called white chocolate.
Madlens are produced as square, circle or octagon. Each shape is divided according to its patterns, as well as being bitter, milky and bitter in itself.
Let's make things concrete with a few pictures.
Where Do We Use Madlen Chocolate?
Of course, there is no definite and clear answer to this question, no right or wrong answer. However, we can list a few titles based on our experience.
First of all, for personal consumption, the most preferred type of chocolate by chocolate lovers is madeleine. After choosing the cocoa ratio according to your taste, you can enjoy it alone or with coffee.
2. Another title is as a gift. Boxes prepared with madeleine chocolate are the first choice that comes to mind when we want to sweeten the day and give a slightly official gift to official institutions, teachers, doctors. Also, madeleine chocolate is one of the most preferred when going to get well soon.
3. Finally, the packaged ones are highly preferred in collective organizations such as Engagement, Wedding, circumcision, opening, as they are delicious, hygienic and economical. We also use a lot on the lower parts of the promise Nişan tray/gondolas.
Here we put a comma for what we want to write about Madeleine. Madelen, one of the building blocks of the chocolate world, will be our topic in our next blogs. We will continue to examine other types of chocolate one by one.
We try to create as much of our own content as possible on our blog. If we have made a citation, we take care to show the source and link to the source. You are free to use any article described in this blog. Our only request from you is to show our blog address in your bibliography and to provide a link to our website. Thank you very much, see you soon in our blog post about specialties... With love...