Category Archives: Gourmet

delicacies, fancy foods, deli food, delicatessen trade, caviar,

Chocolate: Cracking makes the difference

Think of chocolate! A fine cocoa smell, a sweet and tart taste and a delicate feeling that something melts on the tongue is the consequence. Thus it is that the mouth of most people already waters when they are only thinking of chocolate.
Would you like more? Then read on.

Chocolate is not just chocolate

But chocolate is not the same as chocolate. There are big differences in consistency, in the smell and of course in the taste. “Good chocolate is obvious at first bite” says Robert Rauschenberg. “It must crack”. Cheap chocolate would remain without sound while biting off. The 29-year-old must know it: As the fifth at the top of the 1918 founded family business Rausch he knows best about high-quality ingredients and quality of chocolate. In 2018 the company celebrates its 100th anniversary. Rausch decided to say goodbye to the supermarket shelves: The chocolate maker understands chocolate as a luxury good and not as a sweet. The distribution of Rausch chocolate takes place nowadays almost exclusively online.

A taste adventure

Thanks to numerous flavours of fine cocoa chocolate is a taste adventure – but only if fine cocoa is used for the products. Quality cocoa may have up to 400 different flavours. The countries of origin are mainly found in South America. Many varieties of cocoa come from Peru and Papua New Guinea, as well as Ecuador and Costa Rica.
The noble cocoa sorts determine the price: The costs of exclusive varieties are well above world market prices of conventional chocolates. This affects the prices of the chocolate products in stores: Therefore customers pay much more for noble chocolate bars than for the products that are offered in the traditional supermarket.

Expensive food – Where to get this cheap

Food prices fluctuate constantly. This is not only due to the fact that supermarkets always have individual items on offer, which prices seem particularly low. Other foods cost significantly more. In addition to these two categories, there is another. These foods generally occupy a special position. They are always high-price and are not always available. These foods are delicacies – not to mention common products such as goose liver paste or goat’s cheese. The products meant are the kobe beef, truffle, eel or caviar.

Meat of the expensive ox

The meat of the Kobe beef comes from a breed from Japan, the breed of the so-called Wagyu. The name Kobe-Rind may, however, only bear pure-breed Tajima cattle from the prefecture of Hyogo with the capital Kobe. In Germany the Japanese luxury meat can only be bought since summer 2014.

What is special is that the cattle experiences first-class treatment when compared to the cattle on our pastures. The animals are cared for and tended. Deep relaxation is the key word here. Their meat is therefore traversed by the finest adipose tissue. This makes the beef so extremely delicate – and at the same time so extremely expensive. “Meat” from the Kobe beef is sold for example at Albersfoodshop for 34 Euros per 100 grams. The price for a 500 gram steak is 170 Euros. Subtle flavoured meat is available for 8.99 Euros – but only as a burger.

Truffle for you

Truffles are black, white, grey or brown. Its shape resembles a tuberous stone with uneven surface. Unlike conventional fungi, they do not grow out of the ground, but underground. Depending on the variety they smell sometimes more, sometimes less intensively.

Truffles belong to the group of fungi. They have little in common with classical foam plants like mushroom, chanterelle or chestnut. For this reason they are not consumed as an accompaniment to fish or meat, but for purely gustatory reasons. Truffles are often used in sauces, pasta or rice. But they present their flavour in combination with potatoes or scrambled eggs.

French truffles are considered particularly aromatic. They are intense in taste and smell. Just a small amount is enough for cooking to express their dominance. The intensity determines the price. French truffles are therefore usually very expensive. Asian truffles are cheaper. By comparison, one gram of French Perigord truffle currently costs between 12 and 30 Euros; one gram of Asian truffle is between 0.32 and 0.50 Euros. Truffles are charged according to daily rates. The season, the region and the yield play a decisive role for the price.