According to Bassem Turk, managing director of Alpina, the demand for premium chocolate in the Kingdom is linked to the Saudis legendary sense of hospitality. Saudis are known for treating their guests in a most generous fashion. Chocolates are served during weddings, baby showers, dinners and even a simple cup of tea and coffee is offered along with dates and chocolates.
The desire for chocolate is certainly fuelled by its mood enhancing ingredients. Chocolate is said to contain some 400 different compounds such as serotonin and endorphins that promote a better mood and alleviate anxiety. This explains why people experience cravings for it. However, some researchers found out that cocoa-filled capsules were unable to satisfy the cravings in the same way as chocolate itself. A chocolate’s silky texture, the melting softness, rich taste and subtle flavors overwhelm the senses and contribute to its uplifting effects.
Alpina, one of the oldest chocolate makers in Lebanon, has branches in Saudi Arabia, Kuwait and soon in Dubai and Bahrain.
Alpina specializes in the trendy gourmet chocolate:
“Saudis have the highest standards when it comes to taste and quality. The Saudi market is a very demanding, and it is very challenging for us to work in such an environment. We are continuously aiming for the best and that pushes our creativity to the edge,” says Bassem Turk.
Alpina’s recent collection of chocolates offers original flavors like chili, thyme and cumin which I, personally, have never seen before in Riyadh. Chile and chocolate is a brilliant combination. Originally harvested in Peru and Mexico by the Mayans and Aztecs some 3,000 years ago, cocoa pods were fermented and prepared in a bitter drink enlivened with chili known as ‘xocoatl’. Even in the 17th century, the Spanish who introduced chocolate to Europe continued to flavor the chocolate drink with chili peppers or peppercorns.
When one eats a chili, the brain responds to the burning sensation by releasing endorphin which causes a mild euphoria. However, the amount of chili present in the chocolate is too weak to trigger such a response but the chili’s chemical opens up the receptor cells. And the highly sensitized mouth experiences the texture and the incomparable flavor of the chocolate.
Using thyme or cumin to flavor chocolate might seem like a far-fetched decision but Roman cookery abounds with surprising yet similar combinations. Instead of chocolate, Roman chefs used honey. In fact, honey was added routinely to most Roman savory dishes and desserts were sprinkled with pepper!
Cardamom, an aromatic spice found originally in India and Sri Lanka, is used profusely in Saudi cooking. It may be whole, coarsely or finely ground. It is added to meat dishes, gives a great aroma to rice dishes, and is essential to Saudi coffee. Moreover, many traditional desserts are flavored with cardamom seeds. Making use of such a popular spice, here in the Kingdom, cannot be avoided but cardamom needs an ingredient like a date to tame its powerful flavor.
Alpina’s Riyadh outlet in Arcade Center on King Fahd Road is a world of delight, a celebration of chocolate! You will find the simplest milk chocolate to the most sophisticated blends of ganache and buttery hazelnut praline. Dessert lovers will be happy to find their favorite cheesecake or tiramisu in the form of a chocolate. Alpina’s gourmet chefs also create chocolates with an oriental twist like the mouthwatering chocolate covered baklava and barazek (a famous sesame biscuit made in Syria).
“We can make bespoke chocolates for special occasions. An exclusive chocolate is an option as well, and by exclusive we mean that the chocolate produced for a special occasion will not be released on the market for a certain period of time. We also have a wide choice of diet chocolates. Alpina was a pioneer in introducing the guiltless selection of chocolates” explains Bassem Turk.
Chocolates, if properly stored away from heat or direct sunlight, are capable of lasting far longer than you might expect. Ideally the room temperature should range between 19 and 22 degrees Celsius. Dark chocolate may be kept as long as 18 months to two years and milk chocolate has a shell life of about six to eight months. The big problem in Saudi Arabia is the soaring heat during the summer months. “Always avoid the common mistake of keeping chocolates in the refrigerator,” says Bassem Turk. Refrigeration tends to do chocolate more harm than good. Chocolate will collect a film of moisture on its surface and it will also pick up the smells of whatever is alongside it. The best way to keep chocolates during the summer months is to freeze them. You must wrap the chocolates in aluminum foil, and then place them in an airtight container before putting them in the freezer. Remember to take them out a couple of hours before you plan to serve them. Once chocolates have thawed, they should not be refrozen. You’ll simply have to eat them all.
- [email protected]
