Bakers Journal

Chef Daniel Stubbe launches two signature chocolates

February 7, 2018
By Bakers Journal

Toronto- Daniel Stubbe, a sixth-generation pastry chef and owner of Stubbe Chocolates & Pastry, released two chocolates he created during the Or Noir Experience in Paris, France.

Delivered by Cacao Barry, selected chefs were invited to the OrNoir lab to create a custom dark and milk chocolate. Verliebt and Verspielt were unveiled at a launch party at Stubbe’s shop in Toronto on Jan. 25.
“Creating these chocolates was a labour of love and one that I’m incredibly excited to share,” said Stubbe on his website. “It is an expression of my love for chocolate.”

Verliebt, German for love, is Stubbe’s 71.1 per cent cocoa dark chocolate. It’s a blend of Mexican and Tanzanian beans. Mexican cocoa bean are known for their subtle balance between sweet and bitter and gives the chocolate its strong cocoa notes. While Tanzanian beans are known for their aromatic cacao varieties and give this dark chocolate its light bitter and acidic notes.

Verspielt, meaning playful in German, is Stubbe’s milk chocolate. Stubbe blended single origin cocoa beans from Ghana and Cote D’Ivoire and it has a 41 per cent cocoa content. The Ivorian bean gives it its intense cocoa flavour and light fruity tasting notes while the Ghanaian beans add another level of complexity to the milk chocolate.


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