Moises Davidovits
CHOCOLATE CONSULTANT
Handcrafted Chocolates for health-conscious people
Chocolate can be a profoundly personal experience. Moises creates each one thinking of different ingredients, flavors, and combinations to reveal their natural and intense essences.
Tainos is one of his Most Acclaimed Chocolate Collections.
Collection
Anacaona
Dark Milk 60%
2017 Americas International Chocolate Awards Finalist.
Mabey
White + Coconut Milk
Creamy and fresh coconut flavor.
Cayacoa
Dark 73.5%
Well balanced sugar and cacao. taste.
Guarocuya
Extra Dark 85%
With a hint of sugar to enhance cacao flavors.
Aramoca
Sugar Free - 100% Cacao
Strong Dominican cacao flavor.
Caonabo
Semi Sweet 64.5%
Sweet profile with well defined cacao flavor.
Where to find and purchase
Moises Davidovits' Chocolate Collections
Process
From Moises' Chocolate Family Book!
Moises reveals the process he learned from his family, and how he discovered new ones to create these unique and original taste Chocolates for health-conscious people.
This is my process to create high-end chocolates with no sugar added.
I belong to the third generation of a family of Chocolate Makers. From my grandparents to my parents to me, I learned the whole process and the secrets of making delicious Chocolates. Also, I discovered my own style to create chocolate from the heart.
I am a healthy-conscious advocate; that is why I studied how to use different sugar replacers into the Chocolates but keeping the cacao's powerful flavor.
Everything starts from the origin of the cacao, fine and exclusive, with particular properties, such as suitable fruity and floral notes.
Also, I am looking for cacao with a well-balanced flavor. It allows me to work with its natural acid profile during the manufacturing.
Sugar Replacers
One of the best ingredients to replace the sugar that I use daily in the manufacturing process are:
• Inulin is a type of fiber that's found in certain plant foods. Chicory root is the primary source of inulin in supplement form.
• Erythritol, which is a sugar alcohol, whose main benefit is that the body does not process it like regular sugars and does not affect blood sugar, but gives a sweet taste to our pallet.
• Monk fruit extract, that's the core ingredient used to balance all these elements and flavors. It is a small round fruit grown in Southeast Asia, a very powerful sweetener.
The fundamental part of my whole process is finding the balance between ingredients, starting from the cocoa.