Gin Masterscut

Praline chocolate – Dry Din with delicious and exquisite gin enjoyment The praline chocolate – Dry Gin contains a praline ganache under its coating of noble, bitter chocolate. This was refined with the best dry gin from Liebl.    The predecessor of gin was already in the 17th century. century. This juniper schnapps was called Genever. He came to England partly through William III. of Orange-Nassau, and on the other hand by British soldiers who returned home after the war. In England the drink was called “gin”. Various laws of that time ensured that the quality of gin remained at a high standard and did not degenerate into a mere liquor. Increased taxes were imposed on alcohol originating from outside England. Likewise, only English grain was allowed to be used. In the 18th In the 18th century, grain cultivation was improved and there was an oversupply of wheat. This opened up the possibility of distilling gin cheaply. Because of its low selling price, gin was often consumed by the lower classes of society, as the high alcohol content meant that intoxication occurred quite quickly. As increased consumption led to increased health problems and an increased mortality rate, the government intervened. It increased taxes and imposed regulations to ensure consistent quality. The price increase made gin less affordable for the lower classes, which naturally led to uprisings. In the upper class, however, his reputation increased. It is still popular today, although different variations have emerged over time. GIN Mastercut – Filled chocolate, a perfect combination and the art of gin production Over time, two production methods have emerged. Neutral alcohol serves as the basis for both processes. During maceration, the neutral alcohol, which is previously obtained from grain or molasses, is added. This should be 96% vol. contain. Before distillation it is diluted with water to 45% vol. diluted. Then the botanicals and juniper are added, which are dried and chopped. The term botanicals basically has no German translation because it is too broad. This includes not only herbs, but also dried fruits, seeds, spices, bark, roots or fruit peels. They remain in the alcohol-water mixture for between 36 hours and several weeks. The master distiller decides when enough aromas have been transferred and then begins the distillation process. The mixture is heated, causing the alcohol, which has absorbed the aromas, to evaporate. The condensate created by cooling initially has a high alcohol content. The foreshots and tails are inedible or of inferior quality. Only the middle section is suitable for consumption. During percolation, the botanicals are attached to a basket inside the still so that the rising alcohol flows through it during distillation and absorbs the aromas. This creates a finer aroma in the gin than with maceration, as the botanicals are only exposed to the alcohol for a short time. The differences between gin variants depend on when the botanicals are added and what sugar content they have. The number of botanicals can vary depending on the variety and manufacturer, creating a variety of flavors.    In a gift package with the appropriate spirits, the excellent chocolate can serve as an excellent souvenir. For Father's Day, but also Mother's Day, chocolate is a present that is not an everyday occurrence. But the chocolate is also an extraordinary idea when packaged under the Christmas tree or in an Easter basket. You can order chocolate and pralines online here in the Schell Chocolates shop. We deliver the chocolates and pralines to the address of your choice. If you wish, you can also have our handcrafted products sent to friends and family. They will certainly be delighted with the exclusive chocolates or delicious pralines. Or stop by our café and enjoy a delicious piece of cake or tart from our in-house pastry shop with an excellent cup of coffee. There we also offer our exclusive chocolates and pralines to take away.