The NEWTREE Blog

Current Mood: Cool

Written by David from NEWTREE

As you know chocolate itself has been attributed many health virtues among which relaxation, stimulation, digestion and antioxidant properties. NEWTREE’s undertaking has been to put forward those qualities of chocolate.

In our products, a natural Belgian chocolate is magnified by the subtle mix of astonishing flavours with a functional ingredient.

For instance, in our range ETERNITY, we have added some natural active extracts from fruits and plants well-known for their antioxidants side. Our family range ETERNITY is currently made of 3 different flavours: Cherry, Blackcurrant and Mint, all of them combined with a high 73% cocoa content.

In ours bars with Cherry and Blackcurrant, we have simply added in our recipe a natural grape extract, while in our bar with Mint, we have added a natural green tea extract.

Both, grape and green tea, are famous for their antioxidants properties.

That’s why we called this range ETERNITY

Current Mood: Cool & Esctatic & Happy

Here are 2 reviews that were written by Bloggers in the US !

Written by CHOCOLATE RATINGS on July 23

Written by VIEWPOINTS on July 09

ENJOY these new flavors !!

Current Mood: Cool & Happy

Written by Isabelle from NEWTREE

Summer is here and announces the arrival of music festivals around the world. As you will need power and energy to jump and sing, we choose to highlight a special fruit that we use in two of our stimulating bars: the Guarana.

Guarana is a tropical small red fruit with a high content of an effective stimulant: guaranine. This small red fruit comes from Latin America, and more specially from Brazil. The people of the Amazon region in Brazil chew guaraná seeds as a source of energy or drink the powder dissolved in water.

This is explained by the tannins and saponins compounds of guarana which slow down the absorbtion of guaranine in our intestine. Stimulant, fortifiant, aphrodisiac, the guaranine also has similar attributes to caffeine.

You can find back a natural guarana extract on our bar flavoured with ginger and the one flavoured with pink pepper.

That is why we named our 2 bars SEXY. Stimulating bars with an aphrodisiac touch.

Enjoy the summer!!!

Current Mood: Cool

Written by Celia from NEWTREE

Who thought a chocolate could be flavoured with sun and freshness at once? NEWTREE has done it with lavender and bitter orange. Both these aromas have been traditionally used since long in the south of Europe for their relaxing fragrances.

Lavender smell is very commonly known from relaxing bath mixtures to aromatherapy. It is advised to vaporise this smell to create a warm & calm atmosphere. If applied to the temples, lavender oil is said to soothe headaches. Lavender is frequently used as an aid to sleep: seeds and flowers of the plant are added to pillows, and an infusion of three flower heads, added to a cup of boiling water is recommended as a soothing and relaxing bedtime drink.

Bitter Orange has a similar yet less famous history. The aroma is incorporated to food extracts for its appeasing effect.

With all that knowing, we used those ingredients to create our bars of a new kind. Additionally, we reinforced this relaxing side by adding to our chocolate a natural extract of lime blossom. Lime blossom has always been known for its relaxing properties.

That’s why we named our 2 bars TRANQUILITY.

So enjoy all your relaxing precious moments.

Current Mood: Flirtatious

Written by David from NEWTREE

Vendredi passé, j’ai découvert avec le plus grand plaisir le restaurant « Chez OKI ». Situé à Bruxelles, entre la place Flagey et l’avenue Louise, ce restaurant, au cadre sobre et moderne, offre une cuisine fine où se marient l’authenticité de la cuisine japonaise et la gastronomie de la cuisine française. Pour une première expérience en ces lieux, je vous suggère de vous laisser tenter par le menu découverte qui propose un voyage à travers les 2 cultures. Vous aurez le choix entre un menu de 3, 4 ou encore 5 services. Chaque plat est unique et vous emmène dans un univers de combinaisons surprenantes. Imaginez un instant des « sushis au foie gras poêlé à la sauce soja caramélisée » ou encore « un duo de mousse au chocolat blanc & au thé vert » ! Mais je ne vous en dirai pas plus… N’hésitez pas à l’essayer et partagez avec nous votre avis et autres expériences gastronomiques.

Last Friday, I discovered the restaurant « Chez OKI ». It’s located between “la Place Flagey” and “l’Avenue Louise” in Brussels. This sober and modern restaurant offers you a cuisine that combines Japanese and French gastronomy.
For your first visit, I suggest you try the “Menu Découverte” which offers you a journey through both cultures. You will have the choice between a menu of 3, 4 or 5 services.
Each dish is unique and will bring you in a universe of surprising combinations. Imagine just a minute “sushi with foie gras poêlé with caramelised soya sauce” or even “duo of white chocolate mousse with green thee” !
I won’t say any more … Don’t hesitate to go and check it out for yourself !
Please share with us your opinion and also some other gastronomic experiences.

Current Mood: Playful

NEWTREE présente aujourd’hui sa nouvelle tablette au chocolat noir 73% au bois bandé. Après plusieurs mois de recherches et d’analyses, les créateurs de NEWTREE ont étudié la composition chimique de l’extrait d’écorce et de racine de l’arbuste Bois… Bandé.

De nombreux composés chimiques ont été isolés comme bénéfiques en tant que stimulant sexuel.

Le bois bandé est un puissant vasodilatateur qui a pour effet de provoquer des érections chez les hommes et des poussées intense de désir chez les femmes. Les substances aphrodisiaques contenues dans l’écorce de Bois Bandé exacerbent les sensations érotiques, combattent l’impuissance, stimulent le désir et renforcent l’énergie sexuelle.

NEWTREE ATTRACTION accompagne ainsi la gamme aphrodisiaque SEXY au gingembre et poivre rose.

Current Mood: Playful

In our two previous posts, we shared our tips on how to taste chocolate, as well as what foods to combine it with,  in order to reveal its aroma and taste to the fullest. Today, we propose a very interesting combination for you to experience: NEWTREE chocolate and Port wine from Portugal.

Reasons? First of all, NEWTREE is present on the Portuguese market.  Second of all, we simply love Port that comes in so many subtle varieties!

We have discovered several ways of how to combine it with many delicious flavours of NEWTREE chocolate.

Port wine, also known as Vinho do Porto or Porto, originates from the Douro Valley or Portugal. Many sommeliers in Portugal have matched it successfully with several flavours of NEWTREE chocolate that they use in their wine tastings. Here is a list of Port wines that combine well in NEWTREE, and our Portuguese team is happy to share it with you today.

Current Mood: Flirtatious

In our last blog post, we gave you some tips on how to taste and enjoy chocolate. As chocolate is to be experienced, not simply eaten, today we want to talk about how you could enhance this experience. One way of doing this is by pairing chocolate with other foods in order to reveal its aroma and taste to the fullest.

Here, we’ve listed our favorite ways to enjoy the flavors of NEWTREE.

SWEET AND SAVORY HORS D’OEUVRES

Top a toasted slice of baguette with a little bit of olive oil, a slice of brie cheese and a sliver of CASSIS ETERNITY, dark chocolate with blackcurrant.

It may seem counterintuitive, but tasting extra virgin olive oil with dark chocolate can enhance the flavor of both. Sip the olive oil, it will cleanse your palate, then nibble a piece of NOIR CACAO PLEASURE, pure 73% dark chocolate.

CHOCOLATE TREATES WITH A TWIST

Drop a piece of MENTHE ETERNITY, dark chocolate with mint, into a mug and pour rich, hot milk over it. Stir. Top with whipped cream and MENTHE ETERNITY shavings for the ultimate hot cocoa.

Use a double boiler to melt down CERISE ETERNITY, dark chocolate with cherry, and drizzle over scoops of ice cream. Top with whipped cream and shaved CERISE ETERNITY for an indulgent ice cream sundae.

Current Mood: Playful

There’s a lot written on how to taste wine, but do you know that chocolate tasting is an art and science on its own?

Chocolate should be experienced, not just eaten.

And you can experience it in so many ways! Breathe in the chocolaty aromas, gaze at the glossy brown surface, listen for the distinctive snap of a gourmet chocolate bar being broken.

Similar to wine tasting, chocolate tasting is an experience that expands far beyond taste. It engages all of your senses at once so it’s better to take time to savor chocolate in order to have a profound tasting experience.  Here are some tips:

TAKE SOME TIME TO ENJOY THE SMELL OF CHOCOLATE

The smell of gourmet chocolate can be as rich as the taste. Fresh chocolate smells sweet and well, chocolaty. Close your eyes, breathe, and take in its tempting characteristics - floral lavender, sun-ripened apricots, subtly spicy ginger.

SAVOR THE BEST FOR LAST

Avoid sensory overload by tasting small pieces. Did you know that the melting point of chocolate is the same as body temperature? Let the chocolate melt in your mouth for a few seconds and enjoy the primary flavors and aromas. Quality chocolate feels firm and will melt cleanly without waxy, sticky or grainy textures. Biting into the chocolate will release secondary flavors, but don’t stop there.

Roll the chocolate around on your tongue to awaken the four taste zones - sweet and salty (tip of the tongue), sour (sides) and bitter (back).

RINSE AND REPEAT

Cleanse your palate and indulge again! If you want to know which foods to combine chocolate with, read this post.

Current Mood: Happy

LAIT CACAO INTENSE: dark milk chocolate

There is milk chocolate, and there is dark chocolate… Some people set their preferences for only one kind and stick with it firmly! But in most cases, we like both kinds, and decide whether to go for either milk or dark chocolate perhaps depending on our mood!

How do milk and dark chocolate kinds differ from each other? As the name suggests, milk chocolate contains, well, milk! The cocoa content in milk chocolate usually differs from that in dark chocolate.  The usual cocoa content of milk chocolate varies from about 25 to 33 per cent depending on a country where it’s sold and marketed. For instance, in Europe,  the minimum content of cocoa in milk chocolate has to be 25% . Dark chocolate, in its turn, should contain at least 35% of cocoa.

NEWTREE, for example, produces very dark chocolate with as much as 73% of cocoa! Check out our Menthe Eternity, Gingembre Sexy and Poivre Rose Sexy chocolate bars in our online store www.newtree.com to indulge into this seductively dark taste. Apart from the content of cocoa, there are plenty of other criteria that determine the “milkness” or “darkness” of chocolate, but that’s the subject of a whole different blog post!

With this division of chocolate into dark and milk as the main point of departure, we want to draw your attention to an innovative product that NEWTREE has recently launched across Europe and the USA: D A R K  M I L K chocolate LAIT CACAO INTENSE.

It is milk chocolate, but with an extremely high cocoa content. The content of cocoa in our new product LAIT CACAO INTENSE is very high – 51%!! Combined with milk,  the creamy texture of this product will slowly melt in your mouth filling your taste buds with pleasurable sensations.

The characteristic milky creaminess is complimented with the natural elegance of pure vanilla.

The good news is that NEWTREE’s LAIT CACAO INTENSE bar contains 3 times more fiber and 30% less sugar than regular chocolate!!

It is dark chocolate, and it is milk chocolate. It is dark milk chocolate LAIT CACAO INTENSE. Intense pleasure guaranteed!