Roasted and crushed, the seeds of the cocoa tree give a succulent mixture: chocolate, already called “food for the Gods”. But for mere mortals, how to choose your chocolate? Here is everything you need to know about chocolate to find our happiness!
A Question Of Taste
Choosing a good chocolate is, first and foremost, a question of taste buds. What do you prefer? A sweeter chocolate, so less pure, or more bitter? Remember, the cocoa bean seed is bitter … In addition to the percentage of cocoa that gives the finished product its characteristic taste, the choice of seeds and the manufacture of the product contribute to the quality of the chocolate.
A Quality Chocolate
Know that a quality chocolate will have a glossy and even finish. When you break it, the break must be clean and frank, without leaving crumbs. A good chocolate crunches.
When you tasted it, it must leave in the mouth a frank taste, without sticking to the palate. Be aware however that the taste of chocolate varies according to the origin of the beans. Some will be vanilla, others scented, some fruity or acidulous.
Keep Your Chocolate
Avoid the refrigerator. Store it in a well-ventilated place at a temperature between 15 and 20 degrees Celsius. Your product, sensitive to odors, must be well packaged. Leave it in an aluminum foil or in the original packaging, then put it in a paper bag.
The chocolate bleaches if it is exposed to a rapid rise in temperature or if it is kept in a place that is too humid, too hot or too cold, this is called fat bleaching. To find its original color, it will be enough to melt it. Do not worry, you can consume whitened chocolate without worry, study for your health or for your taste buds!
The Varieties Of Chocolate
For purists, there is only one form of chocolate: black. However, milk and white chocolates are also known as “chocolate” for most of us. In Canada, to be worthy of its name, it must contain only one plant material: cocoa butter. However, the addition of vegetable fat is permitted in some regions, including Spain and the United Kingdom.
The cocoa seed is bitter. Dark chocolate is made from cocoa paste and butter, sugar, lecithin and natural or artificial vanilla. Dark chocolate worthy of the name must have at least 35% cocoa solids and no more than 5% milk solids.
Milk chocolate (which is used in the manufacture of chocolate bars, among others), contains sugar, milk powder (12%), cocoa solids (25%), lecithin and vanilla .
Described by purists, white chocolate is made from cocoa butter (20% or more), sugar, milk solids (14%) and lecithin.
In Canada, a fourth category is recognized: that of sweet chocolate. In addition to traditional products, it must contain 30% cocoa solids and, at most, 12% milk solids.
We also find, on the market, sugar-free chocolate. Made with a sugar substitute, it contains a larger amount of cream. While it is not recommended for people who want to lose weight, it is suitable for people with diabetes.
That’s it, you know everything, or almost everything, about chocolate. All you have to do is check the quality of the product, the packaging, and then enjoy this treat …Next Post