How to judge the quality of chocolate
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- Clay Gordon , Author, Discover Chocolate
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Clay Gordon
Author, Discover Chocolate
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Instructions
How to judge the quality of chocolate
All chocolate is not created equally. There is a great difference in quality between different chocolates, which is often reflected in the price (but not always).- First, have confidence in your sense of taste—not everyone likes the same kind of chocolate.
- When reading ingredients on a chocolate bar label you are looking for chocolate or cocoa mass, sugar, cocoa butter, and flavoring such as vanilla. Look for natural vanilla as opposed to artificial vanilla.
- You also might find something called an emulsifier like lecithin that makes the chocolate smoother and easier to mold.
- Where the cocoa is grown affects the taste—but identifying specific origins requires a sophisticated palate.
- Cocoa butters and cocoa powders differ greatly depending on where the cocoa beans are grown.
- The way the chocolate feels and melts in your mouth is very important to consider.
- When buying chocolate or looking at the label you want to stay away from things that change the texture of the chocolate, such as butter oil or milk fat, which will add a pasty texture to the chocolate.
- White chocolate has a milder flavor, and is made of cocoa butter, milk and sugar.
- Cocoa is very high in antioxidants, but eat chocolate in moderation due to the high fat content.
- Ultimately, what chocolate you buy is based on your personal taste.
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