World Of Chocolate: Choosing Quality Chocolate

a_whole_of_chocolate While some people will take a square of any type of chocolate to satisfy a craving, a true chocolatier will discern between mediocre and high-quality chocolate. No matter what recipe you are tackling, the quality of chocolate will affect the final product, but there are different types to use for each task. Your first step will be to choose from cocoa powder, baker’s chocolate, melting chocolate or raw chocolate.

The type of chocolate that will be best for your recipe depends on what it is that you’re making in your online chocolate course. From brownies and cakes, to chocolate truffles and hot cocoa, different kinds of chocolate will all work best with each respective recipe. And it doesn’t only matter whether it’s white, milk, or dark chocolate, the percentage of cocoa and other ingredients play a part as well. There is the cheap chocolate you find at the gas station candy rack, and then there is baker’s chocolate. While you already know the difference between those, telling the difference between different brands within the same category may be more challenging.

There are a few quality indicators to look out for when buying your chocolate – and you don’t need to be a chocolatier to identify them.

  • Look for chocolate that contains cocoa butter as the fat source instead of vegetable oil.
  • If there is any white on the surface of the chocolate, this is caused by improper storage. This imperfection is called “bloom” and while the chocolate is still edible, it reflects poorly on the brand’s process.
  • Check the label for the percentage of cocoa solids. Chocolate with at least 60 percent is ideal. This means more antioxidant power and less artificial additions.
  • Check the source. Many pastry chefs swear by South American chocolates, but don’t ignore chocolate from other countries. Chocolate that is labeled “Fair-trade” or “certified organic” may also be an indicator of higher quality chocolate.
  • If you can, just taste it. Your taste buds will tell you if it is heavenly good or not. The chocolate should not feel oily or waxy in your mouth and the chocolate should melt slowly on your tongue.

If you like this post, please be sure to check out the following!

How To Make Chocolate Covered Pretzels
Frangelico Chocolate Truffle Recipe
Free Cooking Course – World Flavors: Salt, Spices, & Herbs


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