How to gauge chocolate quality?
Chocolate has become one of the staples of candy based goods since its introduction to the wider market. But did you know not all chocolate is created equally? There is obviously a difference between the kind you find on offer in your local minimart and the products that grace the shelves of the finest Swiss chocolatiers. So here’s a brief guide to finding high quality chocolate. For all that you could need to know about quality chocolate visit this online candy shop.
- It’s in the nose.
One thing that chocolate lovers may not be aware of is that, rather like fine wine or cheese, the fragrance of a piece of chocolate can actually be an indication of the quality of the product you are about to eat. As a rule of thumb, if it is a highly fragranced and persistent smell, then it indicates a higher tier of quality. And perhaps a bit less antisocial than a 4 month matured piece of stilton.
- Mirror shine.
They say inner beauty is reflected back to you in actions, in the case of artisan chocolate, your exterior beauty is reflected back to you by the high gloss and shine that its surface holds; you should be looking for a glossy, smooth looking finish, with the appropriate colour for that particular chocolate being dominant. If your chocolates surface appears to be coated in white then this would indicate it has been improperly preserved and therefore indicative of inferior quality.
- Melting hearts.
One of the things that people adore most about the taste of chocolate is its smooth, relaxing texture as it slowly melts as you take a bite. Now everybody knows chocolate melts. But the speed and manner in which it melts often reveals the quality of the product you are about to eat. Chocolate should have a hard and crisp look but the chocolate should melt easily when placed into a closed hand for 20 seconds. Failure to do this is a sign that you have poorly made chocolate.
- Make it snappy.
The things we hear have a massive impact on the memories that we take away from an experience. So too can you judge a chocolate on the sounds that are produced when dividing it. In the previous point we said that the chocolate should look firm and subsequently it should make an aesthetically pleasing sharp crack as you snap pieces from the main block. If the sound is sharp and clean then your chocolate is a winner.
- The proof of the pudding is in the eating!
Now we are to the part that the majority of people will be interested in is the taste and how that comes into play when determining how high quality your chocolate is. The sacred rule of chocolate is it has a smooth, creamy and silky texture, with absolutely no gritty sensation as this is an indication of improper composition of cocoa butter. The taste should also stay with you for a while, a chocolate who’s taste quickly fades is a badly made one.
Knowledge is power.
Now you have that knowledge, get out there and play quality control on the chocolate industry! And don’t gain too much weight while you do!