Picking Out The Perfect Chocolate For You

May 30, 2019

© Mikael Damkier | Dreamstime

 While you could argue there is no such thing as a terrible chocolate, there are differences in quality that make some bars better than others. So here are some tips on picking out the tastiest and silkiest chocolate for your summer treats.  It does without saying that chocolate comes from the bitter cacao bean and the darker the chocolate, the more cacao it contains. Sugar is added to sweeten and as it name suggest, milk is added to the mixture for milk chocolate bumping down the percentage of cacao. If you like a stronger chocolate flavor and don’t mind some bitterness, look for bars with a higher percentage of cacao. But if bitterness isn't your thing, look for dark chocolate with cocoa butter. Both milk and dark chocolate can taste different because of the region the cacao beans were grown in as each region has its nuances, just as wines and coffees do. Beans from Peru and Ecuador are silky-smooth, beans from Madagascar are super rich and Papua New Guinea beans are known for their aroma.  Cacao is even grown in Hawaii! Check the ingredient list. The less ingredients you have in it, the purer it is, but the addition of vanilla adds flavor, and soy can help make the liquid chocolate flow more easily when chocolate makers are forming it.  For a high quality chocolate, there should only be 5 ingredients: cocoa mass, cocoa butter, sugar, [soy] lecithin and vanilla. Of course, the most important part is tasting. If you really want high-quality chocolate, focus on how it tastes and feels in your mouth. “Milk chocolate should naturally melt in your mouth fast because there’s milk in it, but dark chocolate that melts in your mouth fast will have that high cocoa butter content, and that’ll signify a better quality.

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SOURCE: Better Homes & Gardens

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