“Just like any food with an ingredient list, looking at what goes into chocolate is a good place to start. Chocolate should just be chocolate liquor, cocoa butter, sugar, dairy and perhaps vanilla. You may want to question the quality of chocolate if there are other ingredients,” explained Kimmerle.Article contentChocolate shouldn’t be scuffed or bloomed , said Kimmerle. “Those are hallmarks of [poor] quality.” If chocolate is scuffed, it’s a sign that it was not made with care.
“If you think about it, the higher quality chocolates, in general, have a higher percentage,” said Kimmerle, “but oftentimes that doesn’t translate to what you like because you know, if you like milk chocolate, you’re probably going to want 52 per cent cocoa. Using cocoa percentage as an indication of quality is just a guide.”Article contentKimmerle shared a story about a friend who brought back chocolate from Italy.
“The other hallmarks of a good quality chocolate is when you put it in your mouth, does it melt right away? Do you get flavour right away?” shared Kimmerle. “You’d be surprised, there are so many chocolates you put in your mouth and you wait for them to melt. That’s the cocoa butter melting. And you wait for flavour. That is the hallmark of cheaper chocolate because it tends to have filler that’s keeping you away from that chocolate flavour we love.
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