Never refrigerate
chocolate. The ideal temperature for storage is 18`c to 22`c.
Look for a shiny
appearance when choosing chocolate. If it isn’t shiny it may contain vegetable
fat or have been overheated. Texture is also crucial. Chocolate should feel
velvety in the mouth and melt quickly. The color of dark chocolate should be
dark brown like mahogany.
Chocolate that is
much darker may not be as good.
Chocolate contains
cocoa in three forms. Cocoa butter, cocoa mass and cocoa powder. The ideal
proportions depend on taste and use. In a climate like Dubai, much chocolate is
low in cocoa butter. For taste, the percentage of cocoa is no guarantee of
quality. Some chocolates with high cocoa content are made with acid or badly
cooked beans. Officially, any chocolate with over 43 percent cocoa content can
be defined as high quality, but look for a minimum of 55 percent.
Chocolate contains
phenylethlamine, which provokes a similar reaction to falling in love.
There are three
varieties of cocoa bean. Forester beans, which are low in flavor, provide 85
percent of chocolate. Creole is lower-yielding but stronger flavored and
provides five percent of chocolate. Trinitarian is a hybrid that provides
around 10 percent chocolate is good for you. It contains vitamins A1, B1, B2,
C, D and E and the minerals calcium, potassium, sodium, magnesium, iron, zinc,
copper, chromium and phosphorus. It is also rich in polyphones, which has
antioxidant qualities. But to obtain these benefits, buy chocolate that is high
in cocoa solids and avoid chocolate with added vegetable fats.
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Chocolate Tips |
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Chocolate Tips |
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Chocolate Tips |
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