Immaculate Swiss banks, watches, cheese and chocolate are legendary. The main reason for the extraordinary success of this country's chocolate lies in the combination of the best ingredients. Local cows are known for their amazing milk (it's not for nothing that no other country can duplicate Swiss cheese), but the producers keep the main components of the national chocolate in the strictest confidence. However, they do not hide how to distinguish their chocolate from a fake. You can choose the right Swiss chocolate by following a few simple tips.
Instructions
Step 1
It is easy enough for the naked eye to distinguish Swiss chocolate from ordinary bars. The attentive customer will be able to catch the impeccable silky glossy shine of natural chocolate.
Step 2
The aroma of Swiss chocolate is spicy, subtle, intense. Other manufacturers tend to add enhancers and flavors to their chocolates. No Swiss chocolatier will spoil the reputation of his chocolate with such additives. Chocolate should smell like chocolate, never cocoa. If nothing irritates your nose, and the aroma is subtle and refined, then most likely you have Swiss chocolate in front of you.
Step 3
Now break a piece of the tile. Notice how hard and dry the chocolate is. It should break with force and give a slight click. The edges of the Swiss chocolate on the break are even and should not crumble.
Step 4
It's time to give it a try. Quality Swiss chocolate melts in your mouth like butter. The structure is smooth and very pleasant. Chocolate does not stick to the palate and teeth, does not leave any aftertastes. It has a subtle, delicate, unique - in a word, simple chocolate taste.
Step 5
Learn to understand the types of Swiss chocolate. Milk chocolate is used in the preparation of bars, chocolate truffles, chocolate drinks and any baked goods (cakes, donuts, buns). Dark chocolate is the most refined type of Swiss chocolate. It contains 40% to 60% cocoa beans. It is often used to make chocolate liqueurs. White chocolate is the most delicious type of Swiss chocolate. Of course, due to the absence of cocoa beans in its composition, many experts do not attribute it to chocolate at all, but it is popular and continues to be called chocolate (albeit white).
