For many years, chocolate and many of its varieties have been one of the most beloved products for those with a sweet tooth, and they are not only tasty, but also very useful, but in moderation. In the modern food industry, bitter, dark, milk, white chocolate is produced, and it is very difficult to list the entire list of ingredients for it. So how do you choose high quality and delicious chocolate?
Instructions
Step 1
A tasty product, first of all, must be prepared according to the correct recipe and from the correct ingredients. The main component of chocolate is cocoa liquor, and its substitutes - cocoa powder and others, mentioned among the first in the product composition - indicate that the manufacturing company was trying to save money.
Step 2
It is also believed that the taste properties of chocolate decrease when a grayish coating appears on it, which does not at all signal that the product is completely spoiled, but that it was not stored in quite the right conditions and could lose a little in its taste. True connoisseurs-professionals of chocolate believe only pure chocolate without plaque as a truly high-quality product. But the "gray hair" has its own plus - it signals the natural and correct composition of chocolate, since it simply does not cover a sweet bar made from low-quality ingredients.
Step 3
The so-called "confectionery bars", which are often confused with the first product, also lag far behind in their taste properties from real chocolate. The composition of the tile usually includes eleksan fat and several types of vegetable oils (soybean, sunflower, cottonseed and palm). Such a product will always definitely differ from the traditional recipe in its taste and will not give the consumer so much food pleasure.
Step 4
Delicious and healthy chocolate should also not contain more than 5% of preservatives from the total mass of the bar. And, of course, the price of the product is important. In the past few years, raw materials for making this popular sweet have become very expensive and, according to experts, will continue to rise in price, so truly high-quality and tasty chocolate cannot cost a penny. The following fact speaks about the price of the product: for the preparation of one kilogram of chocolate, about 500 cocoa beans are used, while in one season only 50 cocoa beans are harvested from one tree. The calculation can also be compounded by the fact that although the plants can be up to 100 years old, the fruiting period of cocoa is only 25 years.
