How To Choose The Right Chocolate

.............................................

Are you a chocolate lover? it's hard not to be. What can go wrong when you choose something that offers a sweet finish for a meal, as part of breakfast, or anytime. Chocolate is extremely versatile. It can be used in sweet or savory dishes. But how do you know which is the right chocolate for your application? If you're eating chocolate, it comes down to preference; when you're cooking or baking, it might come down to the recipe or again what your personal preference may be. When shopping for chocolate, there's more than one option available. You have artisanal chocolate, mass produce chocolate, and the type. Let's take a look at some of the features you should concentrate on when choosing the perfect chocolate for you.

 

Maker

What exactly is Bean to bar chocolate? You might have heard this phrase swirling around the internet, and it has become quite popular, especially with artisanal chocolate. Bean to the bar means that the chocolate maker handles the chocolate from start to finish. They source the cocoa beans, roast, blend, and make the chocolate to sell. This level of care and attention to detail creates a one of a kind experience for the consumer. Aside from bean to bar, most are left with mass-produced chocolate. 

 

Dark Chocolate, White? What's The Difference?

There are four different types of chocolates. Most of us are familiar with milk chocolate, dark chocolate, white chocolate, but there is one other—ruby. But what's the difference between all of these, and how do you know what is the better option for you? Milk chocolate is the most common. It is solid chocolate that has milk mixed in. The milk can be liquid, powder, or in condensed form. With milk chocolate, you lose most of the cacao. Manufacturers only need to have 10% cacao to call it milk chocolate.

Dark chocolate is the closest you'll find to pure cacao. Its fat comes from cacao butter instead of milk. There are two types of dark chocolate. These are semi-sweet and bittersweet. Most are familiar with semi-sweet, and it is an excellent choice for baking. Bittersweet is, well, more bitter.

 

What Do You Need The Chocolate For?

Chocolate has many different applications. When cooking, you may notice that more often than not, it will ask you for semi-sweet chocolate. That is because when baked, it offers a sweetness that isn't overpowering. White chocolate is an excellent choice for ganaches and coatings and is perfect for decorating.

63 Puntos de vista