The flavor of chocolate is affected by many factors, and everyone’s acceptance of chocolate taste is also different, so how can we choose the chocolate that suits us best?
1.Concentration
From cocoa beans to chocolate finished products need to go through multi-layer processing, the most important link for us to judge the taste of a piece of chocolate is to see how much cocoa it contains.
% (percentage) cocoa must be marked on the outer packaging of commercially available chocolate products, which represents the percentage of total cocoa solids. The higher the value, the more obvious the bitterness in the mouth.
▸1. Dark chocolate: It must meet the total cocoa solids of more than 35%, cocoa butter of more than 18%, and non-fat cocoa solids of more than 14%.
▸2. White chocolate: The cocoa butter content must be more than 20%, and the milk solids must be more than 14%.
▸3. Milk chocolate: At least 25% total cocoa solids, at least 2.5% non-fat cocoa solids, and at least 12% milk solids.
▸4. Chocolate: As long as the raw materials and content of the product meet the above-mentioned standards for dark chocolate, white chocolate and milk chocolate, it can be named "chocolate".
Generally speaking, the cocoa content of about 70% is the best range for tasting chocolate, because most chocolates with too high concentration tend to show obvious burnt bitterness. However, the burnt bitterness of high-concentration chocolate can often be alleviated through the origin, variety, and exquisite craftsmanship. Occasionally try a higher concentration of chocolate, maybe there will be more different surprises!
2.Origin and Processing
Chocolate flavors are also influenced by regional factors. The lively berry aroma of Chuao in Venezuela, the black fruit aroma of Grenada, the bright acidity of Madagascar, the classic strawberry base note of Eduardo, and even the heavy taste of Sao Tome and Dominica...... There are essentially no differences in each origin. There are obvious advantages and disadvantages, and the choice depends more on personal preference.
At the same time, the reason for the different flavors of chocolate is that each chocolate maker adopts different processes and formulas. Common chocolate production needs to go through the step of cocoa bean selection, cleaning, sterilization, drying, grinding, tempering, depositing and molding, etc.
3.Awards
Many chocolate packages are covered with various award certifications, such as Great Taste Awards, International Chocolate Awards, Academy of Chocolate and so on. These awards usually have strict and fair judging criteria, and the evaluation of Zhiwei Chocolate adopts the evaluation system of International Chocolate Awards. Therefore, chocolates with these award logos are generally wonderful.
4.Brand
For chocolate lovers, of course you must recognize the brand when buying chocolate! Good brands can guarantee the level of craftsmanship in chocolate making, and more importantly, they can often get a better supply of cocoa.
Morning coffee, pre-dinner cheese, and dinner wine are often regarded as symbols of refined life. And chocolate has already jumped out of the durance of candy and has become a terroir worthy of savoring.