For many years, chocolate and many of its varieties have been one of the products most beloved by sweet tooth, and also not only delicious, but also very useful, but in moderate amounts of consumption. 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 to choose high-quality and delicious chocolate?
Pick your recipe
Instruction manual
1
A tasty product, first of all, must be prepared according to the correct recipe and from the right ingredients. The main component of chocolate is grated cocoa, and its substitutes - cocoa powder and others, indicated as one of the first in the composition of the product - indicate that the manufacturing company sought to save.
2
It is also believed that the palatability of chocolate decreases when a grayish coating appears on it, which does not at all indicate that the product is completely spoiled, but that it was not stored in the right conditions and could lose a little in its taste. True chocolate professionals believe only pure chocolate without plaque is a truly high-quality product. But the “gray hair” has its own plus - it signals the natural and proper composition of chocolate, since just a sweet tile of low-quality ingredients is not covered by it.
3
The so-called "confectionery tiles", which are often confused with the first product, are 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, cotton and palm). Such a product will always definitely differ from traditional recipes in terms of taste and will not deliver so much nutritional pleasure to the consumer.
4
Delicious and healthy chocolate should also not contain more than 5% of the preservatives of the total weight of the bar. And, of course, the price of the product is important. In the past few years, the raw materials for making this popular sweet have risen in price and, according to experts' forecasts, will continue to rise in price, so a truly high-quality and tasty chocolate can in no way 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 a single season only 50 of them are collected. Counting can also be aggravated by the fact that, although the plants can be up to 100 years old, the fruiting period for cocoa is only 25 years.
note
But do not forget about the high calorie content of chocolate. In the black variety, this indicator is about 539 kcal, in milk - over 554 kcal, and in white chocolate - 540 kcal.
Useful advice
If you bought delicious chocolate and do not want to spoil it, in no case do not store it in the refrigerator. Let it melt, but it will not be bitter and unpleasant to grit on its teeth.