What People Want to Know Most About Chocolates

Chocolate is almost everybody’s favorite. But whether you are a newbie or a professional baker, for you it can be a nightmare to work it. After all, chocolate is easy to get wrong. Even the slightest of mistakes and your chocolate is either going to be hard enough to kill someone or a puddle.

In this article, I am going to help. You have been sending in tons of questions related to chocolate brands, cocoa ratio, etc. So I decided to put them all into an article.

Q1: How does one know if chocolate is of good quality?

Well, it is simpler than you actually think and the back of the packet should you all the hints needed. For starters, make sure it mentions cocoa as the primary ingredient. Then, the more recent the package date it is the better as it will have a rich taste and texture.

After you open the pack, check the texture of the brick. Is it smooth and glossy? Does it smell like fresh chocolate? When you broke it in half, did it create a snap sound? If yes, then you have the right chocolate in hand.

Q2: How do I know if I have dark chocolate or brown chocolate?

Well, a simple look of the chocolate will tell you whether you have dark or brown chocolate as brown chocolate is lighter in color. This difference is created because dark chocolate has a higher ratio of cocoa.

This also makes dark chocolate bitter and healthier. Yup, even people with diabetes can have dark chocolate without worrying about their sugar levels.

Q3: What is the ideal way to store chocolate at home?

If you have the brown chocolate leftover, you will want to use it within 1 year of its manufacturing. But dark chocolate will easily last you for about 2 years. Just make sure you store both away from sunlight and in temperature around 65 and 70°F otherwise the chocolate will start to melt.

In case you have also prepared the chocolate and then want to store it you can put it into the fridge but only in airtight containers so moisture doesn’t set it. You can also wrap them up and leave outside if it matches the above-mentioned temperatures.

Q4: What is Chocolate Bloom?

Have you ever seen white patches around the chocolates? Well, this is known as chocolate bloom and has nothing to do with fungus. In fact, it is completely safe to consume.

If it is fat bloom (which it usually it is) it appears because the chocolate has been exposed to higher temperatures and is beginning to melt. The other kind of bloom is sugar bloom which roughens the texture and occurs when you store chocolate in damp conditions.

Here are a few tips for Callebaut themselves to prevent blooming.

 

Q5: What is couverture?

Couverture is the most premium kind of chocolate available and most people often refer to it as real chocolate. The two primary ingredients in Couverture chocolate are cocoa butter and chocolate liquor. This type of chocolate requires tempering in order for it to set correctly.

So if you have special guests to serve or want to run a business around high-end chocolates, this is what you need to be reading and learning about.