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How to choose a real chocolate?
Chocolate is not just delicious, but also useful. It lowers cholesterol levels, normalizes blood pressure, improves General body tone, and is also an antioxidant.
In this chocolate should be cocoa paste and cocoa butter. And the more chocolate the quantity of cocoa, the sweetness of this useful. The good chocolate should be lecithin, a little sugar and vanilla. Brandy, which is added as a flavoring masks the low quality of the product.
Sometimes manufacturers in order to save the chocolate instead of cocoa mix cocoa powder, which is essentially a waste of processing of cocoa beans, as it is obtained after pressing cocoa butter.
Opening the packaging, it's easy way to verify the authenticity of the chocolate. White coating on the surface of the tile will indicate that it is a good product. "Becoming white" only natural chocolate. This happens due to sudden changes in temperature. If chocolate, which is a few hours in the fridge to keep at a plate, then it has to be a small plaque.
If the bar contains only cocoa butter with no vegetable fats, then the piece needs to sink in milk. If the piece floats on the surface, so in the chocolate have added some cheap cocoa powder. But keep in mind that any porous chocolate will stay on the surface of the milk and not drown.
Source: /users/413
In this chocolate should be cocoa paste and cocoa butter. And the more chocolate the quantity of cocoa, the sweetness of this useful. The good chocolate should be lecithin, a little sugar and vanilla. Brandy, which is added as a flavoring masks the low quality of the product.
Sometimes manufacturers in order to save the chocolate instead of cocoa mix cocoa powder, which is essentially a waste of processing of cocoa beans, as it is obtained after pressing cocoa butter.
Opening the packaging, it's easy way to verify the authenticity of the chocolate. White coating on the surface of the tile will indicate that it is a good product. "Becoming white" only natural chocolate. This happens due to sudden changes in temperature. If chocolate, which is a few hours in the fridge to keep at a plate, then it has to be a small plaque.
If the bar contains only cocoa butter with no vegetable fats, then the piece needs to sink in milk. If the piece floats on the surface, so in the chocolate have added some cheap cocoa powder. But keep in mind that any porous chocolate will stay on the surface of the milk and not drown.
Source: /users/413
