Globally, we consume seven million tons of chocolate each year and spend at least $110 billion US to feed our craving. The dreamy taste of chocolate is often described as other-worldly for many and leads to one becoming a chocoholic - a mostly benign addiction. Here are 17 insightful morsels to augment your chocolate experience.
1) The three main varieties of cocoa bean are Forastero,
Criollo, and Trinitario. If the specific name of the cocoa bean from which the
bar was made is listed on the bar’s label, this indicates more likely than not
it is a quality brand.
2) Check the list of ingredients. The fewer the better.
If there is a long list of ingredients, it is overly processed and not a
quality brand.
3) Buy gourmet chocolates from a specialty chocolate
shop. Store employees should know all about the ingredients, the manufacturing
process and the sources.
4) Most of the confectionery industry buys beans in bulk
from West Africa. Some of the higher quality beans come from Madagascar, the
Caribbean, Ecuador and Vietnam.
5) The cheaper brands of chocolate contain palm oil
instead of cocoa butter. In Europe, refined palates have influenced consumer
laws. It is illegal for manufacturers who substitute various vegetable fats for
cocoa butter to label their product as strictly “chocolate”. They must name
them “chocolate flavor coating”, “compound chocolate” or “family chocolate”.
6) Some chocolate makers blend two or more types of
cocoa beans to create a unique flavor. However, often this is done to mask the superficial
taste of lower quality cocoa. Purists always prefer single bean chocolate.
7) For most people the slightly bitter taste of dark
chocolate is not pleasant to the palate. Purists recommend you start with low
cocoa percent dark chocolate and work your way up. In time your palate adjusts
and the rich and refined flavor of dark chocolate will be appreciated.
8) For those with dairy intolerance or for vegans, almond,
coconut and rice milk chocolates are available in most specialty shops.
9) Caramelized white chocolate has steadily been
increasing in popularity. The chocolate is heated until the sugars caramelize.
It is gold in color and has a toasted flavor.
10) Less than 1% of all chocolate produced is organic.
The makers of this rare chocolate are in Bolivia, Brazil, Costa Rica and
Madagascar.
11) Avoid
refrigerating chocolate. Condensation immediately forms on the surface,
slightly altering its texture, nudging sugars to the surface, and slightly
diminishing the taste for finicky connoisseurs.
12) The art of chocolate tasting from Cocoa Runners:
“Place a
small piece of chocolate on your tongue, and most importantly of all, don’t
chew! You can bite it to help it melt a little, but the key to getting the most
from your chocolate is to let it melt slowly on your tongue. Chocolate melts at
just above body temperature, so if it’s been made well it should start to melt
in the mouth quite quickly.
“As it
melts, it will start to release flavours. Some chocolates have just a couple of
identifiable flavour notes, but a well-made chocolate with great quality cocoa
beans can take you on a real journey. It might be fruity, floral, earthy or
spicy, but the chances are the flavours you pick up will evolve as the
chocolate melts. The more chocolate you taste, the more you’ll find you’re able
to pick out much more distinct flavours; cherries, jasmine, green bananas,
balsamic vinegar, liquorice. They’re all there in chocolate.”
13) A quick overview on the benefits of cocoa:
“The
consumption of a high amount of fruits and vegetables was found to be
associated with a lower risk of coronary heart disease and stroke.
Epidemiologically, a similar relationship has been found with cocoa, a
naturally polyphenol-rich food. Obviously, double blind randomized studies are
difficult to perform with cocoa and chocolate, respectively. However,
intervention studies strongly suggest that cocoa has several beneficial effects
on cardiovascular health, including the lowering of blood pressure, the
improvement of vascular function and glucose metabolism, and the reduction of
platelet aggregation and adhesion.”
14) Top 5 Worst Dark Chocolate Bars:
1) Cadbury Royal Dark
2) Lindt Chili Excellence Dark Chocolate Bar
3) Newman’s Own Organics Orange 54% Dark
4) Lindt Lindor Dark Chocolate Truffles
5) Russell Stover Sugar Free Dark Chocolate Mint
Top 5 Best
Dark Chocolate Bars:
1) Theo Salted Almond 70% Dark Chocolate
2) Endangered Species 72% Cacao With Forest Mint
3) Green & Black’s Organic 85% Cacao Bar
4) Alter Eco Dark Blackout 85% Organic Cacao
5) Fruition Chocolate One Hundred Percent Bar
15) The 13 most influential candy bars of all time ……. Nestle
Milk Chocolate was introduced in 1875 ….. Cadbury Milk Chocolate was created in
1897 ….. Hershey’s Milk Chocolate launched in 1900 ….. Baby Ruth in 1921 …….
Milky Way in 1923 …….Snickers in 1930
…... http://time.com/8195/13-most-influential-candy-bars-of-all-time/
16) The Most Popular Candies in 20 Countries:
“The U.S. is
the largest chocolate market in the world, and a big portion of the chocolate
we buy comes in a colored candy coating. M&Ms are the best-selling candy in
America, boasting annual sales of $673.2 million. And if you were rooting for
Reese’s to take the top spot, don’t be discouraged—Hershey’s Peanut Butter Cups
come in at a close second.”
17) Top 10 Foods That Are Delicious with Chocolate
Primary
Source
Dom Ramsey, Chocolate: Indulge Your Inner Chocoholic, Penguin Random House, 2016
Photo: http://i65.tinypic.com/dzjgg8.jpg
Jerry De Luca is a Christian freelance writer who loves perusing dozens of interesting and informative publications. When he finds any useful info he summarizes it, taking the main points, and creates a (hopefully) helpful blog post.
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