Chocolate is a kind of happiness that we all like to eat, facing a lot of imported chocolate brands and various prices, how do we buy aspiring chocolate products? Below share a summary of our experience for us to refer to:
vision
When you get the package, look at the two most important goals: cocoa content and cocoa butter. As far as cocoa content is a measure of the nutritional composition of the norm, generally speaking, cocoa content of more than 80% of the chocolate, taste slightly bitter, it is difficult for most people to bear, consumer demand according to their own cocoa taste tolerance degree to choose the appropriate chocolate. There are some very cheap chocolate, is to use a cheap, chemical composition of the cocoa butter instead of pure cocoa butter, a word difference, but the taste, fragrance, nutritional composition and so on are very different.
smell
Manufacturing technology is the soul of chocolate. Cocoa is rich in more than 500 kinds of aromatic substances, as long as through high temperature baking and other technologies, in order to let the chocolate send out a rich and slightly sour taste of the common fragrance.
Auditory sense
High-quality chocolate texture is relatively hard, when it is broken off, it will emit a loud sound, and the cross section is more smooth. Pay attention to the "sound" of chocolate.
gustatory
Chocolate is something to be tasted, not just eaten. As soon as many people get chocolate, they will send it into the import without delay and excitedly "bite" up. In fact, the process of chocolate melting in the mouth is the most worthwhile process. Put the chocolate on the tongue, so that the heat and saliva in the mouth will gradually melt the chocolate, high-quality chocolate does not require you to move your teeth, only to do is to quietly mix the chocolate with the tip of the tongue, so that it is evenly melted, the whole mouth is filled with the taste of chocolate. Why does chocolate "not melt in the hands, only melt in the mouth"? It has to do with the properties of cocoa butter. The melting point of cocoa butter is very close to the body temperature, the import is melted, high-quality chocolate taste is very gentle and smooth, there will never be a "powder powder" feeling, there will be no particulate feeling.