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| Professional chocolate connoisseurs have many terms to describe the texture, quality and feel of chocolate. | |
| Here is a brief guide on what you should look for and how to enjoy chocolate at its best. | |
| CHOCOLATE QUALITY | |
| Plain Chocolate | |
| Plain chocolate must contain a minimum of 34 per cent cacao solids, but the higher the proportion the better the chocolate. | |
| Plain chocolate containing just 30 per cent cacao solids was once considered high quality. Nowadays, 60 per cent is the preferred minimum, while for chocoholics 70 to 80 per cent is even more desirable. | |
| High quality dark chocolate contains a correspondingly small proportion of sugar. It acts as an enhancer. Too much of sugar will destroy the flavour. | |
| Quality chocolate contains pure vanilla, an expensive flavouring sometimes called Bourbon Vanilla, extracted from a type of orchid grown in Madagascar. | |
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© 2004 The Chocolate Information Center. All rights
reserved.
This page was last modified on 22 September 2004.
This page was last modified on 22 September 2004.