Choosing Chocolate

Choosing Chocolate


If the chocolate is packaged in such a way that you CAN\'T taste the chocolate or see it, here’s are some things to look for on the label:

1. Good chocolates almost always list the kind of chocolate beans they contain. (Criollo and trinitario beans are excellent, as are some of the new Hawaiian beans).

2. Excellent chocolate beans are available from many countries. Labels that identify where the beans were grown usually indicate high quality chocolate. The best chocolate beans generally come from Ecuador, Ghana, Indonesia, Java, Trinidad and Venezuela. The best chocolate generally contains beans from one place.

3. Labels on good chocolate indicate how much chocolate and cocoa (also called cacao) they contain. Higher percentages mean more—and better—chocolate flavor, along with less sugar, vegetable fat and powdered milk. Most chocolate bars contain lecithin, a natural stabilizing agent high in vitamin E that doesn’t effect the taste or quality.

4. The best chocolates contain real vanilla instead of artificial vanilla. Pure vanilla may be called vanille bourbon. Watch out for something called vanillin (a by-product of wood pulp!) or the flavoring to describe vanilla.

5. Be wary with chocolate that lists sugar as one of its key ingredients. Sugar masks the off flavors of inferior beans.

6. Avoid chocolate with vegetable or animal fat, ingredients in low-quality chocolate.

7. Hazelnuts and almonds from Europe are generally more flavorful and of a higher quantity. If the chocolate contains liqueur, look for a brand name like Grand Marnier. Avoid generic alcohols for maximum flavor and best quality.

8. Look for a date on the label as to when the chocolate was made. Dark chocolate reaches its best flavor at about six months of age; it’s good to eat through about 18 months. Milk chocolate starts to deteriorate in quality a year after it’s made. Handmade chocolates have a lifespan measured in weeks.


If you are buying chocolate from a location which allows you to see or sample the chocolate, here are some things to consider:

1. The best chocolate is shiny. Avoid chocolate that’s dull or mottled with what looks like white dusty. (These are called blooms. They don’t affect the edibility of the chocolate—it’s still good to eat—but the flavor will be compromised.)

2. Crack off a piece. The better the chocolate, the louder the snap.

3. The best chocolate is smooth as it melts in your mouth, not gritty. It also melts in your hand.

4. Good chocolates continue to deliver pleasant tastes long after you’ve swallowed them.

We hope these tips will increase your satisfaction with your chocolate purchases.  Happy eating! 

http://www.all-about-chocolate.info/choosechocolate.html