Whether you love to bake or simply enjoy eating baked goods, you don’t have to be a connoisseur to know good chocolate. In fact, understanding the different types of chocolates and their composition can help you truly appreciate the taste.
The bottom line for defining a great chocolate is the amount of cocoa solids present. The percentage should be a minimum of over 45 percent for dark chocolate and 30 percent for milk chocolate. It is also important to remember that great chocolate should contain no more than about six ingredients in addition to the high percentage of cocoa solids.
Here’s a quick test to determine whether you are tasting quality chocolate. Take a small piece place it on your tongue. If it doesn't melt and has a waxy feel, then most probably the chocolate is of poor quality. The content of the cocoa butter is what makes the chocolate melt in your mouth and provides its distinctive texture and flavor.
Now that you know the basics of what makes good chocolate, visit Chefsplay.com and check out our Baking Corner. You’ll find some of my favorite quality chocolate brands like Callebaut from Belgium or Cacao Barry from France. Remember not all chocolates are equal so treat yourself with only the best!