Do you know how to choose chocolate? Follow the editor of Chocopie Production line to have a simple understanding!
1. Look at the appearance
A good chocolate has a neat appearance, a bright, smooth, delicate and even surface, and there are no bubbles (pores) after being broken. Pure chocolate is brown; top pure chocolate has the same color as cocoa beans and is reddish brown; milk chocolate is slightly lighter in color and golden brown; white chocolate is generally cream yellow.
2. Look at the melting point
This requires us to do an experiment. First, pour two cups of hot water. Put the cocoa butter substitute and the chocolate with high cocoa butter content into two hot water cups and shake them. You will find that the cocoa butter melts faster. This is because the melting point of cocoa butter is around 34 to 38 degrees, so it is solid at room temperature, and the entrance will melt. Cocoa butter substitutes are refined through hydrogenation or selective hydrogenation of vegetable oils, so the melting point is relatively high and melting is slower.
To sum up, the editor of Chocopie Production line tells about the knowledge about choosing chocolate.