How to Choose and Store Chocolate

In todays market there a several


excellent brands of chocolate,


both foreign and domestic. Each


manufacturer creates its own


unique texture and flavor by using


a special formula they have


developed with varying processing


techniques and ingredients. Your


chocolate purchase should depend


on what you are making and on the


flavor of the chocolate. A simple


recipe for chocolate cake would


work quite well with the less


expensive, domestic chocolates


found in your local grocery store


or market. The more expensive


chocolates are better to use in a


desert that has fewer ingredients


to mask or downplay their fine


flavor.


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The most effective way to choose


chocolate is to purchase a few


different brands and test them in


your home, use these guidelines to


test your chocolate:


· Flavor, melted chocolate


tastes the same as un-melted


chocolate; make sure the taste is


one you like when you eat it out


of the package.


· Appearance is another


important factor in choosing


chocolate, it should be even,


smooth and have an unblemished


glossy surface, if it is dull or


has grayish-white streaks it has


been stored improperly. While


this does not affect the chocolate


flavor to a great degree, it is to


be considered. The streaks or


dots are what is called chocolate


or fat bloom and is caused because


the storage area was too humid or


hot.


· Check the aroma as chocolate


that has been stored in an


environment where other foods have


been stored may have absorbed some


of their smells. Chocolate should


be wrapped in a light proof and


air tight wrapper.


· Chocolate should not crumble,


bend or splinter it should snap


firmly and cleanly when it is


broken.


· A smooth velvety texture, not


grainy or greasy that almost


immediately melts in your mouth is


the most desirable.


· It should have a rich


chocolate taste with a rich, well


balance flavor, neither too bitter


nor too sweet.


· After tasting chocolate, you


should not have a burnt taste in


your mouth; it should have a


pleasant chocolate aftertaste.


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Store your chocolate in a cool


60-70 degrees Fahrenheit with a


humidity level of less than 50%,


stored in this manner cocoa and


dark chocolate will last for


years. However, white and milk


chocolate, because of the milk


solids, should not be stored for


more than ten months.


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Thank you,


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About The Author, Carmen Sandago
C. SanDago used to be an office and motel cleaner earning minimum wage on a contract by contract basis, working very hard to make ends meet. Being forced to stay at home after her baby, she says it was like a "visit from an angel"... She had to find a way to earn a living from home... with no pedigree, a high school dropout it was like a live changing event! Today she makes in excess of $80,000 a month and enjoys an extraordinary life! She considers herself extremely fortunate to have found the right business to give her such break in life!