1, pure chocolate must be "only soluble in the mouth, not in the hands". Because the melting point of chocolate is 35 degrees Celsius, it will melt in your mouth and there will be no residue in your teeth.
2, knocking on the table, high-quality chocolate is hard and brittle in the mouth.
3. Open the package and see that the pure chocolate has a good gloss, without whitening, frosting, foaming and other phenomena, while the inferior chocolate has almost no luster, and its appearance is very rough and even cracked.
Pure chocolate can be divided into natural cocoa butter pure chocolate and fat substitute pure chocolate according to the nature and source of raw materials.
Starting from 12 and 1, all products with cocoa butter content exceeding 5% on the market cannot be directly called "chocolate", but can only be called chocolate with cocoa butter or chocolate with cocoa butter, and the content of cocoa butter must also be indicated on the product packaging. This is stipulated in the Industry Standard for Domestic Trade of Cocoa Butter Chocolate and Cocoa Butter Chocolate Products (SB/T 10402-2006) recently issued by the Ministry of Commerce. At that time, it will be clear at a glance whether consumers eat "chocolate" or "chocolate instead of cocoa butter".
Whether it is natural cocoa butter or pure chocolate instead of fat, it can be divided into three different varieties according to its raw material composition and production technology: dark chocolate, white chocolate and milk chocolate.
1) dark chocolate: it can be divided into different types according to the different solid content of cocoa. 90%- 100% of cocoa solids are chocolate with bad taste. Only 15% of cocoa solids are very sweet chocolate. But the key to these is the mixing of cocoa beans. Sugar-free chocolate: In the United States, the Food and Drug Administration calls this chocolate sugar-free, but it may contain some natural or synthetic flavors. It is usually used to prepare food. Cocoa with a solid content of more than 85% can be classified into this category. Additional Amer: Chocolate with cocoa solids of 75%-85%. Some connoisseurs think this is the upper limit of chocolate. Amir: Chocolate with cocoa solids content of 75%-85%. Chocolate with less cocoa solids will be mainly sweet. Bitter and bittersweet) (FDA 35%+%+): Cocoa solid content is about 35%. This kind of chocolate is not very sweet.
(2) White chocolate: light milky white chocolate without non-fat cocoa solids, that is, chocolate without cocoa liquor or cocoa powder, and chocolate with rich milk flavor with cocoa butter or fat substitutes as the main raw materials. . It is not easy to distinguish good white chocolate from bad white chocolate. When evaluating the quality of white chocolate, we should pay attention to whether it is too greasy, too sweet and smooth.
(3) Milk chocolate: It is a kind of chocolate containing a lot of milk and dairy products, which is light brown and has a good flavor of cocoa and milk. . Milk chocolate can best reflect the taste of chocolate in a country. It was originally invented by the Swiss, so it was once a patented product in Switzerland. Until now, some of the best milk chocolates in the world still come from Switzerland. Compared with dark chocolate, the taste of milk is not so subtle, and the doping process of cocoa beans is not so precise.
In addition, there are many chocolate products on the market, such as sandwich chocolate, nut chocolate and polished chocolate. I won't introduce it here.
Chocolate, also known as chocolate, is made of cocoa. Cocoa was originally produced in Nicaragua, America, and later introduced to Mexico. The Aztecs in Mexico crushed cocoa beans and boiled them into juice. When it's cold, they add all kinds of spices and season with pepper to drink. This drink is called "Chocolar" in Mexican, which means "bitter water". Cocoa tree means "Cocoa Adoul" in Mexican, which means "a godsend". Aztecs firmly believe that drinking this "bitter water" made of "God-given things" will make people strong and healthy.
Some Spanish explorers learned to drink bitter water, but they hated the taste of pepper. When boiling bitter water, they put half cocoa powder and sugar, which becomes a new drink called "chocolate chip", which is called "chocolate chip" in English. The word "chocolate" we use is transliterated from English.