:: Chocolate Information Center ::



*Texture*
Should be crisp when broken into two. If the chocolate splinters, it is too dry; if it resists breaking, it is too waxy.

*Touch*
Is it beginning to melt if you hold it between your fingers a few seconds?

High cacao butter contented chocolate melt quickly when held in the hand; If it doesn't, it may contain a lot of vegetable fat.

Does it melt nicely and smoothly, or does it leave a granular or "floury" feeling in your mouth?

Granular residues may be the sign of too much sugar, which in turn may make you thirsty. Does it stick to your palate and require considerable pains to dislodge it from the roof of your mouth.

A high quality chocolate is less granular the texture, the smoother, the less fatty and softer melting.

*Taste*
Basic flavours are bitterness with a hint of acidity, sweetness with a suggestion of sourness, and just a touch of saltiness which helps release the aromas of cocoa.

A high cocoa content is no guarantee for flavor; it's the quality of the beans and the way they are processed and used in production that has the biggest impact on its final taste.

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