Formula for Quality Chocolate
56-70% cacao solids, to include 31% cacao butter
29-43% finely ground sugar
1% lecithin and pure vanilla extract
Formula for Mass-Produced Milk Chocolate
11% cacao solids
3% vegetable fat
20% milk solids
65% sugar
1% lecithin and synthetic vanillin
Source: McFadden, Christine. 2003. Chocolate Bible: From Genesis to Nemesis. London: Lorenz Books.
Tasting Techniques
Plain Chocolate
Allow the chocolate to sit in your mouth for a few moments to release its primary flavours and aromas.
Chew five to ten times to release the secondary aromas.
Let it rest lightly against the rood of your mouth to experience the full range of flavours.
Filled Chocolate
Allow the chocolate to sit in your mouth for a few moments to release its primary flavours and aromas.
Chew it three to five times to mix the chocolate and the filling.
Let the mixture melt slowly in your mouth to experience a new range of flavours.
Source: McFadden, Christine. 2003. Chocolate Bible: From Genesis to Nemesis. London: Lorenz Books.
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