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| 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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© 2004 The Chocolate Information Center. All rights
reserved.
This page was last modified on 22 September 2004.
This page was last modified on 22 September 2004.