Dear chocolovers, we continue the journey that we are doing through our five senses to learn how to taste a chocolate. It is important to bear in mind that these tips apply to tablets without intervening, which do not contain fat substitutes and preferably without milk.
You're not going to believe this, but when assessing a chocolate bar one of the most important tests is the ear. Yes, read it well, the chocolate you have to listen to it. A test on the purity of consists in breaking the tablet and listen: a sound dry and crunchy denotes a crystalline structure stable, which can only be achieved with a correct temperate and using in its elaboration cocoa butter 100% pure.
Pure cocoa butter brings certain very important qualities to chocolate, but often companies to lower costs replace it with lower quality vegetable shortening. When making a correct temper, the cocoa butter forms a crystalline structure that at room temperature gives stiffness and brightness to the tablet. Once in the mouth (ie to the body temperature) This structure quickly melts, causing the chocolate to melt.
A gummy tablet, flexible and not breakable is surely made with low quality ingredients. This significantly reduces costs, but the chocolate loses in texture, structure and nutritional properties.
So you know, before you devour a chocolate, better listen!