Chocolate: our advice to learn how to enjoy it!
Black, white, milk ... Chocolate is the favorite of many gourmets! But you, when you eat, do you really enjoy it? According to the experts, it would be much more difficult to appreciate a good wine. To savor it fully, we give you some advice.
Before starting your greed, you must of course go through the box "purchase". Then there is a question: " Big box or artisan chocolatier? ". You more than likely guess the answer ...
Better to privilege the chocolate maker , for a clearly obvious reason: industrial chocolate often has little taste. But that's not the only reason: freshness being essential, a criterion of choice, it is better to go to a craftsman . What's more, it can advise you, suggest something that suits your preferences, and perhaps you discover the flavors and marriages of ingredients you did not suspect existed.
You will also see with this professional that a good chocolate does not especially have a high cocoa content : it is more the quality of the beans used, and their origin, which will influence the excellence of the product.
How to savor chocolate?
At first, to do like the pros, get comfortable in a place where it is not excessively hot . If you have several cocoa candies to consume, it is better to start those with white chocolate before setting your heart to those with milk. Only in a last time you can consume those dark chocolate.
On the other hand, do not overdo it: do not select more than 5 bites to taste , because your palate may tire, and no longer perceive all the aromas. Before tasting, your palate must also be neutral. For this, avoid spicy eating during the previous meal, and drink a large glass of water or nibble a piece of white bread.
Installed, you can then start! Your 5 senses must be awake , starting with your sight: do not we say that we also eat with the eyes? By looking at your chocolate from every angle, you will quickly notice if the quality is at the rendezvous. This is the case if it is of regular shape and has a smooth and shiny appearance.
To the touch, this smooth surface must feel. By the time you break your sweetness, the break should be regular , the chocolate should not crumble. By the ear, the sound of this break must also be clear, and get along.
Your nose then comes into action: the chocolate must release aromas and start to make you travel. Come then the moment to bring it to your mouth! There, it must melt delicately and release an explosion of flavor: spices, fruits, caramel, honey or even, sometimes, blond tobacco , etc. These vary according to the origin of the cocoa.
The conservation of chocolate
Place it in a dry place and away from daylight . The ideal is in a closet. The latter is preferred in the fridge, which is much too cold. However, if you opt for this option, be sure to take it out an hour before you consume it, so that it is at room temperature (between 18 and 22 degrees).
Also consider keeping it in its packaging: chocolate is odor sensitive and absorbs easily .
And if he starts to bleach, should you throw it away? No, since this is a proof of quality for a pure cocoa butter chocolate. Even if the chocolate remains consumable at this stage, its taste can however be slightly modified.
To find a chocolate maker in Luxembourg , it's here .
You might also be interested in this article : 10 good reasons to eat chocolate