How to identify Chocolate Moulds?
On the market many types of chocolate assortment, there are imported, have made the prices vary greatly, the quality varies.
Identification of chocolate mainly depends on color, smell and taste.
The so-called color, that is, the surface must be smooth and delicate chocolates, hand break apart, but also hard and brittle, no one section is uniform, fine-grained. Chocolate quality sub-surface rough, pale, and even covered with honeycomb-like holes, loose structure.
The so-called incense, open the packaging of chocolate; you can smell the thick scent. This incense is a cocoa-specific aroma, rather than the strange odor smell.
The so-called taste mainly depends on the chocolate content of pure cocoa butter, chocolate with it in your mouth for a while with smooth into a liquid that tastes fantastic.
Some consumers reflected eat some chocolate in your mouth it is difficult to swallow, it is not unreasonable? This is because high-quality chocolate, it is a natural cocoa beans used to extract the pure cocoa butter, its body temperature close to melting point.
So including it in your mouth feel good, some manufacturers on the market in order to reduce costs, with inexpensive to replace the generation of pure cocoa butter, cocoa butter, cocoa butter due to the melting point of generation is often higher than body temperature, often appear ��Insoluble in the mouth�� the phenomenon, it is very uncomfortable.
Of foreign fat content of chocolate, there are strict standards, the EC provides a pure cocoa butter chocolate fat content of the 95% above, can be called chocolate. Therefore, consumers in the purchase, we should pay special attention to the label specified in cocoa butter content.
Currently on the market selling dark chocolate, containing 100% pure cocoa butter, natural distinctive taste. In addition, consumers in the selection of chocolate must pay attention to brand, manufacturer, manufacturing date, packaging and so on.
Should not Storage the chocolate in the refrigerator
Fine texture, smooth chocolate is a favorite of many people. In order to preserve long-term, daily life, people will like the store other foods, like chocolate is also in the refrigerator. In fact this practice is inappropriate.
From the composition is concerned, chocolate can be divided into two categories: one is pure chocolate, cocoa butter on behalf of a class is (Including refined oil, vegetable oil, etc.) production of compound chocolate. If the chocolate into the refrigerator storage, make chocolate icing, or a result of the surface caused by anti-frost out of oil.
Once the chocolate was brought to normal temperature environment, the moisture will accumulate on the surface immediately; exert cream, anti cream phenomenon even more serious. Moreover, by the cold, the surface of the chocolate frosting would not only lose the original full-bodied flavor and taste, as well as conducive to the growth of bacteria reproduction and easy degradation. After eating, it will give health hazard.
Experts suggested that the storage temperature is the best chocolate5�桪18��. In the summer, if the temperature is too high, a good idea to use plastic bags, sealed, and then placed in refrigerator freezer storage. Out, please do not immediately open it slowly back to temperature, to near room temperature, then open the food. In winter, if the indoor temperature is below20��, it can be stored in a cool well-ventilated place.
Of course, in order to maintain the best flavor and taste of chocolate, it is better to eat how much to buy the amount of time to eat the most fresh.