Even if you are not familiar with every step of the process by which chocolate is produced, you are still able to evaluate the product’s quality after it has already been produced. To make a preliminary determination on the quality of chocolate, it is not even necessary to handle or taste any of it. The chocolate candy’s outside appearance may provide insight into its composition.
Quality chocolate should have a shiny appearance, free of any imperfections or bubbles. Grey regions, foggy spots, or swirls of discoloration convey a tale about the history of the chocolate, and it might alter the consumer’s perception of the quality of the chocolate. If you want to enjoy a tasty treat, buy some white chocolate.
The specks of chocolate bloom may be white or grey and emerge on the surface of the chocolate. The fat, which is cocoa butter in genuine chocolate, finds its way to the top of the chocolate bar and crystallizes there. This is how chocolate gets its distinctive texture. This is a common result when the chocolate is allowed to melt after manufacture and then refreezes. Chocolate that has fluid fillings, such as toffee, may be more prone to chocolate bloom than other types of chocolate.
Bloom is a sign of incorrect handling of the chocolate or exposure to temperatures that are too high. While bloom itself is not always detrimental to the quality of the chocolate, it may be. Even though the bloom does not signal that the chocolate has gone bad, customers will frequently complain about the discoloration, thus it is important to properly manage the production and storage processes of chocolate to lessen the likelihood that it will bloom.
The Smell Test
It might not seem like a very sophisticated analytical method, but the way chocolate smells to you might provide some insight into its overall quality. A strong aroma of chocolate should be present in chocolate of high grade. Other odors, such as a perfume that is cold or spicy, might be an indication that the item was not stored properly.
It’s possible that the chocolate was kept in the freezer for a lengthy amount of time or that it was kept next to other foods that had a strong odor. Because chocolate can take on the aromas of nearby objects, its quality may suffer as a result.
To determine whether or not the chocolate has an aroma, softly pressing it will release the aroma. While you’re at it, make sure the consistency is smooth and not sticky at all. The rich chocolate aroma is indicative of a product’s quality, as opposed to the aroma of spices, vanilla, or any other perfume. The more intense and decadent the aroma of chocolate, the better the chances is that the chocolate you are going to consume is of the highest possible quality.
Pay Attention to the Snap
Your chocolate won’t be able to communicate with you verbally, but it will emit noises that may be interpreted as hints about its quality. For instance, the sound that the chocolate makes when it is broken is a good measure of its quality. When broken, quality chocolate has a snap that is clean, crisp, and sharp. Because they contain more milk and sugar than dark chocolate does, milk chocolate and white chocolate tend to bend.