TYPES OF CHOCOLATE
Cocoa beans, from which fine chocolate is produced, grow in the tropical climates of Africa, South America and parts of Asia and are harvested twice a year to produce the raw products that make chocolate.
These raw products, which include cocoa butter, cocoa mass and cocoa powder, are then combined with milk powder and sugar to form the most popular styles of chocolate.
White chocolate is the sweetest of chocolates and contains less cocoa mass than either milk or dark chocolate, but has more powdered milk and sugar.
Milk chocolate is the most popular of all chocolates and contains a perfect balance of cocoa products, milk powder and sugar.
Dark chocolate is the strongest tasting of all chocolates due to its higher percentage of cocoa mass. It contains less sugar than other chocolates and has no milk powder.
Ruby chocolate is the newest of all the chocolates. It has a delightful pink colouring and boasts a sweet, berry-like flavour with a slightly tart after-note. It's completely unlike milk or dark chocolate, seeing that it's not overly milky or bitter.
TASTING CHOCOLATE
Like wine tasting, it is easy to distinguish good quality chocolate by using all your senses – sight, touch, sound, smell and taste.
Look – Enjoy the depth of colour, the sheen and gloss of the chocolate. Dark chocolate has a deep, warm colour. The lighter the cocoa, the finer the flavour.
Touch – Feel the smooth texture of the chocolate. Quality chocolate should begin to melt within one minute when held in your hand.
Listen – Breaking fine chocolate gives a satisfying snap. The structure of milk and white chocolate gives a more muffled sound, while darker chocolate sounds like a breaking twig.
Smell – Close your eyes and gently smell the chocolate. Good quality chocolate has a wonderful aroma with just a touch of natural vanilla.
Taste – Place a small piece of chocolate on your tongue and allow it to melt of its own accord. Recognise the texture and complexity, noting the different waves of flavour emerging.
HEALTH BENEFITS
In addition to its great taste, good quality chocolate contains vitamins A, B1, C, D and E as well as iron, calcium, potassium and high levels of magnesium.
It also releases “feel good” chemicals in the brain that make you feel happier and more relaxed.
International research continues to show one of the greatest benefits of chocolate (particularly dark chocolate) is in its high level of antioxidants that prevent cancer.
Recent US research concluded that the cocoa content of chocolate is very high in compounds called phenolic phytochemicals or flavonoids, which can stave off cancer, heart disease and other ailments.