2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Chocolate is a favorite delicacy of many. It can be so different that everyone can choose something according to their individual taste, for example, milk chocolate for the sweet tooth, and bitter chocolate for true connoisseurs. Much in the taste of chocolate depends on its composition, the honesty of the manufacturer, and the price. We all know bar chocolate, which we see daily on store shelves, but there is also lump chocolate. What's the difference?
Composition of lump chocolate
In fact, the difference is huge. As a rule, the composition is radically different, because the production of real chocolate does not use unnecessary additives, such as lecithin, emulsifiers, herbal additives and substitutes. Thus, the predominant component of chocolate is cocoa butter, sugar and cocoa liquor. Next, manufacturers add ingredients depending on what kind of product they want to end up with.
So, in milk chocolatemilk is added, in color - natural dyes, sometimes different types of cocoa beans are used, which gives the delicacy a special taste. And even though chocolate by weight is more expensive than bar chocolate, this price is justified - its quality is always on top.
Views
Like regular bar chocolate, weight chocolate can be different. Milky, dark and bitter are considered classics - they are found everywhere. Further, each manufacturer can come up with his own unique recipe, which will be in demand and attract buyers. There is a great variety of amazing tastes, ranging from fruity and colorful to some extravagant tastes, so to speak, "for an amateur". Therefore, absolutely anyone can find real chocolate to their taste.
It can also differ in the form in which it is sold. You can buy chocolate in a large block, the mass of which can reach several kilograms. They sell it in pieces, according to the name. There are packages of chocolate biscuits that are convenient to use for melting and decorating. Also, in any pastry shop there will certainly be unusual chocolate figurines that catch the eye of customers.
How to choose
Unfortunately, in Russia, the production of lumpy chocolate has not yet been established, and European confectionery factories are rightfully considered the best on the market. Inexperienced buyers who first come to a specialized store often have their eyes wide open. I want to buy literally everything at once! But even ifchocolate is branded, and the store is proven, you should not rush, because fakes, alas, are not uncommon. In addition, even in the production of high-quality chocolate, some manufacturers may not be ashamed and still violate the integrity of the composition with some harmful additive. The first thing you immediately need to pay attention to is the appearance. The tile or piece should be slightly shiny and smooth, but in the cut it should be perfectly matte, with bumps.
It is worth noting the absence of white bloom, which appears during careless storage of lump chocolate. In the store you can find out something about the composition. To do this, you need to break off a piece from the block you like (of course, if the store allows you to do this). A sonorous crunch indicates the use of natural cocoa butter, but the "plasticine" consistency indicates the opposite. Also a bad sign is crumbling chocolate. The most effective way to tell about the quality of a treat is to taste it. A quality product really melts in your mouth, its taste and texture will instantly tell you about the composition.
Storage
Like any other product, chocolate has individual storage conditions. First you need to pay attention to the shelf life. Usually the minimum is indicated on the packaging. As a rule, lump chocolate is not stored for more than a year, the terms depend on the additives and the amount of cocoa: the less it is, the shorter the shelf life. But with proper storage, a small delay will not be terrible for he alth. Chocolate should be stored in some kind of packaging orfoil, keep in a dark place away from sources of strong odors, such as spices. The optimum temperature is 17-20 degrees. The confectionery product is not recommended to be stored in the refrigerator, as this contributes to the appearance of a white coating.
Application
Of course, first of all, lump chocolate is consumed directly as a treat. But that's not all it's designed for. It is used in chocolate fountains, decorating home baked goods. A wide variety of amazing figures are made from chocolate, flat and voluminous, up to whole statues! The main thing is just to give free rein to your imagination, there will definitely be a way to use this amazing delicacy.
Producers
As already mentioned, chocolate produced by European confectionery factories is considered the best. Among them, the honorable first place is occupied by the Belgian-French company Barry Callebaut.
Initially, the company specialized only in the production of dark chocolate, but over time began to introduce new flavors and recipes, spreading them around the world. At the moment, their range is very wide. Conveniently, Barry Callebaut chocolate can be bought in small quantities or in whole blocks weighing several kilograms. They compete with another Belgian company "Karma" (Carma), which also provides an assortment of different weight categories. No less famous concern "Cocoa Barry" (Cacao Barry). It is distinguished by a creative approach to the creation of products, because chocolate is produced here under geographical names, which depend on the variety of cocoa beans used.
Thus, lump chocolate is a godsend for discerning customers and just great chocolate lovers. In addition, its natural composition makes it beneficial for he alth. But even in the case of such an amazing delicacy as chocolate, it is important not to overdo it! It is really useful, but in moderation.
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