High-quality chocolate should not creak on the teeth, it should melt perfectly in the mouth, said the confectionerAndreyLatyshev, reports Sports.kz with reference toLenta.ru.

High-quality dark or dark chocolate consists of cocoa products (cocoa mass, cocoa butter, cocoa powder), sugar or sweetener, lecithin emulsifier, flavoring, such as vanilla extract or natural vanilla, as well as various additives, Latyshev said. In addition, whole and skim milk powder and whey powder are added to milk chocolate.

In this regard, in order to choose high-quality chocolate, the confectioner advised to carefully read the composition. He noted that according to GOST, the product is allowed to contain the equivalent of cocoa butter, but not more than five percent. However, unscrupulous manufacturers make chocolate not from cocoa butter, but from its substitutes. Such a product differs greatly in taste, hardness and melting in the mouth, Latyshev warned. In addition, the taste of chocolate is worsened by the synthetic flavoring vanillin, which is sometimes added instead of natural vanilla, he noted.

“High-quality chocolate should not creak on the teeth, it should melt perfectly in the mouth, and sugar particles should not be felt. The degree of chocolate grinding is also considered an indicator of quality. The higher it is, the more tender the chocolate is when it melts in your mouth. At the same time, bitter or dark chocolate itself should be brittle and hard, and not like plasticine,” said the confectioner.

Milk and white types of chocolate may be softer due to the milk fat content, but they are also relatively hard, Latyshev emphasized.

In addition, according to Latyshev, a high-quality product has a pronounced vanilla-chocolate aroma without any foreign inclusions.

The confectioner also recommended looking on the packaging for information about the origin of the raw materials. “High-quality chocolate is primarily produced using flavorful cocoa beans from Colombia, Venezuela and Ecuador. If the country of origin of the raw materials is not indicated, it means that mass varieties of cocoa beans from Côte d’Ivoire or Ghana were used,” he noted.

At the same time, Latyshev warned: the amount of high-quality chocolate will be reduced in the near future. Prices for cocoa beans are breaking half-century records, and confectioners are forced to change the recipe.

The material is for informational purposes only. Before making a decision, consult a specialist.