How to choose quality chocolate

 

  I'm so excited, this is my first blog post. And I am writing about chocolate. Of course chocolate! I love chocolate and all deserts with it. But how to choose something good when variety is so big? So, when choosing goods, I am reading all labels to make sure everything is good quality.
 The most important ingredients in chocolate is cocoa (cocoa mass, cocoa beans) and cocoa butter. In dark chocolate should be 55 - 99 percents cocoa. In white chocolate should be 30 - 40 percents cocoa. The lower percentage of cocoa, the more sugar is in chocolate.

 You don't want flavors, artificial flavors, oils (such as palm, vegetable, sunflower, safflower etc.) hydrogenated fats in your chocolate.

Good dark chocolate composition should be:

• Cocoa (cocoa mass, cocoa beans), sugar, cocoa butter, natural vanilla. There also may be lecithin.

Good milk chocolate composition should be:

• Sugar, cocoa butter, whole milk powder, cocoa (cocoa mass, cocoa beans), emulsifier: soy lecithin, natural vanilla.

Good white chocolate composition should be:

• Sugar, cocoa butter, whole milk powder, lecithin, natural vanilla.

 Enjoy your chocolate.