excellent brands of chocolate,
both foreign and domestic. Each
manufacturer creates its own
unique texture and flavor by using
a special formula they have
developed with varying processing
techniques and ingredients. Your
chocolate purchase should depend
on what you are making and on the
flavor of the chocolate. A simple
recipe for chocolate cake would
work quite well with the less
expensive, domestic chocolates
found in your local grocery store
or market. The more expensive
chocolates are better to use in a
desert that has fewer ingredients
to mask or downplay their fine
flavor.
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The most effective way to choose
chocolate is to purchase a few
different brands and test them in
your home, use these guidelines to
test your chocolate:
· Flavor, melted chocolate
tastes the same as un-melted
chocolate; make sure the taste is
one you like when you eat it out
of the package.
· Appearance is another
important factor in choosing
chocolate, it should be even,
smooth and have an unblemished
glossy surface, if it is dull or
has grayish-white streaks it has
been stored improperly. While
this does not affect the chocolate
flavor to a great degree, it is to
be considered. The streaks or
dots are what is called chocolate
or fat bloom and is caused because
the storage area was too humid or
hot.
· Check the aroma as chocolate
that has been stored in an
environment where other foods have
been stored may have absorbed some
of their smells. Chocolate should
be wrapped in a light proof and
air tight wrapper.
· Chocolate should not crumble,
bend or splinter it should snap
firmly and cleanly when it is
broken.
· A smooth velvety texture, not
grainy or greasy that almost
immediately melts in your mouth is
the most desirable.
· It should have a rich
chocolate taste with a rich, well
balance flavor, neither too bitter
nor too sweet.
· After tasting chocolate, you
should not have a burnt taste in
your mouth; it should have a
pleasant chocolate aftertaste.
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Store your chocolate in a cool
60-70 degrees Fahrenheit with a
humidity level of less than 50%,
stored in this manner cocoa and
dark chocolate will last for
years. However, white and milk
chocolate, because of the milk
solids, should not be stored for
more than ten months.
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Thank you,
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C. SanDago used to be an office and motel cleaner earning minimum wage on a contract by contract basis, working very hard to make ends meet. Being forced to stay at home after her baby, she says it was like a "visit from an angel"... She had to find a way to earn a living from home... with no pedigree, a high school dropout it was like a live changing event! Today she makes in excess of $80,000 a month and enjoys an extraordinary life! She considers herself extremely fortunate to have found the right business to give her such break in life!
