Burn Baby Burn: Learning to Grill Outdoors

Three Tips For Judging Gourmet Chocolates

Chocolate is one of those items that you want to enjoy when you finally give in to the craving. Eating subpar chocolate just won’t do when what you really want is the best gourmet chocolate around. Sometimes it can be confusing to figure out what makes a chocolate of gourmet quality like that of Abdallah Candies And Gifts, but once you know what to look for, you can make a more educated decision. Read the Label True gourmet chocolate can be either milk or dark chocolate, or anything in between. The cacao percentage on the label does not necessarily make a chocolate gourmet, but the other ingredients can. Chocolates made with corn syrup or skim milk simply won’t taste as delicious as those made with real sugar and other rich ingredients. It may also melt differently than true gourmet chocolate, which may make it difficult to use in baking or cooking. Inferior chocolate also has a bad mouth feel, meaning that it doesn’t melt in your mouth the way that it should. Look Carefully at the Chocolate Genuine gourmet chocolate should have a smooth, glossy finish. Chocolate that has a white film, called bloom, over the surface is still safe to eat, but that bloom means that the chocolate wasn’t stored properly. At some point, it melted and reformed, which can damage the flavor of the chocolate. While you’re looking at the chocolate, take a good sniff of it. It should smell rich and full-bodied, with a deep aroma of chocolate. If it smells of other foods, or doesn’t smell like chocolate, it was stored improperly. Snap the Chocolate Good quality chocolate snaps easily with a sharp edge when you break it open. You should also be able to hear an audible snapping sound when the chocolate cracks open. If the chocolate is a lesser quality, then it will crumble instead of snapping when you attempt to break it. The crumbling indicates that not enough fats were used to make the chocolate, leaving it dry and flavorless instead of rich. The interior of the chocolate should be as smooth as the exterior, with sharp edges along the break. Once you know how to recognize good...