Chocolate is not just a sweet treat

One of the most sought-after delicacies in the world is undoubtedly chocolate. Since chocolate is not like chocolate, just like with coffee, wine or olive oil, you have to choose the highest quality product to be able to appreciate its true taste. It has long been no longer only dark, milk and white chocolate, currently we can get chocolates of many flavors on the market. This makes it a favorite among many generations around the world. The biggest mistake we can make when choosing chocolate is to succumb to marketing moves and choose according to the packaging. After all, if we use chocolate in the kitchen, its quality and taste affect the entire dish. We expect a real chocolate taste from a chocolate dessert.

Fruits or vegetables?

Chocolate is made from cocoa beans that grow on the cocoa tree. It is a tree belonging to the Mallow family, just like hibiscus or cottonwood. Therefore, cocoa beans are considered a fruit, even though many classify them as a vegetable. South American and Central American called Fino De Aroma is considered to be the best quality cocoa, which unfortunately makes up only 6% of world production. The most frequently used, but lower quality, is the Forastero cocoa originating from the Ivory Coast and Ghana. In order to minimize its bitter taste, it is roasted at 300°C, when it loses all valuable substances.

Quality chocolate is never made from cocoa powder, but from cocoa solids. The percentage on the packaging does not indicate the proportion of cocoa, but the total proportion of everything that comes from cocoa. If we are talking about quality chocolate, it is cocoa mass and cocoa butter. If cocoa powder is used, it is also included in the percentage, but in this case it is lower quality chocolate. Real chocolate should have an intense aroma, a clean and smooth surface , without defects. The taste of chocolate does not depend on the ratio of cocoa and sugar, but on the origin and quality of the cocoa beans, the content of cocoa butter and other added ingredients. When high-quality cocoa beans are used, even high-percentage chocolate is pleasant to the taste. But you also have to think about the fact that the perception of tastes is influenced by the current mood, experience, age, etc.

Chocolate and our health

Several studies have already confirmed the considerable influence of high-quality chocolate on our health. It favorably affects the occurrence of cardiovascular diseases , as it reduces the risk associated with high blood pressure and cholesterol. It also contains substances with anti-inflammatory properties that can reduce unwanted inflammation in the body. Specifically, regular consumption of 30 g of 84% chocolate significantly reduced inflammatory biomarkers in people with type 2 diabetes. It also helps people with diabetes to reduce glucose levels and insulin resistance. Research from 2018 confirms the benefits of cocoa for improving brain activity , which helps especially with learning. Since real chocolate also contains many minerals and vitamins , its positive effect cannot be denied even in the case of the skin.

Chocolate in the kitchen

Well-stored chocolate can last a year or even longer. Always follow the best before date, as filled chocolates and pralines have a very short shelf life. Chocolate melts at a temperature of 34°C . In direct sunlight, the melting process is faster, for this reason it is necessary to malt it in a cool place at a constant temperature of 15-20°C. Under no circumstances should chocolate be in the fridge ! During condensation, the structure of the chocolate is disturbed, so it becomes softer and white spots appear on its surface. It is best to store it in an airtight closed plastic bag, in a dry place, ideally in a sideboard. Chocolate is prone to absorbing odors, so it is necessary to avoid places where there is a high concentration of various odors, e.g. above the stove.

In the kitchen, it is not always a happy choice, tkz. cooking chocolate . It is usually chocolate with a low content of low-quality cocoa solids, a large amount of sugar and added substances. The list of ingredients in chocolate must be short, it should not contain vegetable fats or flavorings. The ideal composition is cocoa solids, sugar, milk powder and emulsifier . Dark chocolate goes well with sweet desserts that soften its taste. Milk chocolate stands out perfectly in ice cream. White chocolate is perfectly complemented with slightly sour berries.

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