10 Steps to Chocolate Bliss:

Recently we published a "brief guide," which was a rather in-depth post here on the Patric Chocolate blog about chocolate appreciation in relation to how our sensory organs function. Though we feel strongly that it is important to learn as much about this topic as possible in order to get the most out of each square of chocolate, some people have noted that when first exposing others to the idea of fine chocolate and chocolate tasting as an activity that is on par with wine tasting, it is useful to have a much slimmer collection of "how to" instructions. This being the case, we have created a greatly abridged list of only 10 steps. If you have the time, please take a look at the longer post to which we link above, but if not, or if you are interested in exposing others to chocolate tasting for the first time, then the list below might suit your needs!

1) Chocolate is best tasted with a clean palate, so refrain from consuming other foods or beverages for at least a few hours prior to the tasting.

2) Be sure to cleanse the palate in between types of chocolate with room temperature water and a mild food such as salt-free �saltines.�

3) Open the bar and look at the finish. It should be glossy, and without streaks, blotches, or grainy areas.

4) Smell the chocolate. It should smell fresh and full of a variety of aromas; Some that you might notice are: cocoa, roasted nuts, fruits, coffee, vegetal-like aromas, or even earth, leather, or tobacco.

5) Break off a square and pay attention to the sound. It should �snap� cleanly rather than being mushy, or shattering into many different pieces. This means that the chocolate is fresh, properly crystallized (tempered), and doesn�t contain non-cocoa butter fats, which are undesirable.

6) Place the square in your mouth, break it apart a bit, and then let it dissolve. Be sure to move the chocolate around to all parts of your tongue, and continue to breathe in, especially bringing air in through your mouth in order to continue to sense aromas that are being released from the melting chocolate.

7) As you continue to taste and smell the chocolate, pay attention to the previously-noticed aromas, any new aromas, and to the balance of taste in relation to the sweetness, bitterness, and acidity of the chocolate. Additionally, pay attention to astringency, which is a dry/puckery feeling due to tannins reacting with protein on the tongue and in the saliva. Chocolate will always have a bit of astringency, but it should never be unpleasant.

8) Regarding texture, the chocolate should be smooth and should readily melt in a pleasurable way. It should not be grainy, gummy, waxy, or otherwise unpleasant.

9) Finally, pay attention to the fact that each chocolate has different flavors at the beginning, middle, and end, and that some chocolates leave a very nice aftertaste, while others leave virtually no aftertaste, or perhaps a bitter or otherwise unpleasant one.

10) Bring all of the previous steps together and use them to figure out what you think about a given chocolate. It might even be love at first bite.

Patric Chocolate's Chocolate-Making Flowchart:

If one searches online, there are actually quite a few flowcharts that visually describe chocolate making from bean to bar. Many of these flowcharts attempt to show every permutation possible within the realm of chocolate making. This adds confusion because certainly not every possible process is relevant to every type of chocolate. So, we decided to create our own flowchart that narrows down the processes to only the steps utilized at Patric Chocolate to create fine dark chocolate from bean to bar.

For those of you who have read our post about Patric Chocolate's production processes from late September, the content that has been translated into graphic format will already be familiar. However, explaining information graphically can certainly add clarity to a complicated process such as chocolate making, so hopefully many of you will find the flowchart to be helpful. There will be a bit of commentary after the chart.

The process starts in the upper left-hand corner and moves downward.


*Cacao "pods" are not true pods at all. You can read more about what they really are in a another Patric Chocolate post.

In the flowchart above, you will notice that sometimes we create cocoa liquor for the purpose of removing cocoa butter, which is then added to some chocolate. Not all chocolate needs extra cocoa butter, and in fact, adding extra cocoa butter can sometimes negatively impact the texture and the intensity of flavor chocolate. However, in cases where the chocolate percentage drops below 70%, extra cocoa butter must be added to the chocolate to maintain a luscious and smooth texture. In this case, it is important to note that we are adding cocoa butter that comes directly from the same cocoa beans from which the chocolate is made. Most of the time companies add inexpensive bulk cocoa butter that either does not share the same flavor profile, or has been deodorized, a process which weakens the overall flavor profile of the chocolate. Patric Chocolate will never use bulk cocoa butter, deodorized or otherwise.

One final note: Patric Chocolate begins the chocolate-making process at step five with cleaning the cacao by hand. Cacao must be harvested, fermented and dried in the country of its origin. This means that we can't be entirely involved in every part of the first few steps. That being the case, we are, and have been, actively working to grow and strengthen relationships with small farmers so that we can better control these very important parts of of the chocolate making process.

What Are The Powerful Health Benefits of Dark Chocolate?

In this article I will briefly and simply discuss the powerful health benefits of dark chocolate and how to choose the correct type by being aware of the ingredients.

At the end of this article you will be an 'mini expert'.

The powerful health benefits of dark chocolate is quite amazing. For starters it is believed a 40g bar of the dark stuff can contain double the amount of antioxidants than a glass of red wine. Chocolate and cocoa powder are derived from beans that are rich in natural antioxidants flavonoids called flavanols.

It's benefits have been linked to a lower risk of...heart disease, prostate cancer, lung cancer, asthma and type 2 diabetes. Oh, and you can ditch the aspirins too, as dark chocolate is believed to have a similar effect as aspirin.

So, how do you know if you are choosing the correct type of chocolate?

Here is a little guide to help you.

First rule, high cocoa content is the key here. You want less sugar and dairy fat. When looking at the labels on a bar, good dark chocolates will report their cocoa content by percent weight. You really want 70 per cent or higher. Remember it's the cocoa that contains the flavonols.

A general rule is that the higher the percentage of cocoa, the more bitter it will taste. But it is the bitterness that you want (not necessarily crave!), the more bitter, the more better it is for you. Don't worry, you will soon get used to, and appreciate, the richer taste of dark chocolate (and lack of sugar). Just think how healthy it is for you as you are munching away at it.

Small portions are all you really need to satisfy chocolate cravings. If you read the labels on chocolate, they can be confusing to say the least. However the first ingredient you need to be looking for should be cocoa.

Finally, on the powerful benefits of dark chocolate, studies have shown that it can also prevent blood from clotting, but watch how much you eat. Just a little warning...be aware that an ounce of it can contain up to a 11g of fat. So don't substitute it for a diet that is rich in vegetables and fruits. Just be sensible....and definitely enjoy!!

Did you know that you can easily discover how to slow down the aging process? Just visit http://www.antioxidants-guide.com Why not join our newsletter? Start improving your health and slowing down aging....right now!

Article Source: http://EzineArticles.com/?expert=John_L_Orchan

The Beginning of Chocolate

The word - chocolate - has most likely come from the Nahuatl language, the indigenous language of central Mexico. The Nahuatl language might have influence of the Mayan languages. According to hypothesis, the word "chocolate" has come from the Nahuatl word xocolatl, derived from xocolli, bitter, and atl, water. According to the Mayan Mythology, Xocolatl was a chocolate drink consumed by the Aztecs.

Chocolate seems to have originated from the Mayan Civilization. The earliest records of cacao use have been found in the ancient Mayan Civilization. The fact has been revealed by the chocolate residue found in an ancient Maya pot. The Mayans were believed to be drinking chocolate 2,600 years ago. Choc. has also been associated with Xochiquetzal, the Mayan Goddess of fertility.

Chocolate is believed to be consumed in a bitter and spicy drink called xocoatl, often seasoned with vanilla, chile pepper, and achiote (annatto) in the Americas. The "Xocoatl" was believed to be an energizer that was used to fight fatigue. This food type was an important luxury good throughout pre-Columbian Mesoamerica, and cocoa beans were often used as currency. Cocoa beans were commonly used in several drinks and edibles. Christopher Columbus also took some cocoa beans to show Ferdinand and Isabella of Spain. However, cocoa beans were broadly introduced to Europe by Hernán Cortés, the first Marqués del Valle de Oaxaca who is known for leading the military expedition that initiated the Spanish Conquest of Mexico. Chocs was first commercially shipped to Europe from Veracruz to Sevilla in 1585.

In early days, chocolate served as beverage, but the Europeans added sugar and milk to remove its natural bitterness. They also started the Mexican indigenous spice, vanilla instead of the chilli pepper. That resulted in the improved chocolate or the modern chocs. By the 17th century, the chocs with improved taste came to be used as luxury item among the European nobility.

The first form of solid chocs were invented in Turin by Doret at the end of the 18th century. F. L. Cailler opened the first Swiss chocolate factory in 1819. Pierre Paul Caffarel sold this chocolate in large quantities from 1826. The Dutchman Coenraad Johannes van Houten in 1828 patented a method for extracting the fat from cocoa beans and making powdered cocoa and cocoa butter. The Dutch process of treating chocolate with alkali to remove the bitter taste was also developed by Van Houten; the Dutch process made it possible to form the modern chocolate bar.

The first edible version of this wonderful food is believed to be made by the Englishman Joseph Fry in 1847. The Cadbury brothers produced "chocolate for eating" in 1849. It is said that Daniel Peter, a Swiss candle maker, joined his father-in-law's chocolate business, and in 1867, he started experimenting with milk as an ingredient. He produced his new product, milk version for marketing in 1875. A baby food manufacturer named Henri Nestlé helped him in removing the water content from the milk to prevent mildewing. The process of Conching, which involves heating and grinding the chocolate solids very finely to ensure that the liquid is evenly blended, was invented by Rodolphe Lindt.

Nowadays, Chocolate is a common ingredient of many kinds of confections such as chocolate bars, candy, ice cream, cookies, cakes, pies, mousse, and other desserts. It forms one of the most popular flavors in the world.

Paul writes for the Chocolate world site and for the Sicily investment site

Article Source: http://EzineArticles.com/?expert=Paul_Symonds

Hot White Chocolate From The Ancient Cacao Bean

There are almost endless possibilities when it comes to choosing and buying chocolate. There are as many assortments on the market as many people's tastes for this treat. The term includes a number of foods that are produced from the seed of the tropical cacao tree, native to lowland tropical South America. People used to drink liquid chocolate beverages as back as 3000 years ago by the native Mayans and Aztecs. It's also associated with the Mayan god of fertility. A lot of the hot white chocolate consumed today is made into bars that combine cocoa solids, fats like cocoa butter, and sugar.

White chocolate is a special type. The assortment comes from the same cacao plant, but it turns that color because of a different production process. It was first made in New Hampshire after World War I and of course, hot white chocolate first appeared back then but only with isolated requests. It isn't as popular as generic hot chocolate is, but it has way more demand than it had in those days.

Chocolate is made from useable items extracted from the ancient cacao bean. While dark chocolates use the cocoa powder ground from the seeds, the versions of white use only the butter. Actually, this is the reason for which the hot white chocolate has that very light color and it contains neither liquor nor cocoa solids. Because of this fact, the lack of syrup from its creation process, the U.S. Food and Drug Administration does not even consider it to belong to the same family.

To create this delicious treat, producers use cocoa butter, milk solids, vanilla, sugar and lecithin; these being its main ingredients of course, for hot white chocolate, all of these are powdered (or should be). If real, natural cocoa butter is used, the result is a better tasting, higher quality product. Other producers will not use natural cocoa butter, but vegetable fats (these products are known as confectioner's coating or summer coating). Doing so, they end up with a lower quality product. If you read on the bar that vegetable fat has been used, you would better buy another assortment, made using real cocoa butter. It will simply taste better.

When they are made with natural cocoa butter, white chocolates have an ivory color. They are a tasty combination of cream and vanilla and no producer making it using vegetable fat will ever manage to match it in taste. You can also distinguish white chocolate made using cocoa butter from that made using vegetable fats by their consistency, taste and ability to be stored for many months before it expires. You can find out more at http://www.gourmetdarkchocolatetruffles.com

White chocolate is very delicate by nature. It melts quite easily and it will scorch even easier so it can be difficult to work with. When melted, the cocoa butter can split and create an oily compound that can be recovered by re-emulsifying.

If you want to melt white chocolate in your kitchen for making other treats (such as ganache or chocolate fondue), take care and slow the entire process down to be sure you do not ruin it. It is ideal for use in decoration of milk or dark chocolate confections.

Learn more about types of chocolate including Chocolate Truffles, easy to use recipes and chocolates for special occasions at => http://www.gourmetdarkchocolatetruffles.com

Article Source: http://EzineArticles.com/?expert=Dean_Forster

Dark Chocolate And More Than You Needed To Know

Chocolate, the product of cocoa beans, is a popular ingredient of many kinds of confections such as chocolate bars, candy, ice cream, cookies, cakes, pies, chocolate mousse, and other desserts.

The chocolate without milk is termed as "dark chocolate," which is an additive. Dark Chocolate is sometimes also called "plain chocolate." According to the US Government, the "sweet chocolates" are required to have a 15% concentration of cocoa and the European rules specify a minimum of 35% cocoa, but dark chocolate contains a lot more cocoa than other forms of chocolate. The standard chocolate manufacturing destroys up to half of the flavoniods present in cocoa. However some chocolate companies have now learned to make dark chocolate that keeps up to 95% of its flavoniods.

Dark Chocolate is said to be the creation of the Mesoamerican civilization. A large number of studies have revealed the benefits of dark choc. The team of Mary Engler, PhD, RN, of the University of California, San Francisco, and colleagues revealed that eating a small, 1.6-ounce bar every day is good for you rather very good for you.

According to Mary's Team, flavoniods keep cholesterol from gathering in blood vessels, reduce the risk of blood clots, and slow down the immune responses that lead to clogged arteries. Engler says that dark chocs contains more flavoniods than any other foods, such as green tea, black tea, red wine, and blueberries.

The report of the study led by Dirk Taubert, MD, PhD at the University of Cologne, Germany, revealed that dark chocs is effective in controlling the high blood pressure. The Dr. Dirk's team found that dark chocolate helps lowering high blood pressure.

Mauro serafini PhD from National Institute for food and Nutrition research in Rome says in her report that "our findings indicate that milk may interfere with the absorption of antioxidants from chocolate and may therefore negate the a potential health benefits that can be derived from eating moderate amounts of dark chocs."

There are many evidences that reveal the cocoa affects treating heart diseases. Cocoa wards off some of the factors, which are responsible for heart attack. Flavanols in cocoa can reduce the risk of heart diseases. The researchers of the Johns Hopkins University have proved that eating dark chocolate at daily basis makes the blood thin and reduces developing blood clots. Some studies have proved that the white chocolate is not good for health benefits as compared to the dark chocolate.

Plant Phenols-cocoa phenols make the low blood pressure. European chocolates are much richer on cocoa phenols. The flavor compound found in this type of chocs are also used in red wine. Dark chocolate also contains antioxidants that reduce free radicals, which are the sources of numerous other diseases. Mexican healers use chocolate to treat insect bites and it contains high quantity of cocoa and less quantity of sugar so it's allowed on Montaignac diet.

Paul writes for the Chocolate world site and for the Sicily investment site

Article Source: http://EzineArticles.com/?expert=Paul_Symonds

Chocolate Tasting and Appreciation: A Brief Guide

The point of tasting chocolate as an organized practice is to learn more about a specific chocolate, but also chocolate in general, and how our senses interact with it so that we are better prepared to appreciate the next bar to an even higher degree. Each time we taste chocolate is, therefore, a learning experience. Of interest here is the fact that though each person will perceive the flavor of a particular chocolate somewhat differently, preferences aside, we are still all members of the same species, and that being the case, we sense the flavor and texture of chocolate in similar ways. So, in our quest to better appreciate chocolate, it is also useful to better understand our own body�s sensory reactions to this fine food. The chocolate tasting guide below will, by talking about the qualities of chocolate, delve into the parts of the human sensory realm which are relevant in terms of better understanding chocolate. If this sounds too complicated, just remember that in the end, it is all about flavor and enjoyment of the chocolate in question.

We will be ignoring anything that has no reasonable impact on the flavor of the chocolate, and therefore the artwork of the package, bar design and the like will not be discussed.

Preliminary Definitions:

Flavor: Since �flavor,� as understood by flavor technologists, is quite complex, we will use a simplified working definition. �Flavor� is a combination of taste (sensed by the tongue/gustatory sensation) and aroma (sensed by the nose/olfactory sensation). These two components impact the overall flavor sensation of a particular food. Contrary to common usage, then, in the following guide, the terms �flavor� and �taste� will not be used interchangeably.

Cacao: Also known as �cocoa beans� and sometimes simply �cocoa,� cacao is the fruit of a tropical tree. Though the tree�s fruit is often referred to as a �pod� or a �drupe,� in reality it is a very large berry. The berry is harvested, and the pulp-covered seeds are removed, fermented, and dried, all of which are complicated processes that clearly impact the flavor of the cacao. The cacao is then ready to be used in chocolate manufacture where, among other things, it will be roasted, have its thin shell removed, and be ground into a flavorful and viscous liquid.

Conching: A process in chocolate manufacture, which takes place during/after refining, and where textural and flavor refinement continues to occur, though the size of the cacao and sugar particles within the chocolate are not substantially reduced.

Tempering: A process where chocolate is melted, and then the cocoa butter within it is recrystallized in a controlled way using heat and agitation. Tempering chocolate prior to molding it into bars results in a substantial impact on the flavor of the product as the temperature at which it melts, and therefore gives off various tastes and aromas, is brought to within a very specific range.

Tasting Chocolate:

Chocolate is best tasted with a clean palate. This means that other foods or beverages, especially strongly-flavored ones, have not been eaten immediately beforehand. As with all senses, the nose and tongue can be impacted by sensory adaptation such that over time--even a relatively short period of time--as food or beverage is consumed, taste and smell will become less specific and refined. This is especially the case when one particular food is continually tasted or smelled, but even with different foods and beverages being consumed in succession, the palate will not be as accurate as sensory adaptation will have taken place in relation to the previously consumed food, and will therefore impact the perception of the chocolate flavor. This being the case, some people believe that the best time to taste chocolate is first thing in the morning before breakfast. Another option might be to wait several hours after a previous meal. At any rate, it is important to give the mouth and nose some rest from sensations prior to tasting chocolate, and especially to give them rest from strong sensations such as those of spices, coffee, cheese, and from long-lasting sensations, such as aromas from a cooked stew, or perhaps a vase of flowers or a scented-candle.

One other important issue is that between types of chocolate it is good to "cleanse" the palate. This is best done with room temperature water, and very mild food such as salt-free "saltines." Cleansing the palate in this way will actually help to minimize inevitable sensory adaptation as one moves from one chocolate to the next.

We will now begin our discussion of chocolate tasting by looking at a bar in the way that one would logically experience it in real life. The order will be: packaging, appearance, aroma, snap, and then flavor (including aroma and taste) and texture. Remember that we will disregard anything which does not impact flavor, such as package design.

1) Packaging: Unwrapping the bar

Though the packaging of the bar has little bearing on the flavor of the chocolate, certain elements of the packaging can impact the chocolate flavor. First of all, the expiration date on the package should be checked. Though chocolate can be stored in perfect conditions for quite some time with little degradation in quality, most retail stores do not store or display chocolate in such conditions. Therefore, it is advisable to purchase chocolate from most retail stores well before the expiration or �enjoy by� date. Also be sure that the conditions in the retail store are cool, that the chocolate is not in direct sunlight, and that it is not stored next to any heat-emitting machinery or strongly scented items. Any of these conditions could destroy the aroma, taste and texture of the chocolate.

As for packaging types, common chocolate bar packaging includes an outer wrap and an inner wrap. While the outer wrap generally contains the product information, it is the inner wrap that can more readily impact the flavor of the bar. As for inner wrap, there are a number of options that are commonly found: foil, paper-backed foil, clear plastic flow wrap, and aluminized plastic flow wrap. Foil and especially paper-backed foil are not entirely air tight, potentially allowing flavor degradation over time, but are both more easily re-sealed after opening the bar, thereby preserving freshness. Plastic flow wraps can be virtually air tight, but do not reseal as easily.

As for other ways than inner wrap can impact flavor, some people claim that any plastic flow wrap tends to give a slight plastic aroma to the chocolate, a flavor exchange process called scalping. Some people also claim that paper-backed foil gives off a �papery� aroma that is absorbed into the chocolate bar. Confectioner�s foil without any backing is a neutral option that does not impact flavor or aroma negatively, but again, it is generally not fully air tight, so the freshness of the bar depends upon how it is wrapped in the foil, and the aroma of the outer wrap within which it is packed. These packaging-related issues are all things to keep in mind when tasting a new type of chocolate, or perhaps a familiar chocolate that seems to taste different than usual. Each type of packaging certainly has benefits and drawbacks, and combined with the age and storage of the product can potentially impact the flavor and aroma in a variety of ways.

2) Bar Appearance: Inspecting the bar

Though the appearance of the chocolate bar does not always impact its aroma, taste or texture , there are defects that impact both. Generally, fine chocolate has a glossy finish or sheen, though it may be matte or textured instead due to mold design. However, from time to time a chocolate bar may have a condition called �fat bloom,� which can manifest in a variety of ways, from a pronounced yellow blotchy/spotty finish caused by poor temper, or poor handling techniques (i.e., it was allowed to melt and re-harden), or a more subdued dulling of the surface sheen with a hazy white film. Pronounced bloom does negatively impact the flavor of the bar as it results in a crumbly and unpalatable texture, and chocolate with such bloom does not readily melt as a tempered bar would, and therefore the flow of tastes and aromas are impacted in a negative way with harsh notes often being accentuated and subtle notes obliterated. Subtle fat bloom may be primarily a surface defect, and therefore may not impact the texture or flavor of the bar in a noticeable way. However, such bloom does show improper storage or handling conditions.

Another defect called sugar bloom is also possible when chocolate is exposed to conditions where humidity is relatively high, and results in a dull whitish and somewhat grainy coating covering the parts of the bar that have been exposed to the high-humidity. It may be the whole bar, or just the parts near the folds of the inner packing. Though sugar bloom does negatively impact texture it does not destroy the bar�s flavor. Yet, sugar bloom is still a flaw that will effect your overall enjoyment of the chocolate. As for other marks on the bar�s surface due to transport or handling prior to packaging, they should not impact the flavor. The rule, then, is that bloomed chocolate bars�sugar or fat--should not be purchased as the mishandling that they have endured will quite possibly impact the overall flavor and texture of the product in a negative way.

3) Initial Aroma

Let us back up and take another look at the definition of �flavor.� There are two components to flavor, �taste� and �aroma.� Taste consists of the aspects of flavor that are sensed by the tongue. These notes are generally broken down into the five basic tastes of acid, salt, sweet, bitter, and umami. However, flavor technologists now know that the human tongue can distinguish not only different levels of each type of taste, such as more or less bitter, but also different qualities of each taste such as the bitterness that results from roasting (caused by diketopiperazines for example) as opposed to the bitterness caused by raw cacao (primarily caused by low molecular weight flavonoids). However, even with the complexity of tastes that the tongue can sense, it is almost useless without the sensory data from the nose called aroma.

Aroma is arguably the most important part of any perceived flavor, and therefore the most important part of the chocolate-tasting experience. Not only does the initial aroma of the chocolate, once it has been unwrapped, foretell of the flavor to come, but the flavor of the chocolate itself, while it is in the mouth, is composed primarily of aromas that move from the melting chocolate up the retronasal passage way and into the olfactory organ�the nose. When we add aroma to taste, the tartness of malic acid may become noticeable as the tartness of an apple. The bitterness of a particular chemical called a pyrazine may become noticeable as the bitterness associated with roasted coffee. Aroma allows the flavor to be fully elaborated by the brain, and therefore it is quite important never to hold one�s breath while tasting chocolate, or any food for that matter. Inhaling the chocolate's aroma both before and after it is placed in the mouth allows one to distinguish between extremely complex, subtle and profound flavor notes. One may even wish to pull extra air in through the mouth, and across the molten chocolate, to accentuate the flow of air to the nose, as is done in wine tasting. Sometimes particularly subtle notes may become apparent in this way.

With this in mind, before putting any of the chocolate in your mouth, open up the bar and breath in the aroma multiple times. Make notes, either on paper, or mentally, about what you smell. Is the aroma filled with fruit, earthiness, roasted qualities, even the smell of brownies? Perhaps there are even notes that you wouldn�t associate with chocolate such as those with a vegetal quality, tea, or even leather or tobacco. Also, note whether the aroma is strong or weak. A weak aroma may be the result of certain chocolate making techniques, sub-par cacao, or perhaps chocolate storage issues. A strong aroma may be pleasing or off-putting. It is up to you to take all the pieces of the aroma puzzle and decide what to make of it. Just remember that once you put a piece of chocolate in your mouth, these same aromas will come into play yet again, and so keep them in mind.

4) Snap: Breaking off a small square

Break off part of a square of chocolate and notice whether you hear a distinct "snap" as it breaks. Problems with the chocolate�s temper or later storage and handling can result in bars that are very hard and crumbly. Another problem is adding fats to the chocolate that aren�t cocoa butter. Chocolates with non-cocoa butter fats, such as milk fat, may have a soft or mushy snap. Chocolates with a good snap show that they have a higher percentage of cacao, have been tempered properly, and usually are without non-cocoa butter fats of any type. Remember that temper greatly impacts overall flavor even if the snap of the chocolate may seem to be of little importance. A chocolate without a good snap should make one suspicious.

5) Flavor and Texture:

With all of the above information in mind, when we do put a piece of room-temperature chocolate in the mouth (preferably 70 F-78 F or so), and gently break it apart to let it slowly melt across our tongue, we are looking for the two aforementioned components of flavor: taste and aroma, as well as texture.

a) Taste and Aroma:

Place a square of chocolate in your mouth and break it up a bit. Move the melting chocolate around so that all of your tongue comes in contact with it. Is it tart (acidic), bitter, sweet, is there any trace of salt (some chocolates have some)? Are all of these components relatively balanced? Common imbalances are chocolates that are too sweet, or too bitter. Also note that "balanced" does not mean "boring." A chocolate should certainly have character in addition to being balanced, which means that each chocolate should be balanced according to its particular own merits. As you notice the chocolate's balance, or lack thereof, continue to breathe through your nose, and look for some of the same aromas that you noticed previously. Do these aromas seem the same; are they more or less powerful; are other aromas coming into play? Do the aromas add to or detract from the balance of tastes that you have noted? Continue to taste the chocolate paying attention to the following things (of course taking another square or two if need be):

Look for new qualities to the chocolate and note that at the beginning, when the chocolate first melts on your tongue, there are flavors that you may taste and smell that may change during the middle of the melting, or at the finish, when the chocolate is gone. Additionally, the chocolate may seem to have a greater depth or complexity of flavor at some points than at others, and this can certainly impact the overall impression that you have of it. Does the chocolate leave a pleasurable aftertaste of cacao, or is it primarily bitter, or cloyingly sweet, or perhaps the flavor doesn't linger at all. All of these qualities of a chocolate help distinguish it from another, and as you become familiar with the different qualities, you can compare and contrast them with other chocolate bars.

b) Texture

When first breaking up the piece of chocolate, pay attention to the initial texture. Do you notice any textural oddities? Is it waxy or mushy? As you continue to move the molten chocolate around your mouth, pay attention to whether it is it sticky, smooth, or grainy? Chocolates that are too refined can seem sticky and too creamy, and on the opposite side of the spectrum you might notice a rough, grainy texture, or perhaps simply a textural inconsistency with hard bits standing out every now and then. You will quickly realize what you find most pleasurable. Another textural sensation that you might experience is astringency. This is a puckering dryness that is due to tannins (high molecular weight polymeric flavonoids) interacting with proteins in your mouth, both in your saliva and on the tongue. This type of textural sensation, called a �trigeminal sensation,� is technically also considered to come under the umbrella of flavor, though it is not a taste or aroma. Too little astringency can result in a chocolate with little body, length, or character, whereas too much can make the chocolate seem dry and unpleasant. Astringency and other textural sensations greatly contribute to the experience of the chocolate, adding further information to the flavor, so take notes.

6) Overall:

It is up to you to pull together all of the information that you have gathered, from packaging type, appearance, snap, and tasting of the chocolate, to final textural sensations, and to figure out what you think of the bar. Over time, you will probably find that you have a preference for the products of certain manufacturers, or perhaps for certain origins, such as Venezuela, Madagascar, or the Dominican Republic. You may also find that you prefer certain strengths of chocolate, with more cacao content, more than others, and that you find the texture of bars with or without added cocoa butter to be preferable. You may also decide that you prefer a fruitier chocolate, or perhaps an earthier one. All of these decisions are ones that you will gradually make by paying close attention to your reaction to each of the bars that you carefully taste. The more that you learn, the more you will be able to appreciate and enjoy the fine chocolates that you purchase.

Health and Wellness Product, are YOU a Chocolate Mess?

Health and Wellness Product, are YOU a Chocolate Mess?
By Denise Clarke

Are you a chocolate mess? Health and Wellness Product has uncovered some fun and interesting information on one of the most popular confections.

Chocolate comes in many forms depending on what the manufacturer does with the cocoa beans and the chocolate liquor. Dark and bittersweet chocolate, to the yummy, but not as good for you milk chocolate, to white chocolate which seems to have none of the chocolate benefits, except maybe raising your caloric intake.

Studies are being done as we speak to investigate the health benefits of dark chocolate. The German research is revealing that a small amount of this tasty treat can lower your blood pressure significantly if eaten correctly and not with overindulgence. In other words, it is not a license to go crazy eating chocolate in an attempt to stabilize your BP, but to substitute another yummy treat that normally fits into your diet with a bit of dark chocolate. In addition, the Japanese have done some research on blood sugar levels and insulin with mice. I know, we aren't mice, but these are some of the first studies regarding dark chocolate and blood glucose levels. I am looking forward to their further studies! Over twenty million people in the United States have diabetes and that is a whopping seven percent of the population. Billions of dollars are spent on medical care and prescription drugs, would it not be funny to find out that a tasty bit of healthy chocolate could help save the day?

Some of the fun myths and facts of chocolate are:

Chocolate is known for giving a person quick energy. A single chocolate chip provides sufficient food energy for an adult to walk 150 feet. It has been said that Napoleon carried chocolate with him on his military campaigns for a quick pick me up.

Chocolate is an aphrodisiac for women. The jury is still out on this one. It has not been medically proven that this is the case, but chocolate sure does make me feel good all over just like my other friends who are chocoholics. Chocolate contains hundreds of chemicals including the feel good stimulants like Caffeine, Theobromine, and Phenyethylamine. I know that if I feel good then who knows what could happen in the romance department!

Remember the famous shower scene in the Alfred Hitchcock movie Psycho? The scene with all the blood was actually chocolate syrup, YUM! No wonder it took seven days to shoot the forty five second scene!

Cacao beans were so valuable in ancient Mexico that the Maya and then the subsequent Aztec and Toltec civilizations used them as a means of currency. WOW! Just think, you could pay for your next phone bill with Hershey kisses!

Chocolate is addictive. Hog Wash! Even though it may feel like my head is going to spin around like Linda Blair in the Exorcist, chocolate is not addictive in the way that cocaine or heroin is. Chocolate is simply not a habit forming drug, no matter how overpowering the desire is!

Health and Wellness Product wants bring forth all the important information on products that have come out on the market touting health benefits, and healthy chocolate is one of these. Information is the key. Be informed, we will continue our research.

Denise Clarke is a retired Paramedic and has been involved in the health and wellness industry for over 20 years...... to follow her latest blog go to: http://www.healthwellnessproduct.blogspot.com

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