Easter. Red flags that betray bad chocolate

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We celebrate Easter on this Sunday, April 20, the opportunity to buy chocolate, which is beyond useless, but not only. Indeed, in the cocoa sweets, eggs, rabbits or calls, which are on shelves, are difficult to distinguish the quality of the quality of bad invoices. However, there are some signs to betray them. List of ingredients that are too long, too much sugar … to make sure you don’t go wrong, here’s three red flags. Explanations:

List of long components

There is no need to complicate things. The simplest composition is always the most honest. “Chocolate consists of beans, mass, cocoa butter and sugar,” is a manager of Grance de Paris, which writes in the previous article, which describes in detail how to recognize good chocolate. You just have to read the list of ingredients to find out low-low chocolate.

When sugar takes over cocoa

For Easter, many of us are called milk chocolate for many of us. More fat and sweeter than dark chocolate, it is clearly made up of cocoa, but also sugar and milk. A composition that needs to pay special attention.

White color

Finally, if the tasting is weakened, we need to call our senses to find out good chocolate from bad. First of all. “Brilliant and smooth chocolate is a sign of good cocoa. Therefore about quality and freshness. ” On the other hand, sometimes the chocolate is dressed in white color, the result of temperature change. Result. Fat and sugar are rising on the surface.

Chewing color change, this is not necessarily the chocolate is poor quality. On the other hand, there is another species of bleach, which should be wary. “If the chocolate is rude to the connection, the product has lost its taste properties,” said Daniel Numbers. Finally, in the mouth, the taste of cocoa and its complex fragrances must be the paltry palace and perpetuate the taste. Enough to taste the deserving chocolate in this Easter party.