There are few foods and probably no other sweets where the differences in manufacturing and product quality have such a big impact on the end result as with chocolate. And probably the most striking. The price difference between absolute junk goods and extremely high-quality, well-made high-class products is much smaller than one would assume based on the ascertainable quality gap. In other words, really outstanding chocolate is not so infinitely more expensive than the mass products that usually only have color and name in common with the good product.
The good news about chocolate
Generally speaking, the supply of chocolate has increased significantly in recent years. That’s why it’s not that easy to get an overview of which producers produce really outstanding chocolate because so many new suppliers are pushing onto the market so quickly. In Canada, for example, you can find where to find the best chocolate through saskatoon local news.
News about milk chocolate: The chocolate for every occasion
Milk chocolate is probably the most popular chocolate. While some chocolate freaks have a mild smile for it, there are excellent qualities in this area too. Ideally, milk chocolate is made from cocoa mass, cocoa butter, milk powder, and sugar. In high-quality products, soy lecithin and natural vanilla are also added. If, on the other hand, ingredients such as clarified butter, sweet whey powder, vanillin and flavorings are added, the goods are mostly of inferior quality.
News about dark chocolate: The premier class
For real chocolate professionals and many connoisseurs, dark chocolate is the master class in chocolate production. It has a high cocoa content, no milk content and is also known as dark or dark chocolate. Dark chocolate is considered “pure chocolate”. In some cases, cocoa butter or soy lecithin is also added to improve the smoothness and appearance.
White chocolate: the palate flatterer
Even if white chocolate can never achieve the sophistication of dark chocolate. It does not mean that there are not creations in this sector that even die-hard chocolate freaks can enjoy. With white chocolate, it is not the cocoa aromas that shape the taste, but rather vanilla, caramelization, preparation and cocoa butter melt. From the cocoa bean, only the cocoa butter goes into the white chocolate.