Of course as with all food items the quality of the product starts from
the beginning. Factors affecting the quality of chocolate starts with the beans and proper fermentation. Then the roasting and conchin
g procedures. Some deficiencies are easily detected. Chocolate that has undergone minimal conching is noticeably less smooth. Waxy chocolate may indicate the presence of vegetable fats other than cocoa butter. Q
uality chocolates will not contain artificial ingredients such as vanillin. Monday we will conclude the subject of Chocolate by discussing Proper Storage and various Methods of Working with Chocolate. ~ Chef Wilkinson ~
Of course as with all food items the quality of the product starts from
the beginning. Factors affecting the quality of chocolate starts with the beans and proper fermentation. Then the roasting and conchin
g procedures. Some deficiencies are easily detected. Chocolate that has undergone minimal conching is noticeably less smooth. Waxy chocolate may indicate the presence of vegetable fats other than cocoa butter. Q
