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Chocolate Tasting

Saturday, January 12, 2013 @ 12:01 AM  posted by sadruddin

Covertures vs. Coating Chocolate

There are several ways to classify chocolate.  White, milk or dark is a one way.  Regions of the world or cocoa content are also useful ways to look at this amazing food.

Today the health value of chocolate is becoming much more widely understood.  Chocolate lovers and health aficionados be aware.., the truth is all chocolate is not good for you.  To make the point, let’s have a chocolate tasting.

There are two types of fat found in chocolate.  Cocoa butter is the fat naturally found in the cocoa bean.  Cocoa butter has a melting point of approximately 90 degrees Fahrenheit which is slightly lower than body temperature (98).

Because your body temperature is high enough to melt the cocoa butter we experience that amazing, melt in your mouth feeling.

The second type of fat found in chocolate is “ Partially Hydrogenated Vegetable Oil.”  Vegetable oil is generally liquid at room temperature.  Hydrogenation increased the melting point so that the liquid vegetable oil is now solid at room temperature.

During the production of the chocolate the cocoa butter (natural fat) is replaced with hydrogenated vegetable oil.  Hydrogenated vegetable oil has a melting point of 100 degrees.

Normally your body temperature is 98.6 F.  If you eat chocolate with cocoa butter your body temperature is hot enough to melt the chocolate or cocoa butter.  This is the essence of that lovely mouth associated only with chocolate.

On the other hand, if you put chocolate with hydrogenated vegetable oil in your mouth, because its melting point  (100 F) is higher than your body temperature(98.6F) this chocolate does melt, but in a very different way by comparison.

Let’s use our imagination.  We are having a chocolate tasting at your local chocolate shop, wine bar or someone’s home.  The objective is to be able to tell the difference between covertures and coating chocolate.

In front of each of you is a plate with two pieces of chocolate and a glass of warm water.  We will each taste the chocolate on the right.  Put the chocolate in your mouth, close your eyes and let it melt.

Clean your palate with the warm water and follow the same procedure with the second piece of chocolate.  We now ask ourselves, “Which chocolate melted the cleanest?” “ Was it the one on the right or the second piece?”

Correct!  The second piece melted clean because the fat had a lower melting point that the first piece of chocolate.

Now, go out into the world armed only with your discerning palate and taste the difference.

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