In today's article, I will talk about 3 methods for determining the quality of chocolate at home. In one of my articles, I already wrote about how to determine whether a chocolate bar is good in front of you right in the store (I left a link to the article at the end of this article, you can also read it). Today's methods will be a little more complicated than those that I wrote about earlier, but more interesting! Experiments I will put on two chocolates.
1. The first method is that you need to put a slice of chocolate in a glass of milk. High-quality chocolate should immediately sink to the bottom of the glass. If the slice "dangles" on the surface, it means that valuable cocoa mass has been replaced with cheap cocoa powder. Both chocolates coped with the test, scroll the photo to the right.
2. The second method is to hold a piece of chocolate in the palm of your hand for 20-30 seconds. The melting point of cocoa butter is 32 degrees. Real chocolate should start to melt and stain the palm, if the chocolate does not start to melt - its quality is doubtful. Also, something is clearly wrong with chocolate if it does not hold its shape at room temperature. What happened with my chocolates, look at the photo, scrolling to the right.
3. Place the chocolate in the refrigerator for 2-3 hours.High-quality chocolate should be covered with a whitish coating, if the type of chocolate has not changed, then next time it is better to refrain from buying it. My two chocolates successfully passed all three tests! If you want to read my article about how to choose chocolate in a store, go via the link here. Don't forget to like!