How to choose chocolate

Good chocolate, the appearance is orderly, exterior brightness, flowing, section is even, without the bleb, eat by moth that do not have bug. Pure taste chocolate shows palm Brown; The color of top class pure chocolate and cocoa beans is same, show rufous; Milk chocolate color is some lighter, should be gold Brown; White chocolate shows grandma yellow commonly.  Taste mouthfeel Chocolate grain is petty, the dissolve point of fluid of cocoa of core raw material, cocoa butter is low, accordingly, good chocolate mouthfeel is exquisite smooth, buccal dissolve sex is good. Can lose true chocolate with the cheap, cheap alleged chocolate that replaces sexual grease and cocoa to make sterling, young the mouthfeel of slippery, Yi Rong, appear coarse, difficult dissolve at the mouth, be in Europe, United States to wait for a lot of countries is not to allow what chocolate will sell to regard this kind of product as. The actor bad that savours a chocolate but from its the content of the core raw material such as natural cocoa fluid, cocoa butter comes judge, its lowest content is not less than 17 % .  Although mix and chocolate is become by a variety of raw material, dan Jifeng flavour basically depends on the full-bodied and unique flavor that cocoa oneself brings. Good chocolate, the content of natural cocoa raw material is high, fragrance is sterling, full-bodied. Pure chocolate has relativelyFall in love with sea otter phoenix 419 sauna

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Of dense acrid with astringent acerbity flavour; Milk chocolate taste is gentle; The nutlet in chocolate of nutlet with filling cannot have rancid taste.  Chocolate matchs the principle of wine:  Bishop is to contain at least sweet wine, but of wine sweet degree what do not exceed chocolate is sweet degree. Otherwise if, flavour ferments very quickly with respect to meeting translate intoForum of Shanghai night net

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acidity. What kind of bishop and chocolate should choose? The safest method is the chocolate with choice delicate taste and the bishop collocation that pledge gently, affirmation won’t make mistake. Same, the chocolate with the more heavy mouthfeel, want to choose the wine with full-bodied flavour more. If you will try the chocolate of different taste, so sampled order is from delicate arrive full-bodied. Can begin from downy white chocolate first, finally in order to suffer from sweet the black chocolate of half ends.  The bishop with powerful flavour of VS of Hei Qiaoke force The cocoa content in black chocolate is very high, because this mouthfeel slants,suffer from. Black chocolate is on flavor and mouthfeel, often have richer arrangement, aftertaste is profound. For black chocolate the choice distributes alcoholic drink, ask this kind of wine can help black chocolate release the bake aroma of itself and the taste that take bitter to taste slightly. Black chocolate can match red wine, OK also and tie-in liquor. The taste that wants wine only is enough and strong, and aftertaste is broad.  Taste of VS of Bai Qiaoke force the pure and fresh, wine &nb that contains beautiful fruit aroma1000 beautiful nets of Shanghai Long FengForum of 1000 the Long Feng that spend a net

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What Sp; white chocolate contains composition and milk chocolate basic and identical, but do not contain cocoa, present white so, this kind of chocolate is only the fragrance of cocoa, mouthfeel and general chocolate are different, and the content of dairy produce and candy pink is opposite bigger, sweet degree taller. The mouthfeel of white chocolate is silky, suit collocation a few mouthfeel delicate, read smoothly and the wine that contains Hua Guoxiang to enrage.  Milk chocolate VS the bishop with delicate, downy mouthfeel The dairy produce in milk chocolate and candy cent content are higher, cocoa butter content is less, mouthfeel is lubricant, accordingly sweet. Tie-in milk chocolate needs system of a few wine lighter, fragrance the bishop of tenderness of delicate, mouthfeel. Pinot Noir to milk chocolate, it is a pretty good collocation.   Chocolate


Good chocolate, the appearance is orderly, exterior brightness, flowing, section is even, without the bleb, eat by moth that do not have bug. Pure taste chocolate shows palm Brown; The color of top class pure chocolate and cocoa beans is same, show rufous; Milk chocolate color is some lighter, should be gold Brown; White chocolate shows grandma yellow commonly.  Taste mouthfeel Chocolate grain is petty, the dissolve point of fluid of cocoa of core raw material, cocoa butter is low, accordingly, good chocolate mouthfeel is exquisite smooth, buccal dissolve sex is good. Can lose true chocolate with the cheap, cheap alleged chocolate that replaces sexual grease and cocoa to make sterling, young the mouthfeel of slippery, Yi Rong, appear coarse, difficult dissolve at the mouth, be in Europe, United States to wait for a lot of countries is not to allow what chocolate will sell to regard this kind of product as. The actor bad that savours a chocolate but from its the content of the core raw material such as natural cocoa fluid, cocoa butter comes judge, its lowest content is less than 1Love Shanghai is opposite with the city touch

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7 % .  Although mix and chocolate is become by a variety of raw material, dan Jifeng flavour basically depends on the full-bodied and unique flavor that cocoa oneself brings. Good chocolate, the content of natural cocoa raw material is high, fragrance is sterling, full-bodied. Pure chocolate has relatively of dense acrid with astringent acerbity flavour; Milk chocolate taste is gentle; The nutlet in chocolate of nutlet with filling cannot have rancid taste.  Chocolate matchs the principle of wine:  Bishop is to contain at least sweet wine, but of wine sweet degree what do not exceed chocolate is sweet degree. Otherwise if, flavour is met very quickly acidity of translate into barmy. What kind of bishop and chocolate should choose? The safest method is the chocolate with choice delicate taste and the bishop collocation that pledge gently, affirmation won’t make mistake. Same, the chocolate with the more heavy mouthfeel, want to choose the wine with full-bodied flavour more. If you will try the chocolate of different taste, so sampled order is from delicate arrive full-bodied. Can begin from downy white chocolate first, mostNew love Shanghai is opposite with the city touch forum

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Hind in order to suffer from sweet the black chocolate of half ends.  The bishop with powerful flavour of VS of Hei Qiaoke force The cocoa content in black chocolate is very high, because this mouthfeel slants,suffer from. Black chocolate is on flavor and mouthfeel, often have richer arrangement, aftertaste is profound. For black chocolate the choice distributes alcoholic drink, ask this kind of wine can help black chocolate release the bake aroma of itself and the taste that take bitter to taste slightly. Black chocolate can match red wine, OK also and tie-in liquor. The taste that wants wine only is enough and strong, and aftertaste is broad.  Taste of VS of Bai Qiaoke force the pure and fresh, wine that contains beautiful fruit aroma What white chocolate contains composition and milk chocolate basic and identical, but do not contain cocoa, present white so, this kind of chocolate is only the fragrance of cocoa, mouthfeel and general chocolate are different, and the content of dairy produce and candy pink is opposite bigger, sweet degree taller. The mouthfeel of white chocolate is silky, suit collocation a few mouthfeel delicate, read smoothly and the wine that contains Hua Guoxiang to enrage.  Milk chocolate VS the bishop with delicate, downy mouthfeel The dairy produce in milk chocolate and candy cent content are higher, cocoa butter content is less, mouthfeel is lubricant, accordingly sweet. Tie-in milk chocolate needs system of a few wine lighter, fragrance the bishop of tenderness of delicate, mouthfeel. Pinot Noir to milk chocolate, it is a pretty good collocation.   Chocolate

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