You to achieve Cooling: chocolate is cool again to operating temperature and ready to use.
It is important to note that the tempering of chocolate mass requires accuracy and accurate temperature control. If the process is not done correctly, chocolate can become solid, matte or have white spots on the surface.
High-quality chocolate tempering allows look
Texture and taste of chocolate products. Therefore, this is a key production point, important for the successful production of delicious and high-quality chocolate.
New in the world of chocolate: unusual compositions and flavonoids
One of the latest trends in the world of america phone number list chocolate – the addition of exotic ingrients that give the product a unique taste and aroma. So, chocolate with the addition of cardamom, ginger or lavender has become one of the most popular options among gourmets. These spices not only enrich the taste of chocolate, but also have useful properties, for example, improve digestion and help relax.
Another interesting novelty in
The world of chocolate the addition of exotic fruits. Chocolate with pieces of mango, pomegranate, apricot or kiwi becomes a refreshing and unusual form a competent team treat that lovers of original tastes will like. In addition, these fruits are rich in vitamins and antioxidants, which are beneficial for the body.
However, the most important component of chocolate is the cocoa beans from which it is made. Cocoa beans contain – flavonoids, which are powerful antioxidants. Flavonoids help improve the functioning of the cardiovascular system, protect against the harmful effects of free radicals, and can even help prevent the development of certain diseases, such as cancer and diabetes.
Therefore, when choosing chocolate
You should pay attention to its percentage of cocoa, since this is marketing list a quality indicator. The larger the percentage of cocoa, the more flavonoids and beneficial substances in it.