![]() However, its flavor will fade over that time, especially with exposure to air and light. That said, if packaged properly, a bar of plain chocolate can last for a year or more at room temperature. Gourmet chocolate always tastes best eaten as soon as possible. Because it its high fat content, white chocolate also melts beautifully, making it good for dipping and coating. ![]() (White chocolate usually also includes milk, though dairy-free versions exist.) It's sweet and has a rich texture, with a mild flavor that pairs with all sorts of ingredients. White chocolate contains cocoa butter and sugar, but it doesn't have any ground cocoa beans, the source of dark and milk chocolate's reddish-brown color. The added dairy gives the chocolate a velvety texture, creamy taste, and lighter color, though the cacao percentage tends to be lower than dark chocolate for a less intensely chocolaty flavor. Like dark chocolate, milk chocolate includes cocoa beans, cocoa butter, and sugar, along with (surprise!) milk. The higher the percentage, the more bitter and intense the chocolate flavor is. A 100-percent-cacao chocolate has only cocoa beans and butter, with no sugar at all. Dark chocolate is often classified by percentage of cacao, which refers to the proportion of ingredients made up by cocoa beans and butter. Really, what it comes down to is attention to ingredients: Gourmet chocolate uses better, more special versions of all of them, and it's often made in smaller batches by smaller groups of people-sometimes by the head chocolatier themself.ĭark chocolate has three main ingredients: ground roasted cocoa beans, cocoa butter (which is the fat pressed from cocoa beans), and sugar. And that doesn't even include all the ways all those types of chocolate can be turned into truffles and other candies, or poured over fruits and nuts. What that comes down to is that there's a dizzying array of chocolates out there. It's a lot like coffee: There are many different types of beans grown in many places around the world, which can be processed, roasted, and prepared in various different ways. There's no specific definition for "gourmet," but high-end chocolate can be high-end in many different ways. The rules vary based on the exact alcohol content, where it's going, and where it's coming from, so you'll have to check the chocolate you're interested in individually. One other thing to keep in mind is that chocolates containing alcohol, like whiskey- or liqueur-filled cordials, might not be shippable to every state. Chocolate bars and bonbons are fragile and prone to cracking, but online retailers that ship chocolate around the country generally have packaging equipped to protect the delicate goodies inside, and breakage doesn't seem to be a very common problem with any of the brands featured above. Many gourmet chocolates must be sent overnight or via expedited shipping, which increases cost. (Bloomed chocolate is generally still safe to eat, but the taste won't be at its peak.)Ĭhocolate is not the most perishable food in the world, but freshness is still important-especially for high-end artisanal chocolate and if fillings and toppings contain fresh fruit or fresh dairy. Chocolate should have a smooth, shiny surface any cloudy discoloration is a sign of "bloom," which means the chocolate was stored improperly. The appearance of the chocolate itself can also tell you a lot about its quality. Especially if you're giving chocolate as a gift, a luxe ribbon-tied box full of colorful pieces in a variety of shapes will be more appealing than a plastic tray of identical squares. We eat with our eyes first, and in the world of gourmet chocolate, this concept is taken seriously. The same applies to flavors, fillings, and anything else that isn't chocolate: The fewer ingredients and the more information given about where they come from, the better. ![]() Lots of chocolatiers call themselves "handmade" and "bean-to-bar," but look for concrete signs that a maker cares about where its chocolate comes from, like listing the cacao percentage and country/region of origin, along with organic, fair-trade, and environmental certifications. If you see a lot of additives or preservatives, it's not "gourmet" chocolate. The chocolate itself is the most important part of any bar, truffle, or bonbon, and you can generally identify high-quality chocolate by a short ingredients list. What to Look for in Gourmet Chocolates Ingredients
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