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Not every chocolate bar is made equal and that’s okay. We need rich, creamy, artisanal bars of couverture chocolate as much as we need our go-to milk chocolate candy bars which make for the perfect post-meal snack! However, when you need something premium and one-of-a-kind, it’s hard to determine if your pricey chocolate is truly top-grade and superior in taste to others.
Digital content creator Ethan Rode who is best known for his unusual coffee recipes and hacks has shared a hack to test the quality of a chocolate bar. Rode introduced his followers with the French Hot Chocolate method of testing chocolate. French hot chocolate, also known as ‘Le chocolat chaud, is a luxurious and indulgent drink that embodies the rich chocolatey traditions of France.
Unlike traditional hot cocoa, which is typically made with cocoa powder, French hot chocolate is made with real chocolate and often includes a higher proportion of chocolate to milk, resulting in a thicker and more decadent beverage. Naturally, it’s made with high-quality chocolate which is melted into the hot milk, imparting a deep and intense chocolate flavour. It’s served in smaller portions as compared to other hot beverages and is usually topped with some fresh cream.
Rode revealed that when he needs to test out whether a chocolate is good or bad, he usually makes French hot chocolate with it. “I only consider a chocolate bar good if it stands up to the test of French Hot CHocolate, which is basically a super thick hot chocolate with a bunch of fresh whipped cream,” Rode says in one his recent videos.
Unless your chocolate bar can offer the smooth and luxurious mouthfeel and the deep chocolate flavour that coats your palate, typical of a French hot chocolate, chances are your chocolate bar is just another chocolat bar and not a find. However, this is not the only way you can test the quality of a hot chocolate. Here are a few ways which can help you identify premium chocolate.
Appearance
High-quality chocolate is typically smooth and free from any blemishes, streaks, or white spots known as "bloom." Bloom can occur due to temperature fluctuations or improper storage and can affect the texture and flavor of the chocolate. Quality dark chocolate should have a rich, dark colour, while milk chocolate should be lighter in color with a creamy appearance.
Texture
Well-made chocolate should feel creamy and rich, with no graininess or grittiness. Bite into a piece of chocolate and pay attention to the mouthfeel. It should feel silky and luxurious, with a satisfying melt that coats the palate without leaving any residue.
Snap
This is a common way to distinguis good chocolate from mediocre varieties. Dark chocolate should produce a sharp and clean snap when broken, indicating a high cocoa content and proper tempering. Milk chocolate may have a softer snap due to its lower cocoa content and higher fat content.
Break a piece of chocolate in half and listen for the sound of the snap. A crisp snap indicates good quality chocolate that has been well-tempered and properly processed.
Origin
Consider the origin of the chocolate and the quality of the ingredients used in its production. Single-origin chocolates sourced from specific regions may have unique flavour profiles and terroir characteristics. Make sure it’s free of too many artificial flavourings and has mostly natural flavorings. Avoid chocolates with excessive additives, fillers, or artificial ingredients.
