The wrappers and packaging say a lot about the type of chocolate you'll find inside. As with the label on a bottle of wine or extra-virgin olive oil, the marked on the wrapper of chocolate can give important clues as to the quality product, and then for a lover of chocolate worth having familiarity with this terminology . Some confusion comes from the English terms "cocoa liquor" and "cocoa solids". Liquor is the term used in the U.S. while Europe prefers the term solids, but both refer to the same thing: all cocoa content, including butter. It 'usually provided with a percentage of net weight the final product. The cocoa content is 15%, hardly falls into the category of chocolate, an incredible 99% which is an almost unimaginable but interesting. .
Since the birth of the 'European Union legislation on' labeling of food has become much more regulated and the classification of chocolate has become a real problem. Some countries think that the chocolate manufacturers of the product Britain should be classified as "vegolate" because of the use of vegetable fat and low cocoa content. To the delight of the British manufacturers, it is still an open question.
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indicator quality is the key cocoa-content, the combined cocoa powder and cocoa butter. In some cases, the turndown for example, cocoa butter content is specified separately. In the case of dark chocolate, a minimum of 50% of total cocoa is an indicator of quality. The quality of milk chocolate should have at least 30%. Since the full sugar ' balance of ingredients, a high percentage of sugar is a notice of a corresponding low content of cocoa. Unlike wine labels, which indicate the grape variety, the wording of chocolate rarely provides information on the type of cocoa bean used and is not obligated to do so. An exception is France , where the words' end Cocoa "means that were used excellent varieties of seeds, such as the collapse. The animal or vegetable fats are used as cheap substitutes for part or all of the cocoa butter up to 5%, without any indication on the packaging.
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indicator quality is the key cocoa-content, the combined cocoa powder and cocoa butter. In some cases, the turndown for example, cocoa butter content is specified separately. In the case of dark chocolate, a minimum of 50% of total cocoa is an indicator of quality. The quality of milk chocolate should have at least 30%. Since the full sugar ' balance of ingredients, a high percentage of sugar is a notice of a corresponding low content of cocoa. Unlike wine labels, which indicate the grape variety, the wording of chocolate rarely provides information on the type of cocoa bean used and is not obligated to do so. An exception is France , where the words' end Cocoa "means that were used excellent varieties of seeds, such as the collapse. The animal or vegetable fats are used as cheap substitutes for part or all of the cocoa butter up to 5%, without any indication on the packaging.
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The lecithin, an emulsifier derived from egg yolk and soybeans, is used in all types of chocolate and 1% or less is no indicator of quality. Its role is to stabilize the chocolate and absorb any moisture . As for flavorings, look for the words "pure vanilla extract. If it is stated "Vanillin, a synthetic substitute, or simply the word" flavoring, it is likely that chocolate is of inferior quality. Americans than any other country in the world when it comes to providing information on ingredients in the chocolate wrappers and packaging is often read like a book. There are very precise specifications for the quality of cocoa powder in different types of chocolate all the flavoring ingredients must be indicated and there are lists of additional sugars such as dextrose and glucose, which all have maximum permitted levels c 'is always a detailed table with nutritional information.
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The style of presentation of a pack of chocolate, says a lot about who might buy it. The chocolate makers were keenly aware of the value of charm bookshelf from the beginning of the industry. In France, the most exquisitely designed chocolate boxes came into vogue around 1780 , including beautiful pictures, plates and semi-precious stone carved in relief. The boxes of chocolates were not as ostentatious English; had sentimental images that were fashionable when the chocolates in a box arrived on the market. The first was produced by Cadbury in 1868 and represented a girl cuddling a cat, the model was the daughter of Richard Cadbury, Jessica.
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The style of presentation of a pack of chocolate, says a lot about who might buy it. The chocolate makers were keenly aware of the value of charm bookshelf from the beginning of the industry. In France, the most exquisitely designed chocolate boxes came into vogue around 1780 , including beautiful pictures, plates and semi-precious stone carved in relief. The boxes of chocolates were not as ostentatious English; had sentimental images that were fashionable when the chocolates in a box arrived on the market. The first was produced by Cadbury in 1868 and represented a girl cuddling a cat, the model was the daughter of Richard Cadbury, Jessica.
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Part of the attractiveness were also beautiful cards used to cover the boxes and the individual layers of chocolates. Although resistant fat, types of paper used have always had a special quality. Could be padded or engraved with gold or silver or shiny mysteriously, like the tracing paper to trace the crisp, finishing with a whirling hammer. Another tripods paper is known as transparent patina. He has a film of wax and is particularly bright, dark colors, which almost smells of chocolate. Today, the packaging design from one extreme style to another. Reminiscent of the fabulous 30's are covered boxes with plenty fabric and adorned with satin ribbons and roses. In the category kitsch, there is a box-shaped white grand piano in Germany with the chocolates hidden under the hood and across the range there are the chocolates in a minimalist modern design with fine chocolates wrapped in a leaf ' gold.
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