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Alegem corect ciocolata

13
oct.

Dacă atunci când cumpărăm alimente nu putem întotdeauna să alegem ce e mai bun, măcar când vine vorba de dulciuri ar trebui să fim mai exigenţi.

Ciocolata, ca şi vinul sau cafeaua, este influenţată de locul în care a fost cultivată materia primă. Solul, apa şi soarele oferă boabelor de cacao caracteristici care obligatoriu se reflectă în ciocolată.

Înainte, ciocolata amăruie era considerată un deliciu, în timp ce astăzi a ajuns să fie doar o gustare pentru cei care vor să mănânce mai sănatos.

De toate aceste beneficii, însă, avem parte doar dacă ciocolata a fost aleasă corect.Ciocolata veritabilă trebuie să fie compusă din 3 ingrediente doar: masă de cacao, unt de cacao şi zahăr. Se mai acceptă lecitina şi aroma de vanilie.

Urmează testul ciocolatei negre. Consistenţa celor 3 mostre e acceptabilă, în schimb prezenţa masei de cacao cu un conţinut scăzut de grăsime sau grăsime din lapte ar trebui să ne pună în gardă.Cel mai bine arată eticheta şi aspectul ciocolatei de 85 de % cacao. De asemenea, o ciocolată veritabilă va avea şi un preţ pe măsură.

Un criteriu esențial: să aibă 100% unt de cacao

De obicei, mergem într-un supermarket și din rafturile pline alegem o ciocolată după preferințele proprii. Important este să alegi o ciocolată care are 100% unt de cacao, acest ingredient este esențial atunci când vorbești de o ciocolată de calitate. Atunci când intri într-o ciocolaterie, ai garanția că acolo poți găsi o ciocolată de calitate, deoarece avem o temperatură potrivită, deci avem prospețimea ciocolatei, în schimb când mergi în orice alt fel de magazine, atunci temperatura este discutabilă. Și nu mai e proaspătă.

Este drept că pralinele proaspete din magazinele specializate sunt mai scumpe, dar ca și la alte produse, trebuie să ne gândim dacă vrem calitate sau nu. Și dacă ne sperie lista lungă de ingrediente de pe ambalajele ciocolatelor, pute-ți încerca să face-ți ciocolată de casă. )))

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