The best way to enjoy chocolate according to a food scientist
If you’re anything like us, grabbing a chocolate bar and laughing it off as quickly as possible is pretty much the only way we know how to eat chocolate — but according to experts, we’ve done it all wrong.
A new study has found that chocolate should never be stored in the fridge (culprit, especially after this summer’s heat wave) and should be eaten by 11am (we won’t argue with that one).
The study, commissioned by Galaxy, revealed that the UK is a nation of chocolate lovers, with 34% of us munching on a bar every day.
Natalie Alibrandi, a food expert, revealed that the most common mistake we make with chocolate is storing it in the fridge. She said it’s best stored at 18C. “If the chocolate is too hot, it crumbles or melts in your hands. If you can’t hear a snap when it breaks, it’s probably not the right temperature,” she said. The telegraph.
Scientists also recommend that the best time to eat chocolate is earlier in the day (between 9:00 a.m. and 11:00 a.m.), which makes chocolate a great choice for a pick-me-up because your palate hasn’t been tainted by other lunch flavors – something only one in five Brits (20%) already do.
Here are food scientist Natalie Alibrandi’s 10 rules for eating chocolate:
- Chocolate at Elevenses – Consume earlier in the day with a fresh palate for an excellent mid-morning caffeine boost to carry you through to lunch.
- Do not store in the refrigerator – Store chocolate at 18 degrees to prevent oxidation, sugar blooming and any transfer of odors.
- Let melt, do not chew! – By letting it melt, you let the cocoa butter coat in your mouth, allowing you to discover all the flavors.
- Eat in small amounts – Eat up to six 4-gram servings to avoid overstimulating the taste buds.
- Use all your senses – Sight, smell, texture and even hearing are part of the experience
- Make it Vivid – When chocolate breaks, it means it’s tempered correctly and has the right structure and quality.
- No Distractions – Chocolate has so many volatiles and nuances, give it as much attention as it deserves, it will enhance the overall experience.
- Unexpected pairings – Try sweet chocolate (milk or white) with bitter foods or bitter chocolate with saltier foods.
- Wait for the aftertaste – Some chocolates can leave an aftertaste for 45 minutes, but in most cases a 15 minute wait will suffice.
- Don’t mix – Mixing different types of chocolate can overstimulate the taste buds, so avoid mixing different types (eg, milk chocolate and dark chocolate).