B11

Like many processed food products, the quality of chocolate can vary a lot. There is both high-quality and poor-quality chocolate, and it is helpful to know which is which when buying it.

 HELP

B12

Good-quality chocolate shouldn’t contain any e-numbers, hydrogenated fats, or artificial preservatives. You should be able to smell it when you unwrap it. If you can’t smell anything, the chocolate probably won’t taste good.

 WRAP

B13

The appearance of high-quality chocolate is important. There are no cracks or air pockets in the chocolate and it is evenly coloured.

 APPEAR

B14

Also, good chocolate feels silky, not sticky, and when a piece is broken off the bar, it snaps away cleanly.

 STICK

B15

The taste buds for ‘sweet’ flavours are located near the front of the tongue and this is where you should tart tasting a piece of chocolate. Good chocolate is smooth and starts to melt on the tongue instantly. The taste remains in your mouth for several minutes.

 INSTANT

B16

Some manufacturers replace cocoa butter with vegetable fat in order to cut costs. Apart from tasting terrible, chocolate made without cocoa butter is not real chocolate!

MANUFACTURE