Selecting a chocolate for your dessert recipe used to be a simple matter. You would go to the supermarket and pick up a bar of baking chocolate. Pretty simple right.
These days, you have dozen of choices. Organic, fair trade, exotic origin and different percentages. And if you are a foodie or a chocolate connoisseur you will probably spend hours analyzing the cacao percentages and exotic origins of the chocolate. Let's not forget that the more exotic the origins the more you will pay for that chocolate. But does any of this really matter? Does spending more money get you a better quality chocolate? Is the flavor so worth it that you will spend the extra pennies? And will your choice of chocolate change your desserts results?
YES YES and YES
There are many variables that contribute in the quality and flavor of the chocolate. For instance type of bean, where it's grown, and when it's harvested; the length and conditions of fermentation; the roasting and grinding methods; and the quality and quantity of any additives (such as vanilla)—can contribute to differences in flavor and texture.
So take your favorite chocolate recipe and experiment with different brands and different origins. Keep a log and write down the difference that you notice even if they are very subtle.
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