It is common to see people talking about the quality of Belgian chocolates and swiss. However, understanding why they are different is not yet common knowledge. For this reason, we have selected the main characteristics of these chocolates and we will share them all with you!
In addition, we will also tell you a little about the particularities of the Brazilian chocolate. After all, we need to know and value national products. Ready to write down the tips?
Creamy and with a more bitter and intense cocoa flavor, Belgian chocolates usually have at least 35% cocoa solids. Otherwise, it is not even considered chocolate, but a candy.
Vegetable fats are not part of the composition of this delight, and most of the ingredients are occupied by pure cocoa. Consequently, he ends up having less milk and sugar. The Belgians were also responsible for creating the pralines and truffles! They were bold enough to create different fillings and experiment with different combinations 😉
Swiss chocolate is even more creamy than Belgian. This is because it has a large percentage of milk in its composition, making the texture velvety. Having more milk, chocolate melts more easily on our palate. It is important to remember that Swiss dairy products are of the highest quality, as shown in vlogs for Switzerland. That is, impossible to get bad!
Another difference of this wonderfulness is its production, which goes through a process called conchagem. It was created by Rudolph Lindt and is nothing more than a process of mixing, stirring and aerating melted chocolate. Throughout this procedure, the chocolate has a more balanced flavor and texture. Oh, and it has an average of 30% cocoa solids.
The time has come to talk about our national production! Here in Brazil, for a chocolate to be considered as such, it needs to have only 25% cocoa solids. Despite this, those with this higher percentage end up being better both in terms of flavor and texture.
The cheaper ones tend to have a lot of sugar and vegetable fats in their composition. Cocoa butter is more expensive and many companies stop using it as a way to make the product cheaper. As a consequence, it ends up not melting as well on our palate.
Of course, this is not a rule, so it is worth looking at the packaging of each one the amount of cocoa and the type of fat used in it to eat a chocolate with a more intense flavor!
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