Chocolate

Chocolate, heavenly food

Chocolate, food of the Gods. The sensations that the tasting of a chocolate gives, a praline, a delicious slice of salami of chocolate, a small square of extra dark chocolate, are heavenly. Furthermore, numerous studies associate it with beneficial properties.

Some components chocolate - preferably dark - they seem to have a cardioprotective and antidepressant function. And to arouse even the same emotion that one feels in falling in love. This may be why, once tasted, it is difficult to stop. However, considering that it provides 500 calories per 100 g, the “little but good” rule of healthy and tasty eating must be applied strictly.

In the search for the best quality it is useful to know the main tricks. A good product must be cold to the touch, and soften when in contact with the fingers. The aroma must be penetrating and pleasant. When broken, the tablet must break cleanly, precisely, producing a popping sound. Equally essential is the correct storage in a cool and dry place, but not in the refrigerator. The ideal temperature is between 13 and 18 degrees, with a humidity of 50%. Exceptions are recipes such as chocolate salami (which when sliced ​​looks like meat salami) intended for the fridge or freezer.