1. Lub aroma ntawm chocolate los ntawm lub ntuj aroma ntawm cocoa taum tom qab nias, thiab tsis muaj cov khoom cuav. Nws aroma yog tob, tuab, pheej yig, thiab me ntsis iab.
2. Chocolate melting nyob rau hauv lub qhov ncauj yog ib tug gradual txheej txheem. Nws lub ntuj cocoa butter melting point ntawm ntau tshaj 30 degrees yog heev zoo ib yam li tib neeg qhov ncauj kub. Ua ke nrog cov khoom ntawm lub cev ntawm nws lub ntuj cocoa butter unsaturated fatty acids, cov txheej txheem ntawm nws cov yaj nyob rau hauv lub qhov ncauj yog heev impressive thiab txaus siab.
3. Qhov ci ntsa iab tshaj plaws ntawm high-end chocolate yog qhov zoo ntawm nws cov khoom siv raw. Tom qab cov qhob noom xim kasfes melts nyob rau hauv lub qhov ncauj, vim hais tias ntawm nws zoo heev acidity, tshuav nyiaj li cas thiab complexity, nws yuav tawm ib tug heev tuab, complex thiab me ntsis iab aftertaste ntawm cocoa, thiab lingered nyob rau hauv tag nrho lub qhov ncauj rau ib ntev lub sij hawm, nrog rau qhov kawg aftertaste. Thiab qhov no yog qhov nyuaj heev los ua nrog cov khoom siv cocoa butter chocolate.
4. Premium tsaus chocolate yog siab dua hauv cocoa butter. Cov qhob noom xim kasfes tsaus nti muaj cov ntsiab lus ntawm cocoa butter ntawm 30 feem pua rau 40 feem pua, thiab cov qhob noom xim kasfes tsaus nrog cov cocoa butter cov ntsiab lus ntawm 35 feem pua rau 55 feem pua muaj cov khoom noj muaj txiaj ntsig ntau dua. Cocoa butter yog cov roj ntsha ntuj thiab yog qhov ntsuas ntsuas qhov purity ntawm chocolate. Nws tsis nce qib roj cholesterol zoo ib yam li lwm cov saturated fatty acids vim tias nws muaj cov qib stearic acid ntau dua, uas tuaj yeem txo cov roj cholesterol.
