According to food experts, MILLIONS have been eating chocolate in the wrong way.
Natalie Alibrandi, food scientist, has listed the top blunders made when enjoying sweet treats. This includes eating too many in one sitting and not getting enough.
1
Chocolate should be kept out of reach of children, because the humidity levels can get too high.
Instead, 18C was discovered to be the ideal temperature.
You can tell if your chocolate isn’t snapping when you break off a square.
Poorly tempered chocolate may also crumble or melt too quickly in your hands.
The fridge can also cause sugar blooms, oxidation and transfer of taste or odour.
Galaxy commissioned a study of 2,000 adults to find out if 78% admit to keeping their chocolate in the fridge.
Experts also claim that 11am is the best hour to eat chocolate. Because cacao contains caffeine as well as sugar, it can be a good way to start your day.
Food scientist Natalie Alibrandi said: “Chocolate is a deep and complex delicacy with many layers to be explored.
“Understanding the need to snap chocolate, both visually as well as aurally, creates a sensation which dances on your taste buds and increases flavour.
“Eating chocolate earlier in the day with a fresh palate is also a key finding that many Brits will be surprised about, making it a good mid-morning snack choice to help keep us firing on all cylinders before lunch.”
The study found that Britain is a country of chocoholics. 34% of those surveyed eat chocolate every day.
And 58 per cent said it’s their favourite treat.
However, 74% of respondents claimed that they were ‘chocolate chewers’Experts believe this will reduce the duration of the sensory experience.
Instead, allow the chunks to melt in your mouth. This will allow the flavours to develop and give you a more satisfying experience.
In terms of portion size, the average Brit consumes four pieces per sitting (18 per cent), although 54 per cent won’t stop eating the treat once they get started.
These are the 10 Commandments for How to Eat Chocolate:
Elevenses: Chocolate
For a mid-morning boost of caffeine, eat earlier in the morning with a new palate to get energy through lunch
Avoid storing in the fridge
To prevent sugar bloom, oxidation and the transfer of odours, keep chocolate at 18°C.
Let it melt, don’t chew
By letting it melt you’re allowing cocoa butter to coat your mouth, allowing you to experience all flavours
Take small portions
You can eat six portions of 4g each to avoid overstimulation.
Make use of all your senses
Experiences include sight, smell and texture.
It should be quick
If chocolate snaps, this means it has been properly tempered. It also indicates that the chocolate is of high quality and has the correct structure.
No distractions
Because chocolate has so many volatiles, nuances, it is important to pay attention to it. This will enhance your overall experience.
Unexpected pairings
Sweet chocolate (milk, white or nutty) can be paired with bitter foods, or bitter chocolate with saltier food
You can wait for the aftertaste
While some chocolates may leave a lasting aftertaste for up to 45 minutes, most chocolates will only need to be left on the shelf for 15 minutes.
Don’t mix
Mixing chocolates can cause taste buds to become overstimulated. Milk and dark chocolate
The expert advice is to consume six portions of the fruit, as this will provide the proper stimulation for your taste buds.
Seven chunks or more may result in less of a sensorial experience as your senses can’t detect the subtle nuances of the chocolate.
The results also showed that 24 percent of people skip the aftertaste altogether and move on to the next piece. However, it is important to wait at least 15 minutes before you dive in.
Another rookie mistake is mixing different kinds of chocolate.
Galaxy has teamed up to educate Brits about their sloppy misdemeanours by creating a video explaining it with Olly Smith (wine expert). ‘Ten Commandments of How to Eat Chocolate’.
The TV wine expert donned new robes and became the chocolate messiah, as he discussed how to enjoy, explore, and enjoy chocolate just like fine wines.
Olly Smith said: “The similarities between chocolate and fine wine are as delightful as they are irrefutable.
“The ultimate tasting experience can be described as a combination of textures and aromas.
“Like a good wine, chocolate deserves your undivided attention and things like a fresh palate, serving at the correct temperature, tasting in small quantities, and allowing the flavour to evolve for the recommended time (up to 15-minutes) are all equally important to engage all your senses delivering peak enjoyment.”
Victoria Gell, from Galaxy chocolate, said: “With more than half of the UK stating chocolate is their favourite treat, we’re keen to share these tips to help create the ultimate indulgent pleasure experience.
“We want to help Brits understand the subtle nuances and characteristics of chocolate while of course giving it the full respect it deserves.”