Chocolate beans have their own characteristics. There are three bases of cocoa beans in Southeast Asia, West Africa and South America, with 15 species, including the west coast of Africa, Colombia, Venezuela, Panama, Mexico, Indonesia, Costa Rica and Hawaii. Every cocoa bean has different characteristics. For example, the west coast of Africa has a smoky smell, Venezuela has a strong fruit smell, and Mexico has a prominent smell of mud and nuts. Chocolate also tells the year. The key to making chocolate is baking and mixing. Baking temperature is the key to determine the taste of chocolate. If you want chocolate to taste like tobacco, bake it longer. Reduce the baking time if you want to be more sour. The quality of cocoa beans in those days is also very important, and people who pursue the ultimate will choose the year of cocoa beans. For example, Valrhona, a famous French brand, launched chocolate made of cocoa beans from a single producing area, and then launched chocolate from a single year. Grinding and mixing make cocoa and raw materials mix into silky shape, such as Lindt's original chocolate grinding and mixing process, which makes chocolate ingredients rub and heat up in grinding and mixing for 78 hours, making the taste smoother. The best cocoa butter with cocoa concentration of 55% to 75% brings aroma to chocolate and produces oily taste. But more than 85% of dark chocolate will have bitter taste, and many people are not used to it. The optimum range of cocoa content is 55% to 75%. Beginners are advised to eat dark chocolate with cocoa concentration of 70%, which is fragrant and sweet and has a good entrance. Original address:/Lives/20081123 _ 2.html Siwei Appreciation Chocolate Dafa When eating a piece of chocolate, not only the mouth, eyes, nose and even ears can move and enjoy it together. Of course, the premise is that this is a good chocolate. Preparation: a cup of rose tea awakens the sense of smell, and only when you start smelling can you find out what the fragrance of flowers is; A cup of sparkling mineral water that awakens the taste bears the brunt and awakens the taste buds; Rinse your mouth with a cup of ordinary pure water when changing chocolate varieties; Two or three pieces of chocolate with different cocoa concentrations. The first step is to visually observe its color and luster. From pure black to brown to milky yellow or milky white. High-quality chocolate has a smooth texture and a faint luster. The second step is to feel beautiful. The surface of chocolate is as smooth as silk and as rough as particles. The third step is to put a piece of chocolate on your ear and gently break it. High-quality chocolate will make a crisp sound, and the broken edges should be smooth and not broken. Smell the chocolate, put it in front of your nose and take a deep breath every three fingers. Or let the chocolate melt in your mouth and experience the fragrance through breathing. This fragrance is very obvious and has an endless aftertaste. It has both a light fragrance and a strong fragrance, suggesting milk, caramel, coffee, vanilla, almonds, honey, nuts, flowers or cocoa. The fifth step is to judge the quality of a chocolate by its taste. There are four indicators: smoothness, complexity, melting speed and aftertaste. The front end of the tongue is most sensitive to acid and sweetness, and the end is most sensitive to bitterness. Let the chocolate stay on the tip of the tongue, then gently push it all over the tongue, slowly melt, widely distribute on the tongue, and fully contact with the taste buds. In addition to sweetness, it is slightly sour, and then experience other qualities of chocolate, such as melting time, bitterness, harmony and balance. Original address:/Lives/20081123 _ 3.html Becora: a mature Becora that can't be tasted by virgins, a famous Belgian chocolate. Animation Star City has opened a new chocolate shop, CACA CASA. Most of the products are made of well-known brands such as Bekola, and the prices are very close to the people. CACA CASA is an Australian chocolate chain, just like an American coffee shop. A row of transparent floor-to-ceiling glass isolates the noise outside. In fact, it's a pity that CACA CASA is here, because too young people don't understand the moving of pure chocolate, but mature people should know how to distinguish subtle tastes, such as sweet, astringent, sweet, bitter, burnt, fragrant, smooth and soft, which are as complicated as palm prints, and can't be distinguished by virgin tastes. As the French say, there is only psychological pleasure in facing a virgin, but there is nothing you can do physically. The patterns on all kinds of handmade chocolates are printed with special transfer paper, which is a style that girls will wow when they see it. Chocolate beverage follows the European way, made of dark chocolate chips mixed with milk, which retains the cocoa content in chocolate to the maximum extent, and tastes more mellow and sweet, and is not sticky. There is actually spicy chocolate with Mexican flavor here, which is made of 70% dark chocolate+South American Chili powder+cinnamon powder. The entrance is full of cinnamon, and its spicy taste does not erupt at the entrance, but comes up softly behind the throat. Also commendable are the chocolate muffins here. The cake is freshly made, so it is not necessary to use frozen products directly to save trouble. The cake was soft, fragrant and sprinkled with flour. The chocolate sauce on it is smooth and delicate, fragrant without sealing the throat, and mellow. Unfortunately, the level of cake is not stable enough. 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