How to choose a good chocolate

Useful instruction for sweet tooth.

• Study the composition
  If the package says that they are part of the structure, it means that this is not a confectionery tile, but a real chocolate.

• Pick up
  This chocolate melts very quickly. But if he softened right away, as soon as you picked him up, that's not a good sign.

• Try it on the palate
  Often the presence of vegetable fats can be felt in the tongue. If the chocolate smack of machinery or technical oil, this is a sign of palm oil content.

• Which chocolate is more useful - bitter, dark or milky?

These types of chocolate differ in the content of cocoa products. In their bitter no less than 55%, in the classical - from 35 to 55-60%, in the dairy - less than 35%. In the latter, more sugar and milk (this may be dried milk whey or milk powder). That's why more bitter chocolate is considered more dietary, in which there is no milk at all.