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A quick guide to TASTING CHOCOLATE

When you’ve a fine bar of chocolate, don’t be all Augustus Gloop about it – heed Megan Giller’s tips for tasting chocolate with love


The best time to taste is in the morning, when your palate has had its beauty sleep. Start with a plain old chocolate bar that doesn’t include any add-ins like almonds or salt. Let your bar warm to room temperature before you even think about eating it, then break off one to three squares and listen for a sharp snap (a mark of quality chocolate). When you’re tasting more than one bar at the same time, some people say to try them in order from the highest cocoa percentage to the lowest, while others prefer tasting from the lowest cocoa percentage to the highest. Test both ways and see which you prefer


Chocolate isn’t just brown. The colour of the bar will tell you a lot about the way it tastes. First off, are there white patches? That could be bloom, when the fat separates from the cocoa, and indicates that the texture is probably off. If there aren’t any obvious defects, look more closely at the colour. Chocolate from Ghana and Tanzania will be darker than chocolate from Madagascar, which is reddish. Some of the best cocoa beans in the world are white (Porcelana and Peruvian Nacional, if you want to get nerdy about names), which creates a lighter-coloured chocolate.

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About Vegan Food & Living Magazine

Easter is nearly upon us so it's time to take your vegan treat making skills to the next level with our delicious Easter recipes. With everything from filled Easter eggs to pineapple hot cross buns you'll find something to tempt even the fussiest eater. Also this issue we show you how to taste chocolate properly, cook delicious midweek meals in under 15 minutes, cook up a vegan gourmet feast, and truly pimp your burgers. Also this issue we have a free magazine packed with Gaz Oakley of Avant Garde Vegan's recipes from his new book Vegan 100. Give them a try today!