Galaxy: Food scientist on how to eat ‘correctly’
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And chocolate should not be stored in the fridge, as humidity levels are too high.
Instead, the sweet spot in terms of optimum temperature was found to be 18C.
The tell-tale signs your chocolate has been stored incorrectly include it lacking a sharp snap when you break a square off.
Poorly tempered chocolate will also be crumbly or melt too fast in your fingers.
Other perils of storing chocolate in the fridge are sugar blooms, oxidation, and transfers of taste and odour to the chocolate.
Despite this, a study of 2,000 adults, commissioned by Galaxy, found 78 percent confessed to storing their chocolate in the fridge.
The food expert also claims 11am is the best time to eat chocolate, as cacao contains caffeine and sugar, making it a good pick-me-up ahead of lunch – something one in five (20 percent) do.
Food scientist Natalie Alibrandi said: “Chocolate is a deep and complex delicacy with many layers to be explored.
“Understanding the need for the chocolate to snap, both visually and aurally, brings a sensation that dances on your taste receptors 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 also found Britain is a nation of chocoholics, with 34 percent scoffing chocolate daily.
And 58 percent said it’s their favourite treat.
But while 74 percent claimed to be “chocolate chewers”, according to experts, this will limit the duration of the sensorial experience.
Instead, you should allow chunks to melt in the mouth, so that the flavours can develop, giving a more indulgent experience.
In terms of portion size, the average Brit consumes four pieces per sitting (18 percent), although 54 percent won’t stop eating the treat once they get started.
However, the expert recommendation is that six chunks is the optimum quantity, to provide your taste buds with the appropriate level of stimulation.
Seven chunks or more may result in less of a sensorial experience as your senses can’t detect the subtle nuances of the chocolate.
It also emerged 24 percent ignore the aftertaste and go straight onto the next piece, although the advice is to resist the urge to dive in and wait up to 15 minutes before going for a second piece.
Mixing different types of chocolate is another rookie error.
To help educate Brits on their choccy misdemeanours, Galaxy has teamed up with wine expert Olly Smith for a video explaining the “Ten Commandments of How to Eat Chocolate”.
The TV wine expert donned new robes as the chocolate messiah as he spoke about how to experience, explore and enjoy chocolate as you would a fine wine.
Olly Smith said: “The similarities between chocolate and fine wine are as delightful as they are irrefutable.
“The aromas, textures and complexities all lead to the ultimate tasting experience.
“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.”
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