Saturday, February 09, 2008 Sweet something savers By Kara Mae Muga Noveda
IT’S the little stuff that counts. So when you can’t go bring her some bling, employ some high school moves. Say it with chocolates, flowers and stuff toys, or a good mix of the three which are available in department stores.
CHOOSING CHOCOLATES
The quality of chocolate you use will be the primary determining factor of how your finished chocolate candies taste. Chocolates are not all created equal, and in general, there is a strong correlation between quality and price. This is not to say that you should always buy the most expensive chocolate, but be aware that high-quality chocolates with large amounts of cocoa butter and cocoa solids will cost more than their inferior counterparts.
Selecting chocolate should primarily be a sensory experience. Before you taste the chocolate, look at it closely. You want chocolate that has a glossy surface and is free from blemishes. If the surface is scarred, cloudy, or gray, this may be a sign that the chocolate is old or has been subject to extremes in temperature or handling.
And if you want to get these sweets for additional health benefits (Its flavanols are said to be plant-based antioxidants active in the fight against free radicals). To get the most flavanol power for your money, health experts advise to go for the darker variety:
-- Reach for regular, unsweetened cocoa rather than the milder Dutch process cocoa.
-- Get the good stuff, dark chocolate. The higher the cocoa content, the better your antioxidant odds. 50% may suit beginners, with more of a semi-sweet chocolate flavor. Once your taste buds have adapted, reach for the 70% plus bars.
