Chocolate quality is very much dependent on the quality of the raw ingredients and also the care taken during the production process: roasting and crushing the cocoa beans and mixing the cocoa paste with sugar and any other ingredients such as milk.
High quality chocolate is shiny brown, breaks cleanly and is smooth, not containing any lumps, bubbles or white specs. Good chocolate should melt on the tongue like butter and should taste of pure chocolate rather than cocoa powder.
Fine chocolate should not be greasy or sticky at ambient room temperature. The higher the cocoa butter and vegetable fat content the better, with poor quality chocolates usually lacking sufficient quantities of these.
For producing cakes and dessert a chocolate with a high cocoa content is recommended, whereas for decoration and fondants, a chocolate couverture is normally used.
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