Pastry chef Rodrigo Ribeiro gives advice on how to buy the ideal chocolate without having to taste it
Easter is coming and every time we go to the market, we are faced with that explosion of colors in an egg aisle that seems endless. With so much to offer, most of us end up giving in to the chocolate egg. But do we really know how to choose a good Easter egg?
In order not to leave anyone lost in this dilemma, the pastry chef Rodrigo Ribeiro teaches us how to analyze the Easter egg label and thus choose the best chocolate egg on the market even before tasting it.
Chocolate vs. chocolate flavored glaze
The first thing we need to note when picking an Easter egg is whether it’s “chocolate” or “chocolate flavored.” The pastry chef explains that the term “chocolate flavor” indicates that chocolate contains hydrogenated fats and that such products are neither the best nor the tastiest. So always opt for a chocolate egg to ensure a better quality and delicious tasting product.
Avoid labels that are too long
“Remember: you are not in a pharmacy, but you are buying chocolate”. This is the phrase Ribeiro uses to remind us that labels with lots of ingredients are not good options, as a long list of ingredients means that the egg has a lot of chemistry, which ends up taking away from the quality of the chocolate.
Look for 3 ingredients
In a nutshell, “a quality egg will only ever have these ingredients: cocoa, sugar and milk, if the chocolate is milky. Other than that, the rest is flavoring or chemicals. So look for a cleaner label,” precise.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
