At Paladar, pastry chef Rodrigo Ribeiro gave valuable advice for this moment
Supermarkets are full of bright and colorful packages containing the famous chocolate eggs, traditional for the Easter period.
However, with so many options, most people have questions about which egg to choose. To help at this time, Palatepastry chef Rodrigo Ribeiro gave valuable advice on how to analyze the label of Easter eggs and, therefore, choose the best chocolate.
1. Chocolate versus chocolate flavored couverture
The first thing to pay attention to when picking up an Easter egg is whether it is “chocolate” or whether it has a “chocolate-flavored coating.” According to the pastry chef, the term “chocolate-flavored couverture” indicates that that chocolate contains hydrogenated fats, and such products are not the best, let alone the tastiest…
2. Avoid products with very long labels
As with most foods, labels with many ingredients are not a good option, as a long list of ingredients indicates that the egg contains many chemicals, which ends up taking away from the quality of the chocolate. So, right now: less is more.
3. The chocolate egg must contain 3 ingredients
A quality egg will always have only these ingredients: cocoa, sugar and milk, if the chocolate is milk. Other than that, the rest are flavors or chemicals.
To discover other pastry chef tips, read Helena Gomes’ article on Paladar.
The best Easter egg on the market
For those who purchase the Easter egg, Paladar has promoted a blind tasting with 60 chocolate eggs.
The products were evaluated in terms of visual appearance, aroma, texture and flavor by a team of chocolate experts (see test results here).
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.
