How to identify good chocolate

So how to tell good chocolate, I think people get called up a lot on and percentages so 70% chocolate is a good chocolate, but you can still have a bad 70% chocolate, so it depends on how well has been made because, the quality of the beans and how much care has been taken into it when you make it, so don't get hung up on percentages.

We look for a nice chocolate here is a nice dark sheen, shiny, dark, so good colour, a good smell, looks appetising, and when you snap it, it’s got a really good snap on it, yeah and that’s what you look for in good chocolate and when you taste chocolate you want to put in your mouth on your tongue let it melt, and let the aromas fill your nose and mouth and comes try and pick out the roasted notes if it’s been over roasted if it's been nicely roasted the acidity level so that will determine where the bean has come from sometimes, if it’s got any fruity notes so say it might have been grown in an area where their are other trees been growing which have fruit berry’s or other such things or if it’s been lathery or if it’s got a leathery or if it’s got tobacco, or it’s been near a volcano sometimes it picks up some of the smoky notes from that as well.

So put it on your tongue let it melt, make sure you use all of your tongue and then when you’ve eaten it should remain and languor, it should have length on it, a good quality chocolate should have a good length on it and it’ll last on your pallet and it won’t disappear straight away like cheap quality chocolate would.

Find your next job as a Chef here.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.