— Hilda P J

You know just have to go with high quality instead of looking for a brand per se you have to look for high quality cocoa. So when you when you buy cocoa powder for instance When you open the package, it's got to be hundred percent Coco because if not, if he doesn't say 100% cocoa if you open the package and it's gray, it looks great. That means they put fillers in there such as cornstarch or whatnot and which is much cheaper than cocoa powder. Right? So the key is to really is to really find a pure cocoa. And also when it comes to Chocolate you need to try to find a chocolate that has a percentage written on on the on the Box or package? And because that means it's the percentage of cocoa butter and cocoa salads combined and those are called chocolate curvature. Okay. And for instance if you had usually a chocolate curvature has a minimum of 31% cocoa butter by law by chocolate law. And so if a chocolate says 71% it could do that chocolate will have at least 31% of cocoa butter, maybe a little bit more and but let's just say 31% for argument's sake and then 40% cocoa paste, which is the actual cocoa bean that was roasted. Right? That's what gives the flavor to to the chocolate. So so my advice is to always go for high quality because if you buy a chocolate that is cheap. The reason why it's cheap is because it's loaded with sugar. Okay, and it's not loaded with with Coco Coco is there's only so many cocoa beans are there in the world right at our that are manufactured every year and is actually Kind of like a shortage because people like chocolate so much. They The Producers having a hard time to to make enough of it. So chocolate is an expensive item. And and but if you buy a chocolate that is cheap, there's no there's no mystery. Nobody made a mistake a label labeling. The price that chocolate is loaded ways. Not only sugar but vegetable fat which is there to replace the cocoa butter you see So so don't go cheap look for a chocolate that that has a percentage of 70% 80% the higher the percentage the more. Chocolate cocoa content is in the chocolate. So long answer so quickly. It's a long answer. But thank you in terms of the concept of Dutch process. Is there something we should know about Dutch process and you talked about this before? Yeah, well, it's a Coco the cocoa bean itself and and cocoa butter acidic. Naturally there acidic. Okay, it's fermented before being roasted and What happens you you can find chocolate that is a has not been deodorized. Okay, and and I don't like it. It just that acidity is is I like I said flavors but that type of acidity is kind of like, I don't know for me bothers me but most most chocolate manufacturers. They deodorized the chocolate. It's it's called Dutch the Dutch process where they alkalize the the chocolate to remove that acidity Okay, so, That's that's me. You know, I'm not crazy about the acidity, but you can you can use raw raw chocolate raw cocoa butter that has not been touched. you know after that everybody can can do whatever they want. You know, it's just a question of flavor right because some maybe that acidity will go with something that you make maybe it will it will Clash completely so.