Tips on how to Taste Dark Chocolate

Tips

 * Dark chocolate is also an excellent energy source, because it releases slowly into the bloodstream and does not elevate insulin levels. (Indeed, dark chocolate has a GI rating of a mere 22.) As a result, the sustained energy it provides is ideal for endurance activities and even weight-training routines.
 * The formation of whitish spots, or bloom, on chocolate is due to a separation of some of the fat in the chocolate, caused when it is exposed to heat, and then it is cool again. While it affects the aesthetics of the chocolate somewhat, it isn't harmful to eat or use chocolate that has bloomed. Bloom is related to heat and humidity, so store chocolate in a cool, dry place free of odors.
 * Remember that most of all, you should enjoy dark chocolate, and don't be too pretentious, because you'll turn people off instead of turning them on to dark chocolate.
 * Dark chocolate (as opposed to other kinds of chocolate) is considered healthy, and recommended for daily consumption in small amounts to maintain a healthy heart and lower cholesterol.
 * If you don't like dark chocolate, start with a very mild dark chocolate such as 45-55% cacao. Great dark chocolate is found from 65% cocoa and up. A good example of this is Bournville, an easily available brand (in the UK) with distinctive packaging. The packaging is a dark red. Mild dark chocolate will taste similar to milk chocolate and won't be too bitter. If you are more adventurous, you can get dark chocolates that go all the way up to 100% cacao (i.e., unsweetened).
 * Here are some excellent brands to try: Lake Champlain, Ritter,Schogetten, Fazer, Omanhene, Whittakers, Michel Cluizel, Boehms, Perugina, Wedel, Domori, Amedei, Valrhona, Neuhaus, Marcolini, Lindt, Felchlin, Guittard, Scharffen Berger, Santander, Malagasy, Weiss, El Rey, Theo, Bonnat, Pralus, Cote D'or, Castelain, Slitti, Dagoba, Green and Black's, Bournville, Ghirardelli, Chocolate Traveler and Xocai.

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