Store chocolate in a cool, dry place away from direct sunlight and strong odors. Seal it in an airtight container or wrap it in foil to prevent moisture and odors from affecting the taste.
Temperature: 15-20°C
Humidity: < 60%

Cocoa percentage indicates the amount of cocoa solids and cocoa butter in chocolate. Higher percentages generally result in a more intense and less sweet flavor.

The ideal temperature for tempering our Schokinag chocolate depends on the type of chocolate.
For dark chocolate, tempering typically involves heating it to around 45-50°C, then cooling it to 26-28°C, and finally reheating it to 31-32°C.
For milk chocolate, tempering typically involves heating it to around 45-50°C, then cooling it to 26-27°C, and finally reheating it to 29-30°C.
For white chocolate, tempering typically involves heating it to around 45-50°C, then cooling it to 25-27°C, and finally reheating it to 29-30°C.

Lecithin is an emulsifier commonly added to chocolate. It helps blend the ingredients more smoothly, resulting in a smoother texture and preventing cocoa butter from separating.

Chocolate bloom refers to two common issues: sugar bloom and fat bloom. Sugar bloom occurs when moisture from the air dissolves sugar on the chocolate’s surface, creating a white, powdery appearance. Fat bloom happens when cocoa butter migrates to the surface due to temperature fluctuations, resulting in a dull, grayish film. While bloom doesn’t affect the safety of chocolate, it can impact its appearance and texture.

Single-origin chocolate is made using cocoa beans from a specific region or even a single plantation. This chocolate showcases the unique flavor profile and terroir of those beans, offering chocolate enthusiasts a taste of a particular origin’s characteristics.

In summary, the main differences between alkalized and natural cocoa powder are their acidity levels, flavor profiles, appearance, and culinary uses. Depending on the recipe and desired outcome, one may be preferred over the other.