A great way of knowing what kind of quality chocolate you’re eating or cooking with is by listening to the ‘snap’.
Sounds a bit weird, right? Well, when you break a piece of quality chocolate between your fingers you should be able to hear a definite snap – the higher the quality, the sharper the sound. With really high quality chocolate you can even hear that snap in your mouth, as you take your first bite.
The higher the cocoa quality and the better the tempering, the louder this snap is.
We hope you’ll agree with us when we say that our chocolate has a pretty definite snap. We’ve tested it, and it seems to be more or less pitch-perfect. Or as pitch-perfect as chocolate gets. If you compare it to ‘cheap’ chocolate, or the common mass-market brands, they’re usually a pretty dull… crumble. The common supermarket Easter eggs are a really good example of this, if you happen to be interested in giving it a go. They tend to feebly give way more than snap or crack.
In hindsight, we’d have been better telling you all this before Easter – then you could’ve tried it out for yourselves. Sorry! But it’s a great excuse to buy lots more chocolate, right? In the name of science…