No one knows exactly why we love chocolate, yet the cravings are very real.
One of the reasons might be the fact that chocolate contains small amounts of our natural love drug, PEA. The most well-known love-related natural chemical is phenylethylamine (PEA); a naturally occurring trace ammine in the brain contributing to that on-top-of-the-world feeling. Chocolate also triggers the release of endorphins.
Chocolate is "good for the heart".
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Percentage
The percentage refers to the total content of ingredients derived from the cacao bean (cocoa powder + cocoa butter). Generally, there is an inverse relationship between the % cocoa and the amount of sugar in a bar.
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Storage
Like any quality food, our chocolate should be stored correctly until it is ready to be eaten.
Cool but not cold
You want to keep it cool so that it doesn't get too soft or begin to melt, Don't keep it in the refrigerator, but keep your chocolate in a cool, dark place without a lot of humidity.
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. Bloom is related to heat and humidity, so store your chocolate in a dark, cool and dry place. While it affects the aesthetics of the chocolate it is not harmful to eat chocolate that has bloomed.
Odor absorption
Chocolate contains sugar and fat, both of which have a tendency to absorb smells and odors from things around them. So if your "cool, dark place" happens to be a cabinet that also holds onions, your chocolate will not keep its original delicious flavor.
Shelf life
Keep track of how long you store your chocolates. Normally filled chocolates will stay good for about one month, while chocolate without filling can last for up to a year or a year and a half if stored properly.
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