How to make a chocolate which is very good and not so bad?
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High quality chocolate is shiny brown, breaks cleanly and is smooth, not containing any lumps, bubbles or white specs. Good chocolate should melt on the tongue like butter and should taste of pure chocolate rather than cocoa powder. Fine chocolate should not be greasy or sticky at ambient room temperature.
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Share on Pinterest Recent research suggests that chocolate may have some health benefits. Chocolate receives a lot of bad press because of its high fat and sugar content. Its consumption has been associated with acne, obesity, high blood pressure, coronary artery disease, and diabetes.
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