Megan Giller, the author of “Bean to Bar Chocolate” and a judge for the International Chocolate Awards, gives guided chocolate tastings to help the sweet-toothed fully appreciate their bars. Well-tempered chocolate will look shiny, and you’ll hear a snap when you break off a piece. Chocolate varies in hue depending on the variety and origin of the cacao beans. Chocolate from Ghana and Tanzania may be darker than that from Madagascar, which has a reddish cast. And if you’re lucky enough to get chocolate made from Porcelana or Peruvian Nacional beans, it might have the amber shade of maple syrup.

Source: International New York Times February 11, 2020 16:07 UTC