Debunking myths about fine chocolate - in Spanish | Garcia Nevett Chocolatier de Miami

read about fine chocolates in Spanish with Garcia Nevett chocolatier de Miami

The ultimate guide to fine chocolate en español

We recently came across this article in Conde Nast Traveler in Spanish, which addresses a lot of issues we talk about when talking to friends and customers about the differences between fine chocolate and the mass-produced variety.

Some of our favorite take-aways:

- Stop considering chocolate by it's percentage. That's akin to choosing a spirit or wine according to it's alcohol percentage. The country of origin of the cacao and the maker are more important when choosing fine chocolate.

- Dark chocolate is not supposed to be bitter. Carefully fermented and roasted beans will not necessarily have a bitter or astringent after-taste. Pick fine chocolate bars that were meticulously made by bean-to-bar makers and you will find 80, 90 or 100% bars that are not bitter at all. 

Want to learn more? Read the whole article in Spanish right here. 


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