These days, premium ingredients like caviar and foie gras are mere clicks away from your doorstep. Yet how can one tell that they’re getting their money’s worth? The Peak enlists industry experts for advice on how to identify the best-quality ingredients.
08 Chocolate
In chef Pang Kok Keong of Antoinette’s words, “like food, chocolate is subjective.†However, his personal favourite would be Manjari from French chocolate manufacturer Valrhona because of it’s complex, fruity taste with a long cocoa finish. He also prefers using dark chocolates with a minimum cocoa content of 60%. This ensures that the sweetness does not overpower the taste of cocoa.
Top quality chocolate should break with a clean snap and produce a light sheen. Dark chocolate, in particular, should come with a complex note, a clean taste and a long cocoa finish. Chocolate made from single or mixed blend beans can be equal in quality as long as it is properly processed.
