How to Spot Good Chocolate


Trying to differentiate good chocolate from a bad one is just like trying to look for a quality spotting scope. Let’s see why they’re similar.


When looking for a spotting scope that will cater to your needs—whether that’s hunting, birdwatching, or others—you also need to check out the manufacturer aside from the features. If good chocolates have quality ingredients, a spotting scope must come with the fundamental features too. You know the chocolate is good if the manufacturer used cocoa butter instead of vegetable oil and when they use organic or specialty ingredients.


The chocolate is also good if the manufacturer has been around in the industry for quite some time now. Likewise, when choosing a scope, it’s best to examine if the manufacturer has a good track record and has been in the industry for a long time already. The longer they’ve been existing; chances are the higher the quality of their products. The same goes for the chocolate manufacturers. Check out for your spotting scope needs.


If the packaging is great, then that chocolate is worth trying. That’s because if the manufacturer can customize their packaging for their customers, then that means they’re committed to bringing you the best chocolate ever from the inside out. Likewise, if the spotting scope has a good package, it will also reflect the dedication of the company that’s producing it for you. After all, most of us tend to look at the presentation first before going into the other details.

The Numbers

chocolate-cakeThe cocoa percentage is essential in chocolates. It measures the amount of cocoa between the cocoa butter, cocoa powder, and chocolate liquor. However, it doesn’t mean that the higher the percentage, the higher the quality of the chocolate is. It still would depend on the ingredients and the process of production. Quality dark chocolate has at least 60% cocoa. Chocolates with 80%, on the other hand, have more bitter taste and are ideal for baking instead of eating plain. Take note that when the cocoa percentage is high, that means the intensity of the flavor and the darkness is also high. For those who love chocolates that are sweet, that’s terrible news.

There are also numbers in spotting scopes. Those are the magnification powers. Some spotting scopes have high power—20-40X, 20-60X range—which are great for spotting objects 200 yards and beyond. On the other hand, some have low power—8-24X, 10-25, 12-30X range—used for 25-75 yards. Some are also in the mid-range, from 10-30X, 18-36X, 15-45X, to 16-48X. These are best for 100 yards.



When I say sharpness, I mean the crisp, clear, and quality lens of the scope and the crisp, sharp snap of a chocolate bar when it’s broken. You’ll know a scope is a wise investment if its magnification power is great and the quality of the images it produces is also commendable. Likewise, you’ll know a chocolate is good if it makes a crispy and clean snap when you break it. However, you should know that white and milk chocolate bend because they contain more milk and sugar compared to dark chocolate. Low-quality dark chocolate also bends and has a dull sound when broken.

So, when choosing a chocolate or a scope, just remember to check out the sharpness, the numbers, the package, and the manufacturer.