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Business Insider spoke with Angus Kennedy, editor of Kennedy's Confection magazine, about how to identify high-quality chocolate.
"Quite an easy way of checking chocolate – I’ve got two chocolate bars here – one is like a standard sort of milk chocolate, perhaps a sort of lower end type of chocolate and one is more higher end, higher cocoa butter, higher cocoa percentage."
"There’s a really sure way of doing this so what you do is you get a piece of your bar and you just snap it off." "The higher quality chocolate tends to make a bit of a click and a harder noise because it doesn’t melt so quickly and it’s just got a bit less sugar got less vegetable fat in it and when you eat it, it should taste a little bit fruity because the cocoa bean is actually a very fruity product."
Kennedy's renowned one-to-one interviews feature in-depth discussions with some of the biggest names in the industry. Hosted by Angus Kennedy, the conversations blend hard-hitting facts and valuable insight with a fun, conversational approach.
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