Non-chocolate ingredients are all those elements that a chocolatier uses to complement the core chocolate, for example: butter, heavy cream, nuts, spices, natural flavoring and colorings in bonbons, pralines and bars.
Only pure flavoring ingredients such as sugar, vanilla, and soy lecithin ( a stabilizer) are acceptable in dark chocolate bars . If the bar is flavored, it should be done so with natural spices , herbs or fruit extracts. In milk chocolate, milk solids will be added to the mix. Cocoa butter is the only acceptable fat ingredient – fine chocolates contain no vegetable or animal fats, and no artificial flavoring ingredients.
Fine bonbons/pralines should use only the finest and freshest non-chocolate ingredients and little to no chemical preservatives. When made into bon-bons, choose chocolates that use in their ganaches only pure cream, butter, herbs, spices, and glucose. As you become aware of the quality of the ingredients and orgins of your chocolate, so your palette will become more discerning.
Tags: chocolate, chocolate ingredients, fine chocolate, quality chocolate
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