Chocolate Myths

True or False?

Appears in

Encyclopedia of Chocolate: Essential Recipes and Techniques

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

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The quality depends on the cocoa percentage

The higher the percentage of cocoa, the more bitter the chocolate

Cocoa butter* is added to chocolate

White chocolate contains no chocolate paste

Soy lecithin is a useless, low-grade additive

Couverture chocolate* is good-quality chocolate

A chocolate that has whitened should be thrown out

Chocolate can be tempered at home

Manual tempering with a tempering stone is a guarantee of good chocolate

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