Every chocolate shop I visit insists that their chocolate is the best quality, gourmet, premium.  So, when talking about chocolate, what does “quality” mean exactly?

The U.S. FDA has produced formal standards of identity that legally define chocolate and all its related ingredients and by-products.  But, read through all that and you will discover there is nothing that defines the “quality” of chocolate. 

Of course there are standards of “Quality Assurance” within each processing step of making chocolate.  These control standards start with the cocoa bean and follow through to the finished product.  But following these rules means that pretty much any final chocolate available for purchase could be defined as being a “quality” chocolate.

So the real definition of quality in chocolate is pretty subjective, and it depends on who you talk to and what product you are referring to.  Here's an example...  In this case let's say you consider me your favorite chocolate guru (wow, it's great you admit that!) and you ask me what I consider as quality in a truffle.

I would say that a quality chocolate truffle tastes fresh, is hand rolled or hand molded, and feels velvety smooth in my mouth.  Mmm.  But ask someone else and you may get a completely different answer.

And that's just an answer for a truffle.  I would not have the same quality factors when considering a solid chocolate bar.

Taking a look from a consumer prospective, there are some guidelines that indicate quality...

Flavor preferences aside, I believe every type of quality chocolate should include:

1. a good appearance (gloss and sheen, no bloom)
2. a clean snap (showing proper temper)
3. an even melt (proper cocoa butter to cocoa solids ratio)
4. expected flavor delivery (in other words, no off-flavors)
   1. if milk chocolate it should deliver milk and chocolate flavors
   2. if dark chocolate it should deliver components of the blended or single origin flavors
5. satisfaction (I would buy it again)

For the most part, “quality” is a real good marketing term.  Truly, any chocolate company can claim their products are high quality, gourmet, and/or premium.  As long as there is an agreement among the customers that the chocolate meets their personal definitions of “high quality” then I suppose their claims can be true.

A good rule of thumb:  quality chocolate is chocolate at its best.

• Author
• Recent Posts

Bryn Kirk

Course Facilitator at Chocolate University Online

Bryn worked for nearly 10 years in a research and product development for Ambrosia Chocolate Company in Milwaukee, Wisconsin. Now she develops all of the CUO lessons and coaches the members of the Primal Chocolate Club.

Latest posts by Bryn Kirk (see all)

• BarkThins Dark Chocolate Coconut with Almonds - May 22, 2020
• Endangered Species Cacao Nibs + Dark Chocolate Review - May 15, 2020
• Mr. Dot Bar Review - May 7, 2020