Que 1:- What determines the quality of chocolate?
The quality of a chocolate, like most food, is determined by the quality of the raw ingredients and the care taken when working with those ingredients. The process begins with good beans. These beans must then be properly fermented, dried, roasted, crushed and conched. The time and care given each step will effect the quality. Generally speaking, high-quality chocolate breaks cleanly, melts rapidly and uniformly in the mouth, and has a long-lasting flavor, much like the flavor of a good wine.

Que 2:- How should I store my chocolate?
Chocolates should be stored in a cool, dry place. An air-conditioned room is ideal. The boxes in which we pack our chocolates are a perfect means of storage since light cannot penetrate. If you must refrigerate our chocolate, allow the bonbons to warm gradually before eating. Refrigeration can often mask the chocolate's flavor and the texture is less than perfect. Bringing the chocolate to room temperature from refrigeration can also effect the chocolates' outward appearance.

Que 3:- What kinds of chocolate are there?
Depending on what is added to (or removed from) the chocolate liquor, different flavors and varieties of chocolate are produced. Each has a different chemical make-up, the differences are not solely in the taste. Be sure, therefore, to use the kind the recipe calls for, as different varieties will react differently to heat and moisture.

• Unsweetened or Baking chocolate is simply cooled, hardened chocolate liquor. It is used primarily as an ingredient in recipes, or as a garnish.
  
  
• Semi-sweet chocolate is also used primarily in recipes. It has extra cocoa butter and sugar added. Sweet cooking chocolate is basically the same, with more sugar for taste.
  
  
• Milk chocolate is chocolate liquor with extra cocoa butter, sugar, milk and vanilla added. This is the most popular form for chocolate. It is primarily an eating chocolate.
  
  
• Cocoa is chocolate liquor with much of the cocoa butter removed, creating a fine powder. It can pick up moisture and odors from other products, so you should keep cocoa in a cool, dry place, tightly covered.

White chocolate By definition, white chocolate is not actually chocolate. White chocolate contains cocoa butter, a product of the cocoa bean that is also used to produce chocolate. The cocoa butter, which does have a faint chocolate flavor is combined with milk, sugar and often other flavoring ingredients such as vanilla in order to create the creamy confection known as white chocolate. White chocolate is the most fragile form of chocolate; pay close attention to it while heating or melting it.

Que 4: -What is chocolate bloom?
There are two forms of bloom – Fat Bloom and Sugar Bloom – common to chocolate. Fat Bloom results from inadequate tempering or temperature abuse of well-tempered chocolate, producing a visible dull white film surface to severe whitening of the surface, with soft or crumbling textures on the interior. Sugar Bloom is a hard white surface film resulting from exposure to moisture. It is formed by the dissolution and subsequent crystallization of sugar on the chocolate’s surface. While Fat Bloom and Sugar Bloom have a negative effect on appearance, the product remains perfectly safe to eat.