For the best-quality chocolate, look for an ingredient label that shows a bar with 55 percent to 70 percent of cocoa solids. But keep in mind that the higher the percentage, the more bitter the chocolate will taste: 99 percent cocoa solids is definitely an acquired taste.
Bittersweet or dark chocolate contains less fat than milk chocolate. (Hey, we cut calories where we can!)
Some 92 percent of Americans prefer the taste of milk chocolate, something to keep in mind if you're gift giving.
Specialty chocolate has a shelf life of about two weeks, while mass-produced chocolate has more preservatives and can last considerably longer, even up to a year.
If you're buying specialty or boutique chocolates, ask the retailer about the top-selling products. High turnover will guarantee freshness.
Avoid buying chocolate that has white patches or looks dull in color. It could be past its prime. (Though we'd probably eat that stuff too — if we had to, that is.)
Consider purchasing fair-trade chocolate. This means that the farmers received a good price for their beans.
Looking to savor the box? Chocolate should be stored in a cool, dark place, but preferably not in the refrigerator. Cold air can out dry chocolate.
(Anna Wallner and Kristina Matistic host The Shopping Bags. Distributed by Scripps Howard News Service.)
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