When you snap the chocolate in two, we don't often think about it, but it gives us a peek as to how the chocolate was tempered.

• Unwrap your chocolate bar and look at it.
• Cocoa beans are diverse and can vary in color from reddish to dark brown. Sometimes your chocolate may have a whitish discoloration but this doesn't mean that your chocolate went bad.
• Cocoa beans have a very high fat composition ...

Try to notice the texture of your chocolate. Is it smooth? Gritty? Is there texture? Rub your fingers on the chocolate and feel it.

Some chocolates that are silkier have more cocoa butter in them and those that have a rough feel might have been stone-ground.