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There are many kinds of chocolates on the market, how to choose high-quality chocolate? Why are some "chocolates" not chocolate?
Insufficient ingredients should not be called chocolate
One detail that consumers may overlook is whether there is a "generation" in front of "cocoa butter" in the chocolate ingredient list
Cocoa butter substitute is made from other vegetable oils through a hydrogenation process, and then by adding pigments and flavors, it has a chocolate flavor on the taste
Ruan Guangfeng, director of the Science and Technology Department of the Kexin Food and Health Information Exchange Center, reminded that although the current hydrogenation process can produce hydrogenated products with "zero" trans fat (according to relevant standards, as long as the content of each 100 grams in the product is less than 0.
China's standards stipulate that products with less than 25% of chocolate should not be called chocolate products, and products with more than 5% of cocoa butter added (calculated based on the original ingredients) should be named as chocolate instead of chocolate
How to choose and store chocolate
Generally speaking, the taste of dark chocolate will be better.
When shopping for chocolate, keep the following in mind:
Looking at the content of cocoa butter on the package, it is not recommended to buy "chocolate" with a cocoa butter content of less than 25%
Read the packaging and labels.
Moderate consumption of chocolate Faced with the temptation of chocolate fragrant and silky, maintaining moderation is the key
In addition, there are three things to keep in mind when preserving chocolate:
Note that sealed chocolate is easy to absorb moisture and smell.
Pay attention to control the temperature and humidity The most suitable storage temperature for chocolate is about 15 ℃ - 17 ℃, and it can be placed in a cool and dry place
Note that there is a lot of cocoa butter in dark chocolate, and light will accelerate the oxidation of fat, resulting in the production of savory flavor
(its text)
"China Food News" (06 edition on October 28, 2021)
(Editor-in-charge: Qu Yuening)
