Cocoa butter chocolate is not chocolate

At present, the chocolate products on the market are mainly divided into chocolate and its products and cocoa butter chocolate and its products, which are essentially different How to distinguish consumers correctly? Q: what is chocolate and its products? A: Chocolate refers to the solid food made by a specific process with cocoa products (cocoa butter, cocoa liquid block or cocoa powder), sugar and / or sweetener as the main raw materials, with or without dairy products and food additives Chocolate shall not contain more than 5% non cocoa fat Chocolate products refer to the solid food processed by using chocolate that meets the definition of chocolate and other foods in a certain proportion, and the proportion of chocolate in chocolate products should be more than 25% Q: is cocoa butter chocolate chocolate chocolate? A: at present, there is another product with a larger market share in China, namely cocoa butter chocolate and cocoa butter chocolate products Cocoa butter substitute chocolate is a kind of food which is made with cocoa butter, sugar and / or sweetener as the main raw materials, cocoa products (cocoa butter, cocoa liquid block or cocoa powder), dairy products and food additives, and keeps solid or semi-solid state under normal temperature and has chocolate flavor and properties At present, most of domestic "chocolate" uses non cocoa butter (including cocoa butter like and cocoa butter substitute) Compared with natural cocoa butter, the price of non cocoa butter is lower (the price of natural cocoa butter is more than 30000 yuan per ton, and cocoa butter like is more than 20000 yuan per ton, while the amount of cocoa butter substitute used by domestic enterprises is only 7000-8000 yuan per ton), and the taste is naturally far from the same At the same time, non cocoa butter is made of plant oil by hydrogenation process The research shows that the hydrogenated cocoa butter contains trans fatty acids and has high cholesterol content Long-term high-dose consumption is easy to cause the rise of human cholesterol and the occurrence of diabetes There are two kinds of cocoa butter chocolate: one contains more than 5% cocoa butter and contains a certain amount of cocoa butter; the other contains more than 5% cocoa butter and does not contain any cocoa butter The biggest characteristic of cocoa butter chocolate is that the content of non cocoa butter is more than 5%, so strictly speaking, this kind of product cannot be called chocolate Cocoa butter chocolate products refer to cocoa butter chocolate products processed in a certain proportion with other foods The proportion of cocoa butter chocolate in cocoa butter chocolate products should be more than 25% Q: how to distinguish chocolate from cocoa butter chocolate? A: see the product name clearly: industry standard sb / t10402-2006 cocoa butter chocolate and cocoa butter chocolate products stipulates that products with more than 5% cocoa butter can not be directly marked as "chocolate", and must be marked with "cocoa butter chocolate" or "chocolate (cocoa butter substitute)" See the product ingredients clearly: according to the national standard, the non cocoa butter content of chocolate shall not exceed 5%; the cocoa butter content of white chocolate shall not be less than 20%; the cocoa butter content of black chocolate shall not be less than 18% Milk chocolate is not required Products containing more than 5% non cocoa butter (including cocoa butter and cocoa butter substitute) cannot be called "chocolate" See the product executive standard: the executive standard of chocolate and its products is GB / t19343-2003, and the executive standard of non cocoa butter chocolate and its products is sb / t10402-2006 We can distinguish chocolate from cocoa butter chocolate according to the product label.