Cocoa butter substitutes are not real chocolate.
The main raw material of chocolate is cocoa beans, and cocoa butter is the natural fat in cocoa beans. In the bulk candy section of some supermarkets, some are often marked with cocoa butter substitutes? Chocolate? What is the difference between cocoa butter and cocoa butter?
Cocoa butter substitute is an artificial stearin which the taste, texture and texture are close to those of natural cocoa butter through a series of artificial methods. Cocoa butter substitutes are generally hydrogenated. This hydrogenated vegetable oil contains a lot of trans fatty acids, which can lead to coronary heart disease, venous sclerosis and other diseases.
I suggest you try to choose cocoa butter? Real chocolate? . Must be written on the ingredient list? Cocoa butter substitute? 、? Partial hydrogenation? Products with this word are far away.
The higher the cocoa butter content, the better.
Cocoa butter makes chocolate have unique fragrance, smoothness and instant properties. It stands for chocolate. Gold content? The higher the cocoa butter content of chocolate, the more expensive it is. Cocoa butter is rich in polyphenols and has antioxidant function, which can protect human body against a series of diseases and reduce the effects of aging.
It is recommended to choose chocolate with cocoa butter content higher than 30%. According to this standard, 80% chocolate in general supermarkets can be excluded.
The content of cocoa butter will basically not exceed 50%. The chocolate bought by Lindt contains 99% cocoa solids, and the cocoa butter content is 49%.
Read a composition
Good chocolate basically only needs: cocoa beans, cocoa butter, sugar, occasionally vanilla, and sometimes lecithin as emulsifier. Simple ingredients, the less additives, the better!
The higher the ranking, the higher the proportion. If cocoa and cocoa butter rank behind sugar, it is definitely not high-quality chocolate.
Choose GB as the beginning.
In China, there are two standards for chocolate products. One is the national standard, that is, chocolate products made of pure cocoa butter with cocoa butter content below 5%. The product standard code starts with GB.
The other is the industry standard, that is, using cocoa butter substitutes or chocolate products with pure cocoa butter content lower than the standard of pure chocolate. The product standard code begins with SB.
Therefore, GB is the first choice to buy chocolate products, which means that chocolate products are made of pure cocoa butter, and contain no or only a small amount of cocoa butter substitutes, which has better taste and health; But if you start with SB, it means that the content of cocoa butter substitute is higher, and the taste and health are second.
Dark chocolate is the best choice.
Strictly speaking, milk chocolate, sandwich chocolate and hazelnut chocolate are not pure chocolate, because their main ingredients are generally not chocolate, so if you want to have a good cocoa taste, you should choose dark chocolate.
For high-quality dark chocolate, the cocoa solids content should be 55%-75%, and the cocoa butter content should be above 30%. Less than 50% of chocolate contains too many additives, but more than 75% of chocolate tastes too bitter. Flavonol is one of the main causes of bitter taste of chocolate, but flavanol can maintain healthy blood flow and normal blood pressure by reducing the adhesion of platelets in blood, and can also be used as an antioxidant to protect the health of the heart.
The 99% chocolate of Swiss Lotus mentioned above has a strong chocolate taste in the back taste, but the front taste is really a bit too bitter for most people to accept. Generally speaking, dark chocolate with 70% cocoa solids content is the best choice.