Is the chocolate you eat really chocolate?

Delicate and sweet, full-bodied and charming, small in size and hot.

Why popular science chocolate is so awesome

The most classic cuisine often comes from the most pristine countryside

The cocoa beans, the fruit of the wild cacao tree in the tropical rain forests of Central America, are first pounded for milk, and then cocoa liquor and cocoa butter are used as the main raw materials, and a variety of raw materials are added to make chocolate with a wonderful and rich taste

Bitter, astringent, sour, slippery, and fragrant, these words that don't sound very beautiful and seem very contradictory when put together can just sum up the complex and charming flavor of chocolate

Ruan Guangfeng, director of the Science and Technology Department of Kexin Food and Nutrition Information Exchange Center and member of the Expert Committee of the China Internet Joint Rumor Refusal Platform, explained that the pleasant bitterness of chocolate comes from the theobromine and caffeine contained in cocoa beans, and the light astringency and cocoa The tannins are related, and the fat and smooth taste when chewing depends on the dedication of cocoa butter

The unique taste of cocoa alone cannot make chocolate more delicious

The protein content in chocolate is relatively low, but the fat content is very high

In fact, moderate intake of chocolate is actually good for health

Studies have shown that chocolate has great antioxidant potential and can maintain and promote cardiovascular health

Although chocolate is indeed a soothing delicacy for the tip of the tongue and the soul, Ruan Guangfeng reminds consumers that in the face of the temptation of rich and silky chocolate, it is the key to maintain moderation

Generally speaking, the total amount of sugar and oil in chocolate is about 80% or more

Dispel your doubts why some chocolates are not chocolates

Not all chocolates marked with the word "chocolate" are real chocolates

This mouthful reminder actually stems from a detail that you may have overlooked, that is, whether there is a "generation" in front of the "cocoa butter" in the chocolate food ingredient list

According to China's relevant standards, chocolate must be made with cocoa products and/or white sugar as the main raw materials.

Cocoa butter substitutes are made from other vegetable oils through a hydrogenation process, and then add color and flavor to give it a chocolate flavor on the mouthfeel

According to Ruan Guangfeng, cocoa beans and cocoa butter are generally 5 to 10 times more expensive than cocoa butter substitutes

From the perspective of food safety, both chocolates and cocoa butter substitutes approved by the state are safe and reliable foods
.
However, the "chocolate" made with cocoa butter substitutes does not have those antioxidant substances in cocoa beans, so it is not very beneficial to health and more to satisfy the appetite
.

More importantly, cocoa butter substitutes made from the hydrogenation of vegetable oils may also produce trans fatty acids, and excessive intake of trans fats may increase the risk of cardiovascular disease
.

Ruan Guangfeng reminded that although the current hydrogenation process can produce hydrogenated products with "zero" trans fats (according to relevant standards, as long as the product content is less than 0.
3 grams per 100 grams, the content of trans fatty acids may not be marked)
.
However, the hydrogenated vegetable oil produced by some small factories may still contain more trans fats
.

China's standard stipulates that products with less than 25% chocolate content should not be called chocolate products, and products with more than 5% of cocoa butter substitutes (calculated based on the original ingredients) should be named as cocoa butter substitutes instead of chocolate
.

How to choose a real chocolate

There are many types of chocolates on the market, how to choose a high-quality chocolate?

From a health perspective, if conditions permit, Ruan Guangfeng suggests that consumers should give priority to chocolate made with natural cocoa butter
.

Generally speaking, dark chocolate is better.
If you eat chocolate occasionally, you can choose dark chocolate first
.
But the higher the cocoa content, the more bitter the taste, which depends on the individual's taste acceptance
.

When choosing chocolates, pay attention to the following points:

First of all, it is optimistic about the content of cocoa butter on the package.
It is not recommended to buy "chocolate" with a cocoa butter content of less than 25%
.
It is best to only include some conventional ingredients such as cocoa butter and sugar in the ingredients, and try not to buy chocolate with nuts or wine aromas
.
Not only the nuts may not be fresh, but the sugar content in chocolate with nuts is also high, which is not good for health
.

Secondly, generally speaking, the higher the cocoa butter content, the harder the texture and the bitter the taste, the easier it will melt in the mouth; a good dark chocolate will make a crisp sound when it is broken, and the section is smoother; and the cocoa butter is replaced by cocoa butter.
The processed chocolate will feel greasy after melting
.

Finally, when buying chocolates and products, you must read the packaging and labels
.
Generally speaking, the packaging should be free of damage and no sticking of sugar crumbs
.
The label should be correct and the content should be complete
.
The product should be labeled name, net weight, name and address, the standard number, list of ingredients, production date, shelf life, storage methods and QS signs
.

Related Links

How to preserve chocolate

How to preserve the unfinished chocolate? Ruan Guangfeng suggests that everyone should pay attention to three points:

Pay attention to sealing
.
Chocolate is easy to absorb moisture and taste.
Because of its sweet taste, it also attracts bugs and bacteria in the surrounding environment
.
Therefore, once it is disassembled, it must be stored in a sealed container
.

Control temperature and humidity
.
The most suitable storage temperature for chocolate is about 15～17℃, just keep it in a cool and dry place
.
Many people are accustomed to storing it in the refrigerator, but this is actually very bad, because once the ambient temperature is too low, the chocolate is prone to fat precipitation and hoarfrost.
Although it does not affect the taste, it does not look good
.

Keep away from light
.
There is a lot of cocoa butter in chocolate, and light will accelerate the oxidation of fat, leading to the production of hala taste
.
If fat oxidation occurs in the chocolate, it will taste unpalatable and may even produce harmful substances
.
Therefore, you should be careful to store the chocolate in a place where there is no strong light
.