The 70% dark chocolate often seen on the package refers to 70% cocoa solids, including cocoa liquor, cocoa butter and cocoa powder:

Cocoa liquor: it is the product obtained from cocoa beans after processing and grinding, which has the aroma of cocoa, rich in polyphenols and a large amount of cocoa butter;

Cocoa butter: it is a pure fat extracted from the cocoa beans, with a melting point of 34-38 ℃, which makes it appear solid in the greenhouse and melt immediately in the mouth. At 34-38 ℃, it is therefore solid in the greenhouse, and can be melted immediately in the mouth, which determines the silky texture of chocolate. Generally, the higher the cocoa butter content, the better the taste;

Cocoa powder: is the cocoa bean fragments after partial defatted and ground into powder, concentrated with a lot of healthful substances (such as cocoa flavanols, theobromine, polyphenols, etc.), which determines the bitterness of the taste of chocolate.

Substitute cocoa butter: derived from non-cocoa vegetable fats and oils, but processed to become hydrogenated vegetable oils, which may contain trans fatty acids, cheaper, but the taste is not as good as natural cocoa butter, long-term eating is not friendly to cardiovascular health, can not buy.

Manufacturers take these cocoa ingredients, mix them in specific proportions, and then incorporate a variety of ingredients to create a variety of flavors of chocolate and its products.

Knowing this, we can carefully compare the list of ingredients to suit our needs.

How do you choose between the various colors of chocolate?

Besides all the similar 'cacao' terms that make your eyes glaze over, there are all sorts of chocolates out there that can also make your head go bald. Let's analyze them all.

Dark Chocolate

Dark chocolate has ≥30% total cocoa solids, so it's usually darker in color and has a heavier acidity.

In the perception of many people, eating more dark chocolate does not seem to be fat.

The harsh truth is that eating too much of any food will make you fat, and it has nothing to do with whether it is sweet or not, or whether it has too much or too little oil.

The total amount of sugar and oil in the chocolate we eat is more than 80 percent, and eating a 100-gram bar of chocolate is almost 1/3 of a day's worth of calories

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