Foreign brands are better, and the cheap ones are definitely not pure. Dove, Di Chin, Ferrero and Cadbury are all good at distinguishing between true and false. According to reports, the quality of chocolate products can be distinguished from three aspects: pure and good-quality chocolate has bright and complete appearance, good gloss, and poor-quality chocolate has almost no luster and rough appearance; Looking at the texture after breaking, good chocolate is very delicate and uniform, and bad chocolate has many pores and is very uneven; Pure chocolate contains natural cocoa butter, which melts in the mouth, bringing a wonderful feeling. Bad chocolate has a feeling of chewing wax when it melts in the mouth, and it also has some peculiar smells, such as smoke and paste. Pure chocolate is not allowed to be mixed with starch. The ingredients list of various brands of chocolate produced by some food factories all says refined sugar, cocoa butter, whole milk powder, phospholipids, cocoa powder, vanillin and other raw materials. On the surface, the raw materials of these chocolates are nothing special compared with ordinary chocolate. However, in order to reduce the cost, some food factories do not use cocoa butter in production, but use cocoa butter instead. Because cocoa butter is extracted from cocoa beans, the price is expensive, which costs tens of thousands of yuan per ton, while cocoa butter substitute is made of common vegetable oil such as palm oil, which costs only a few thousand yuan per ton. These black-hearted manufacturers also use fresh milk essence and starch instead of the main raw material-milk powder. It is understood that each bottle of fresh milk essence only needs tens of yuan, and a bottle of fresh milk essence can match 500 kilograms of raw materials of milk chocolate. Using fresh milk essence instead of milk powder to produce chocolate can greatly reduce the production cost. The proportion of ingredients in a food factory (calculated by 500 kg of chocolate) is: cocoa butter substitute 175 kg, starch 100 kg, sugar 200 kg and cocoa powder 25 kg. This means that in the chocolate products produced by these manufacturers, cocoa butter and starch account for more than half of the whole ingredients, but the word starch can't be found in the product ingredient list of these manufacturers. Pure chocolate is not allowed to be mixed with starch. Zhao Yanping, an engineer of the professional committee of candy chocolate of China Bakery Industry Association, said that the new "Standards for Chocolate and Chocolate Products" stipulated that the content of non-cocoa butter in chocolate should be less than 5%. The new standard also stipulates the minimum amount of cocoa butter in chocolate, which is not less than 20% for white chocolate and18% for dark chocolate. According to the new standard, raw materials such as starch are not allowed to be added to pure chocolate. In addition, when adding cocoa butter substitutes or cocoa butter-like products, it must be clearly stated on the packaging of the products. At present, domestic "chocolate" products mostly use non-cocoa butter (including cocoa butter-like and cocoa butter substitutes). Compared with natural cocoa butter, the price of non-cocoa butter is low (the price of natural cocoa butter is more than 30,000 yuan per ton, while that of cocoa butter substitutes used by domestic enterprises is only 7,000 ~ 8,000 yuan), and the taste is naturally far from the same. For the mainstream chocolate consumers who are characterized by "fashion", "quality", "identity" and "health", it is less likely to choose domestic chocolate brands after knowing the information about chocolate ingredients. Adding different ingredients in the chocolate manufacturing process can create a variety of chocolate faces. According to different ingredients, chocolate can be roughly divided into three types: Dark Chocolate, Milk Chocolate and White Chocolate. ★ Dark Chocolate: that is, cocoa pulp with sweetener and cocoa butter added. Its board hardness is high, and its cocoa butter content is high, with an average content of 27% and milk content less than 12%. According to the different cocoa butter content, dark chocolate has different grades. Soft dark chocolate with cocoa butter content of 32-34%; The cocoa butter content of hard chocolate for spraying noodles is 38-40%; The content of cocoa butter in superhard chocolate is 38~55%, which not only has high nutritional value, but also is convenient for demoulding and operation. Dark chocolate is the most widely used in dim sum processing, which can be used for chocolate sandwich, noodle spraying, word extrusion, various decorations, various demoulding shapes, cake blanks, chocolate bread and chocolate biscuits. ★ Milk Chocolate: Raw materials include cocoa products (cocoa liquid, cocoa powder and cocoa butter), dairy products, powdered sugar, spices and surfactants. Contains at least 10% cocoa pulp and at least 12% milk. Milk chocolate has a wide range of uses, which can be used for cake filling, sprinkling, squeezing characters or demoulding. Milk chocolate was originally invented by the Swiss, and it was once a patented product in Switzerland until now. Some of the best milk chocolates in the world can be divided into two categories: in Europe, after Peter and Nestor, most manufacturers also use condensed milk as ingredients; In the United States and Britain, a mixture of milk powder and sugar is used as ingredients. The latter uses the hygroscopicity of sugar to dry itself, and produces a cheese-like taste due to the action of enzyme activity in mixed milk powder. ★ White Chocolate: Its ingredients are basically the same as milk chocolate, including sugar, cocoa butter, solid milk and spices, without cocoa powder, so it appears white. This kind of chocolate has only the fragrance of cocoa, and its taste is different from that of ordinary chocolate. Moreover, the content of dairy products and powdered sugar is relatively large and the sweetness is high. White chocolate is mostly used as icing, and can also be used for squeezing words, stuffing and cake decoration.