Cocoa butter is the most important component in the raw materials of chocolate. Because cocoa is only available in a few places in South America and abundant in Africa, it is extremely precious. Usually, cocoa beans in local 1T can't fry 500G of cocoa butter, so pure cocoa butter will be selected for the superior chocolate to emphasize the taste and mellow degree, so that the chocolate made can be instant in the mouth!

Secondly, cocoa butter substitute refers to animal protein oil \ the oil that vegetable oil and cocoa powder want to mix, which is usually used for chocolate making because of the similarity of taste. Because the oil temperature and boiling point of cocoa butter substitute are different, it is much easier to make chocolate instead of cocoa butter, and it tastes slightly sweet, and it is easy to lose shape if you eat more.

Chocolate instead of cocoa butter is called "non-tempering chocolate" in the production process. There is an air-inflated chocolate of this type in the market, but it tastes like chocolate in the process, but it is also poor.

Chocolate with cocoa butter is called "temperature-regulating chocolate" in the production process, and many products such as "Youha" on the market are made of pure cocoa butter, so the price is very high.

How to tell the difference mainly depends on the ingredients on the package. In order to save costs, many manufacturers also mix cocoa butter with cocoa butter substitutes to make chocolate. In fact, this is also the trend of low-end chocolate in the future. Of course, if MM with picky taste wants to taste exquisite \ pure chocolate, there are many chocolate stores that buy it now. For example, NY Chocolate, the largest chocolate group in the United States, has set up a store in China, so it might as well try it, and suddenly found that DOVE is just that.