Category: Food/Cooking

Analysis:

Chocolate, also known as chocolate, is made of cocoa butter, cocoa powder, white sugar, dairy products, and food additives Made of raw materials, it is a confectionery with cocoa flavor and milk flavor.

The silky feeling of chocolate comes from the (cocoa) product and the other from its processing technology.

According to my country's industry standards, chocolate must meet the following regulations and be marked on the label:

1. Non-fat cocoa solids account for more than 17% of the net weight of the product, and cocoa butter accounts for more than 17% of the net weight of the product. More than 10%.

2. Non-fat cocoa solids account for more than 3% of the net weight of the product, cocoa butter accounts for more than 10% of the net weight of the product, and the total of non-fat cocoa solids, cocoa butter and milk solids is not less than the net weight of the product

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35% of the weight (of which milk fat accounts for more than 3% of the weight).

Chocolate has a light brown color, a smooth and bright appearance, a dense and crisp colloidal structure, a smooth and slightly sweet taste, high nutritional value, contains protein, fat and sugar, and is relatively rich in iron. , calcium, phosphorus and other minerals, it is a relatively high-calorie food and is suitable as a nutritional and heat energy supplement for men, women, old and young. Depending on the ingredients, chocolate is divided into three categories: vanilla chocolate, cream chocolate, and specialty chocolate.

On July 1, 2004, the national mandatory standard "Chocolate and Chocolate Products" came into effect. Compared with the 1992 chocolate standard, the biggest improvement of this standard is to rectify the name of pure chocolate. The new standard stipulates that the non-cocoa butter fat content in chocolate must not exceed 5%, and stipulates a lower limit for the cocoa butter content in chocolate, requiring no less than 20% for white chocolate and no less than 18% for dark chocolate. However, there is no specific lower limit for milk chocolate. As a result, industry insiders believe that the market for pure chocolate will become larger and larger.

The cocoa butter content of the chocolate part in chocolate and chocolate products should be at least greater than 18% (except milk chocolate). When purchasing chocolate products, be sure to check the product ingredients. For example, products with more than 5% non-cocoa butter (including cocoa butter-like and cocoa butter substitutes) cannot be called chocolate.

Don’t be fooled by the word “chocolate” on the packaging