First of all, we should understand the classification of chocolate, which can be roughly divided into: dark chocolate, white chocolate, milk chocolate, sandwich chocolate and nut chocolate. There are ingredients on the packaging of chocolate, and the top of the ingredient list has the highest content, while the bottom has the lowest content, so when you look at the ingredients, you can directly look at the content of cocoa butter, and you can also look at the number of cocoa butter in the ingredient list. There is also a fake chocolate called chocolate that many friends think is chocolate. If you look closely at the package, you can see the words "cocoa butter substitute". This kind of chocolate is not real. Don't buy it wrong.

A chocolate that makes people feel very classic, both the packaging and the product itself exudes irresistible temptation. The texture is very delicate, the entrance is smooth and the aftertaste is endless. Coincidentally, acrylic works meticulously, and the edges and corners are in perfect straight lines. It looks shiny and arouses appetite. Lindt, an old Swiss brand, has been focusing on chocolate making for 170 years, with a very long history. From the selection of one cocoa bean to the completion of the recipe, they strive for perfection and make the highest quality chocolate. This has also created the unique taste and unparalleled smooth texture of Swiss lotus.

If you like slightly bitter dark chocolate, it should be noted that the higher the cocoa content, the more mellow the taste. In terms of taste, it is probably black Qiao, white Qiao, sugar-free, perfect, and alcoholic. But specifically, there are countless classifications according to sugar content, auxiliary materials and technology (PS: cocoa butter substitutes such as gold medals and ingots belong to chocolate-flavored candy, strictly speaking, they are not chocolate).

Heiqiaoke, Li: chocolate lovers' favorite, love, high cocoa content, and retain their own style and taste. If the chocolate brand is exquisite enough, it will use the beans from its own cocoa garden and indicate the place of origin. This is called bean-to-bar, which is full.