Cocoa liquor is not a cocoa butter substitute.

The main raw material of cocoa liquor is roasted and shelled cocoa beans, ground into a paste shape, and condensed into a tan block solid with aroma and bitter taste after cooling. It is a semi- Product raw materials. Cocoa butter substitute is made from palm kernel hard fat obtained from selected palm kernel oil through high-tech cooling and separation, and then specially hydrogenated and refined. The ingredients of the two are different.

Cocoa liquid has the characteristics of a fluid in a warm state and solidifies into a block after cooling, so it is called a liquid block. Cocoa liquor is an important raw material for the production of chocolate. The cocoa liquor can be pressed to obtain cocoa butter and cocoa cake, and the cocoa cake is the necessary raw material for processing into various cocoa powders. The moisture content of the cocoa mass should be less than 4%, and the fat content should be less than 55%. Anything less than 45% does not meet the requirements.

How to choose chocolate

1. Choose the expensive one. This is definitely true. Everyone knows that you get what you pay for. The higher the price, the more cocoa butter. The higher the content, there is no artificial cocoa butter substitute, and the melting point of cocoa butter is only about 15°, making it silky smooth and melting in your mouth.

2. Look at the ingredient list. Cocoa butter, cocoa butter mass, white sugar, cocoa powder, food flavors, additives, etc. are stipulated by the state. The ingredient list of each product depends on the content. The higher it is, the higher it is, and the package also states the total cocoa content, which is no less than 85%. This is high quality, but the taste is a bit bitter. Just buy no less than 35%.