Cocoa butter substitute is actually a kind of artificial stearin that can melt quickly, and it is processed from vegetable oil. It is a trans fatty acid that is harmful to health and increases the risk of cardiovascular diseases. Trans fats can block arteries and increase the risk of inflammation, vascular endothelial dysfunction, coronary heart disease and diabetes.

According to the national standard of chocolate and chocolate products in China, cocoa butter content exceeding 5% cannot be called chocolate, but can only be called chocolate with cocoa butter or chocolate products with cocoa butter, and the product packaging must also indicate the cocoa butter content.

Extended data

Simple differences between cocoa butter substitutes and cocoa butter chocolate

Cocoa butter is one of the important guarantees of chocolate quality. The quality of a piece of chocolate can be judged by the content of its core raw materials such as natural cocoa liquor and cocoa butter, and its minimum content is not less than 17%.

Generally speaking, the higher the cocoa butter content, the harder the texture and the bitter the taste, so a good dark chocolate will make a crisp sound and a smoother cut when it is broken.

Chocolate particles are fine, and the melting points of cocoa liquor and cocoa butter, the core raw materials, are low. The better the texture, the softer and smoother the chocolate taste, and there will be no "powder" or grainy feeling. In other words, this flavor of chocolate contains a lot of cocoa butter.

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