A. In terms of appearance and taste

It is difficult for ordinary consumers to distinguish the difference between the two. Due to the huge price difference, many dishonest merchants sell this chocolate candy as real chocolate. And because Chinese consumers have just started to come into contact with real chocolate, they have no concept or standard of the flavor and texture of real chocolate. Therefore, they think that chocolate-flavored candies are chocolate, and they also think they are very delicious

In fact , Fake chocolate is still delicious as a kind of candy, but the taste, health value and retail value of fake chocolate are completely incomparable to real chocolate.

B. Different melting points

The melting point of pure natural cocoa butter is around 30 degrees, while the melting point of hydrogenated vegetable oil is around 22 degrees. So cocoa butter substitute chocolate melts faster in your mouth than real chocolate. Real chocolate melts in your mouth as slowly as snow; while the main ingredient of cocoa butter substitute chocolate is hydrogenated vegetable oil, which melts very quickly in your mouth, so-called "melts in your mouth."

C. The aroma is different

The cocoa aroma of real chocolate is a pure natural cocoa aroma. Fake chocolate does not contain cocoa butter, and its flavor comes from artificial flavors. When you put these two products in sealed food bags and compare the smells, you can clearly compare the two products. The cocoa aroma of real chocolate is a very deep aroma with a touch of bitterness. This aroma is long-lasting and rich, while the aroma of substituted cocoa butter chocolate is an erratic, sweet aroma with a hint of candy. When you first smell it, It's very fragrant, but it gets weaker and weaker as you continue to smell it, and then becomes very light.

D. Freshness requirements are different

Soft filling - real chocolate is made with fresh cream and has a short shelf life. Fake chocolate is made with hydrogenated oil and has a long shelf life. The filling in real chocolate making uses fresh cream and other natural ingredients, which pays attention to freshness. If it is not eaten in time, especially if it is exposed to dry air for 3-5 days, the taste of the chocolate will be greatly reduced and it will dry out quickly. If it is not eaten in time, the taste of the chocolate will be greatly reduced and it will dry out quickly. Mildew can also develop in warm and humid environments. The cocoa butter substitute chocolate will not dry out and remain smooth no matter how long it is left in the air. Because it is made with hydrogenated oil, it is the same as the chocolate in the supermarket. It is very stable and is expected to not deteriorate for a year. The shelf life is very long.