Being original or fake is important in any matter because a fake product can never have the original features of that product completely. Especially in the case of food, this issue becomes even more important because what we eat is directly related to our health and can disturb our body system. The same is the case with chocolate. Eating chocolate can be beneficial for our body and health in many ways, so it is better to have the original and not fake.
Ways to distinguish real chocolate from fake
Maybe in the past, this issue seemed unimportant or, for example, it was not so important in people’s minds that people insisted on getting more information about it, and even when discussing this issue, they said: It’s another chocolate! Or, for example, chocolate is chocolate anymore, or maybe it seems difficult or even impossible to recognize this issue, if it is not the case at all !
But today, a high percentage of people have realized the importance of this issue. Stay with us until the end of this article so that it will be as easy as drinking water to distinguish real chocolate from fake.
You just need to know 5 points and pay attention to them when buying chocolate:
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An original chocolate can’t be very cheap
This does not mean that everything expensive is original or everything cheap is fake, but it is enough to check the ingredients with logic and calculate the price of the amount used in chocolate. . After that we can reach a logical conclusion about whether the chocolate is genuine or fake.
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You should check the cocoa butter content of the chocolate
Cocoa butter makes chocolate very tasty. They have a very high part. Cocoa butter melts at any temperature relative to your body temperature, and as soon as it comes into contact with your tongue, you will feel that it is melting in your mouth. That’s why to find a good chocolate, you should always check the cocoa butter content before anything else, but how to check the cocoa butter content? It is very simple; Look at the back of the product. Yes, exactly the part where the ingredients of the product are written. In this section, cocoa butter should be the second or third ingredient written in the list. In original chocolate, cocoa mass is listed first, followed by milk as the second ingredient for the most abundant milk chocolate varieties, moving in descending order.
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Cocoa Mass Real chocolate uses cocoa mass as an important ingredient
Cocoa mass is the stuff that gives your chocolate a sticky, chocolatey flavor and brown color that it wouldn’t have otherwise. Some producers use cocoa powder to replace cocoa mass to reduce its price. It may be acceptable to use cocoa powder, but nothing can compete with the taste of chocolate in which cocoa mass is used. Then again, if price is an issue you can stick with cocoa powder versions until you can upgrade to real chocolate in all its glory.
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Watch out for the chocolate blossoms
You may have noticed that when you refrigerate chocolate to prevent it from melting on a hot summer day, you may notice that the brown strip outside has turned white. This is the chocolate blossom. Don’t worry, it’s not mold. Chocolate bloom can happen for two reasons: When chocolate placed in a warm area is exposed to very cold temperatures, it blooms; This is because the fat (cocoa butter) melts at warm temperatures and penetrates the surface of the chocolate. Then, when the chocolate cools again, this fat solidifies and turns into the white stuff you see.
One is when the chocolate is exposed to wet conditions.
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Does real chocolate melt?
Seriously, chocolate that doesn’t melt at high temperatures isn’t chocolate at all. There are several brands that offer bar chocolates at very low prices, chocolates that literally do not melt at high temperatures. Sure, these seem like the perfect solution for storing chocolate in the summer months, but I highly doubt the quality of these products. Just eat one of these chocolates. You will see how hard and tasteless it is and does not melt in your mouth. These chocolates are usually made with plant-based sweeteners or lots of emulsifiers and stabilizers, so they don’t melt like cocoa butter. These chocolates are usually made with plant-based sweeteners or lots of emulsifiers and stabilizers, so they don’t melt like cocoa butter.
So, when buying chocolate, pay attention to these points so that your relationship with chocolate does not turn sour and you do not deprive yourself of choosing original chocolates that are of high quality.
With years of experience in the field of producing all kinds of chocolate, Shokoziba is trying to bring you sweet moments by producing original and high-quality products that suit your taste.
