About Chocolate

Chocolate is natural. It is prepared by combining cocoa, cocoa butter, sugar, powdered milk, flavor ingredients and additives, and molded. Compound is a cocoa product containing vegetable fats in the place of cocoa butter. The vegetable fats commonly used are often “hard” fats or fats semi-solid at room temperature, such as coconut oil and palm kernel oil. Due to the fact that vegetable fats are less expensive than cocoa butter, manufacturers prefer to produce compound instead of chocolate to reduce their costs.

The cocoa butter in real chocolate melts at human body temperature, giving chocolate a “melt-in-your-mouth” quality, which enhances the cocoa flavor and contributes to the sensory experience of eating chocolate.

Real Chocolate must be heated and cooled in a specific way in order to solidify and avoid fat bloom, which is the rising to the surface of the cocoa butter, giving the chocolate a dull, cloudy surface. In order to understand the difference between them, you should just prefer reliable brands.