3 tips to help you distinguish between real and fake chocolate

Distinguishing between genuine and fake chocolate can be achieved through three methods: observing the ingredient list, testing the melting point, and inspecting the appearance and texture. The authenticity of chocolate is mainly influenced by factors such as raw material purity, processing technology, and additives.

1. Observe the ingredient list

The first item on the ingredient list of real chocolate should be cocoa butter or cocoa liquid block, and if the cocoa butter content exceeds 5%, it is considered fake chocolate. Natural cocoa butter has a melting point close to human body temperature, melts in the mouth and is not sticky. If substitute ingredients such as hydrogenated vegetable oil and margarine appear in the ingredient list, they may contain trans fatty acids, and long-term intake increases the risk of cardiovascular disease. When purchasing, it is necessary to identify the product execution standards, and the cocoa solids content of dark chocolate is usually not less than 30%.

2. Testing melting point

True chocolate will gradually melt at 32-35 ℃ and soften slowly when placed in the palm of your hand. Due to the high melting point of cocoa butter in adulterated chocolate, it needs to exceed 38 ℃ to start melting and is prone to residual oil stains. Small pieces of chocolate can be placed in warm water at 40 ℃. True chocolate will dissolve evenly into a thick liquid, while adulterated products are prone to layering or clumping. Under low temperature conditions, the surface of real chocolate will form uniform frost like crystals, while cocoa butter substitute products will present irregular oil spots.

3. Check the appearance and texture

High quality chocolate has a dark brown to dark brown luster on the surface, with a crisp sound when broken and a delicate and bubble free cross-section. The adulterated product has a grayish white color and is easily broken into slag or fibrous structure when broken. Real chocolate has a long-lasting cocoa aroma after melting in the mouth, while counterfeit products often have a waxy or sweet aftertaste. Dark chocolate should have a distinct bitter taste, milk chocolate should have a balanced flavor of cream and cocoa, and white chocolate should not have a rancid taste.

It is recommended to choose products from legitimate channels for daily shopping, and avoid purchasing chocolates with prices significantly lower than the market price. When storing, it should be sealed and kept away from light in an environment of 15-20 ℃. High temperatures can cause cocoa butter to precipitate and form white frost. Moderate consumption of pure cocoa products can help supplement polyphenolic substances, but cocoa butter substitute products may contain trans fatty acids that need to be controlled in intake. Special groups such as diabetes patients can choose sugar free dark chocolate with more than 70% cocoa content, and the daily intake of children is recommended not to exceed 30g.