How to distinguish real chocolate from fake chocolate?

Chocolate is a popular and loved food by most people. For lovers of this food, the problem of distinguishing high-quality chocolate from low-quality chocolate has always been raised in shopping. It is interesting to know that every year there are many competitions around the world related to the methods of preparing and distinguishing real chocolate from fake. A lot of research has been done in this field and gradually the information and creativity in the chocolate industry has increased. So that today there are new types of flavors and colors in chocolate.

For this reason, in this article from Baraka blog, we try to teach you how to distinguish real chocolate from fake. Stay with us until the end of this article so that in addition to familiarizing you with different types of chocolate, we will also introduce you to the properties of dark chocolate.

All kinds of chocolate
First of all, it is better to familiarize yourself with different types of chocolate. In general, chocolate is placed in three general categories:

White chocolate is a combination of milk, cocoa butter, sugar and vanilla.

Classic chocolate or milk chocolate is a combination of cocoa butter, cocoa powder, sugar and milk.

Dark chocolate is prepared from the combination of liquid chocolate and sugar, and the amount of cocoa in it is about 70%.

Properties of dark chocolate
Dark chocolate has antioxidants and contains minerals such as magnesium, manganese, iron and copper. It is also useful for heart health and prevention of diseases such as cancer and premature aging. At the same time, it improves mood and reduces stress. In general, the properties of dark chocolate are more than classic and white chocolate because there is less sugar in it.

Buy real chocolate
Regarding the purchase of original chocolate, there are always two opinions that the majority buy according to it.

The more expensive the chocolate, the better, although this opinion is true to some extent, but it is not completely true. Of course, original and high-quality chocolate is not cheap, but remember that some famous brands sell their products at many times the full price and claim that they charge for the quality of their products. While we can buy chocolate with the same level of quality from a brand with a lesser reputation and at a lower price.

Foreign chocolate is better than domestic chocolate.

Usually, foreign companies use better raw materials and have more advanced processes to make chocolate. It is more likely to use cocoa butter in foreign chocolates. However, they do not necessarily use cocoa butter. The difference between foreign and domestic brands is that foreign brands honestly mention whether or not cocoa butter is used in their product, while the information on the package of domestic chocolates cannot be trusted.

But if you want to buy original and quality chocolate, you can use Baraka products. In addition to high quality, Baraka chocolates also have reasonable prices. You can see all kinds of chocolates in the product section of the Baraka website.

What does cocoa butter have to do with the originality of chocolate?
Cocoa butter is the fat found in the cocoa bean and makes up about 50% of the cocoa bean. We call a product with 18-22% cocoa butter as chocolate. For better understanding, for example, in white chocolate there is no cocoa powder or extract, but because of the presence of cocoa butter, it is called white chocolate. Of course, the use of cocoa, which is brown in color and has a unique taste, is necessary in the composition of original chocolate, and the chocolate will not be original without it, but if only cocoa extract or powder is used in a product, we do not call it chocolate. You can get more information in this field by reading the article on the difference between cocoa and chocolate.

Cocoa butter melts at a temperature close to body temperature, and this characteristic can be an important criterion for distinguishing chocolate. Quality chocolate melts as soon as it is placed in the mouth and gives you a soft and good feeling. Unfortunately, some companies use alternative fats in their products instead of cocoa butter. The presence of these fats causes the oily and unpleasant taste and chewiness of chocolate in the mouth.

Of course, chocolate made with cocoa butter faces problems in hot weather because it immediately loses its shape and the appearance of the product becomes unpleasant or turns white. This also makes some producers use alternative fat instead of cocoa butter.

The difference between cocoa butter and other fats
The use of alternative fats is legal, but it does not have the benefits of cocoa butter and is even more likely to endanger people's health. In alternative fats, trans fatty acid is produced, which increases bad cholesterol or LDL. An increase in LDL increases the risk of artery clogging. On the contrary, cocoa butter reduces bad cholesterol and reduces the possibility of clogging of blood vessels.

Now, you probably have a question, how can you tell if the chocolate is good quality and cocoa butter is used in it without paying attention to the writing on the package?

The difference between real chocolate and fake chocolate
Professional chocolatiers know the quality of original chocolate from the taste and aroma and the way the chocolate melts in the mouth. Chocolate that chews in the mouth or tastes like oil is not good chocolate. Of course, there are ways that you can distinguish real chocolate from non-real chocolate.

Try not to eat another food for an hour or two before eating chocolate and be even a little hungry. With this, there is no other taste or smell in your mouth while eating, and you can feel the taste of chocolate better.
Eat the chocolate in several stages. First, pay attention to its appearance. The surface of the chocolate should be transparent and smooth. Bite the chocolate with your teeth and put it on your tongue to dissolve. Then hold your nose with your hand and try to distinguish different flavors of chocolate. In the last stage of the soul.

chocolate