Chocolate is a sweet made from cocoa mass and cocoa butter. It not only tastes delicate and sweet but also has a strong fragrance that is the best gift for Valentine's Day. Chocolate can be eaten directly or used to make cakes, ice cream, etc.
In romantic Valentine's Day, it is an indispensable protagonist to express love. Chocolate is small in size, has a lot of heat, and is sweet and delicious.
At present, the main ingredients of chocolate are cocoa butter, cocoa powder and milk powder, white sugar, lactose, butter, and so on. The cocoa butter substitute chocolate product refers to "food made from cocoa butter substitute chocolate and other foods in a certain proportion".
The two are not only different in taste, but also in nutrition.
1. Appearance difference.
The color of cocoa butter is generally milky yellow, which is a solid block of natural vegetable oil, while the color of cocoa butter substitute is generally white or milky white, and it is also a solid block at natural temperature;
2, the nature of the difference.
Cocoa butter is generally in a solidified solid state at room temperature. When the temperature reaches above 34 degrees, it can begin to melt. When the temperature is slightly lower, it is easy to form white frost. Cocoa butter is also in a solidified solid state at general temperature, but it will not be caused by lower temperature. hoarfrost;
3. The difference in taste.
Cocoa butter generally has a special smell, a mellow aroma, a hard and crisp taste, and a strong taste, while the cocoa butter substitute is generally odorless, and the entrance is silky but tasteless.
4, nutritional differences.
Cocoa butter is rich in polyphenols, has an antioxidant capacity, and is also high in unsaturated fatty acids. It is also one of the essential nutrients for the human body. Cocoa butter substitutes contain a lot of saturated fatty acids, which is not beneficial to eat more.
In addition, it may contain trans fats. So don't eat too much.
Chocolate has the following conditions for the environment:
1. The most suitable storage temperature for chocolate is about 12°~20°, so except in summer, the other three seasons are generally stored in a cool and dry place indoors.
2. When the indoor temperature is higher than 30 °, you can seal the unfinished chocolate with a plastic bag, put it in a glass or plastic container, and finally put it in the refrigerator compartment of the refrigerator, but it can only be stored for a few days. It should be eaten as soon as possible.
3. When storing chocolate, remember to seal and package the chocolate. It is easy to get wet when exposed alone, which will cause the chocolate to taste bad and affect its quality.
4. Do not eat the chocolate taken out of the refrigerator immediately. It should be left at room temperature for two hours before unpacking, which can effectively avoid the occurrence of icing on the surface.
5. The unfavorable factors of humidity, high temperature, and sunlight all affect the taste of chocolate, and even accelerate its deterioration.
Therefore, every time you shop, you should buy less chocolate. It is best to buy it now and eat it now. It should not be stored for a long time.
