Many people will ask, is compound chocolate called chocolate? What's the difference between real cocoa butter and the substitute butter? Before we answer that question, let's compare the two butter:
Cocoa butter is the natural fat found in cocoa beans. It is a hard and creamy yellow vegetable oil with a strong and unique flavor that melts quickly in the mouth, which gives chocolate its smooth texture. It represents the essence of chocolate.
Cocoa butter substitute is a kind of artificial fat that is similar to natural cocoa butter in physical properties. Its main component is triglyceride, which has the characteristics of rapid melting. The surface of chocolate products made from substitute cocoa butter does not look very different from chocolate made from real cocoa butter, with good surface gloss, long retention and no frost due to temperature differences.
The differences between these are as below:
Cocoa butter is high in saturated fat but does not raise blood cholesterol levels. Its mysterious ingredient, polyphenols, not only lowers blood cholesterol but also has antioxidant functions.
Cocoa butter substitute or cocoa butter equivalent is a type of trans fatty acid. Chocolate products made from cocoa butter substitute have good surface gloss and long retention. There is no frost due to temperature difference. But this can cause indigestion, kidney failure, arteriosclerosis, gout and cardiovascular problems. The advantages are that this kind of chocolate does not need tempering, and it has wide range of applications. Most importantly, price is affordable and reasonable.
Distinguish between both chocolates:
1.By Tasting,Place the chocolate on your tongue and allow the heat and saliva in your mouth to slowly melt the chocolate. The better the chocolate is, the smoother it will be and the less granular it will be.
While compound Chocolate is very sticky to the throat, it's very oily, and it doesn't have the sweet taste of chocolate.
2. By touching . Chocolate made from pure cocoa butter melts easily, it softens easily in the hand. Chocolate made from cocoa butter has a greasy feel when melted.
In general, the higher the cocoa butter content, the harder the texture, and the more bitter the taste; There is a nice snap sound for good dark chocolate and it keeps smooth texture when it broken apart. We would strongly suggest you to choose pure chocolate for eating.
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