1. The aroma of chocolate comes from the natural aroma of cocoa beans after pressing, and does not contain artificial flavors. Its aroma is deep, thick, persistent, and slightly bitter.
2. Chocolate melting in the mouth is a gradual process. Its natural cocoa butter melting point of more than 30 degrees is very similar to the human oral temperature. Coupled with the physical properties of its natural cocoa butter unsaturated fatty acids, the process of its dissolution in the mouth is very impressive and pleasure.
3. The most shining point of high-end chocolate is the high quality of its raw materials. After the chocolate melts in the mouth, because of its very good acidity, balance and complexity, it will leave a very thick, complex and slightly bitter aftertaste of cocoa, and lingered in the whole mouth for a long time, with endless aftertaste. And this is very difficult to do with artificial cocoa butter chocolate.
4. Premium dark chocolate is higher in cocoa butter. High-quality dark chocolate has a cocoa butter content of 30% to 40%, and dark chocolate with a cocoa butter content of 35% to 55% has a higher nutritional value. Cocoa butter is a natural fat and is an indicator to measure the purity of chocolate. It does not raise blood cholesterol levels like other saturated fatty acids because it has higher levels of stearic acid, which can lower blood cholesterol levels
