All nutritionists agree that natural chocolate in moderation has health benefits. But in the store, eyes run up from the variety of chocolates, chocolates and bars, although in reality it turns out that not all chocolate is called that. What should you look for in order to buy real healthy chocolate, and not a fake, which will not only add extra grams, but also harm your health?
In general, a product (bar, candy, bar) based on cocoa powder and cocoa butter should be called chocolate. It is the products of cocoa beans that have a beneficial effect on our body. The flavonoids they contain regulate blood pressure and have an antioxidant effect. But chocolates and sweets can contain products "identical to natural", as is usually written on the packaging, that is, imitation. Substitutes are used to reduce the cost of the product, as well as to improve its appearance. Cream or chocolate with a high content of the same palm oil, which is taken as a substitute for cocoa butter, holds its shape better and does not melt even in a hot room. The oils that replace the healthy cocoa butter do not at all have its delicate taste and aroma, and, most importantly, do not benefit a person. Cocoa butter substitutes are more likely to act like carcinogens.
So, what does chocolate have to contain in order for it to be called chocolate? You should not see anything "identical to natural" in the composition. All substitutes can only be contained in a confectionery bar, but not in a chocolate bar. The package should contain only cocoa mass, cocoa butter, lecithin, vanilla or vanillin as a flavoring agent is also allowed. If the product is called "chocolate with nuts" or other additives, then these additives must also be indicated, for example: crushed hazelnuts or crushed peanuts.
It is also important to remember that small factories are ready to make money on this popular delicacy without indicating in the product composition that they use cocoa butter substitutes, so you should trust well-established manufacturers. Multiple checks have proven that they allow much less violations in the chocolate production process.
Tip: remember that the melting point of natural chocolate is lower than the temperature of the human body, so real chocolate melts on the tongue. If a candy or a slice of chocolate does not melt, it must be chewed and washed down with hot tea so that it ceases to be tough, then this is a reason, at least, to be wary.
