what are the signs of real & fake chocolate

real & fake chocolate

In life we often find fakes of various products, and chocolate is no exception, because it is in great demand among consumers. Recognizing the falsification of chocolate without the help of laboratory research is very difficult, so carefully read the wrapper, although unscrupulous producers of the sweet miracle, of course, will not point out the true composition of their product.

The most harmless falsification is when one type of chocolate is replaced by another, for example, under the guise of dessert chocolate, you will be offered ordinary. On the package of dessert chocolate bars, the percentage of cocoa is usually indicated directly on the front side.

Either nuts, candied fruits, raisins, crushed wafers or chocolate or condensed milk are injected into the chocolate in excessive quantities.

Consider several options for falsifying chocolate.

Very often manufacturers replace expensive basic ingredients of chocolate - cocoa butter and grated cocoa - for cheaper and easily accessible.

If cocoa powder is written on the packaging instead of grated cocoa, then you do not have chocolate in your hands, but a low-quality counterfeit. Cocoa powder is made from cake, which is left after the cocoa beans were squeezed out of the oil.

As for cocoa butter, the most valuable ingredient of real chocolate, it is replaced with vegetable fats, or butter identical to cocoa butter, but even so you will not get real chocolate. If the package contains vegetable fats or hydrogels, you can put it back on the shelf.

The next type of falsification is when manufacturers increase the percentage of water in chocolate, thereby increasing its weight and reducing the weight of valuable components. Since the chocolate mass is a fatty medium, the water in it does not dissolve. And whatever happens, concentrates are added to it.

Another type of counterfeiting is the addition of soy and protein products to chocolate. It is easy to determine by the appearance of chocolate bars. If you unfold the tile of dark chocolate, you see that it is lighter than it should be and besides its surface is matte, and not shiny as if polished, it means that soy and protein products are present there. In addition, such chocolate sticks to the teeth.

And the most weighty, what you should pay attention to when choosing a chocolate, is the shelf life indicated on the package. This quality chocolate without additives is stored no more than 6-8 months. Dessert chocolate and chocolate with a filling are kept for 4 months. Therefore, if the package indicates the shelf life of a year or more, it means that antioxidants and preservatives have been added to the chocolate.

From the above, let's draw a conclusion: what are the signs of real chocolate and how does it differ from a fake?

1) real chocolate is made from grated cocoa beans and cocoa butter;

2) the shelf life of chocolate does not exceed 6 months;

3) the chocolate should have a smooth and shiny surface;

4) at the break a distinctive crunching occurs and the haze of chocolate is clearly visible;

5) real chocolate melts in the mouth, and not smeared on the hands.

anwar

حل سؤال

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