What's the difference between coffee beans and cocoa beans? the difference between sun washing

Generally speaking, if the content of cocoa solids in dark chocolate is less than 50%, then their quality will not be very good. Because such products are either too sweet or too greasy, and use other cocoa butter flavor enhancers (a more euphemistic term) to replace part of the cocoa butter content. Why replace cocoa butter? Some large manufacturers have a variety of reasons, such as extending the price period and increasing the melting point of chocolate. But one of the reasons is undoubtedly out of economic considerations. Because cocoa butter is rated by the cosmetics industry as a unique fat, its melting point is just below the body's blood temperature, making lipstick and other skin care creams the best base. It is this property of cocoa butter that makes it melt in the mouth and gives chocolate a unique taste. This cannot be completely replaced by other ingredients. If you taste some cheap chocolate, you are likely to feel tired of eating too much, too thick and too greasy, which may be caused by palm oil, nut oil or other cocoa butter substitutes. The crystal structure of cocoa butter also gives chocolate distinctive thermal softening, less hard and brittle texture, and its shiny appearance.

Dark chocolate with less than 50% cocoa solids will inevitably become too sweet. Michelle. Shawton, a chocolate merchant in Paris, points out that sugar is to chocolate what salt is to other foods, a small amount can increase the flavor, but too much can destroy the flavor. One problem with sugar is that before you know it, sugar has become a part of the food processing industry. Sugar has little nutritional value and is not used as a sweetener. In some foods, it is often used to improve the overall taste.

Vanilla has been used as an ingredient of chocolate since Cortes brought chocolate to the Spanish court, and some excellent manufacturers still use vanilla. But since ethyl vanillin was discovered in some conifers in the early 20th century, most manufacturers have turned to the synthetic seasoning.

In addition to the above ingredients, there is another ingredient is soybean lecithin. Almost all chocolates now contain this ingredient. Soybean lecithin is added as an emulsifier and stabilizer in the process of fine grinding. Its main function is to improve the texture of chocolate and ensure the quality of chocolate. Refer to the Chocolate appreciation Handbook by Chantal Coady Shanghai Science and Technology Publishing House. Hong Kong Wanli Institution