What brand of chocolate is purest and of good quality, which is used to supplement energy?

Foreign brands are better, and cheap ones are definitely not pure. Dove, Di Chin, Ferriero and Cadbury are all good at distinguishing the true from the false. According to reports, the quality of chocolate products can be distinguished from three aspects: pure and high-quality chocolate has a bright and complete appearance, good gloss, and inferior chocolate has almost no luster and a rough appearance; Look at the texture after crushing, good chocolate is very delicate and uniform, and bad chocolate has many pores and is very uneven; Pure chocolate contains natural cocoa butter, which melts in the mouth and brings a wonderful feeling. Bad chocolate melts in the mouth, which has a feeling of chewing wax, and there are some peculiar smells, such as smoke and paste. Pure chocolate is not allowed to be mixed with starch. The ingredients list of various brands of chocolate produced by some food factories is written with refined sugar, cocoa butter, whole milk powder, phospholipids, cocoa powder, vanillin and other raw materials. On the surface, the raw materials of these chocolates are nothing special compared with ordinary chocolates. However, in order to reduce costs, some food factories do not use cocoa butter in production, but use cocoa butter instead. Because cocoa butter is extracted from cocoa beans, it is expensive, which costs tens of thousands of yuan per ton, while cocoa butter substitutes are made of common vegetable oils such as palm oil, which costs only several thousand yuan per ton. These black-hearted manufacturers also use fresh milk essence and starch instead of the main raw material-milk powder. It is understood that each bottle of fresh milk essence only needs tens of yuan, and a bottle of fresh milk essence can be matched with 500 kilograms of raw materials of milk chocolate. Using fresh milk essence instead of milk powder to produce chocolate can greatly reduce the production cost. The proportion of ingredients in a food factory (calculated by 500 kg of chocolate) is: cocoa butter 175 kg, starch 100 kg, sugar 200 kg and cocoa powder 25 kg. This means that cocoa butter and starch account for more than half of the chocolate products produced by these manufacturers, but the word starch can't be found in the product ingredient list of these manufacturers. Pure chocolate is not allowed to be mixed with starch. Zhao Yanping, an engineer of the Professional Committee of Candy and Chocolate of China Bakery Industry Association, said that the new "Standards for Chocolate and Chocolate Products" stipulated that the content of non-cocoa butter in chocolate should be less than 5%. The new standard also stipulates the minimum content of cocoa butter in chocolate, which is not less than 20% for white chocolate and 18% for dark chocolate. According to the new standard, raw materials such as starch are not allowed to be added to pure chocolate. In addition, when adding cocoa butter substitutes or cocoa butter-like products, it must be clearly stated on the product packaging. At present, most domestic "chocolate" products use non-cocoa butter (including cocoa butter-like and cocoa butter substitutes). Compared with natural cocoa butter, the price of non-cocoa butter is lower (the price of natural cocoa butter is more than 30 thousand yuan per ton, while the cocoa butter substitutes used by domestic enterprises are only 7000 ~ 8000 yuan), and the taste is naturally far from the same. For mainstream chocolate consumers who are characterized by "fashion", "quality", "identity" and "health", it is less likely to choose domestic chocolate brands after knowing the relevant information of chocolate ingredients. Adding different ingredients in the chocolate manufacturing process can create a variety of chocolate noodles. According to the different ingredients, chocolate can be roughly divided into three types: dark chocolate, milk chocolate and white chocolate. ★ Dark chocolate: that is, cocoa pulp with sweetener and cocoa butter added. Its hardness is relatively high, and the content of cocoa butter is also relatively high, with an average content of 27% and milk content less than 12%. There are different grades of dark chocolate according to the content of cocoa butter. Soft dark chocolate with cocoa butter content of 32-34%; The cocoa butter content of the hard chocolate for noodle spraying is 38-40%; The content of cocoa butter in superhard chocolate is 38~55%, which not only has high nutritional value, but also is convenient for demoulding and operation. Dark chocolate is widely used in snack processing, which can be used for chocolate sandwich, noodle spraying, word extrusion, various decorations, various demoulding shapes, cake blanks, chocolate bread and chocolate biscuits. ★ Milk chocolate: Raw materials include cocoa products (cocoa liquor, cocoa powder and cocoa butter), dairy products, powdered sugar, spices and surfactants. Contains at least 10% cocoa pulp and at least 12% milk. Milk chocolate has a wide range of uses, which can be used for cake stuffing, sprinkling, word extrusion or demoulding. Milk chocolate was originally invented by the Swiss, and it has been a patented product in Switzerland until now. Some of the best milk chocolates in the world can be divided into two categories: in Europe, after Peter and Nestor, most manufacturers also use condensed milk as ingredients; In the United States and Britain, a mixture of milk powder and sugar is used as an ingredient. The latter uses the hygroscopicity of sugar to dry itself, and because of the enzyme activity in the mixed milk powder, it produces a cheese-like taste. ★ White chocolate: Its ingredients are basically the same as milk chocolate, including sugar, cocoa butter, solid milk and spices. There is no cocoa powder, so it looks white. This kind of chocolate has only the fragrance of cocoa, and its taste is different from that of ordinary chocolate. Moreover, the content of dairy products and powdered sugar is relatively large and the sweetness is high. White chocolate is mostly used as icing, and can also be used for squeezing words, stuffing and cake decoration.