French Defeth Truffle Chocolate Nature Original Flavor Isn t there a lot of ingredients in cocoa but

Defes's cocoa butter substitute is a non-hydrogenated vegetable oil, so what is a non-hydrogenated vegetable oil?

Hydrogenation": As we all know, oil is a liquid and cannot be made into shaped chocolate, so it must go through the process of "hydrogenation" to make the unsaturated fat in the oil become saturated fat, and then the oil will slowly become solid.

Trans fats (acids)": trans fats are intermediate products produced in the hydrogenation process of vegetable oils, which belong to fats that are not hydrogenated completely, and the English is trans fats, which is to the effect that the fat in the transformation is not the fat (unnatural fats) that exist in nature, so eating it will have adverse effects on health, mainly to increase cholesterol, which is not good for cardiovascular and cerebrovascular diseases, and is easy to cause arteriosclerosis, hypertension, etc.

Why cocoa butter substitutes are bad: Vegetable oils do not contain trans fats, and fully hydrogenated saturated fats do not contain trans fats. But vegetable oil is liquid and cannot be used for chocolate, nor can it be used for shortening.

Completely hydrogenated saturated fats, on the other hand, are hard, similar to wax, and have a very bad taste. So none of them can be used to make chocolate. So chocolate producers use partially hydrogenated vegetable oils to make chocolate.

However, partially hydrogenated vegetable oils contain the most trans fatty acids. So, it's not that cocoa butter substitutes are bad, it's that partially hydrogenated fats (acids) are bad.

To sum up: you should now know why Defis must be refrigerated! Because his cocoa butter substitute is actually a non-hydrogenated vegetable oil, that is, an oil!

It is liquid at room temperature! Because cocoa butter and some other ingredients are incorporated, it becomes thicker, so refrigeration comes with shape. This is very similar to the familiar "meat jelly", the stewed broth has a shape after it is frozen, the difference is that the meat jellie is animal oil, and the chocolate is vegetable oil (of course, the condiments are also different).

Conclusion: Non-hydrogenated vegetable oil is completely harmless, the same as the high-end vegetable oil we usually recommend for olive oil!

It's not very bad, no matter what body type, it's best not to exceed two a day. Otherwise, the fat content is too high.

Authentic Defaith chocolate is cocoa butter-free, and a few chocolates a day are enough.

Zhengzhou Zhengbian Road, Dongming Road, Hengtai Building, 9th Floor, Block A, 917 is sold.

Chocolate truffles are allSubstitute for cocoa butterReasons:

Cocoa butter substitute has been artificially optimized and industrially mass-produced, which is not only cheaper than natural cocoa butter, but also has many sensory properties that natural cocoa butter does not have, such as luster and durability, no greasy feeling in the mouth, and no hoarfrost.

Cocoa butter substitute chocolate is made with white sugar.

or sweeteners, cocoa butter substitutes as the main raw materials, with or without cocoa products, dairy products and food additives.

Foods with chocolate flavors and properties.

Cocoa butter substitute is an artificial stearin, which belongs to the category of trans fatty acids.

The content of cocoa butter in cocoa butter chocolate is 5%, and studies have confirmed that long-term consumption of trans fatty acids can increase obesity, hyperlipidemia, and cardiovascular and cerebrovascular diseases.

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Truffle chocolate brand and netizen comments:

1, Defes, netizen comments: Defeth truffle chocolate is my favorite with Shen Ju's daughter, cheap and delicious will not be too sweet, continue to support.

2, Ganziluo, netizen comments: I bought it for my younger brothers and sisters, it was very good, delicious, melted in my mouth, and I was very satisfied.

3, magic kiss, netizen comments: super delicious, just into the mouth feels no different from ordinary chocolate, wait a second or two for the chocolate to melt the silky and refreshing feeling is too comfortable, mixed with milk mellow pure cocoa, the hall feels wonderful.

4, Le Nai, netizen comments: The taste is good, the taste is OK, but you can't eat more, eat a few delicious occasionally, it's too sweet, the taste is silky and delicate, it's still good.

5, Nova, netizen comments: I bought it when it looked good, there are 8 small bags of different flavors of chocolate in each box of chocolates, which are very rich, smooth in taste, very delicious, and our baby likes to eat it very much.

6. Ferrero.

Netizen comments: It's so good for my taste, it's so delicious, it's not sweet and greasy and a little sour, and the taste is really super.

Truffle kernel serving chocolate is not allSubstitute for cocoa butterSome are substituted for cocoa butter, some are substituted for cocoa butter, and the use of cocoa butter substitute for truffles is because of the increase in cocoa butter, and the merchant does it in order to save costs. Cocoa substitute has only been artificially optimized and industrialized mass production, which is not only cheaper than natural cocoa butter, but also has many sensory properties that natural cocoa butter does not have, such as luster and durability, no greasy feeling in the mouth, and not easy to produce hoarfrost.

Dangers of cocoa butter substitutesCocoa butter substitute contains a large amount of protein and synthetic fat that cannot be digested by the human body, which will cause a burden on the gastrointestinal tract after eating a large amount, affect the digestive function, and is not conducive to the absorption of nutrients by the human body. After the ingredients in cocoa butter substitute are digested and metabolized, a large amount of nitrogenous waste may be produced, which need to be excreted through the kidneys, and long-term intake of such foods will increase the burden on the kidneys.

Due to the low melting point of cocoa butter, in order to achieve a melt-in-your-mouth taste, most of the truffles on the market are added with cocoa butter.

However, please be sure to distinguish between cocoa butter and trans fatty acids, two completely different terms. Domestic consumers will always confuse cocoa butter substitute with trans fatty acids, and in fact, trans fatty acids are harmful to the human body.

Cocoa butter substitute is a general term for a class of fats that are added to chocolate in place of cocoa butter. These include beneficial vegetable oils (such as coconut oil) and hydrogenated vegetable oils (which often contain trans fatty acids), and only trans fatty acids are the main culprits affecting health.

For imported truffles, customs regulations stipulate that all imported chocolates contain more than 5% of any lipid other than "cocoa butter", and the words "substitute for cocoa butter" will be included in the product name.

Domestic chocolate does not need to go through strict ingredient testing and label review by customs, so the name specification is not so strict. When buying domestic chocolate, you must remember to check whether the ingredient list indicates the trans fatty acid content, and try to choose a big brand, after all, it is to be eaten in the stomach.

Here I recommend an imported truffle that does not contain cocoa butter, Lacasa Le Casa 70% truffle dark chocolate, imported from Spain, 70% cocoa content, no vegetable oil and trans fatty acids.

Truffles are not all substitutes for cocoa butter, some are substitutes for cocoa butter, some are cocoa butter, and the use of cocoa butter for truffles is because of the ** increase in cocoa butter, and merchants are fighting for the chain in order to save costs. Chocolate truffles are also known as chocolate truffles.

Chocolate truffles originated in France and is a dessert named after its resemblance to the famous French mushroom "truffle".

The unassuming appearance of the chocolate truffles hides an irresistible taste that resembles a truffle that has just been unearthed and encased in earth.

Chocolate truffles are available in three flavors: American, European, and Swiss, and they are not the same in taste, and they will melt if they are higher than 23 degrees.

Summary. Hello dear, I am inquiring about related matters for you, please wait a moment<> who is good for cocoa butter and cocoa butter truffles.

Hello dear, I'm inquiring about you about it, please wait<> chocolate truffles are usually substituted for cocoa butter or cocoa butter.

Pro, compared with cocoa butter and cocoa butter truffles, I personally think cocoa butter truffles are better<>

Chocolate truffles are available as a substitute for cocoa butter and cocoa butter<>

Pro, cocoa butter, also known as cocoa white tomato, is a natural oil extracted from cocoa beans, and cocoa butter is an artificial fat, relatively speaking, cocoa butter is health<>ier

And cocoa butter generally has a special smell, mellow fragrance, hard and crisp taste, and fragrant taste<> I hope it can help you.

<> have a great day<>

Chocolate truffles are usually substituted for cocoa butter or cocoa butter.

Chocolate truffles are usually substituted for cocoa butter <>