Can supermarket bought Dove black or white chocolate be used as a face mask?

Probably not... Because it contains additives, it is not good for the face、、、 Li Luoxi Chocolate Regeneration** is formulated from the alginate-based marine organisms and fresh delicate cocoa powder extract extracts from the native seaweed of the Atlantic Ocean in France, and there are no other similar products on the market now, so it is a more competitive product. It can effectively activate epidermal cells, delicate**, tighten pores, smooth facial expression lines, and restore the gorgeous radiance of the skin.

Ingredients: Pure cocoa powder, seaweed puree, alginate. Free of additives, preservatives, colourings and chemicals.

Quality: Seaweed extract from the native sea of the Atlantic Ocean in France, it contains 3 main ingredients, namely pure cocoa powder, seaweed puree, and algin. Free of additives, preservatives, colours and chemicals.

Efficacy:1The polyphenols and vitamin A in seaweed have potent antioxidant effects.

2.Alginate can effectively remove free ions, shrink and tighten pores to the dermis.

3.Fresh cocoa powder moisturizes and prevents the formation of expression lines and wrinkles.

4.At the same time, cocoa powder also has the effect of burning fat and slimming the face. **After cooking, it has a faint chocolate fragrance and a pleasant fragrance.

Difference: Our dosage is also very economical, only 5 grams of dosage each time is enough, like other brands of similar ** to 20 grams at a time, compared to ours we save a lot.

How to use:1Put 5 grams of powder and a little water (about 20°C) in a bowl

2.Stir quickly and vigorously with a ** stick for about 30 seconds to 1 minute until a homogeneous paste is formed.

3.Apply immediately and quickly to the face with a brush, avoiding hair, eyebrows, lips and nostrils.

4.Leave for 15 minutes and peel off** and rinse with warm water.

**Can also be used for neck and shoulder care. Li Luoxi ** powder series products can be configured with Li Luoxi DIY ** set: including measuring spoon, ** bowl, rod and brush).

It shouldn't be, because food flavor is harmful to the face, and additives are added to it.

Yes, yes, it's not bad. Interested can teach you to do.

It could be a matter of making half of what is made in China is garbage.

Edible enough.

The white color is cocoa butter. The whitish color of chocolate is mostly caused by improper storage. If stored in a humid environment, the sugars in chocolate are easily dissolved by the moisture on the surface, leaving sugar crystals after the water evaporates.

Even if the chocolate is airtight, moisture can still penetrate through the folds or corners of the outer packaging, covering its surface with a thin layer of grayish-white frosting. In addition, the cocoa butter grains will dissolve and penetrate into the surface of the chocolate to recrystallize, causing the chocolate to appear defrosted. Chocolate with frosting on the surface can still be eaten, and although it will lose its original mellow flavor and taste, it is not harmful to the human body.

The chocolate is whitened and still edible. White frost and crystallization cause the color of the chocolate surface to change, simply because the chocolate's cocoa butter is too sensitive to temperature. Physical changes such as the color and shape of chocolate do not affect the quality of chocolate, so you can eat it with confidence.

It is also based on this that during the storage process of chocolate, due to improper storage, the cocoa butter will melt and then coagulate, and the cocoa butter will re-solidify after overflowing, like a layer of hoarfrost wrapping the chocolate, although the chocolate loses its luster, but it is not a product quality problem.

When storing chocolate, temperature and humidity are the most important, and it is best to keep the environment dry. Storage temperature 22, relative humidity 55%. When the temperature is below 22, as long as it is stored in a cool and ventilated place.

In summer, when the temperature is too high, keep the chocolate in the freezer compartment of the refrigerator, not in the freezer. It is best to wait for the chocolate to return to room temperature before eating, so that the mellow flavor of the chocolate can be fully revealed. Chocolates should be sealed and refrigerated as much as possible.

The reason why chocolate "turns white" is mostly because the cocoa butter or sugar in it changes with the change of temperature. Cocoa butter is a fat with a very low melting point, which gradually dissolves and finally surfaces when it heats up during storage. When it cools down, it will re-condense into larger particles.

The chocolate is exposed to constant temperatures, and the cocoa butter that eventually comes out becomes a grayish, spotted, creamy substance.

If there is a change in the sugar content, it is crystallization. When chocolate is transferred from a warmer place to a cooler place (such as a refrigerator), condensation appears on the surface, which are small droplets. These dense droplets dissolve some of the sugars on the surface of the chocolate.

After a long period of storage, the water disperses and the sugar crystallizes into an eye-catching cream on the chocolate.

Whether it is the change in cocoa butter or sugar, the "white" chocolate has not spoiled at this time, and it is still edible. But if it is "whitish" and moldy with an abnormal smell, such chocolate can no longer be eaten. This happens more often with some pralines.

No, it must be damp, and the chocolate is generally kept fresh in the refrigerator if it is not finished.

Dark chocolate, of course! The raw materials are basically black, and the white chocolate is made by adding too much milk or cream, so although it is said to be chocolate, it is actually a creamy chocolate-flavored toffee.

Black is good, because the purity of black can relieve emotions, focus on concentration, strengthen memory and improve intelligence, has the effect of preventing cardiovascular circulatory diseases, can enhance immunity, prevent cancer, interfere with the blood supply to tumors, and has a certain effect on delaying aging.

I like to eat white, but my classmates say black is good because it doesn't have so many calories.

The most expensive is Dove chocolate gift box 139 yuan Dove chocolate gift box *** grid 65 almost! I can't figure out the perfect ** either.

Cheaper 3...4 ten, the more expensive one 2 hundred, see for yourself.

12 strips in a box! 7 yuan a piece! 84 yuan!

The supermarket sells it for about 45, so it's not expensive.

Generally more than 100 of the more beautiful ones.

80 more, there are also slightly cheaper.

Don't need money, just get your heart.

Chocolate is generally composed of cocoa powder and cocoa butter, but the majority of domestic chocolate is basically cocoa powder, and the rest is cocoa butter substitute (artificially made) and additives such as sugar and coloring. Due to the high content of cocoa powder, if it is not stored properly, such as if the moisture is too low or the temperature difference is too large, the chocolate will lose water, and the cocoa powder will become powdery when touched because there is no water to bind. This phenomenon is present not only in Dove, but also in other domestic chocolates.

Friend! I am a supermarket, I encountered such a thing a few years ago, and then I found Dove's salesman, his explanation is the problem of storage, this is not a serious quality problem, but it will affect the taste, the supermarket will give you a return at most, and the compensation is basically difficult.

The taste is silky, sweet and sweet, and I personally think that Dove chocolate is the sweetest among several flavors of milky white chocolate.

Dove hazelnut chocolate.

Dove milky white chocolate.

Dove rich dark chocolate.

Dove Silky Milk Chocolate.

Dove mellow mocha and almond chocolate.

Dove hazelnuts, almonds and raisins chocolate.

Dove mocha cocoa praline.

Dove is brittle.

Dove Star Chocolate.

Dove crispy basmine rice.

Dove is a series of products launched in China by Mars, the world's largest manufacturer of pet food and snack foods.