Is Chocolate Candy Your Friend or Foe? Ingredients Will Tell
Cacao Solids - refers to the total content in the chocolate. Cacao butter is also accounted for when referring to cacao solids. Cacao liquor is another term used for total cacao content. The main ingredient in chocolate candy recipes
The Cacao Solids or Liquor - are obtained after the roasting, husking, and grinding of the cacao beans, and are usually the first step in making chocolate.
Cacao Butter - is the butter fat extracted when ground cacao liquor is subjected to a hydraulic press.
Note: Pressing can only extract about half of the liquor's cacao butter, so it is understood that there is a significant amount of cacao butter still present in the liquor.
Vegetable Fat - is commonly used in many lower quality chocolate
to replace low quantities of cocoa butter.
Vanilla - in essence or extract form, is a common flavoring used in the making of
most chocolate.
Vanillin - a synthetic vanilla is used as flavoring in many lower quality chocolates and is used sometimes in higher quality chocolates. Available
Sugar - in the form of cane extract, molasses, and glucose, sugar is a common addition to pretty much all, chocolate. Artificial alternatives such as saccharin are mostly used in
Sugar Free Chocolates
Hydrogenated Oil - is a common addition by lower quality chocolate makers to
replace low quantities of cocoa butter and as a filler.
Butter Oil - is also used by the lower quality chocolate makers to replace low
Amounts of cocoa butter.
Lecithin - is a natural soy derivative used for emulsification purposes in making of chocolate.
Flavorings - is the term used to describe the addition of fruits, spices, and other flavorings. Artificial flavorings' - are used in the lowest quality chocolates. Tip if you are making chocolate don't ever use artificial flavorings if you can help it.
Ok, I've listed all the ingredients. Now back to the question "is chocolate good or bad for me?" To be honest the jury is still out on this one.
About half the doctors and nutritionist say, "Chocolate is bad" while the other half say its good. I imagine that if you don't have an allergy to any of the ingredients you are safe and can enjoy candy recipes. However if you are allergic or obese, chocolate probably is not the best thing for you on any level. But that's for you to decide!
The Cacao Solids or Liquor - are obtained after the roasting, husking, and grinding of the cacao beans, and are usually the first step in making chocolate.
Cacao Butter - is the butter fat extracted when ground cacao liquor is subjected to a hydraulic press.
Note: Pressing can only extract about half of the liquor's cacao butter, so it is understood that there is a significant amount of cacao butter still present in the liquor.
Vegetable Fat - is commonly used in many lower quality chocolate
to replace low quantities of cocoa butter.
Vanilla - in essence or extract form, is a common flavoring used in the making of
most chocolate.
Vanillin - a synthetic vanilla is used as flavoring in many lower quality chocolates and is used sometimes in higher quality chocolates. Available
Sugar - in the form of cane extract, molasses, and glucose, sugar is a common addition to pretty much all, chocolate. Artificial alternatives such as saccharin are mostly used in
Sugar Free Chocolates
Hydrogenated Oil - is a common addition by lower quality chocolate makers to
replace low quantities of cocoa butter and as a filler.
Butter Oil - is also used by the lower quality chocolate makers to replace low
Amounts of cocoa butter.
Lecithin - is a natural soy derivative used for emulsification purposes in making of chocolate.
Flavorings - is the term used to describe the addition of fruits, spices, and other flavorings. Artificial flavorings' - are used in the lowest quality chocolates. Tip if you are making chocolate don't ever use artificial flavorings if you can help it.
Ok, I've listed all the ingredients. Now back to the question "is chocolate good or bad for me?" To be honest the jury is still out on this one.
About half the doctors and nutritionist say, "Chocolate is bad" while the other half say its good. I imagine that if you don't have an allergy to any of the ingredients you are safe and can enjoy candy recipes. However if you are allergic or obese, chocolate probably is not the best thing for you on any level. But that's for you to decide!
Source...