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It’s hard to tell real chocolate coating from
cheap imitations

Chocolate croissants and other buns and biscuits with a “chocolate” coating are very popular. Customers expect that “chocolate” means the real thing, but what they’re often getting is a cheaper glaze consisting of fat and cocoa powder.

One hallmark of real chocolate is that it contains cocoa butter. But it’s possible to make a far cheaper glaze from fat, sugar, cocoa powder and water and most people can’t tell the difference simply by looking at it. There’s a definite quality difference between a real chocolate coating or cream filling and the cocoa-powder equivalent.

When chocolate means chocolate

Food regulations allow manufacturers to use cocoa-based glazes and creams, but this must be clearly stated on the packaging or on the label in the bakery counter. If the label says “chocolate” or even simply “choco” then the product must contain real chocolate or chocolate constituents.

 

So don’t be shy of asking your baker whether he’s using real chocolate or simply a cheaper cocoa-based fat glaze. It’s illegal to assert the one and sell the other.

Source: Dr. Jörg Häseler, www.aid.de