1. Look at the ingredients
2. Look at the appearance
A good chocolate has a neat shape, a bright, smooth, delicate and even surface, and there are no air bubbles (porosity) after breaking. Pure chocolate is tan; top pure chocolate is the same color as cocoa beans, reddish-brown; milk chocolate is slightly lighter in color, golden brown; white chocolate is generally creamy yellow.
3. Look at the melting point
This requires us to do an experiment, first pour two cups of hot water, put the cocoa butter substitute chocolate and the chocolate high in cocoa butter content into two hot water cups and shake, you will find that the cocoa butter melts faster. This is because cocoa butter has a melting point of around 15 to 18 degrees, so it is solid at room temperature and melts in the mouth. The cocoa butter substitute is extracted by hydrogenation or selective hydrogenation of vegetable oil, so the melting point is relatively high and the melting is slower.
Therefore, when we buy chocolate, in addition to looking at the ingredient list, fast-melting chocolate can also indicate that the content of cocoa butter is high on the one hand (but not absolute, and comprehensive judgment is required).