Tag: Chocolate quality

According to the Food and Drug Administration (FDA) and international food standards, a food product must contain a certain percentage of cocoa solids to be considered true chocolate. Kinder Eggs are indeed considered real chocolate, but with a unique composition that sets them apart from more traditional varieties.

High-quality milk chocolate often contains a cocoa percentage of 35% to 40%, indicating a rich, decadent flavor profile. However, when asking, "is 40% cocoa good?", the answer depends on your priorities, weighing balanced flavor against potential health benefits found in darker chocolate.

An ounce of unsweetened baking chocolate provides an excellent source of iron and fiber, with significant levels of magnesium and copper. When asking *is Baker's chocolate good quality?*, the answer involves considering more than just nutrition, delving into ingredients, processing, and intended application.

While many people worry about it, high-quality, artisan chocolate does *not* contain paraffin wax, which is derived from petroleum. Historically and in some mass-market confections, food-grade paraffin has been used to create a shiny finish and prevent melting.