Chocolates on Valentine’s Day? How do you know if they are good quality or just sweets that don’t even have cocoa

There are thousands of chocolates, but not so many quality chocolates. At first glance, it is not easy to distinguish good chocolate from bad chocolate, according to the Federal Office for Consumer Protection (Profeco).

If you’re planning to give a candy maker on Valentine’s Day, first make sure you’re giving a cocoa candy and not a sweet, fatty treat.

How to know if the chocolate is of good quality

Pay attention to the label

To know its quality, it is important to look at its label. Quality chocolate will always have a high percentage of cocoa.

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It is the perfect way to control the quality of our chocolate bar: if the first listed ingredient is sugar or cocoa butter, this gives us a hint of its poor quality. If cocoa paste appears first, it’s a good sign.

It is important to know the origin and quality of that cocoa tree. The International Cocoa Organization (ICCO) distinguishes two broad categories of cocoa beans: “fine or aromatic” cocoa beans and “commercial” or “regular” cocoa beans.

Fine cocoa beans grow mainly in South American countries, such as Brazil, Costa Rica, Jamaica or Madagascar.

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Use all five senses

The first thing we should use to judge the quality of chocolate is our sense of sight. The color is a good indicator and will let us know if we are dealing with quality chocolate. It should be dark brown, shiny and uniform.

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Touch also helps

If it has a significant proportion of cocoa beans, the tablet should not melt easily in the hands.

Smell is the basic sense for enjoying the flavors of food. The smells of chocolate can help us recognize whether it is sweet or bitter, as well as the ingredients it contains (dried fruit, spices and vanilla).

Although it may seem surprising, the ear also participates in this judgment. Good chocolate should crunch when you break it.

Of course, taste is the leading sense. When the moment of truth comes and we start tasting the chocolate, we can finish checking its quality. As soon as we put it in the mouth, the chocolate should melt with a continuous taste.

Via Consumer Magazine, the agency determined that, regardless of category, none of them should contain more than 5 percent of vegetable fats other than cocoa butter.

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Chocolate brands that are not

Profeco discovered that there are chocolates that are not, and that are mainly composed of vegetable fat other than cocoa butter. These are the brands we list below so you don’t give them away this February 14th.

The brands analyzed are La Suiza, Lindt Lindor, Lady Godiva, Bremen Cerize, Sanborns Chocolates, Hershey’s, Picard, Colosseo, Laposse, Turin and Carlos V.

According to the official Mexican Standard 186, chocolate is considered a product made from a mixture of cocoa paste, cocoa butter, cocoa and sugar.