Understanding the Difference Between Real Chocolate and Compound Chocolate

Understanding the Difference Between Real Chocolate and Compound Chocolate

Chocolate is undeniably one of the most beloved flavours among our snacks, with nearly half of our offerings featuring this ingredient. However, do you know the key differences between real chocolate and compound chocolate? Let’s explore their distinctions and the impact each has on health, flavor, and texture.

Real Chocolate: Rich in Cocoa and Nutrients

Real chocolate is defined by its high cocoa content, containing at least 35% cocoa, which includes cocoa powder and cocoa butter. This high percentage imparts a rich, authentic cocoa flavor and ensures the retention of cocoa’s natural nutrients, such as antioxidants and minerals.

Cocoa is an exceptional source of antioxidants, particularly flavonoids (a type of polyphenol), which include compounds like epicatechin, catechin, and procyanidins. Remarkably, cocoa has even higher concentrations of these antioxidants than tea and wine. Scientific studies have demonstrated that these compounds:

• Inhibit plasma lipid oxidation: crucial for preventing the progression of atherosclerosis1,2

• Modulate inflammatory markers: helping to reduce inflammation 1,2

• Lower blood pressure: promoting better cardiovascular health 1,2

• Improve insulin sensitivity: potentially lowering the risk of insulin resistance and related conditions1,2

In addition to antioxidants, cocoa is a natural source of vital minerals such as potassium, phosphorus, copper, iron, zinc, and magnesium, all of which contribute to overall well-being.2

Compound Chocolate: A Cost-Effective Alternative

While compound chocolate is also made from cacao beans, it contains a significantly lower percentage of cocoa butter. Instead, it substitutes cocoa butter with vegetable oils, such as soybean oil, palm kernel oil, or coconut oil. In the last two years cocoa prices have increased by 500% 3, therefore these oils reduce production costs, as they are cheaper and easier to mass produce compared to cocoa butter. However, this substitution affects the final product’s flavor, texture, and nutritional value.

Compound chocolate tends to be sweeter and has a slightly sticky, waxy texture due to the higher melting point of vegetable fats. While cocoa butter melts at human body temperature (approximately 34ºC- 37ºC), providing the smooth, velvety texture chocolate lovers cherish, the vegetable fats in compound chocolate have a melting point around 45ºC, making them more resistant to melting and harder to dissolve in the mouth.

White compound chocolate often contains no cocoa solids at all. Instead, it is a mixture of vegetable oils, emulsifiers, milk, and sugar, which explains its white color and absence of cocoa flavor.

Health Implications of Hydrogenated Fats

The vegetable oils used in compound chocolate are often partially hydrogenated, leading to the creation of trans fats. These fats have been scientifically linked to:

• Increased levels of LDL cholesterol (bad cholesterol) and decreased levels od HDL cholesterol (good cholesterol)4

• Higher risk of coronary heart disease (CHD) due to arterial inflammation and calcification.4

For these reasons, minimizing the consumption of hydrogenated fats is a key recommendation in maintaining cardiovascular health.

Oh!MySnacks Commitment to Quality

At Oh!MySnacks, we prioritize the use of real chocolate in our products to preserve both the authentic chocolate flavor and the health benefits it offers. Our mission is to provide snacks that not only taste exceptional but also contribute to your well-being. Here are a few examples of our delicious snacks made with real chocolate:

• Cereal Bar Chocolate

• Protein Nuts Pure Mix Dark Chocolate

• Protein Bar Deluxe Hazelnut

• Protein Milk Chocolate Salted Caramel

• Cocoa Coated Protein Balls with Pistachio Cream

• Pea Protein Bar with Raspberry


Bibliography:

1- Garcia JP, Santana A, Baruqui DL, Suraci N. The Cardiovascular effects of chocolate. Rev Cardiovasc Med. 2018 Dec 30;19(4):123-127. doi: 10.31083/j.rcm.2018.04.3187. PMID: 31064163.

2- Latif R. Chocolate/cocoa and human health: a review. Neth J Med. 2013 Mar;71(2):63-8. PMID: 23462053.) Not only, it has minerals such as potassium, phosphorus, copper, iron, zinc and magnesium. (Latif R. Chocolate/cocoa and human health: a review. Neth J Med. 2013 Mar;71(2):63-8. PMID: 23462053.

3- www.investing.com – US Cocoa Futures

4- Kummerow FA. The negative effects of hydrogenated trans fats and what to do about them. Atherosclerosis. 2009 Aug;205(2):458-65. doi: 10.1016/j.atherosclerosis.2009.03.009. Epub 2009 Mar 19. PMID: 19345947

 

Author:

 Matilde De Carvalho (CP.5756N)

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