Does American chocolate really contain a lot of wax?!
Does American chocolate really contain a lot of wax?
I hear that real chocolate starts to melt in your hand a few seconds from holding it while the more processed chocolate has wax and takes longer to melt (i.e. Hersheys candy bar).
Answers:
actually... (",)
and it also affects the taste of the chocolates...
that is why Belgian chocolates tastes is the best...
Paraffin wax is certainly used as the candy is massed produced and transported sometimes thousands of miles. It helps the shelf life. Basically you get what you pay for. I love Hershey's but completely realize there is a whole world of chocolate out there besides it!
It depends on who makes the chocolates. The independent chocolate makers in America still make great chocolates, its the big corporates who look to save money by adding grossie fillers like that.
You can't generalize about American chocolate, because it varies from great to terrible. I'm fond of American Scharffen Berger and I hate Hershey's. Some people grew up with Hershey's and like the way it tastes.
Not all imported chocolate is wonderful. I had some expensive Spanish Blanxart chocolate that tasted like a bar of wax to me. Its ingredients are chocolate liquor, sugar, cocoa butter, vanilla, lecithin and emulsifier.
I've never heard that "real" chocolate melts easily. I find good, dark chocolate to be quite firm and non-melty.
Here is information about "real" chocolate:
http://www.xocoatl.org/bars.htm...
The way to find out what's in a bar of chocolate is to read the label.
chocolate=good
who ever told u that=bad
Who cares.
Chocolate is delicious!