Fractionated chocolate is bad

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The first memory I have when thinking about hydrogenated chocolate is from a secret Easter friend that I participated at age 11. I got an egg so wacky that – ugh! – I can’t even imagine how the girl’s mother had the courage to buy. Anyway, I got home all sad, but what could I do? I was a child and it looked like chocolate to me, even if it was strange. Obviously, my mother was pissed off and forbade me to eat any more of that. It wouldn’t have been necessary, since the pasty, sticky taste was disgusting. Seriously, I’m not exaggerating. It felt like I was eating candle.
Dani asked me to do this post about the harmful effects of fractionated chocolate (the former hydrogenated). Well, here we are! Here are some data that I didn’t even know how dangerous it can be. First, it shouldn’t even be called chocolate, right?
I’ve been reading some texts on blogs around and I got scared. The number of those who explain the difference between pure chocolate and fractionated / hydrogenated “chocolate” is absurd. And on top of that they teach how to work with this product, since it is easier and cheaper.
According to Anvisa, the minimum amount of cocoa solids for the product to be called chocolate is 25%. The more cocoa mass you have, the healthier (and also more bitter) chocolate is. But you need to pay attention to the colors. It is not just because chocolate is dark that it contains more cocoa. The companies, very smart, put dyes – allergens, for the most part – in chocolates.
In 2015, Senator Lidice da Mata (PSB) proposed a bill that would increase the minimum amount of 35% cocoa in chocolates. The bill is due to be approved by the Senate Economic Affairs Committee. After that, it should be reviewed by the Environment, Consumer Protection and Inspection and Control Commission.
According to chocolatier Fabiana Marioto in an interview with Campinas entre Sabores, those below this percentage contain “chocolate flavor coverage” or fractional coverage, which does not even have cocoa (or which contains little). And that coverage can be a health poison.
What is fractionated chocolate?
It is the “chocolate” that melts at the same point and dissolves with the heat of the mouth. This is due to fractions of hydrogenated fat (made industrially from vegetable oils, such as palm, soy or corn, which turn into a solid, dark and smelly fat, and then receive other treatments to lose that unpleasant aspect. ). So fractional “chocolates” are cheaper.
In a very complete post, Carolina Garofani, from Caramelodrama, made an overview of chocolate, from the origin to the techniques used in cooking.
Dani commented a little on the need to temper the chocolate instead of using the fractional. “I would never use any type of fractionated chocolate in my life. I know that chocolate to season is more expensive and that is why fractional chocolate is used to bathe sweets in many places (especially those that charge cheaper or that want to make a bigger profit), but all sweets made with fractionated chocolate should be written on the label , including with disease that it causes. ” Around here, it is almost impossible to find a Brazilian brand that does not contain added vegetable fat in their chocolates – with the exception of some gourmet lines, much more expensive. In Europe, many countries are still fighting for an absolute ban on fractionated chocolates.
Speaking of diseases, in 1994, Harvard University epidemiologists justified 100,000 premature deaths in the United States because of whom? Bingo! Consumption of hydrogenated fat. In addition, it was proven that this damn is responsible for the great increase in diabetes, cholesterol and triglycerides. Is there a minimum amount of hydrogenated fat that is not harmful to health? Yes, quantity zero. It is not good to consume any food that contains it in ingredients, let alone chocolates.
I found these definitions given by the Ministry of Agriculture interesting about cocoa products:
The) Cocoa powder, cocoa – designates the product obtained by processing powdered clean, peeled and roasted cocoa beans containing at least 20% by weight of cocoa butter (expressed in relation to dry matter) and at most 9% moisture;
B) Slim cocoa powder, lean cocoa, heavily defatted cocoa powder, heavily defatted cocoa – designates cocoa powder which contains less than 20% by weight of cocoa butter (expressed in relation to dry matter);
ç) Chocolate powder – designates the product consisting of a mixture of cocoa powder and sugars containing at least 32% cocoa powder;
d) Chocolate powder for drinks, sugared cocoa and sugared cocoa powder – designates the product consisting of a mixture of cocoa powder and sugars containing at least 25% cocoa powder; these names shall be accompanied by the indication ‘reduced fat content’ if the product has a reduced fat content as defined in point (b) above.
So, what did you think about it? My conclusion: time to learn how to temper chocolate! Click here to check everything about the technique.
See you later, kisses.

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