How to correctly read the ingredients list on chocolates and pralines
Why it's worth looking at the label
Not every praline or chocolate bar is made the same way. If you want to specifically focus on quality when buying, the most important information can be found directly on the packaging. A few simple rules help to distinguish good confectionery from less good.
The ingredient list: Order reveals a lot
Ingredients are listed in descending order by weight. If sugar comes before cocoa, sweetness usually outweighs the actual cocoa flavor. In high-quality chocolate, cocoa mass or cocoa butter is usually high up on the list.
Cocoa content: What the percentage really means
The printed percentage, for example on dark chocolate, indicates the total proportion of cocoa mass and cocoa butter. A higher cocoa content does not automatically mean better taste, but it does show that less sugar and foreign ingredients are present. For pure cocoa enjoyment, a proportion of around 60 percent or more is worthwhile.
Vegetable fats: Pay attention to cocoa butter
According to EU law, up to 5 percent vegetable fats such as palm or coconut oil can be used instead of cocoa butter without losing the designation chocolate. If an ingredient list exclusively contains cocoa butter as a fat component, this is a good sign of quality and a fuller melt.
Identifying allergens and additives
Allergens such as milk, nuts, soy or gluten are legally required to be highlighted in bold in the ingredient list. Additives such as emulsifiers, for example soy lecithin, are common and harmless in most chocolates, ensuring a consistent texture. Those looking for particularly natural products should look for short ingredient lists without artificial flavors or colorings.
Our tip from the confectionery
If you are unsure which product suits your needs, please feel free to contact us. For all products in our range, we provide complete ingredient and allergen information on the respective product page.
Related: Dark, Milk, White: The Chocolate Guide.
