The Trick To Reading a Chocolate Bar Label

It is easy to choose the chocolate you buy based on how pretty the package looks but the truth is with these snacks you shouldn't judge a book by its cover.

In this brief we discuss what to look for on a chocolate label, as well as what the labeling means.

How To Read A Chocolate Bar Label 

1.When choosing chocolate, start by examining the ingredient list

Turn the bar over and seek simplicity – quality chocolate usually contains no more than three or four key ingredients, such as cocoa beans, sugar, cocoa butter, and milk for milk chocolate. Be cautious of additives like artificial flavorings, vegetable fats, and unfamiliar terms, as these are indicative of generic, mass-produced chocolate.

2.Check the origins of the cocoa beans

Look for specific details on where the beans were grown and harvested. Genuine craft chocolate provides transparency, mentioning farms, co-operatives, or even individual farmers. Avoid labels with vague information like "percentage X" or broad country references, as these don't truly reveal the origins of the beans.

3.Consider where the chocolate is crafted

Genuine craft chocolate makers are transparent about their production location. Be skeptical if an address is absent, or if the label relies solely on country branding. Some labels, like Swiss or Belgian, may not have legal regulations, so it's essential to verify the actual crafting location.

4.Delve into the crafting process details

Check for specifics like fermentation duration, roast intensity, grind, conche, batch information, and vintage. Be cautious of labels claiming "raw" status and verify temperature controls during processing to ensure accuracy.

5.Reflect on the price and ethical implications

Craft chocolate comes at a premium due to ethical sourcing and superior quality. Suspiciously low prices may indicate mass-produced chocolate with potential ethical concerns. Consider the broader impact of your choices, as supporting craft chocolate aligns with sustainable practices and benefits cocoa farming communities.

Phrases You Should Avoid

1. Chocolaty: If used as a product name, it probably means the bar doesn’t contain enough cocoa to be legally called chocolate. It could also contain fats other than cocoa butter, artificial sweeteners, or milk substitutes, any of which would also prevent it from being legally designated.
2. Made with chocolate. Chocolates with such a phrase usually don't contain enough cocoa as well.
3. Chocolate liquor. This means the company did not make the chocolate from the bean.
4. Butter oil: This is often used instead of cocoa butter in cheap, low-quality chocolates.
5. Artificial sweeteners and Milk substitutes: This is also an indicator that the chocolate is not standard.
6. PGPR: This is an acronym for polyglycerol polyricinoleate. It is made from glycerol, among other things and often used as an emulsifier in low-quality chocolates.
7. Vanillin. It is synthetic version of vanilla and  should be avoided.
8. Distributed by: This tells you that the chocolate was made by a big conglomerate, rather than a small-batch maker.
9. Product of: It means the chocolate was made by a big corporation before it was sold to the company you bought it from.

Details To Pay Extra Attention To 

1. There should be no more than 3 ingredients (4 if you’re buying milk chocolate)
2. Where the beans are from
3. Where it’s been crafted
4. How the bar has been Crafted