Do you ever find that chocolate from an Advent calendar just doesn’t hit the same as a regular chocolate bar? Or perhaps you’re one of those oddballs who actually prefer the taste of Advent calendar chocolate. Either way, fear not – the festive cheer hasn’t gone to your head, you’re not imagining things.
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One reason why Advent calendar chocolate can taste slightly different is that it can contain more vegetable oil than traditional chocolate. In fact, sometimes it may even be a cheaper alternative known as compound chocolate.
Unlike “true” chocolate, which uses cocoa butter as the fat, compound chocolate is made with less expensive vegetable fats, such as coconut or palm oil, as well as the usual ingredients of cocoa and sweeteners. In some instances, the chocolate will be made with cocoa butter, but “cut” with vegetable oils to skim some money off the costs.
It’s a convincing substitute, although seasoned chocolateers may notice a slightly different flavor and a waxier texture, compared to the buttery smoothness of real chocolate.
Along with costing less to produce, chocolate made with vegetable oils has the advantage of being easily molded into shapes. That’s ideal for Advent calendars, which are often formed into festive designs.
Before we get on the wrong side of Big Chocolate, we should note that this generally doesn’t apply to premium or branded calendars that will be keen to preserve higher-quality standards and their product’s distinctive taste. However, it is often the case with cheaper versions bought from convenience stores or gas stations.
It also depends on where in the world you buy your Christmas trove of chocolate. The US has some, ahem, unique definitions of what constitutes chocolate, but they are surprisingly strict when it comes to vegetable oils.
The US FDA requires chocolate to contain only cocoa butter as the fat, so products with other vegetable oils cannot be labeled simply as “chocolate.” Instead, these are often marketed as “chocolatey” or “chocolate-flavored coating”. Alternatively, it will clearly state that vegetable oils have been added.
Bear in mind, these distinctions may not be obvious when browsing festive Advent calendars, so be sure to check the ingredient list on the back if you’re curious.
In the European Union, usually known for its tight regulations, its take on vegetable oil is more relaxed. A product can be marketed as chocolate as long as it contains less than 5 percent vegetable oil, allowing some mass-market Advent chocolates to sneak in some cheaper fats while retaining the label of chocolate.
But chocolate lovers in the US lose out in other ways. European products must have at least 25 percent cocoa solids to qualify as chocolate, while American chocolate only needs 10 percent chocolate liquor (which contains both cocoa solids and cocoa butter).
Speaking on trans-Atlantic differences in chocolate, do you know the reason why American chocolate can taste like a blend of rancid butter and vomit to Europeans? Happy Holidays!
[H/T Mental Floss]
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