Coating chocolate contains a higher proportion of cocoa butter, which makes the melting point decrease. It can be presented in both solid and liquid forms, and it is mainly used to mold and cover all kinds of confectionery and baked products.

Chocolate is an ingredient resulting from the mixture of sugar with cocoa mass and cocoa butter, which are two products derived from the manipulation of cocoa seeds. Starting from this basic combination, we can elaborate different kinds of chocolates depending on the proportion of these elements and the extent in which they are or are not mixed with other products such as milk and dried fruits.

Nutritional information (0.1 kg)
Fiber 12.1 g
Saturates 21.35 g
Monounsaturated fatty acids 11.51 g
Polyunsaturated fatty acids 1.08 g
Cholesterol 1.0 mg
Calcium 38.0 mg
Iron 1.5 mg
Zinc 2.2 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 6.0 ug
Salt (Sodium) 100.0 mg
Sugars 43.6 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.