Protein & Nutrition Blog – Marmels

Bite into a chocolate-covered pretzel that feels faintly waxy and you have met compound chocolate without being told its name. The whole difference is one ingredient: cocoa butter, which melts near 34 degrees Celsius, versus a cheaper palm or coconut fat that does not. United States Food and Drug Administration standards keep the word "chocolate" off the front of the package when that swap happens. Here is what the regulation requires, and three checks that settle it in seconds.