Seeds in chocolate

The seed inside and the sweet coating together determine the flavor and composition. The type of seeds, degree of roasting and type of chocolate must be specified separately.

This is a compound confectionery product. The characteristics of the seed cannot be transferred to the entire product without taking into account the coating proportion.

The name does not indicate which seeds were used. Sunflower, sesame and other bases cannot be substituted for each other in the description and information about allergens.

Roasting the core and applying the coating are separate operations. They do not mean that the finished dragee was obtained using one of the methods of drying fruit.

History

Combination of center and cover

The Codex classifies the chocolate coating as separate from the ingredient inside. This approach is also useful when choosing seeds in chocolate: the buyer needs both parts of the composition.

Regions and differences

First, the type of seed

The type of raw materials and origin of the components of this item have not been confirmed. The geography of cocoa or sunflower cannot be automatically considered the geography of the finished pellet.

Types and processing

Chocolate covered

The thickness and formulation of the coating affects the sweetness-to-flavor ratio of the core. Check them against the lot description.

When you want to distinguish between the taste of seeds and chocolate.

With additional colored shell

The sugar layer, if present, adds another component. The color and name of the glaze do not replace the list of ingredients.

For decorative sprinkles with a suitable dragee size.

Drying this product

How to choose

• Check the type of seeds, the presence of the shell and the roasting of the core.
• Check milk, soy, sesame, peanuts and tree nuts for ingredients and manufacturer warnings. Their presence can neither be promised nor excluded by name.
• Compare the nutritional value of the whole pellet, not the pure seeds.
• For the topping, consider the size and sweetness of the coating so that the portion can be easily distributed.
• Follow the manufacturer's storage conditions; heat and humidity can change the surface of the chocolate coating.

In the catalog

• Seed in chocolate