Comparing dipping sauce with chocolate melts is a sweet job.
Strawberries are back and suddenly summer is here and all is right with the world. Chances are you will have seen some tempting little pots of dipping sauce in a supermarket to buy along with your punnets.
I can see the convenience of grabbing a little pot if you wereoff to a picnic but why not simply melt some chocolate and dip your strawberries in that?
This will be in here for flavouring and possibly consistency.
Hydrogenated Coconut Oil
Hydrogenation is a process where coconut oil is treated with hydrogen to give it a higher melting point. There is concern that the hydrogenation process leads to trans fats in the coconut oil. Trans fats are a problem because they raise LDL cholesterol or the bad cholesterol but they also lower HDL, which is the good cholesterol.
Cocoa
This is to provide the chocolate flavouring.
Starch (1442)
This is hydroxy-propyl distarch phosphate which is a treated starch. It will be in here to provide texture.
Cocoa Liquor
Cocoa liquor is solid, unsweetened baking chocolate.
Salt
Not too salty - you'll get 46mg of sodium per 30g serve.
Acidity Regulator (339)
This is sodium phosphate which is the salt of phosphoric acid.
Flavour
This will be artificial flavour.
Preservative (202)
This is potassium sorbate which is neutralised sorbic acid.
Nestle Dark Chocolate Melts
Nestle Dark Chocolate Melts. $4.19 for 375g. Photo / Wendyl Nissen
Sugar
This is high in sugar, per 30g serving you will get 16.6g of sugar.
Cocoa
In here to provide the chocolate flavour.
Vegetable fat [Emulsifiers: soy lecithin, 492]
Not sure what vegetable oil is in here. The oil will help to keep consistency when this chocolate is melted. The soy lecithin and sorbitan tristearate (492) will also help.
Milk solids
This is similar to milk powder and will be in here for flavour and texture.
Emulsifier, soy lecithin
As above.
Flavours
This will be artificial flavour.
Salt
Not much salt in here at 40mg of sodium per 30g serve.
My recommendations
It would seem that the dipping sauce has 12 ingredients compared with eight for the chocolate melts. So in order to get the right consistency for the sauce and have it survive in a pottle on the supermarket shelves you need the extra ingredients.
I would prefer not to consume hydrogenated coconut oil because of the trans fats and personally I preferred the taste of the melted chocolate - which doesn't take long and I think the heat adds an extra dimension to the flavour.
Price wise the chocolate melts are a little cheaper.
Highlights
• Dipping sauce has hydrogenated coconut oil which has trans fats.
• Dipping sauce has 12 ingredients, melts have eight ingredients.
