At this time one of the most typical breakfasts (and snacks) is the roscón de reyes con chocolate. For weeks, supermarket chains have these Christmas sweets on their shelves. The organization of consumers and users OCU has put the products of the different stores under review to assess which one has the best value for money.

He has analyzed nine stuffed roscones and nine Brik chocolate brands sold in supermarkets such as Eroski, Carrefour, Alcampo, El Corte Inglés, Ahorramás, Mercadona, Lidl, Aldi and Dia. It has valued the nutritional value of the product, the quality of the fats used. A team of tasters has tasted the product to finish the note.

According to the verdict of this team of experts, the cream roscón of the Dia chain is the one that has best stopped the analysis. It has a price of 11.71 euros per kilo and is the best quality in relation to cost.

The roscones in the supermarket have large price differences, according to the organization. There are six euros per kilo of Carrefour, Aldi and Lidl, and almost 17 euros per kilo of El Corte Inglés. OCU points out that the cheapest ones are those in which there are more vegetable fats and oils (coconut, palm), while cream or butter is used in the most expensive ones.

The organization believes that "sometimes the right ingredients for this type of candy are not used": the cream for the filling and the butter for the bun. This means that "texture and flavor are not what are expected for this type of product". It is better to buy a stuffed roscón better if what goes inside is not real cream.

Chocolate without cocoa

"The only two products that use cream and butter among its ingredients are priced at 11.71 euros / kg (Dia's) and 13.69 euros / kg (Eroski's)," he says in his conclusions.

As for the chocolate to the cup, among the best are the "To the intense cup" of the La Chocolatera brand. It has the best quality / price ratio, with a cost per liter of 1.6 euros. Chocolate follows the Reny Picot brand cup.

The OCU tasting pastry chefs also find these companions in which to wet the roscón. They think they sin of a lack of cocoa flavor, that they are too sweet and there is too much presence of aromas.

That is, there is a lot of sugar and little cocoa. In general, the cocoa content is low, between 2 and 5%, when the traditional recipe is around 8-10% cocoa.

In this type of products, "if more cocoa were used, it would not be necessary to add vanilla aromas, which in many cases brings strange flavors."

According to the criteria of The Trust Project

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