Some manufacturers list the percentage as cocoa or cacao (as refered to in some non-english languages) which also typically refers to cocoa-mass. The balance of the percentage listed (100-72 = 28%) usually is sugar but some manufacturers pull back the percentage of cocoa butter and add oils (e.g. palm oil) plus thickenning agents such as soy ...

Nov 29, 2023 · This paste is the cocoa liquor, an intermediate step in the production of chocolate. It can be alkalinized or left as-is. From there, the producer can decide to produce either chocolate, or cocoa powder and cocoa butter. For producing cocoa powder, the fat (cocoa butter) is separated out of the liquor, leaving a dry-ish mass.

Cocoa mass is a raw ingredient that comes straight out of the beans and cocoa powder and cocoa butter are the separated products from cocoa mass, so to add more sugar, Chocolate producers use the same amount of cocoa mass and powder but a bit less cocoa butter.

It is degreased (cocoa/cacao butter removed), though: raw cacao beans have roughly 50 % lipids (cocoa/cacao butter) whereas that powder has 10 % lipids. Degreasing is AFAIK part of the milling/grinding process: the beans or nibs are put through roller mills and the molten cocoa/cacao butter (melting at 34 - 38 °C, so roughly human body ...

Dec 16, 2022 · There is nowhere in the real calculation where you need to work with "more than 100% total". A 70% chocolate is exactly what it says, 70% chocolate mass, and 30% sugar. Out of that chocolate mass, some is cocoa butter and some cocoa solids (and this may differ between brands). But the usage of percentages is completely intuitive.

Dec 5, 2019 · 38.5% Cocoa Butter (55% Butter of 70%) 31.5% Cocoa Solids (45% Solids of 70%) I reckon I successfully made some dark chocolate! I am happy with the result. I do have kids though, and they are not quite there yet on "dark" chocolate. From research, the basic idea is to add in milk powder.

If one makes that inference, the formula of the chocolate is 50 sugar, 35 cocoa mass, 12 milk fat with 3% left over for emulsifiers, flavorings, and uncertainty. (Note that even without making any assumptions on the cocoa mass, with 12% milkfat, there is only 88% left to be divided between cocoa mass and sugar, and there is more sugar, so it ...

Jun 14, 2020 · But all these additives take away the actual cocoa taste (which is actually intended because cocoa is bitter). Instead you could use pure cocoa powder (pay attention to the quality) and add sugar to your own taste. But the richest chocolate taste can only be achieved by using real chocolate with a high cocoa content (at least 75%). Grate it ...

Oct 20, 2022 · Just sugar, cocoa mass, cocoa butter -> like normal dark chocolate. What is the color of cocoa butter extracted from Ruby cocoa beans? Is it pink or yellow? My guess is yellow because I believe the pink color comes from cocoa solids. Why there isn't any Ruby cocoa powder available?

Dec 27, 2023 · It consists of cocoa butter (a fat), cocoa solids, sugar and possibly some other components like what you listed. To get its smooth texture it goes through quite a process. Part of that is called conching and consists of grinding the heated mass for an extended period of time, which produces very fine sugar and cocoa solid particles. We're ...