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Chocolate originates from the simple cocoa bean, which is the fruit seed of the tropical cocoa tree Theobroma cazcao, which translated means "the food of the gods". The beans are dried and ground; producing cocoa powder (cocoa solids) after the cocoa butter has been pressed and removed. Both cocoa solids and cocoa butter are used in the manufacture of chocolate. The higher the percentage of solids or cocoa powder a chocolate contains the higher the quality, and the higher percentage of cocoa butter a chocolate contains (as opposed to non cocoa vegetable fat) the higher the quality of chocolate.
Fine Chocolate In All Its Glory ......
Dark chocolate has a high proportion of cocoa solids and is generally low in sugar. The amount of cocoa butter will vary according to quality. Milk chocolate has to contain a minimum of 20% cocoa powder and 20% milk (EU Chocolate Directive). Amounts of cocoa butter may vary. Milk chocolate has a softer texture and lower melting point from dark chocolate as it contains a higher proportion of dairy fat, which is softer than cocoa butter.
White chocolate contains no cocoa solids, but a higher proportion of sugar and milk solids. Good quality white chocolate can be quite high in cocoa butter, giving it a delicious melting creaminess.
And Finest Quality ..........
Fine quality chocolate should contain a high proportion of cocoa solids (unless it is white chocolate), and cocoa butter rather than non cocoa vegetable fat. Chocolate with a very high cocoa butter content (32% - 50%) is called Couverture chocolate. It is demanding to work with, as it needs precise handling during the melting and then cooling process, but produces a beautiful shine, smooth texture and classic 'snap' when bitten. It is generally used for coating and dipping fine chocolate or fruit confections.
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