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Post by beginner on Dec 21, 2016 21:51:44 GMT -5
I don't understand why we have to extract cocoa butter from cocoa mass then add it again when we make chocolate? Could I make chocolate from row cocoa nib without extract or adding cocoa butter?
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Post by Thomas on Dec 22, 2016 0:40:26 GMT -5
You can make chocolate with just the nibs and no additional cocoa butter but you need to keep the fat content to at least 35%. This is a guideline and not a hard fact. If the fat content is too low, the chocolate will be too viscous. Cocoa bean are approximately 50% cocoa butter. However, this can vary based on the bean. That's the short answer.
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