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Post by seijinn on Jul 18, 2018 16:16:02 GMT -5
Hello everyone, I am trying to wrap my head around what is probably a very beginner question and I'd figure someone might be able to help. I am looking for the nutritional value of cocoa liquor, if I understand correctly the protein, fat and carb value will change based on fat content of the bean correct? so how do you calculate the nutritional value of your final product ? is there a reliable source of information that can be trusted to make the calculation? also Fry's cocoa powder is 3g carb and 3g of fiber, if cocoa powder is grounded cocoa nib after the fat was extracted does that mean pure cocoa liquor have an equal amount of carb and fiber? the information I found so far on 100% cocoa liquor have a way much higher content of carb then fiber so I wonder if the information I have is wrong or Fry use a different process to end up with an equal amount of fiber and carb? please help before my brain fry! (no pun intended) thanks Luc Attachments:frys coca.jfif (11.94 KB)
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Post by Ben on Jul 19, 2018 8:32:40 GMT -5
Different types/origins/etc. of cacao will have different nutritional values. To really get the true values for your liquor, it would need to be tested by a lab. My guess is that most craft chocolate makers use an online tool that has some generic or average value for cacao. I've used www.recipal.com/ to get an idea of some of my bars. Recipal lists the following values for a 60g bar made with only cacao: Amount Per Serving Calories from Fat 230 Calories 280 Total Fat 26g 40% Saturated Fat 15g 75% Total Carbohydrate 21g 7% Dietary Fiber 19g 76% Sugars 0g Protein 9g Note that Dietary Fiber is included in the Total Carbohydrate number. So, if Fry's is saying 3g Total Carbohydrate and 3g Fiber, it's just saying that all of the carbs are from fiber. Also, cocoa powder still has some cocoa butter in it.
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Post by seijinn on Jul 19, 2018 13:46:09 GMT -5
thank you so much Ben, very valuable information!
Luc
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