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Post by punkchocca on Jun 8, 2016 1:29:10 GMT -5
Im in the enviable position of creating and producing a chocolate bar on behalf of someone else's brand. They are dealing with the design and packaging/ marketing/ retailing and I am making the chocolate (possibly my dream job!) However, I have a question. Ive been making small batches of 75% dark chocolate (75% cacao and 25% sweetener) and then at the end of the tempering process I add in some dried fruit/ nuts. My question is can we still call it a 75% bar? Im presuming the added ingredients lower the total cacao % but it seems a bit misleading as it is technically a 75% cacao bar with added fruit/ nuts!
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Post by lyndon on Jun 9, 2016 15:11:11 GMT -5
At least in the EU, you can still call it a 75% bar, I don't know about other regions.
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gap
Apprentice
Posts: 390
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Post by gap on Jun 9, 2016 16:05:33 GMT -5
It's an interesting question :-)
Do you call it "75% chocolate with inclusions"? . . . I have no idea . . .
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