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Post by grhuit on Jun 1, 2017 8:15:50 GMT -5
Do most of you use cocoa butter in your chocolate creation? Or do you use cocoa butter alternatives or methods (lecithins etc.) to reduce the viscosity of your chocolate?
I heard that the FDA requires that you use cocoa butter if your product is to be called "chocolate", can someone confirm this?
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Post by Ben on Jun 1, 2017 9:03:14 GMT -5
A lot of makers use only cacao and sugar, and a lot use additional cocoa butter, lecithin, etc. Both are legally called chocolate. It is not required to use additional cocoa butter to be called chocolate under FDA regulations--only that cacao liquor must have between 50% and 60% cacao fat/cocoa butter (but then, confusingly, allows for more cocoa butter to be added). Further, the FDA defines a few different types of chocolate that are made up of cacao liquor with other ingredients (including optional additional cacao fat). You can read the regulations here: www.ecfr.gov/cgi-bin/text-idx?SID=ebc5f2f6ff6f113c09143d726cc5e48b&mc=true&node=pt21.2.163&rgn=div5#sp21.2.163.b
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