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Post by FeralOne on Apr 15, 2008 2:49:45 GMT -5
I was reading the ingredients of my favorite brand (Cote d'Or Noir) and it reads like this: "Extra High Quality Chocolate Ingredients: Sugar, cocoa mass, cocoa butter, fat reduced cocoa powder, emulsifier (soya lecithin), flavouring. Chocolate contains Cocoa solids: 54% minimum. May contain traces of nuts and milk. Store in a dry place. Protect from heat." Just curious about the added cocoa powder. I haven't noticed this on any other brands. I was thinking it's possible that since they use Ghana and Ivory Coast beans that the flavor isn't strong enough, so they add the cocoa powder? It's a pretty strong flavored dark chocolate and was surprised to find it's only 54% cocoa. I generally like 60%-70% cocoa in my chocolate. Any input on this? Andrea
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Post by Sebastian on Apr 15, 2008 11:19:53 GMT -5
it's a 10/12 cocoa powder (10-12 % fat in the cocoa powder)
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Post by jamescary on Apr 15, 2008 14:48:51 GMT -5
But why use cocoa powder instead of liquor? It seems that from the ingredients the fat to non-fat matter is above the 1:1 often found in beans (since cocoa butter ranks above powder and if cocoa mass is liquor from beans).
Would it be so that the cocoa butter can be extracted from a certain set of beans and used for other products and then a cheaper substitute butter is used?
Or is it for flavor reasons? Do some beans have better tasting fiber/powder than their oil and thus should be separated?
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Post by Sebastian on Apr 15, 2008 16:26:38 GMT -5
CCP is much more concentrated for both flavor and color. Both would be reasons someone would use them. Could also be as a cost control measure, as cocoa butter and cocoa prices are often tied to one an other and are inverse often (when one's up, t'other's down).
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