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Unlike cocoa butter, adulterated fat tends to smear and have a higher non-saponifiable content. [13] Owing to the high cost of cocoa butter, [14] [15] substitutes have been designed to use as alternatives. In the United States, 100% cocoa butter must be used for the product to be called chocolate.
A bean-to-bar company produces chocolate by processing cocoa beans into a product in-house, rather than melting chocolate from another manufacturer. Some are large companies that own the entire process for economic reasons; others are small- or micro-batch producers and aim to control the whole process to improve quality, working conditions, or environmental impact.
Cocoa butter is 46% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa powder is the powdered form of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic. Dutch process cocoa has been treated with an alkali to neutralize the acid.
Cocoa content ≥7%, cocoa butter ≥3%, fats ≥18%, milk solids ≥12.5%, milk fats ≥2%, water ≤3% Chocolate products ( チョコレート製品 , chokorēto seihin ) : Products using milk chocolate or quasi milk chocolate as described above are handled in the same way as chocolate / quasi chocolate.
The centre of the bean, known as the "nib", contains an average of 54 percent cocoa butter. Van Houten's machine – a hydraulic press – reduced the cocoa butter content by nearly half. This not only allowed the creation of defatted cocoa powder (to be used for chocolate drinks), but also the creation of pure cocoa butter on a large scale.
A Hershey's chocolate candy bar containing a mildly sweet chocolate made of 45% cacao solids. The Special Dark contains less sugar and more cocoa than Hershey's milk chocolate products. Sugar, Chocolate, Cocoa Butter, Milk Fat, Cocoa Processed With Alkali, Lecithin, Natural Flavor, Milk
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