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  2. Polyglycerol polyricinoleate - Wikipedia

    en.wikipedia.org/wiki/Polyglycerol_polyricinoleate

    PGPR can also be used to reduce the quantity of cocoa butter needed in chocolate formulations: the solid particles in chocolate are suspended in the cocoa butter, and by reducing the viscosity of the chocolate, less cocoa butter is required, [2] which saves costs, because cocoa butter is an expensive ingredient, and also leads to a lower-fat ...

  3. Cocoa butter - Wikipedia

    en.wikipedia.org/wiki/Cocoa_butter

    Conventionally the assignment of cocoa butter crystalline forms uses the nomenclature of Wille and Lutton [20] with forms I, II, III, IV, V, and VI having melting points 17.3, 23.3, 25.5, 27.5, 33.8, and 36.3 °C (63.1, 73.9, 77.9, 81.5, 92.8, and 97.3 °F), respectively. The production of chocolate aims to crystallise the chocolate so that the ...

  4. Carob - Wikipedia

    en.wikipedia.org/wiki/Carob

    The ripe, dried, and sometimes toasted pod is often ground into carob powder, which was sometimes used as a substitute for cocoa powder, especially in the 1970s natural food movement. [3] The powder and chips can be used as a chocolate alternative in most recipes.

  5. Unsweetened vs. Dutch Cocoa Powder - AOL

    www.aol.com/lifestyle/food-unsweetened-vs-dutch...

    Dutch-process cocoa is more commonly used in European-style cakes and confections, where its subtle chocolate flavor is preferred to the strong taste of regular cocoa.

  6. Ibarra (chocolate) - Wikipedia

    en.wikipedia.org/wiki/Ibarra_(chocolate)

    The letters of the name "IBARRA" are also molded into the chocolate. The ingredients are cocoa paste, sugar, cinnamon, and soy lecithin. A premium grade version does not contain vegetable fat, which is often used in chocolate based foods as a less expensive substitute, with the only fat being the cocoa butter in the cocoa liquor. [2]

  7. Cocoa solids - Wikipedia

    en.wikipedia.org/wiki/Cocoa_solids

    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 powder contains flavanols, amounts of which are reduced if the cocoa is subjected to acid-reducing alkalization. [1 ...

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