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  2. Guylian - Wikipedia

    en.wikipedia.org/wiki/Guylian

    Sustainably sourced West African cocoa beans are used to make 100% pure cocoa butter which gives Guylian's chocolate a creamy texture. [3] In small batches Mediterranean hazelnuts are slowly roasted in copper kettles with sugar while chocolatiers monitor the temperature and observe their caramelisation. The roasted hazelnuts are then ground and ...

  3. Cocoa butter - Wikipedia

    en.wikipedia.org/wiki/Cocoa_butter

    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.

  4. Planète Chocolat - Wikipedia

    en.wikipedia.org/wiki/Planète_Chocolat

    Planète Chocolat is a Belgian chocolatier of artisan chocolates. The company was founded in 1991 and makes its chocolates with 100% pure cocoa butter. [1] GoEuro selected Planète Chocolat as one of the Top 11 best chocolate shops in Europe. [2]

  5. Is dark chocolate good for you? 8 health benefits, according ...

    www.aol.com/news/dark-chocolate-good-8-health...

    Dark chocolate bars in stores range from 70% to 100% cacao. "Some people love the deep, intense flavor of 100%, but it’s not for everyone," Largeman-Roth adds. ... Components of the cocoa bean ...

  6. List of bean-to-bar chocolate manufacturers - Wikipedia

    en.wikipedia.org/wiki/List_of_bean-to-bar...

    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.

  7. Chocolate bar - Wikipedia

    en.wikipedia.org/wiki/Chocolate_bar

    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.

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