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Bulk cocoa is distinguished from flavor cocoa using the subjective definition of containing undesirable or poor flavor, drying or fermentation. [3] Bulk cocoas have a strong inherent flavor. [ 4 ] They are regulated by quality requirements, which allow manufacturers to ensure homogeneity for what they add to blends, maintaining brand flavors.
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.
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According to the fine print on packing foil, per 100 g of krembo there are 419 calories, 3.2 g protein, 64 g carbohydrates (of which 54 g are sugars); 16.7% Fats (of which 13.9% are poly-saturated fatty acids, less than 0.5% are trans fatty acids) and 67 mg sodium.
[1] [8] Flavor cocoa producers are primarily considered Central and South America and the Caribbean. [10] Markets for flavor cocoa as of 2017 had experienced strong growth for two decades. [1] As of 2017, an estimated 9% of the world crop, around 263 000 tons of fine cocoa were produced. [2]
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Cocoa bean, the seed from the tree used to make chocolate; Cacao paste, ground cacao beans. The mass is melted and separated into: Cocoa butter, a pale, yellow, edible fat; and; Cocoa solids, the dark, bitter mass that contains most of cacao's notable phytochemicals, including caffeine and theobromine.
Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what is present-day Ecuador.