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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.
Staple products such as the Reese's peanut butter cups and Hershey's Kisses were not affected by the price change, but other products from the manufacturer saw a change in their composition when cocoa butter was substituted with cheaper ingredients, such as vegetable and sesame seed oil. [10]
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 ≥35%, cocoa butter ≥18%, water ≤3%. It is also permitted to substitute milk solids for cocoa content as follows: cocoa content ≥21%, cocoa butter ≥18%, combined milk solids & cocoa content ≥35%, milk fats ≥3%, water ≤3%. Milk chocolate material (ミルクチョコレート生地, miruku chokorēto kiji)
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
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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