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  2. Cocoa butter - Wikipedia

    en.wikipedia.org/wiki/Cocoa_butter

    Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean (Theobroma cacao). It is used to make chocolate , as well as some ointments , toiletries , and pharmaceuticals . [ 2 ]

  3. 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.

  4. Chocolate - Wikipedia

    en.wikipedia.org/wiki/Chocolate

    All of them contain cocoa butter, which is the ingredient defining the physical properties of chocolate (consistency and melting temperature). Plain (or dark) chocolate, as it name suggests, is a form of chocolate that is similar to pure cocoa liquor, although is usually made with a slightly higher proportion of cocoa butter. [51]

  5. Hershey bar - Wikipedia

    en.wikipedia.org/wiki/Hershey_bar

    A Hershey's Extra Dark Pure Dark Chocolate candy bar variety containing pure dark chocolate, cranberries, blueberries, and almond chips. Semi-Sweet Chocolate (Chocolate; Sugar; Cocoa; Milk Fat; Cocoa Butter; Soy Lecithin; Natural Vanilla Flavor; and Milk), Almonds (Roasted in Cocoa Butter and/or Sunflower Oil), Blueberries, Cranberries, Sugar ...

  6. Types of chocolate - Wikipedia

    en.wikipedia.org/wiki/Types_of_chocolate

    Pure milk chocolate material (純ミルクチョコレート生地, jun-miruku chokorēto kiji) Cocoa content ≥21%, cocoa butter ≥18%, milk solids ≥14%, milk fats ≥3.5%, sucrose ≤55%, lecithin ≤0.5%, no additives other than lecithin and vanilla flavoring, no fats other than cocoa butter and milk fats, water ≤3%

  7. 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.

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