Debunking chocolate myths: #1

The percentage on a chocolate bar’s label refers to the combined percentage of cocoa mass and cocoa butter, but doesn’t break it down further. Cocoa mass is responsible for deep, dark chocolate flavour; cocoa butter is responsible for richness and melty mouth feel. A good chocolatier will blend the two to bring out the best flavour of the cocoa mass while still presenting a silky smooth chocolate.

So while a high percentage chocolate bar doesn’t guarantee that you’re actually getting more cocoa, it does tell you that that there’s less sugar in your chocolate. Depending on your palate, that might be a good thing or a bad thing.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, Food scienceTagsLeave a comment

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