Dark chocolate generally refers to chocolate with a cocoa solid content between 35% and 100% and a milk content of less than 12%. The main ingredients of dark chocolate are cocoa powder, cocoa butter and sugar or sweetener. Dark chocolate is also the chocolate with the highest cocoa content requirements. It has a harder texture, darker color and bitter taste.
The European Community and the US FDA (US Food and Drug Administration) stipulate that the cocoa content of dark chocolate should not be less than 35%, and the optimal cocoa content is between 50% and 75%, which can also be defined as bittersweet dark chocolate. chocolate. The cocoa content of 75%~85% belongs to bitter chocolate, which is the upper limit of making chocolate delicious. Semi-sweet dark chocolate with a cocoa content of less than 50% means that the sugar or sweetener is too high, and the chocolate will feel sweet and greasy.
Extra bitter dark chocolate with over 85% cacao is a favorite for avid chocolatiers who enjoy tasting the "Original 5g", or for baking. Usually low in sugar or no sugar, the aroma of cocoa is not covered by other tastes, and the aroma of cocoa will overflow between the teeth for a long time when it melts in the mouth, and some people even think that this is eating real chocolate. However, this authentic original aroma of cocoa is accompanied by unique bitterness and even spicy, which is not suitable for most taste buds.
Cocoa itself is not sweet, bitter or even pungent. Therefore, pure dark chocolate with high purity is less popular with the public. 50%~75% cocoa content, dark chocolate mixed with vanilla and sugar is the most popular.
The % (percentage) marked on dark chocolate refers to the content of cocoa contained in it, including cocoa powder (cocoa bean or cocoasolid, with translations such as cocoa powder and cocoa solids) and cocoa butter (cocoa butter), which are not Simply refers to the content of cocoa powder or cocoa butter.
The ratio of the latter greatly affects the taste: the higher the cocoa butter, the richer and smoother the chocolate, and the peak experience of melting in the mouth is more likely to occur, so chocolate with high cocoa butter content is the most popular among gourmets.
It is common for chocolate to list the amount of cocoa, but very few brands list the amount of cocoa butter. The remaining percentage includes the content of spices, lecithin and sugar or sweetener, milk ingredients, etc... additives.
Vanilla and sugar are the perfect match for cocoa. Only through them can the unique mellowness of cocoa be truly enhanced and displayed. It can be minimal, but it cannot be absent, unless it is extreme 100% pure dark chocolate.
There are very few pure dark chocolates with 100% cocoa content in the market. Naturally, they are chocolates without any additives except cocoa, which are directly refined and tempered from cocoa beans. Some chocolate companies use extra cocoa butter or a small amount of vegetable lecithin to aid in grinding the cocoa beans in the conch, but it is necessary to keep the chocolate at least 99.75% cocoa. Those who can really accept and enjoy the original cocoa flavor must be the descendants of God!
How to Mass Produce Dark Chocolate？ It's depends on what material you want to start, start from cocoa beans or cocoa powder ect. Please refer to another news, click here to check. LST provide complete solutions and professional machinery. Leave your inquiry, we'll reply you within 24 hours.
Post time: Feb-03-2023