European Cocoa

What makes European Cocoa so special?  The short answer is follow the money - cocoa butter.  To best understand this you need to have a basic understanding of how chocolate is made.  This is overly simplified, but still makes the point.  Manufacturers take cacao beans that grow inside cacao pods, sun dry them, roast and then grind them into a fine paste that is called chocolate liqueur.  This is too bitter for most of us to eat as there is no added sugar or milk.

At this point a very heavy press can be applied so that the liquid is released (cocoa butter) and what is left is called cocoa powder.  The real money is in the cocoa butter as it is used in confections, pharmaceuticals and cosmetics.  Conglomo Chocolate has a european style cocoa that is marketed with about 12% cocoa butter still included.  The Cocoa Powder that Best Regards uses has 24% cocoa butter and has a wonderful mouth-feel and flavor.  This is a number to look for if you are baking at home.  The percentage listed on chocolate bars is another matter that I will discuss later.

Posted by: Cookie Guy | 05-19-2009 | 01:05 PM
Posted in: Bakery ingredients | Chocolates | Comments (0)