When they say only use chocolate that is 60% or more, what...

<< Back to: Chocolate Frequently Asked Questions (FAQ)

FAQS.ORG makes no guarantees as to the accuracy of the posts. Each post is the personal opinion of the poster. These posts are not intended to substitute for medical, tax, legal, investment, accounting, or other professional advice. FAQS.ORG does not endorse any opinion or any product or service mentioned mentioned in these posts.

<< Back to: Chocolate Frequently Asked Questions (FAQ)

[ Home | FAQ-Related Q&As | General Q&As | Answered Questions ]

Question by Howard L
Submitted on 8/4/2003
Related FAQ: Chocolate Frequently Asked Questions (FAQ)
Rating:	Rate this question:
When they say only use chocolate that is 60% or more, what does it mean

Answer by smell
Submitted on 9/14/2003
Rating:	Rate this answer:
the percentage term refers to the amount of cocoa solids in the chocolate. They act as a cement, the higher the percent the more powdery the chocolate tastes

Answer by Coopdy
Submitted on 3/30/2006
Rating: Not yet rated	Rate this answer:
I agree with the above reply about it referring to the percentage of cocoa butter in the chocolate but as far as taste I disagree. Rather than powdery, it might be more accurate to say "bitter." As the percentage of cocoa increases, the amount of sugar decreases, hence a chocolate called bittersweet (say, 70%) has a high cocoa percentage and low sugar percentage.

Your name or nickname:
If you'd like to create a new account or access your existing account, put in your password here:
Your answer: