Delicious chocolate pudding and " bite"
- Weight (kg)：0
- Shelf Life：2 Year(s)
- Freezing Technology：Unknown
- Supply Type：Unknown
- Price Term：FOB
- Age Group：Children,Teenagers,Adult,Old-Aged
- Grade：Grade A
many chocolates contain vegetable fats to replace cocoa butter. These fats can be used up to 5% maximum. They can be: palm oil, mango cores, etc.
In a cocoa bean, there is 55% dry matter and 45% fat. Nowadays, both are dissociated: cocoa butter (fat) is dissociated from the powder (dry matter), because they are used independently in the agri-food industry. Cocoa butter is also used to make white chocolate and milk chocolate: the butter is therefore rarer and more expensive than powder. Thus, in many dark chocolates is added lecithin which is an emulsifier (often derived from soya) to bind the ingredients (to compensate for the cocoa butter lack, which should play this role naturally).