Over half of the cured, dried pods weight is mad up of fat, this total fluctuates with the different varieties and the growing conditions. This fat is called cacao butter or cocoa butter, what is left are the solids that are called cocoa. Because of its many uses, cocoa butter is a highly valuable commodity; it is used for making chocolate but is also used in cosmetics and pharmaceuticals. Cocoa butter has the added qualities of a melting point that is slightly lower than the human body temperature and takes a very long time to go bad. http://designsens.
com/home-organization/ The intentions of the manufacturer have a great deal to do with the quality of chocolate, if the goal is fine chocolate, it will contain up to 70 percent cacao solids. In addition, other quality chocolate that is being processed will be added to it. Otherwise what is provided is what is called junk chocolate which contains about 15 % cacao solids. http://designsens.com/home-organization/ Cookbooks in the 18th and 19th centuries warned us of additions made to chocolate to replace the cacao solids, these included brick dust and red lead.
Cheaper sweet almond oil, lard and even marrow were used as substitutions for the cocoa butter, while the quality cocoa butter was sold elsewhere. We can be assured that there is no brick dust or red lead in the chocolate we buy today! Along with the fat the cacao bean contains protein and starch, but the percentage of these are less than 10 percent by weight. http://designsens.com/home-organization/ White chocolate is made out of cacao butter only and has no cacao solids, in the United States it had to go by the name "white confectionary coating" because it did not meet the requirements for being chocolate. White chocolate does not have the shelf life of dark chocolate, and it also tends to pick up flavors from things it is stored around.
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