The word "cocoa" refers to both the chocolate tree and the fruit of the cocoa. The same concept is used to denote the powder obtained from the ground beans, as well as the most valuable product - cocoa butter. The main area of application for cocoa products is in the production of chocolate.
The value of cocoa butter and cocoa powder
In the manufacture of chocolate, manufacturers use both butter and cocoa powder. The only exception is white chocolate, cocoa powder is not included in it. Therefore, when talking about the percentage of cocoa in chocolate, the total content of butter and powder should be taken into account.
The main ingredient in any chocolate is cocoa butter. As a binder in the composition, the butter makes the chocolate silky and makes its texture homogeneous. Cocoa powder thickens the chocolate, giving it a rich flavor. In addition to the two main components, the composition of chocolate can also include sugar, powdered milk powder, vanillin, and various flavoring additives. The specific percentage of cocoa products and other constituents in chocolate depends on its type and manufacturer.
Cocoa content in milk, dark and white chocolate
So, depending on the recipe, all chocolate is conditionally divided into several types. The most popular are milk, dark and white chocolate.
Milk chocolate contains 21% to 35% cocoa. This is due to the fact that it contains components such as sugar, milk powder and flavorings (nuts, dried fruits, dried berries). Accordingly, the share of each component accounts for less percentages, and the cocoa content is reduced. It also has a mild, creamy flavor that is achieved by reducing the amount of cocoa powder in the composition. For example, chocolate containing nuts and raisins as additives contains about 21% -25% cocoa. The amount of cocoa products in "milk" chocolate without additives will tend to the upper limit, i.e. to 35%.
The recipe for dark ("bitter") chocolate looks quite different. Such chocolate is more often produced without additives, although in some cases nuts or dried fruits are added to it. The sugar content decreases, while the cocoa content increases. This usually amounts to at least 55%. As a result, the finished product acquires a more astringent taste, which is achieved due to the prevalence of cocoa powder over cocoa butter. Such chocolate is especially appreciated by gourmets who prefer a product with a simple recipe, the cocoa content of which ranges from 75% to 99%. The most optimal in taste is chocolate with a cocoa content of 80-85%.
An exception to the general classification is white chocolate. After all, cocoa powder is not included in its composition. Its main ingredients are cocoa butter, sugar, milk powder and vanillin. Accordingly, the cocoa content of such chocolate is determined only by the cocoa butter content. As a rule, this is 30-35%.
