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Posts Tagged ‘cocoa solids’

Three cocoas: Dutch-processed (L), Valrhona natural (R) and Les Confitures à l'Ancienne drinking cocoa (bottom)

Three cocoas: Dutch-processed (L), Valrhona natural (R) and Les Confitures à l’Ancienne drinking cocoa (bottom)

At this time of year, customers often pop into the shop looking for cocoa – whether for baking a dense chocolate torte or for a warming cup of hot cocoa after hours of shoveling. There are a few different type of cocoa available and we thought it would be helpful to shed a bit of light on the differences.

What is cocoa?
Cocoa is the result of processing raw cacao seeds into what is called cocoa mass or cocoa liquor. Cocoa mass is made up of roughly equal parts cocoa solids and cocoa butter. When you buy a chocolate bar it often has a percentage figure on it. If, for example, the label indicates 75%, that means the bar is made up of 75% cocoa mass and unless other ingredients are mixed in, 25% sugar. If  you’ve ever had a taste of 100% cocoa mass, you know how important the sugar is to counterbalance the natural acidity and tannic quality of the pure cocoa. In some cases, a bit of extra cocoa butter may be added to give the chocolate a smoother textural dimension – a greater melt-in-your-mouth quality. (more…)

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