Skip to content
Tags

,

Trimming the chocolate

September 24, 2015

cacao-beans-inside-pod-photo

After several studies proved dark chocolate to be good for health, the taste around the world have shifted. Yet not all cocoa is good cocoa and big markings indicating high cacao content do not simply translate into benefits. Here is the trick.

When the beans are processed, half cocoa butter and half cocoa powder are obtained. The fat brings smoothness to the bar, while the healthy flavanols stay in the bitter powder. As manufacturers are eager to put 70% or 80% markings on the wrapping, additional cocoa butter is added to the mix, so the amount of good powder is actually being reduced.

Meanwhile the prices of raw cocoa have skyrocketed. As ever more people are indulging in the divine delight, chocolatiers have a new trick up their sleeves. Not wanting to raise the prices, they are simply trimming the bars. Our tin of chocolate is now a quarter lighter, than it was a decade ago.

Advertisements

From → Hic Salta

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: