It's what most people are used to eating, so what is with this growing obsession with 100% cocoa chocolate?
"People are waking up to the fact that chocolate is not a generic product, " says Willie Harcourt-Cooze, owner of Willie's Cocoa, which also produces 100% cocoa chocolate.
Flavonols are found in cocoa, and dark chocolate contains more cocoa than milk chocolate does.
You can still get earth moving chocolate gelato but it is because those who make it tend to use extremely high quality artisanal cocoa, and chocolate gelato inevitably leans towards the bittersweet end of the spectrum.
Most cocoa farmers have never tasted chocolate, and produce cocoa beans without any idea of how they will be used, says Timothy Childs, Tcho's founder.
She switched to producing cocoa, cocoa butter and chocolate in Ecuador, cold-pressed and partially hand-milled to retain the flavor and aroma.
She invested in an agricultural cooperative, where approximately 450 families grow cocoa pods for the chocolate company.
Instead of serving afternoon tea, York Cocoa House serves afternoon chocolate, where all the items served have a predictable key ingredient.
Remember Ore-Ida Kool Blue (yes, they were blue) and Cocoa Crispers (yes, chocolate and potato) Funky Fries?
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It smells like cocoa powder, and bitter chocolate, and tastes of rich roasted malt, chocolate and coffee, with a hint of dark cherries.
During World War II, Mr. Pietro Ferrero, a pastry maker, used hazelnuts, which were easily available in the Piedmont region of Italy, to extend his chocolate supply since cocoa was being rationed.
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The luxury chocolatier sells nothing but chocolate made from superlative cocoa beans -- from Venezuela, Ecuador, the Caribbean, Africa and Madagascar -- in various guises: ganaches, pralines, tarts, cakes and their infamous chocolate eclair.
In addition, she created a "snack nut" version to show-off the flavor: chocolate-covered pieces of cocoa beans packed in unadorned glass jars.
He wades through the rows of fruit-laden plants, which smell faintly of chocolate thanks to the ground cocoa husks fertilizing the soil.
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Chocolate with a very high cocoa content is increasingly being stocked in High Street shops, having largely been sold by specialist or artisan chocolatiers in the past.
Joe Atiemo of the Cocoa Board of Ghana is one of the believers. (108K AIFF sound or 108K WAV sound) There are plans in the country for more downstream cocoa processing and more factories to export cocoa products, including high-quality chocolate.
Or take your chocolate straight and chomp on raw cocoa beans.
"The scarcity of quality cocoa is a serious concern that touches the heart of our business because without more cocoa, we can't produce more chocolate, " Chief Executive Juergen B.
Antidote "red label" chocolate contains nothing but high-quality cocoa beans from Ecuador, says Red R.
Bob Nelmes pointed out that the Ivory Coast produces loads of cocoa -- and that Canadians love drinking hot chocolate, especially during the wintertime.
Falling cocoa prices threaten to hinder global supplies of the chocolate-making ingredient, with lower returns likely to accelerate the rate at which farmers switch to more profitable commodities.
Milk chocolate can be as little as 10% cocoa paste by weight, with the rest in sugar, milk and other ingredients.
Cadbury's dark chocolate Bournville has a minimum of 36% cocoa.
The package takes in a tour of a local cheese factory and features a chocolate making workshop illustrating the links between the cocoa produced by its Fairtrade twin town in Ghana.
Using a variety of jury-rigged spice grinders, heaters and temperature sensors, he has worked out how to get cocoa beans to reveal their complex flavours and to get chocolate to solidify evenly.
Dark-chocolate bars typically contain 50% to 60% cocoa by weight, scientists say.
The one-hour, guided walk moves through a candy-coloured maze of equipment as a Theo employee explains how the company sources its cocoa beans and what their techniques are for turning them into chocolate.
Ms. McDonald, originally from Australia and now living in Frankfurt, started Blyss Chocolate because she wanted to bring back the pure flavor of the cocoa bean, without any additives or sugar.
Since at least 2005, the company has been operating a plant in the industrial town of Baddi that produces the cocoa-based drink Bournvita and Cadbury Dairy Milk, a brand of milk chocolate.
He has been serving home-cooked dishes to locals and visitors ever since, like his signature chilli chocolate steak, a chunk of tender beef covered in a spicy, cocoa-flavoured sauce.
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