The flavor and the texture are so much better than those bitter dark chocolate bars.

  • Lifted_lowered@lemmy.world
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    1 year ago

    They’re saying that the % in dark chocolate is percentage of cocoa in general, which would include both cocoa butter (the only “chocolate” part of white chocolate) and cocoa solids (the fermented product of the cocoa bean, what I would consider to be chocolate). I’m not sure how accurate this is because I always thought it was a measure of percentage of cocoa solids, not just “cocoa” in general which would include the butter. I could be mistaken.

    • BCsven
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      1 year ago

      I see. I always assumed darker % meant more of the fermented chocolate, since at some point it is almoay dry tasting without the buttery component.