We sell three different cocoas. Which should you buy?
The amount of cocoa butter makes a difference. The cocoa bean consists partly of fat and partly of nonfat solids. In processing, the two are separated. The cocoa butter, the fatty part, is about the color of butter. The solids create the brown color.
It’s the cocoa butter that gives chocolate its rich, smooth taste. Cocoa butter is expensive; ground cocoa nonfat solids are cheap.
Most store cocoas have 8 to 10% cocoa butter. Ours has at least 16%. I’ve never tasted a good cocoa that wasn’t at least 16% cocoa butter. The difference between high cocoa butter cocoa and low is dramatic.
