What is the percentage of cocoa solids in commercial chocolate?
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What is the percentage of cocoa solids in commercial chocolate?
I know the best is 70% but I read that most commercial chocolates use like 12% cocoa solids. Hershey? Ghirardelli?
Best answer:
Answer by 8 legs
The best I've seen is 99%, no kidding.
As for milk chocolate, this is directly from Wikipedia:
Milk chocolate is chocolate with milk powder or condensed milk added. The U.S. Government requires a 10% concentration of chocolate liquor. EU regulations specify a minimum of 25% cocoa solids. In the 1870s, Swiss confectioner Daniel Peter invented the process of solidifying milk chocolate using condensed milk, which was invented by Henri Nestlé in the 1800's.
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The first fellow is right, I am a former chef from Canada and the garden variety milk chocolate in the Us is very low, dark is higher, you have to get into the Belgium and Swiss semi and bitter sweet variety’s were they have 60-70-80% and I have used Lindt Special Excellence at 95% but that is bitter chocolate no sugar.
Ghirardellis is likely to be the best as it is a smaller batch processed type, Hershey Special dark is the highest they make.