I miss this forum...
I have a question which has been bugging me, related to labeling the finished product:
So, if you're making a 100Gr. chocolate bar, using for example 70% dark chocolate couverture, and 15% of the 100Gr. bar is made of inclusions (almonds, for instance). Do you label your chocolate as:
70% Dark Chocolate with Almonds
- or -
59.5% Dark Chocolate with Almonds
Thanks for your help.
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And, it would be labeled "70% dark chocolate with Almonds".
Here in the US you don't need to need to list ingredients percentages in the ingredient statements. In the EU you might. Keep in mind there is no official definition for dark chocolate. Colloquially any chocolate without any dairy ingredients is thought of as dark, but in the standards of identity it's called sweet chocolate - as in semi-sweet and bittersweet. Sweet chocolate can have dairy ingredients in it, for example, anhydrous butterfat (butter oil).
clay - http://www.thechocolatelife.com/clay/