Nutritional Info

jisimni_mark
@joe-john
10/04/18 08:35:59AM
20 posts

Hi guys,

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.

Clay Gordon
@clay
10/07/18 07:34:43PM
1,679 posts

jisimni_mark:

Hi guys,

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.

You can ask questions like this on TheChocolateLife in the Ask TCL room. Use the email address you log in here to request a password and sign in. I know it's been a long time but we're moving in a good direction on the new platform. Major changes coming in the upcoming weeks.

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).




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clay - http://www.thechocolatelife.com/clay/

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