Review Caffarel DARK 75% Extra dark chocolate
Excellent chocolate with few ingredients and quality.
Excellent scent, crunchiness and taste.
We see the ingredients in descending order of quantity as indicated on the label.
Cocoa paste, or better, cocoa mass, is the first product in raw form that is obtained from the complex processing of cocoa, after the mixing process. It is used in the food industry as a first ingredient in the preparation of chocolate, biscuits, cakes and more.
Cocoa butter is the main ingredient of the chocolate industry. Cocoa butter is a light yellow fat obtained from the beans of the cocoa plant (Theobroma cacao L.). It is one of the unique natural fats much in demand by the food, pharmaceutical and cosmetic industries and gives the chocolate more oiliness and softness.
Low-fat cocoa. Unlike normal cocoa, which has a minimum percentage of cocoa butter of 22/24%, low-fat cocoa has a lower percentage of cocoa butter of around 10/12%. This is the only difference between cocoa and low-fat cocoa.
Soya lecithin. It is a food additive labelled with the number E322. It is used in the food industry as an emulsifier and dispersing agent. Its food applications are many: from chocolate to confectionery, from bakery to general food.
Vanilla is a herbaceous liana (Vanilla planifolia) which blooms like an orchid and which bears fruit in fragrant pods which are very commonly used in cosmetics, perfumes, in the food industry and in confectionery in particular. It is an excellent component. Very often, in its place, the confectionery companies insert the synthetic vanillin, which costs much less.
Conclusion: among the best on the market.
