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What is considered good cocoa butter?
London, United Kingdom
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January 27, 2006
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May 25, 2006 - 4:17 pm
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I have a question for the experts! I was having a chat with a friend who used to work for Cadbury's and he told me that their chocolate is sourced entirely from Ghana and one of the reasons (other than the cost I suppose!!) is the good consistency of the cocoa butter. As opposite to the South American which is more liquid and the South East Asian which is more solid apparently the Ghanan chocolate is something in between and this makes better quality chocolate. Now we probably all agree that Cadbury's chocolate is ehm...[xx(] however, is this true? Also, I assume that the density of the cocoa butter depends on the type of bean used, as well as the relationship between soil, humidity and temperature am I right?

Grateful for your views!!


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September 30, 2004
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May 25, 2006 - 5:41 pm
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There are definately geographical differences in the hardness / softness of butters. For cadbury's, 'better' means something entirely different than for a truffle maker, so keep in mind the definition of 'better' is very fluid depending on who you talk to. w african butters are the industrial 'norm' given that there's huge amounts available, and so from a supply standpoint you largely get the same product in large quantities, which is important to cadbury's efficiencies. other things to consider will be free fatty acids (iodine value), deodorization, how the beans were dried (ie does the butter have a smokey flavor to it), etc.

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