3 Jan 2014: The Forum is currently in read-only made while we update to a new version of the Seventy% website and forum.

The forum will be back with a faster, simplified and up to date website in the next two months.

Please consider registering
guest

Log In

Lost password?
Advanced Search:

— Forum Scope —



— Match —



— Forum Options —




Wildcard usage:
*  matches any number of characters    %  matches exactly one character

Minimum search word length is 4 characters - maximum search word length is 84 characters

The forums are currently locked and only available for read only access
Topic RSS
What is considered good cocoa butter?
May 25, 2006
4:17 pm
Ali
London, United Kingdom
Member
Forum Posts: 13
Member Since:
January 27, 2006
Offline

Hello!

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!!

Ali

May 25, 2006
5:41 pm
Sebastian
Member
Forum Posts: 430
Member Since:
September 30, 2004
Offline

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.