Definitions from the Chocolate Manufacturers Association
Monday 18 December 2006CHOOSING A CHOCOLATE THAT’S RIGHT FOR YOU
Definitions from the Chocolate Manufacturers Association Help Consumers Understand the Growing Language of Chocolate.
VIENNA, VA, December 08, 2006 – As consumers face a large and expanding selection of premium/specialty chocolates and many new choices the Chocolate Manufacturers Association (CMA) has put together an online consumers’ guide, “Making Sense of % Cacao.” The information is designed to help chocolate lovers better understand the cacao or cocoa percentage labels that appear on a growing number of chocolate and cocoa products.
The term ‘% cacao’ refers to the total percentage of ingredients (by weight) which come from the cacao bean (or cocoa bean) such as chocolate liquor, cocoa butter, and cocoa powder found in a chocolate product. The term is being increasingly used in connection with premium chocolates – including dark chocolate.