date:May 31, 2012
stes just as in wine.
Hotel Chocolat's Thirlwell agrees that cocoa content is not necessarily an indicator of quality.However,he adds,it is true to say that, as there are only two main ingredients in dark chocolate, in general, the higher the cocoa content, the less sugar (the cheapest ingredient) is added to the recipe, which is why cheap chocolates have a low cocoa content.
He says 70% is probably a general indicator of quality, but it all depends on the cocoa.
For example, some cocoa deman