date:May 31, 2012
n that chocolate has to contain at least 70% cocoa to be good quality but, according to Divine's Charlotte Borger, there's nothing magic about that number.
The percentage of cocoa does not determine the excellence of the chocolate, so following the 70% indicator is not a guarantee of a good product. The quality of the product depends on the quality of the beans how well they were fermented and dried, and the quality and time of the manufacturing process. And that's also a matter of different ta