Their flavor is stronger and more
complex.
Dark chocolate contains cocoa solids,
cocoa butter, and sugar, but no milk
solids. It is manufactured in a range of
compositions, from sugarless bitter, to
bittersweet, to sweet. Some
manufacturers now label their premium
chocolates with their content of cocoa
beans: “70% chocolate” is 70% by
weight cocoa butter and cocoa solids, and
about 30% sugar; “62% chocolate” is
about 38% sugar (there are also small
amounts of lecithin and vanilla). The
higher the proportion of cocoa solids, the
more intense the chocolate flavor,
including its bitterness and astringency.
Strong chocolates deliver more flavor to
cream, egg, and flour mixtures, whose
proteins bind to the phenolic substances
and reduce the apparent astringency.
Milk chocolate is the most popular form
barry
(Barry)
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