invented around 1930, and is a mixture of
purified, usually deodorized cocoa butter,
milk solids, and sugar. It does offer a
valuable decorative contrast to ordinary
chocolate.Some manufacturers are now packaging
nibs, or small pieces of the roasted beans,
which offer crunchy particles of intense
flavor. Whole roasted beans can sometimes be
found in Latin markets.
The Composition of Some Kinds of
Chocolate
Chocolates vary widely in composition,
especially among “bittersweet” and
“semisweet” versions. The figures below,
which are given in percent of the chocolate
weight, are very approximate, but useful
for broad comparisons.Minimum cocoa solids + added Cocoa