more random and so retards the formation of
crystals.
Thanks to its abundant antioxidant
molecules and chemically stable saturated
fats, chocolate has a remarkably long shelf
life. It keeps for many months at room
temperature. White chocolate, which lacks the
antioxidants in the cocoa solids, has a room-
temperature shelf life of only a few weeks;
after that, or sooner if it’s exposed to bright
light, its fats are damaged and it develops a
stale, rancid flavor.
Cocoa Powder Manufacturers produce cocoa
powder from the cakes of roasted cocoa bean
particles left behind when they extract cocoa
butter (p. 699). The particles remain coated
with a thin layer of cocoa butter; the fat
content of the powder ranges from 8 to 26%.
The solid particles of the cacao bean are the
source of chocolate’s flavor and color. Cocoa
is therefore the most concentrated version of