News & Analysis on Chocolate, Candy and Cocoa
Special Edition: The possibilities of chocolate with reduced cocoa butter
Previously reluctant chocolate manufacturers are more attracted to partly replacing cocoa butter with emulsifiers to obtain cost-savings and improve molding processes, according to supplier Palsgaard.
Special Edition: The possibilities of chocolate with reduced cocoa butter
Chocolate purists may turn to alternative vegetable fats amid escalating cocoa butter prices, but taste and regulatory stumbling blocks remain, according to an analyst.
Special Edition: The possibilities of chocolate with reduced cocoa butter
Shea and palm oil derivatives may lead the way as the most common sources of cocoa butter alternatives for use in chocolate, but researchers are discovering novel forms ranging from mango seed to camel hump fat.