I’m aware - but replacing cocoa butter with an emalgamation of other vegetal fats already changes the taste. The “chocolatey” taste already wasn’t based in cocoa in modern industrialized bars.
I’m questioning how much actual cocoa by volume is present nowadays.
I’m aware - but replacing cocoa butter with an emalgamation of other vegetal fats already changes the taste. The “chocolatey” taste already wasn’t based in cocoa in modern industrialized bars.
I’m questioning how much actual cocoa by volume is present nowadays.
Depends on the brand.
I only eat Scharfenberger for the most part. It’s legit.