We break down the age-old chocolate question.
By now, you’ve likely heard the terms “cacao” and “cocoa” used interchangeably, but did you know there is a distinct difference between the two? Cacao refers to the raw material: the cacao beans that are harvested from the cacao tree. Cocoa is created after the beans are finely ground into a powder and roasted, and can be consumed as a drink or blended with sugar, milk, cocoa butter and cacao to make chocolate.
The percentage displayed on Lindt chocolate refers to the raw cacao content, and varies depending on the bar. For instance, dark chocolate, whether it’s plain or flavoured with ingredients like orange and hazelnut, ranges from 47% to 99%. This percentage affects the chocolate’s intensity and flavour profile, as well as its melting point – important to note when cooking with and tempering chocolate.