Cocoa Percentage Measures Quantity, Not Quality

And now, a public service announcement:


Cocoa percentage simply measures the amount of the bar that comes from cocoa beans (including cocoa butter). It does not have anything to do with quality. I’ve tasted wonderful low-percentage bars and terrible high-percentage bars. Here are two bars with the exact same percentage (70 percent) that are a great example of this point. Craft makers like Dandelion Chocolate use the highest-quality cocoa beans (and other ingredients), while industrial chocolate like Lindt uses cheap beans and cover up the off flavors with sugar and vanilla. When you pay more for a craft bar, you’re paying for quality, regardless of the percentage.

Check out more educational chocolate info here!