The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

questiion about fat content in cocoa

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m d ward's picture
m d ward

questiion about fat content in cocoa

cocoa can be purchased in either 10-12% fat or 22-24% fat - I cannot find any discussion about the pros and cons of the reason for manufacturing cocoa with different percentages of fat - so why is it important to know the fat content of the cocoa I am using and which is suitable for various baked goods??????

FlourChild's picture
FlourChild

The pros and cons of manufacturing cocoa with more or less cocoa butter are mostly related to cost v.s taste- leaving more of the natural cocoa butter in the cocoa is a more costly way to go, since there is a market and use for the cocoa butter that is removed.  Leaving more in tastes better, more complex and round.  

I prefer the rounder flavor and moister texture in baked goods that the 20-24% cocoas give.  Since the higher cocoa butter percentage cocoas are generally a premium product, it may be that other factors affecting flavor are adding to my bias, such as higher quality beans, etc.

I would probably prefer to say use the cocoa that tastes best in baked goods, rather than choose only by cocoa butter content.  I like Guittard Cocoa Rouge when I can find it.  

Mass market brands like Hershey's have 9-10% cocoa butter.

m d ward's picture
m d ward

many thanks - mouth feel is a very important consideration and higher fat receipes do taste "rounder and more full bodied" -

gerhard's picture
gerhard

For baked goods the lower cocoa fat is fine and it will have more flavour per ounce, cocoa fat pretty much has no flavour.

Gerhard

Mini Oven's picture
Mini Oven

I think the differences in fat content will have more to do with the process used to extract the fat from the cocoa.  Look up Broma and Dutch process  and compare them.  

Wiki will not mention the % of fat left in cocoa but gives the impression that low fat blends easier with liquids.  Note the differences in pH.  One process leaves the cocoa alkaline (high pH) and is used as a leavening where as the other is pH neutral.    

adri's picture
adri

Ha. This is why I have the feeling, that the organic fairtrade cocoa, I still have in my cupboard for years, tastes more sour than the cheap Hofer brand or Bensdorp that I prefer in taste. Because it not just has less colour, it also is more sour (or less alkaline).

The Spanish Wikipedia describes the process a bit.