Chocolaterie Wanders offers you the world's finest handmade gourmet chocolates.

I want to provide you with some information about what the percentage on bars and chocolate products means. I am sure that most will say: “This is the cocoa content in chocolate!” This is true - but do you really know what it means? The cocoa content consists of cocoa liquor and cocoa butter.

A 70% dark chocolate for example consists of 70% cocoa content and about 30% sugar. Of those 70% cocoa, about half is cocoa butter and some manufacturers add cocoa butter to the equasion, so that it might end up being 70% cocoa content, 30% sugar and 40% of the whole weight cocoa butter (located in the cocoa content). This is not easy to figure out just by looking at the package, but you can if you look at the nutrition facts. In Germany couverture is labeled (in professional environments) like this 70/30/40 (like the example above). This does not only indicate the cocoa content (70% rich, dark) but also the approx. viscosity (40%), so that it is easier to judge if the couverture is good for using in your application.

Generally you cannot say if a chocolate tastes bitter, the higher percentage the bar has. True, that it will have less sugar - but depending on the beans themselves, the area they came from and the manufacturer that roasted and ground them, they can have a whole different flavor profile. This is another topic though and I’ll cover that in the upcoming posts

Now, if I got you in the mood for some excellent chocolate, go ahead and give our assortment a try. We use mostly Valrhona’s dark chocolate couvertures and make ganaches with ingredients from your backyard.

Have a nice weekend!