August 18, 2017


14° C, Thunder

Full Forecast


Advertise With Us

Some facts about solid chocolate, cocoa powder and nibs

Hey there, time traveller!
This article was published 10/2/2009 (3111 days ago), so information in it may no longer be current.

Here are some facts about chocolate in its many forms:


-Quality chocolatiers will frequently list a percentage on the label. This indicates by weight the amount of ingredients derived from the cacao bean. For instance, Lindt & Sprungli (Canada) has a new 90 per cent cacao which falls between the 85 and 99 per cent cacao range. But it's less bitter than one might expect from cacao in this range, with a taste profile of between 70 and 85 per cent.

-Cocoa powder is made by pressing some of the cocoa butter out of roasted cacao beans. This is "natural" cocoa powder. The powder can then be "dutched" or "alkalized," a process of washing the cocoa with an alkaline substance such as potassium carbonate to reduce harshness and acidity.

-Chocolate nibs: Chocolate or cacao nibs taste like chocolatey unsweetened nuts. They are the roasted and chopped nut of the cacao bean with the outer hull removed.

Source: Chocolate for Breakfast by Barbara Passino (Hoberman) and Lindt & Sprungli.



Advertise With Us

You can comment on most stories on You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

Have Your Say

New to commenting? Check out our Frequently Asked Questions.

Have Your Say

Comments are open to Winnipeg Free Press print or e-edition subscribers only. why?

Have Your Say

Comments are open to Winnipeg Free Press Subscribers only. why?

The Winnipeg Free Press does not necessarily endorse any of the views posted. By submitting your comment, you agree to our Terms and Conditions. These terms were revised effective January 2015.

Photo Store

Scroll down to load more