Preparing Cacao the Maya Way
chocolate egg
It may be used to create a thinner
chocolate used for dipping and
coating other ingredients or to
lower the fat content slightly
while retaining nearly the same in
texture. The majority of the
commercial candy bars since 2006
are now made with PGPR, this may
be as an industry wide means or
reducing the cost of chocolate.
PGPR can be used to replace the
more expensive cocoa butter as an
ingredient in the lesser grades of
chocolate while retaining the
delicate taste and texture of
chocolate in the mouth.
chocolate egg
death by chocolate
