chocolate factory
White chocolate: sugar, cocoa
butter, milk or milk powder and
vanilla, white chocolate is the
only one that does not use cocoa
liquor, therefore its milder taste.
While some manufacturers, for
reasons of purity, prefer not to,
in most instances an emulsifying
agent like Soya lecithin is added.
Soya lecithin is the emulsifier
which keeps the ingredients of
cocoa butter and chocolate from
separating in candy bars. Failure
to use an emulsifier can cause a
loss of the perfectly smooth
texture, some chocolate
manufacturers now use PGPR,
(Polyglycerol Polyricinoleate)
which is an artificial emulsifier
made from castor oil; this allows
the use of less cocoa butter while
retaining the delicate taste and
texture of chocolate,
chocolate factory
dark chocolate
