Hi there, I'm wondering if anyone can fill me in on the reasoning behind the proportions of cocoa butter vs cocoa solids, in dark chocolate.
I've noticed that cheaper chocolate tends to have cocoa butter as the first ingredient - resulting in a high-fat chocolate. More expensive chocolate often has cocoa solids first - resulting in a lower-fat chocolate.
Is cost the only factor that determines which ingredient is first? Is it generally preferable to have cocoa solids predominate? Is it possible to have chocolate with very little cocoa butter?
Thanks for any enlightenment you can offer!