El chocolate en polvo y el cacao en polvo se elaboran a partir de granos de cacao y son comunes en la vida cotidiana. También son similares en color y olor. Pero no son exactamente iguales, existen algunas diferencias entre ambos.
The difference in cocoa butter content
First, they contain different amounts of cocoa butter.
Cocoa powder is only 10 to 35 percent cocoa butter, but chocolate is 100 percent cocoa butter, so chocolate gives a stronger, purer, and more flavorful taste.
De hecho, la manteca de cacao es uno de los factores clave en la calidad del chocolate. La manteca de cacao pura y natural le da al chocolate una sensación de derretirse en la boca, mientras que la manteca de cacao sustituta (también conocida como manteca de cacao artificial) hace que el chocolate tenga un sabor menos delicioso.
Different processing procedures of cocoa powder and chocolate powder
Both of them are made from cocoa beans.
Cocoa beans are roasted, peeled, ground, and pressed into a paste, from which most of the butter is pressed, and dried and ground to make a powder, which is cocoa powder. While the chocolate paste, which directly adjusted for temperature and does not remove the cocoa butter, is chocolate.
Different flavors
After the cocoa defatted and ground, the taste is very bitter. Close to the original taste of the cocoa bean.
El chocolate en polvo tiene un sabor un poco más dulce y queda fantástico como bebida o con leche.
How to make cocoa powder and chocolate powder
Both cocoa powder and chocolate powder widely used in daily life and widely loved by consumers. Therefore, there are more and more professional cocoa powder manufacturers.
In addition to selecting the best beans, you need a professional machine to make the best cocoa powder.
With a whole production line of cocoa powder, automation will save the manufacturer a lot of unnecessary trouble, and the final product of cocoa powder quality, customer feedback, the production of cocoa powder products welcomed by consumers, sales and response is excellent.
