O chocolate em pó e o cacau em pó são feitos de grãos de cacau e são comuns na vida cotidiana. Eles também são semelhantes em cor e cheiro. Mas eles não são exatamente iguais, existem algumas diferenças entre os dois.
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.
Na verdade, a manteiga de cacau é um dos fatores-chave na qualidade do chocolate. A manteiga de cacau natural e pura dá ao chocolate uma sensação de derretimento na boca, enquanto a manteiga de cacau substituta (também conhecida como manteiga de cacau artificial) torna o sabor do chocolate 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.
O chocolate em pó tem um sabor um pouco mais doce e fica ótimo tanto como bebida quanto com leite.
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.
