World Chocolate Day 2022: Cocoa inherently has a bitter and deep taste since it has theobromine which gives its “stimulatory characteristic and pleasantly bitter taste”, and hence increasing cocoa percentage changes the taste of the chocolate a lot.
The Indian chocolate industry is poised to grow at a Compound Annual Growth Rate (CAGR) of 11 per cent for the period of 2022-28, according to a recent study conducted by BlueWeave Consulting, a market research firm. This growth, according to experts, can be attributed to the rising consumer awareness about the multitude of health benefits related to moderate consumption of chocolates.
While a variety of chocolates have started to populate supermarket shelves, dark chocolates — which have been associated with low sugar content — have, in particular, started to see an increase in percentage of “original cocoa content” which companies say is to cater to the health-conscious consumer.
Cocoa, a highly concentrated powder made from chocolate liquor, is a paste prepared from cocoa beans (the fruit of the cacao) and used as a flavouring ingredient. It is the key ingredient in chocolate and chocolate confections. The cocoa percentage refers to the actual amount of chocolate made from the cocoa bean. So a 70-per cent cocoa chocolate would mean 70 per cent of the chocolate has been made from the contents of the cocoa bean, according to chocolatetradingco.com.
Companies, today, are providing even 100 per cent original cocoa in chocolates. This World Chocolate Day, celebrated annually on July 7, here’s what experts say on the trend of increasing cocoa content in chocolates.
Why the increase in cocoa content?
“Increasing the cocoa percentage in chocolates makes a chocolate smoother, creamier and darker. Dark chocolates have a lot of health benefits and are full of nutrients and antioxidants. It also gives a sharper and a slightly more bitter flavour to the chocolate. Hence there is always a push to increase the cocoa percentage in chocolate,”
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