Cacao Content

The percentage of cacao or chocolate liquor in the processed chocolate. In general, the higher the cacao content, the lower the amount of sugar used in making the chocolate; and the more intense the chocolate flavour. A higher percentage is not an indication of higher quality, only of higher concentration of whatever quality of cacao was used to begin with.

EU cacao standards require milk chocolate to contain at least 25% cocoa solids. Semisweet or bittersweet chocolate must contain at least 35% cocoa solids.