Percentage of Cacao

(1) According to the Chocolate Manufacturers Association, the percentage (%) cacao refers to the total percentage of ingredients (by weight) that come from the cacao bean, such as chocolate liquor, cocoa butter, and cocoa powder found in a chocolate product.

(2) The amount of cacao solids in a bar compared to other ingredients (e.g. sugar). The higher the percentage of cacao, the more depth of chocolate flavour, and the less sweet the chocolate. The higher amount of cacao replaces the corresponding amount of sugar in the recipe; thus, 80% cacao chocolate has less sugar than 50% chocolate. Cacao percentages range from 30% cacao for some milk chocolates to 100% cacao, which has no sugar. A higher percentage of cacao solids is not a guarantee of a better product. Good chocolate depends on the quality and origin of the beans and the manufacturer's production techniques and blend (recipe); as well as the freshness of the chocolate.

(3) White chocolate has no cocoa solids (chocolate liquor), and the percentage ('%) cacao refers to the amount of cocoa butter. The higher the percentage, the creamier the white chocolate. Cocoa solids are often stated as: