They’re saying that the % in dark chocolate is percentage of cocoa in general, which would include both cocoa butter (the only “chocolate” part of white chocolate) and cocoa solids (the fermented product of the cocoa bean, what I would consider to be chocolate). I’m not sure how accurate this is because I always thought it was a measure of percentage of cocoa solids, not just “cocoa” in general which would include the butter. I could be mistaken.
They’re saying that the % in dark chocolate is percentage of cocoa in general, which would include both cocoa butter (the only “chocolate” part of white chocolate) and cocoa solids (the fermented product of the cocoa bean, what I would consider to be chocolate). I’m not sure how accurate this is because I always thought it was a measure of percentage of cocoa solids, not just “cocoa” in general which would include the butter. I could be mistaken.
I see. I always assumed darker % meant more of the fermented chocolate, since at some point it is almoay dry tasting without the buttery component.
I always assumed that too which is why it was a weird comment. I explained it but I don’t agree with it