Some common chocolate questions: 

What does the percentage of cacao mean ?

Cacao content refers to the total cacao content in the chocolate, which is everything derived from the cocoa bean. The three cocoa components are: chocolate liquor, cocoa butter, and cocoa powder.

Why is the chocolate liquor important?  

If you are looking for a high quality intense chocolate experience, you want the FIRST ingredient on any chocolate label to be chocolate Liquor 

Why do different chocolate brands taste different? 

Keep in mind when reading chocolate labels that since cacao content can be comprised of any one of the three cocoa bean components, the flavors will be very different. A chocolate made from cocoa powder will not achieve as intense of a chocolate flavor as a chocolate made with chocolate liquor. 

For example: Spice Rack Chocolates are 54% cacao which means 54% of the total product is chocolate liquor and cocoa butter with the remaining 46% being sugar, pure vanilla and our other spices and ingredients. 

What does the word "bloom" mean with respect to chocolate?

There are two forms of "bloom": fat bloom and sugar bloom.

• Fat bloom is the visible accumulation of large cocoa butter crystals on the chocolate surface. It is often accompanied by numerous minute cracks that dull the appearance of the chocolate. Poor storage conditions cause fat bloom.
• Sugar bloom is a crystallization of sugar that is often caused by high humidity and the formation of condensate ("sweating") when cold product is brought into a warm area.

To differentiate between fat and sugar blooms, fat bloom will feel oily and melt when touched, while sugar bloom will feel grainy to the touch.

To prevent bloom, it is important not to expose chocolate to wide fluctuations in temperature; instead, make all temperature changes gradually. Although it may look unpleasant, bloomed chocolate is fine to eat.