Glad you found my reply useful.
I call the part of the cacao nib that isn't fat "non-fat cocoa solids", or NFCS for short.
From Langdon "what exactly does "Percent" indicate? And how about "Cacao fat"?"
Percent = the percentage of all cacao that is printed on the label
Fat = from the nutrition facts. Calculated from Fat grams / serving size and changed from a decimal to a percentage. e.g.- 14 g fat in a 40 g serving = o.35 or 35% fat
I'll try to explain somewhere where these numbers come from. Thanks for the advice.
Green & Black's White was a mistake that shouldn't have been in there. That was done early in my data collection process and has now been removed, as will any other White bars. White can't be included because of the other added fats. Thanks for pointing that out. Please let me know of any other discrepancies or errors.
Technically true, Minifie et al and the USDA refer to the edible fat component. However, I am not aware of any commercially available cocoa butter that is not "contaminated" (in the sense that you use the word) by at least some amount of volatile aromatics. I was making the point with references to Lowe's impression that adding cocoa butter muted the flavor of chocolate - I was pointing out that cocoa butter does have flavor. I may not have chosen the clearest way to express that thought.
I wasn't arguing the amount or intensity of the flavor of a cocoa butter, just that cocoa butter has flavor. I agree that the affect adding a deodorized cocoa butter has on the flavor of a chocolate depends on how "flavorful" the chocolate was to begin with and how much cocoa butter gets added.
You are right, few origin chocolate bars contain undeodorized cocoa butter made from the same beans as the liquor. The only origin chocolate maker in the US that I know of that has a butter press is Askinosie.
FWIW, it's my opinion that in order to be truly called a "single" origin chocolate it's necessary to use butter from beans of the same origin (deodorized or no), not butter from an unknown source. If the chocolate maker is making a single-plantation bar, then the butter needs to be from beans from the same plantation, not the same region or country, in order to be a "true" "single-origin."
"So why do think there's generally higher fat content in higher percentage bars? By adding extra cocoa butter the makers are decreasing their profit margin. It doesn't seem like it's for taste because IMO extra cocoa butter weakens the taste."
IMO, whether the cocoa butter is deodorized or not, I think each manufacturer uses whichever to achieve the flavor they wanted.
It may be true that cacao powder is more flavorful than cocoa butter, but I think chocolate is not just about "chocolatey" flavour burst.
The notes, the mouthfeel, and the aroma might be enhanced or muffled by the ingredient they use.
Too much cocoa powder might overpower the taste details and notes of flavor. That may be one of the reasons why they decided to use cocoa butter instead of powder.
I wouldn't be surprised if makers add cocoa butter solely to appeal to a certain clientele, namely those who favor texture over flavor and
to ease the transition into higher percentages for those folks who are just too
reticent of going that route. chocolate can have a fantastic texture without
overloading the fat content with cocoa butter or vegetable oils or other
"texture-enhancers." Particle size achieved through the grinding and
refining has much to do with the finished texture. A rough estimate of 50% is
even easier to calculate. I forget which beans have more fat but I think it is
forastero from Ghana.
At least I remember that the butter content in those beans is supposed to be
harder, which makes them more suitable for milk.