*Breakfast cocoa. It is a high fat product with not less than 22 percent cocoa butter
*Cocoa, which is never less than 10 percent cocoa butter
*Low-fat cocoa, containing less than 10 percent cocoa butter
Breakfast cocoa is the food prepared by pulverizing the residual material remaining after part of the cocoa butter has been removed from ground cocoa nibs, containing not less than 22% of cocoa butter determined by the method specified.
Breakfast cocoa may be spiced, flavored or seasoned with one of more of the ingredients. For manufacturer of premium ice cream, they may select breakfast cocoas in order to gain the lubricating effect that cocoa butter provides as it melts in the mouth at about 33° C.
This lubricity enhances the perception of richness in ice cream.
What is breakfast cocoa?
