Part 3

With cocoa mass in hand, the manufacturers can now decide if the chocolate they want is going to be couverture or compound.

If the manufacturer decides on producing couverture chocolates, then, in the next step, he adds cocoa butter. This is the same ingredient which gives the consumer of the chocolate “a melt-in-the mouth feel”. Pure cocoa butter chocolate is born.  

If the manufacturer wants to produce cheap replica of chocolate, then he substitutes this cocoa butter with vegetable oil and fats. Robbing all the goodness of a chocolate. The “waxy” taste can be credited to the use of vegetable oil and fats.

Now , why would anyone want to substitute such a beautiful ingredient - cocoa butter with vegetable oil or fat, right? Why does Belgian chocolate tastes better than their cheap imitation?

Well, they do. Cocoa butter is a precious ingredient and commercially not viable for mass production. Whereas on the other hand, vegetable oil and fats are cheap and easy to use, making it extremely viable.

Another fun fact is, cocoa butter is 100% vegan

At Linoui, we make only couverture Belgian chocolates a.k.a  100% pure cocoa butter Belgian chocolates.

Probably the only other place you’ll find them is in Belgium.

Think chocolate. Think Linoui.