Sentences with phrase «less cocoa solids»

These days there are a lot more quality dark chocolate varieties available, including some with less cocoa solids making them not quite so hard or rich, however, they still don't possess the same melt - in - the - mouth quality.

Not exact matches

Milk chocolate (sugar, cocoa butter, chocolate, nonfat milk, milk fat, corn syrup solids, soy lecithin, TBHQ), peanuts, sugar, dextrose, cocoa butter, chcoolate, nonfat milk, milk fat & contains 2 % or less of partially hydrogenated vegetable oil (plam kernel and palm oil), salt, wheat flour, cornstarch, vegetable oil (cocoa butter, palm, palm kernel, shea, sunflower and / or safflower oil), whey, TBHQ, soy lecithin, leavening (sodium bicarbonate & sodium aluminium phosphate), vanillin.

Use whatever chocolate you like best, but try to stick to one with a cocoa solids content of at least 70 % as it's a bit healthier and lower in sugar than the less potent chocolates out there.

Dark chocolate obviously has a lot more cocoa solids in it, so tends to be a lot harder with much less of the melt - in - the - mouth quality.

(a) shall be the frozen food obtained by freezing an ice cream mix, with or without the incorporation of air; (b) may contain cocoa or chocolate syrup, fruit, nuts or confections; (c) shall contain not less than (i) 36 per cent solids, (ii) 10 per cent milk fat, or, where cocoa or chocolate syrup, fruit, nuts, or confections have been added, eight per cent milk fat, and (iii) 180 grams of solids per litre of which amount not less than 50 grams shall be milk fat, or, where cocoa or chocolate syrup, fruit, nuts or confections have been added, 180 grams of solids per litre of which amount not less than 40 grams shall be milk fat; and (d) shall contain not more than (i) 100,000 bacteria per gram, and (ii) 10 coliform organisms per gram, as determined by official method MFO - 2, Microbiological Examination of Ice Cream or Ice Milk, November 30, 1981.