Description
Presenter: Dave Cruickshank, Chocolate Consultant
This paper has been written largely from the European perspective, where cocoa butter equivalents (cbes) have been allowed at 5 percent in all categories of chocolate since 2003. Apart from the cost savings from replacing some of the cocoa butter, there are other benefits such as the ability to modify the chocolate hardness (i.e., solid fat content) other than by changing the butterfat content.
