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How is dark chocolate separated into accurate percentages?
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January 14th, 2011
If I buy a bar of 70% dark chocolate, (which I oft do!) what is the other 30%? Is there any chocolate in that 30%? Is that the percentage of cacao?
Is there a set of rules governing this sort of labeling?
Why don’t most milk chocolates get a percentage label?
What gives?
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