Chocolate, dark, high cocoa solids

By March 28, 2014

Chocolate, dark, high cocoa solids

Chocolate confectionery prepared with a high proportion of cocoa solids so that it is dark in colour and slightly bitter in flavour.

The majority of nutrients were derived from a composite sample of 6 purchases (3x Cadbury Premium dark chocolate, 2x Nestle Club dark chocolate, 1x Red Tulip Swiss Style dark chocolate) in Adelaide in May 1990. Caffeine was derived from a composite of 5 purchases (3x Nestle Club dark chocolate, 1x Cadbury Rum & Raisin Old Jamaica chocolate, 1x Lindt Excellence dark chocolate) in Melbourne in March 2002. Total analysed nitrogen value reduced 20% to account for purine nitrogen. Vitamin C was imputed.
Sugar, confectionery and sweet spreads
 
Name Value (g)
Dietry Fibre 1.2
Energy
Omega-6 0.87
Omega-3 0.08
Protein 0.08
Total Fat 28.5
Total Fructose 25.8
 
Name Value (g)
Fructose 0.1
Glucose 0.1
Sucrose 51.4
Maltose 0
Lactose 0.4
 
Sugar, confectionery and sweet spreads
 
Chocolate Based
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