The U.S. Food and Drug Administration (FDA) allows chocolate containing at least 35% cacao (either cacao solids or butter from the cacao beans) to be classified as "bittersweet" or "semisweet".
The U.S. Food and Drug Administration (FDA) allows chocolate containing at least 35% cacao (either cacao solids or butter from the cacao beans) to be classified as "bittersweet" or "semisweet".
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