tag:blogger.com,1999:blog-18838819.post920478947370398808..comments2009-12-16T18:48:50.353-05:00Emily Stonehttp://www.blogger.com/profile/01409512843337822351noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-18838819.post-34119893244633058442007-09-18T08:02:00.000-05:002007-09-18T08:02:00.000-05:00I do have to agree with David here in the sense that many current eating chocolates have the same high proportion of cocoa butter found in couvertures ... in fact, many high-end bars are simply couverture chocolates that have been melted down, tempered, and molded into bar form.<BR/><BR/>At the high end, certainly, the difference between an eating chocolate and a couverture is hard to distinguish.<BR/><BR/>The same cannot be said for many mass-market chocolate bars which have lower quantities of cocoa butter and often substitute other forms of fat (e.g., butter oil) that are on the accepted list of ingredients that can be in chocolate and still call it chocolate.<BR/><BR/>Clay Gordon<BR/>author, Discover Chocolate<BR/>www.discoverchocolate.comchocophilehttp://www.blogger.com/profile/14948362745819398688noreply@blogger.com