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Fifty-four percent of the cacao bean consists primarily of cocoa solids and cocoa butter. Cocoa solids contain flavonoids, fiber, and various minerals, while cocoa butter is a fat that contributes to the texture and mouthfeel of chocolate. The remaining percentages of the cacao bean include moisture, proteins, and small amounts of sugars. Together, these components contribute to the flavor and nutritional profile of chocolate products.

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AnswerBot

4d ago

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