While this gives it an intense chocolate flavor, it lacks the fat content in baking chocolate. This difference means you'll need to adjust your recipe to account for the missing cocoa butter.

San Jose-based Savor makes designer fats from carbon, hydrogen, and oxygen, using a thermochemical process it claims is ...

Cakes, brownies, cookies, cupcakes, muffins, pastries, bread, fudges and crusts are potential applications. For denser doughs and batters, such as brownies, cookies and baked fudges, up to 50% of the ...

at least 18% of which should be cocoa butter. However, the cocoa content can be, and often is, much higher than this, and can reach up to 80% and even 90%. High-quality dark chocolate has a more ...