Baking & Snack - April 2022 - 52

CHOCOLATE
The process for
making chocolate
ingredients is
complex and
impacts flavor,
texture and
nutritional profile.
Barry Callebaut USA
development director, International Food Products Corp.
" The optimal way to preserve the antioxidants is for bakers
to use natural cacao and dark chocolate in their recipes. "
In the United States, there are currently three basic
types of chocolate - dark, milk and white - defined
in the Code of Federal Regulations. The code mandates
that milk and dark chocolates must contain chocolate
liquor, while all three chocolates must be made with cocoa
butter. The regulations are very specific regarding
the other optional ingredients - sugar, milk/whey solids,
flavoring and emulsifier - that may be included in
each of the three types of " real " chocolate.
A fourth type of chocolate - ruby - has been availIngredients
that
do not meet
the standards
of identity for
chocolate are
referred to as
compounds.
able since 2019 and can be called chocolate under a temporary
permit issued to its manufacturer, Barry Callebaut
USA, by the US Food and Drug
Administration (FDA). Ruby chocolate
has a distinctive fresh berryfruity
taste and a pink color. Ruby
chocolate is made from the ruby cocoa
bean. No berry flavors or colors
are added. Barry Callebaut is working
with the FDA toward recognizing
ruby chocolate with its own
standard of identity.
" The standards of identity prescribe
the composition of chocolate
but do not limit the use of 'extras,' "
said Jeffrey Fine, senior director,
customer innovation, AAK USA.
" Common inclusions in the North American market include
nuts, fruit, crisped rice, pretzels and cookie bits.
The use of these inclusions provides a variety of eating
textures for consumers to enjoy, and the choice of inclusions
is only limited by one's imagination. "
More nutrition added
Ingredients that do not meet the standards of identity
for chocolate are referred to as compounds. They often
resemble and deliver the sensory properties of chocolate,
but because of an ingredient swap, cannot be called
52 Baking & Snack April 2022 / www.bakingbusiness.com
chocolate. It is in this space where bakers will find an
array of value-added options for their recipes.
" Compound chocolate is very similar to chocolate,
only it uses a different fat source other than cocoa butter
to achieve the texture of chocolate, " Ms. Ho said.
" Recent developments in chocolate
ingredients
lie
mostly with responsible, sustainable cocoa farming.
Other chocolate-related advancements include fortification,
consumer knowledge on the health benefits of chocolate,
the improvement of sugar replacers, savory applications
and exotic combinations. "
Chocolate can be used in various other applications.
" Our barks, fudges and droplets each feature different
flavor and performance factors for different applications, "
Mr. Pimpo said. " Droplets are our answer to chocolate
chips. They can be either chocolate or confectionery and
can be colored or flavored in random, artisan sizes. Our
barks are essentially our droplets with inclusions. "
This is where the " more " comes into play. These ingredients
can be formulated to contain dried fruits, coconut,
seeds, salts, ancient grains, cookies and candies.
" Since both barks and droplets are formulated like
chocolate chips, they perform like chocolate chips and
are best utilized within firmer dough structures like
cookies and brownies to avoid cratering in airy, lighter
doughs, " Mr. Pimpo said. " Our fudges have a softer texture
than the droplets or barks but can still feature inclusions.
Because of their formulation, they are best served
as toppings and not as inclusions themselves. "
The company recently launched a high-protein cookie
inclusion line that can be used in baked goods and snack
mixes. The protein can be either plant or dairy-based,
and other custom options are available, such as low sugar
and gluten-free.
" These inclusions have been formulated to assist developers
in fortifying their finished product with protein, "
Mr. Pimpo said. " They are 'the' source of protein
for the application so the developer can focus more on
flavor and performance of the product itself. With an
added source of existing protein, the developer can worry
less about masking flavors and hitting numbers. "
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