Confectioner’s sector apparently know the art of appealing chocoholics, quite easily by marketing the potency of dark, white, solid, semi-solid and infinite variety of chocolates in the garb of chocolate’s functionality and flavors. An article points out this common fraud play of confectioner’s in luring the consumers with the percentage of cacao in labeling.
Facts provided reveal that it is a higher percentage of cacao that influences the taste of chocolates, which holds meaningful with good quality of cacao beans and not quantity.
Transparency in labeling has to be made mandatory by the federal guidelines, so that the chocoholics ensure that they are biting into good cacao beans and not into a good amount of cacao beans. Therefore, the confectioner’s should clarify the percentage of cacao on the labels, as per the origin and roasting of beans and not the quantity, which ultimately decides a tasty bar for baking or for snacking purposes. At the outset of soaring sales of gourmet chocolates and ethnic chocolate formulations, the confectioner’s should be a bit more careful about their labeling strategies.
