If you’ve ever scanned a chocolate label and seen “70% cocoa” or “35% cocoa solids,” you might wonder what those numbers really mean—and how they affect your baking. Whether you're running a dessert parlour, patisserie, or food manufacturing business, understanding cocoa percentage can make all the difference in taste, texture, and customer satisfaction.
What Is Cocoa Percentage?
Cocoa percentage refers to the total amount of cocoa solids and cocoa butter in a chocolate product. For example, a 70% dark chocolate contains 70% cocoa (from the bean), while the remaining 30% usually includes sugar, lecithin, and sometimes vanilla.
Important: Cocoa percentage doesn't directly indicate sweetness or quality. A higher percentage simply means more cocoa—less room for sugar and fillers.
How Cocoa Percentage Affects Flavour & Sweetness?
The higher the cocoa percentage, the more intense and bitter the chocolate tends to be. Lower percentages have more sugar and milk solids, leading to a sweeter, creamier taste.
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85% and above: Bold, bitter, rich—great for dark chocolate lovers.
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70–75%: Balanced bitterness and depth—ideal for ganache, rich cakes, and brownies.
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30–50% (milk chocolate): Creamy, sweet, and easy to work with—perfect for cookies and layered desserts.
- White chocolate: Contains 0% cocoa solids but does include cocoa butter. It’s not technically chocolate, but it works beautifully for blondies or decorative accents.
Cocoa Percentage & Baking Performance
It’s not just about flavour. Cocoa percentage impacts:
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Melting behaviour: Higher cocoa = smoother melt (especially couverture chocolate).
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Texture: More cocoa butter helps create a glossy finish and smooth mouthfeel.
- Balance with other ingredients: High-percentage chocolates require less sugar in your recipe, and may react differently with flour or fat.
Using a high-quality couverture from brands like Callebaut, Valrhona, Cacao Barry, or Chocovic ensures consistency and pro-level results—especially when tempering or moulding.
Choosing the Right Cocoa Percentage for Your Bake
Here’s a quick guide based on what you’re making:
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70–85% Dark Chocolate → Rich cakes, brownies, ganache
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30–50% Milk Chocolate → Cookies, bars, layered desserts
- White Chocolate → Blondies, mousse, garnishes
For professional kitchens, we recommend couverture chocolate with a higher cocoa butter content, which gives you better control over melting and setting.
Our top picks:
- Valrhona 70% Guanaja for deep-flavoured ganache
- Callebaut 54.5% 811 for versatile dark bakes
- Vanova Milk 35% for creamy cookies
- Favorich White Couverture for blondies or decorative work
How to Read UK Chocolate Labels the Right Way
Don’t just stop at the cocoa percentage—look deeper:
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Cocoa solids refers to the non-fat part of the bean.
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Cocoa butter is the fat, responsible for smooth texture and sheen.
- Couverture means the chocolate has a high cocoa butter content—ideal for professional baking and moulding.
Always choose chocolate that lists pure cocoa butter (not vegetable fats), and be wary of overly sweet, low-percentage options that compromise on quality.
Final Thoughts
Understanding cocoa percentage isn’t just for connoisseurs—it’s a game-changer in professional baking. Choosing the right chocolate means better flavour, smoother textures, and happier customers.
At Baking Chocolate Co, we stock premium chocolate brands trusted by chefs and artisans across the UK—like Callebaut, Valrhona, Chocovic, Cacao Barry, Vanova, and Favorich. With UK-wide next-day delivery and competitive pricing, you can count on us for quality and convenience.