Phospholipid concentration in cocoa butter and its relationship to viscosity in dark chocolate

Fats extracted from chocolate liquor with a polar solvent, chloroform‐methanol, was found to be 0.65% phospholipid. The evidence indicates that the phospholipids are associated primarily with the nonfat solids since concentrations were much lower in fat recovered with nonpolar solvents, hydraulic pressing and centrifugation. Seven of the 11 commercial cocoa butters analyzed had phospholipid concentrations between 0.05% and 0.13%. The highest concentration found was 0.57%. The reduction in viscosity caused by the addition of these butters, 14% by weight, to chocolate was related to the phospholipid concentration in cocoa butter. The higher the phospholipid level, the greater was the viscosity‐reducing effect of the cocoa butter.