The three cocoa components are: chocolate liquor, cocoa butter and cocoa powder. For example, in our 60% Cacao Dark Chocolate SQUARES Chocolate, the 60% cacao content is made up of cocoa butter and chocolate liquor with the remaining 40% made up of sugar, vanilla, and other ingredients.

Ghirardelli chocolate is known for its rich, deep flavor and smooth, velvety texture.

Ingredients & Allergens: Unsweetened chocolate, cane sugar, cocoa butter, milk fat, soy lecithin, vanilla extract.

We only roast the heart of the cacao bean – called the nib – rather than the whole bean. By going straight to the pure heart of the bean, we're able to produce a more consistent chocolate flavor.

Ghirardelli Chocolate - Makes Life a Bite Better Delicious, Decadent, Luxurious, and Velvety Soft. Shop from our best-selling collection of Milk, Dark and White Chocolates. Great to share, gift or simply self-indulge.

Ghirardelli - American Heritage Since its historic beginnings in 1852, the founder Domingo Ghirardelli was dedicated to creating premium chocolate with highest quality only. Today, the historic chocolate factory at Ghirardelli Square is one of San Francisco's landmark.

Ghirardelli Square, considered the first successful adaptive reuse project in the country, has a history that spans more than a century and covers three continents. This specialty retail and dining complex, housing shops and restaurants, was originally a chocolate factory established by Domenico “Domingo” Ghirardelli.

Ingredients. A solid chocolate bar contains some or all of the following components: cocoa solids, cocoa butter, sugar, and milk. The relative presence or absence of these define the subclasses of chocolate bar made of dark chocolate, milk chocolate, and white chocolate.

After removing the nibs, the cocoa bean is ground into cocoa powder that is used in baking or beverages. Dark chocolate contains 50-90% cocoa solids, cocoa butter, and sugar, whereas milk chocolate contains anywhere from 10-50% cocoa solids, cocoa butter, milk in some form, and sugar.

Ghirardelli bars have a solid crunch when you break the bar, which we can appreciate. Aside from chocolate bars, Ghirardelli also wins in the baking mixes and hot chocolate department. We could spend all day taste-testing every product Ghirardelli offers, but trust us when we say Ghirardelli knows its chocolate.

The Ghirardelli Chocolate Company is an American confectioner, wholly owned by Swiss confectioner Lindt & Sprüngli. The company was founded by and is named after Italian chocolatier Domenico Ghirardelli, who, after working in South America, moved to California.

In October 2022, about 23% of U.S. chocolate eaters had heard about Ghirardelli in the media, on social media, or in advertising over the past three months. Of the 80% who know the brand, that's 29%, meaning at the time of the survey there's some buzz around Ghirardelli in the United States.

The process of chocolate making from the tree to a chocolate bar can be broken down into seven basic steps: harvest, fermentation, drying, roasting, winnowing, refining, and tempering. Except for in very rare cases, each one of these steps has been done - to some extent - for every chocolate bar you've ever had.

A chocolate bar or candy bar (some dialects of American English) is a confection containing chocolate, which may also contain layerings or mixtures that include nuts, fruit, caramel, nougat, and wafers. A flat, easily breakable, chocolate bar is also called a tablet.

Chocolate (a cocoa dispersion), can be defined as a concentrated suspension made up of solid particles, such as sugar, cocoa powder, milk powder, etc., dispersed in a Newtonian liquid, generally cocoa butter.

Though it technically has no legal definition, within the confectionery industry dark chocolate is recognized as having a cocoa content of 50 percent or higher. (To use the word "chocolate" in the U.S., a chocolate bar must have at least 10 percent cocoa - which is kind of a low bar!)