To begin with, our chocolate fudge is in the middle of milk and dark; Not bitter and not too sweet. Farmers in the tropics harvest the seeds of the cacao trees. Processing companies first dry the seeds. Then they roast and grind them into what we use to make our fudge. The intensity of cocoa in food is rated according to the amount of cacao in it. Therefore, the more cacao in the product the higher the percentage listed in the ingredients. The term “cacao” usually applies to the seed before it is processed. Afterwords folks use the term “cocoa”.
For fun, try making a superb sauce for ice cream. Gently warm chocolate fudge and mix it with one tablespoon of water. Also, I like to mix it into hot milk. Either way our regular or dark fudge is a winner for all.
Chocolate fudge in a 1/2 pound resealable tub.