date:Oct 08, 2013
powder grade. When powder is cheap and butter is high, like now, processors will lower the butterfat component closer to 10%, still within the allowable range but providing removing more butter from the powder so the butter may be sold separately.
There also is talk that there may be some food manufacturers again moving away from cocoa butter due to high prices and beginning to use compounds, where applications allow (compounds would have less of a buttery mouthfeel). But that shift has yet to