The program investigates how various foods are produced (including honey, milk, eggs, strawberries, and cocoa in the first season), from their rawest form to their finished state, and features visits to food production factories throughout the United States.
cocoa | Cocoa bean | Cocoa solids | Cocoa Expos | Cocoa Beach High School | Cocoa Beach, Florida | cocoa butter | Cocoa | Total dissolved solids | total dissolved solids | Sex, Drugs, and Cocoa Puffs: A Low Culture Manifesto | Sex, Drugs, and Cocoa Puffs | Ghana Cocoa Board | Coffee, Sugar and Cocoa Exchange | Cocoa Krispies | Cocoa High School | Cocoa, Florida |
The recipe is relatively easy requiring only hydrogenated coconut oil, icing sugar, cocoa, desiccated coconut and Rice Bubbles (or Coco Pops).
The Codex Alimentarius, which provides an international set of standards for food, states that the flavor in chocolate ice cream must come from nonfat cocoa solids that must comprise at least 2.0-2.5% of the mix weight.
The US Code of Federal Regulations "permits reductions in the content of milk fat and total milk solids by a factor of 2.5 times the weight of the cocoa solids", in order to take into account the use of additional sweeteners.
Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids.