JO-MO Chocolate Ingredients
A variety of JO-MO chocolate products primarily contain bitter, milk and white base chocolate. In addition, there are ground natural flavor additives such as coffee, hibiscus, vanilla, orange, salt or chocolate inclusions such as almonds, roasted cocoa, hazelnuts and pecans. The base chocolate also contains lecithin and vanilla extract.
The JO-MO bitter and ultra bitter base chocolate contains several main ingredients: cocoa solids and a unique combination of sweeteners. The cocoa solids are cocoa mass (butter and cocoa powder in a 1:1 ratio), cocoa butter and cocoa powder. JO-MO chocolate is characterized by an abundance of cocoa butter which gives a pleasant feeling of smoothness and not an unpleasant feeling of powder that gets stuck in the throat. In all JO-MO packages, the amount of cocoa solids is clearly indicated on the front of the package.
Chocolate in the style of milk chocolate and white chocolate, also contains almond butter or hazelnut butter and soy protein instead of milk powder. Both the sweeteners and the milk substitutes undergo processes unique to JO-MO chocolate to obtain a quality product, with a pleasant smoothness and delicious chocolate flavors and refined sweetness. No less important are the production processes developed by us and which make JO-MO Chocolate possible.
Cocoa Ingredients
Lumps of yellowish cocoa butter
Dark cocoa powder in a pile on a white surface
Lumps of brown cocoa mass
Sweeteners
Milk Substitues
As you know, almonds are the fruit of the almond tree and have been known for years as healthy nutrients. Almonds are included in the group of sources rich in healthy plant fats, and are recommended for daily consumption. They are a good source of healthy unsaturated fats, proteins, vitamins, minerals and dietary fiber.
Studies have shown that consuming almonds improves blood sugar levels, contributes to lowering LDL bad cholesterol levels in the blood and reduces the risk of heart disease. Just as important - almonds are delicious.
For thousands of years, soy and its products have been used as a raw material for protein-rich food in Asian countries. Soy proteins are extracted from soybeans. In the production process, the soybeans are cleaned, peeled and ground to create soy powder from which fats are extracted using organic solvents. From the fat-free powder, chips containing a minimum of 50%-90% protein are produced. Most of the soy proteins are glycinin and β-conglycinin, which make up 65%-89% of all soy proteins. However, there are also other proteins that may negatively affect the taste. The quality of the proteins is mainly determined by the extraction and purification processes of the proteins, taking care to keep them away from the final product.