COCOA BUTTER BASED SNACK BARS

Brand	Owner (click to sort)	Address	Description
CRAZY RICH CHOCOLATE	DANG FOODS COMPANY	3254 Adeline Street, No. 210 Berkeley CA 94703	Cocoa butter-based snack bars; almond butter-based snack bars; coconut-based snack bars; coconut butter-based snack bars; cashew butter-based snack bars; peanut butter-based snack bars; date-based snack bars; pea protein-based snack bars; pea crisp-based snack bars; chia seed-based snack bars; whey-based snack bars; collagen-based snack food bars;RICH CHOCOLATE;
DANG	DANG FOODS COMPANY	3254 Adeline Street, No. 210 Berkeley CA 94703	Cocoa butter-based snack bars; almond butter-based snack bars; coconut-based snack bars; coconut butter-based snack bars; cashew butter-based snack bars; peanut butter-based snack bars; date-based snack bars; pea protein-based snack bars; pea crisp-based snack bars; chia seed-based snack bars; whey-based snack bars; collagen-based snack food bars;
DANG, THAT'S GOOD!	DANG FOODS COMPANY	3254 Adeline Street, No. 210 Berkeley CA 94703	Cocoa butter-based snack bars; almond butter-based snack bars; coconut-based snack bars; coconut butter-based snack bars; cashew butter-based snack bars; peanut butter-based snack bars; date-based snack bars; pea protein-based snack bars; pea crisp-based snack bars; chia seed-based snack bars; whey-based snack bars; collagen-based snack food bars;DANG, THAT IS GOOD!;
THE PLANT BASED KETO BAR	DANG FOODS COMPANY	3254 Adeline Street, No. 210 Berkeley CA 94703	Cocoa butter-based snack bars; almond butter-based snack bars; coconut-based snack bars; coconut butter-based snack bars; cashew butter-based snack bars; peanut butter-based snack bars; date-based snack bars; pea protein-based snack bars; pea crisp-based snack bars; chia seed-based snack bars; whey-based snack bars; collagen-based snack food bars;
	Where the owner name is not linked, that owner no longer owns the brand

Technical Examples

An improved method for increasing the dispersibility of cocoa powder which has been treated with liquid solvent extraction procedures to reduce fat content. A dispersing agent such as lecithin is added to wet cocoa mass comprising remaining cocoa butter and remaining solvent from the liquid extraction. The residual solvent improves the uniformity of mixing between the cocoa mass and the dispersing agent.