Thank you for the edit addig the example with 100% chocolate bar.
I think we can close it here.
But if you have time I feel like I dont get it...
I have two problems.
Fig 1: Printscreen from the webpage, photo of packaging top, composition bottom
What I know
harvest cacao pods → remove beans with pulp → fermentation → drying → remove shell from each bean = extract nib → grind nibs to paste called chocolate liquor → separate into two parts by pressing: cocoa solids and cocoa butter → cocoa solids are grinded into powder calle cocoa powder we bake with
Cocoa solids has to be brown and cocoa butter is yellow-ish.
Problems I see
On the packaging there is '33,1 % min cocoa solids'. Which has to result in brown chocolate.
Solution: Callebaut has misleading information on labeling or cacao solids are not brown. Both is unlikely since Callebaut is huge company and I know a cocoa powder I bake with is brown.
@Kerry Beal said: cocoa = cocoa butter + cocoa mass. I understand cocoa mass as cocoa solids.
Thus we have an equation: cocoa = cocoa butter + cocoa solids
In the Fig 1 they state '33,1 % min. cocoa' under that there is '34.6 % cocoa butter'.
cocoa = cocoa butter + cocoa solids
33,1 % = 34,6 % + cocoa solids
In order this equation holds true:
33,1 % = 34,6 % - 1,5 %
Which is absolutely nonsense to have negative amount of an ingredient. And I have no idea whats wrong.
I am sorry it propably seems like a small thing but its my nature, I want to understand the world clearly.