For many of us, chocolate cake is the ultimate indulgence. Its rich, velvety taste and smooth texture can make any celebration feel extra special. But have you ever wondered what goes into making chocolate? And why, in recent years, has chocolate become more expensive?
In this article, we’ll take a closer look at the ingredients that make up your favourite chocolate cake, explore the difference between chocolate compound and chocolate couverture, and delve into why chocolate prices have risen. As a bonus, we’ll also talk about the impact this is having on the cake industry, and why Bob the Baker Boy’s Belgian Chocolate Cake is worth every cent.
Before we talk about prices and quality, let's break down the basics of chocolate. Chocolate is made from cocoa beans, which are harvested from cacao trees. These beans are then processed into cocoa mass, cocoa butter, and cocoa powder, which are the core ingredients in chocolate.
Cocoa Mass: This is the pure form of chocolate, which is made by grinding roasted cocoa beans. It has a strong, slightly bitter flavour.
Cocoa Butter: This is the fat extracted from the cocoa bean, giving chocolate its smooth, creamy texture.
Sugar: Added to balance the bitterness of cocoa mass and make chocolate sweet.
Milk: In milk chocolate, powdered milk or condensed milk is added to create a creamier, sweeter flavour.
Emulsifiers: These are added to help bind the ingredients together and create the smooth consistency we all love.
At Bob the Baker Boy, we use only the finest Belgian chocolate couverture for all our chocolate cakes. But what exactly does that mean? Let’s look at the difference between chocolate couverture and chocolate compound—two common types of chocolate you might find in cakes.
Not all chocolate is created equal, and the quality of the chocolate used in a cake can dramatically affect the flavour and texture. When you compare chocolate compound to chocolate couverture, there are some key differences.
Ingredients: Compound chocolate is typically made with cocoa powder, vegetable fats (like palm oil), and sugar. It’s designed to be more affordable and easier to work with, as it doesn’t require tempering.
Taste: While compound chocolate still has the basic chocolate taste, it tends to have a thinner mouthfeel and a less complex flavour compared to couverture chocolate.
Uses: This type of chocolate is often used in mass-produced cakes or chocolates that need to be stored at room temperature. It's not as "rich" or "gourmet" as couverture.
Ingredients: Couverture chocolate is made with high-quality cocoa mass, cocoa butter, and sugar. It’s the chocolate of choice for pastry chefs and chocolate makers because of its high cocoa butter content, which gives it a smoother, richer texture.
Taste: Couverture chocolate has a more complex and fuller flavour, offering a deeper chocolate experience. The extra cocoa butter adds a silky texture, making it the perfect choice for gourmet cakes and fine chocolate products.
Uses: It’s ideal for making premium chocolate cakes, truffles, and decorations, as well as for tempering (the process of melting chocolate in a way that creates a glossy finish and smooth texture).
At Bob the Baker Boy, we exclusively use Belgian chocolate couverture because it ensures that every bite of our chocolate cake is as rich, decadent, and delicious as it can possibly be.
You may have noticed that the prices of chocolate cakes have been going up recently, and there’s a good reason for that. The price of chocolate is directly tied to the cost of raw ingredients like cocoa and sugar, both of which have been seeing price hikes in recent years. Let’s look at why this is happening:
The global pandemic caused significant disruptions in the supply chains of many raw materials, including cocoa. Cocoa farming is a labor-intensive process, and the industry faced challenges in sourcing and transporting cocoa beans. This, combined with shipping delays and a shortage of labour, has pushed up the cost of chocolate production.
Cocoa trees are highly sensitive to weather conditions, and unpredictable climate events like droughts, floods, and temperature changes have hurt cocoa harvests in key producing regions like West Africa and Southeast Asia. Poor harvests lead to a reduced supply, which in turn drives up prices.
As consumers have become more conscious about the quality of ingredients, demand for premium, high-quality chocolate—like Belgian chocolate couverture—has surged. This increased demand for premium chocolates is putting pressure on prices, especially for fine chocolates used in gourmet cakes.
Sugar is another important ingredient in chocolate, and recent price increases have been attributed to poor harvests, rising production costs, and shifting agricultural policies in major sugar-producing countries. This increase in sugar costs has a direct effect on chocolate prices.
As chocolate prices continue to rise, many cake businesses—especially small, artisanal bakeries—are feeling the pinch. The increased cost of Belgian chocolate couverture and other high-quality ingredients is forcing bakeries to either raise their prices or sacrifice quality. However, at Bob the Baker Boy, we’ve committed to keeping our cakes as affordable as possible, without compromising on quality.
The rising costs are particularly challenging for bakeries that rely on mass-produced chocolate or cheap alternatives, as these products often don’t offer the same depth of flavour and texture as premium chocolate. As a result, many bakeries are switching to lower-quality chocolate compound, which can negatively impact the overall quality of their cakes.
At Bob the Baker Boy, we remain dedicated to using only Belgian chocolate couverture for our chocolate cakes, and we are constantly exploring ways to balance quality with affordability.
If you haven’t yet tried our Belgian chocolate cake, you’re missing out on a truly exceptional dessert experience. This cake is the very first one I ever baked 8 years ago when I started Bob the Baker Boy, and it’s the reason I’ve made it my mission to create chocolate cakes that not only taste amazing but also look as good as they taste.
Our Belgian chocolate cake is a crowd favourite, crafted with premium chocolate couverture, real natural ingredients, and our signature low-sugar approach. It’s the perfect balance of rich, velvety chocolate and light, fluffy cake.
Check it out on our websitehere and treat yourself or a loved one to the finest chocolate cake in Singapore!
Once you've chosen your cake, our friendly team will seamlessly help you confirm your order, delivery date, and time slot. We’ll make sure your chocolate cake arrives fresh and ready to impress!
Need help with a custom order or have any questions? Reach out to us via WhatsApp at +65-88623327 or email [email protected]. We’re here for you seven days a week, and we respond within 15 minutes!
Keywords: Chocolate Cake, Cake Delivery Singapore, Order Cakes Online
Meta Title: What Is Chocolate Made Of? | Why Chocolate Prices Are Increasing & Impact on Cake Industry
Description: Curious about what chocolate is made of and why its prices are rising? Learn how these changes impact your favourite chocolate cakes, like Bob the Baker Boy’s Belgian chocolate cake.
