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Post by jcchocolate on May 4, 2018 3:35:30 GMT -5
Hi there, First time poster long time reader. Was not sure where to post.
My question is if I buy 3lbs of 100 percent dark chocolate. How much honey powered or sugar would I add to make it 70% chocolate.
How would I know when the chocolate becomes 70% percent?
I’m buying %100 chocolate and simply melting it and tempering it. I want to turn the chocolate into %70 percent chocolate.
Thank you
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Post by Chip on May 4, 2018 8:36:54 GMT -5
Hi there, First time poster long time reader. Was not sure where to post. My question is if I buy 3lbs of 100 percent dark chocolate. How much honey powered or sugar would I add to make it 70% chocolate. How would I know when the chocolate becomes 70% percent? I’m buying %100 chocolate and simply melting it and tempering it. I want to turn the chocolate into %70 percent chocolate. Thank you Is the chocolate you have a bar of chocolate liquor or is is cocoa powder? if it is a regular bar of chocolate liquor then you will treat it in formulations just as you would if it were nibs and read this: chocolatealchemy.com/blog/2016/09/01/ask-the-alchemist-174
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Post by Chip on May 4, 2018 10:25:32 GMT -5
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Post by Chip on May 4, 2018 10:26:51 GMT -5
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Post by jcchocolate on May 4, 2018 10:55:13 GMT -5
Thank you so much chip. Yes it’s a bar of chocolate or chocolate buttons.
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Post by Ben on May 5, 2018 12:49:28 GMT -5
The math is pretty straightforward. Just divide the weight of 100% chocolate by .7. That gives you what the total will be after adding sugar. Multiply that number by .3 to get the amount of sugar you need to add.
Using 3lbs as an example:
3/0.7 = 4.29 lbs total weight of 70% chocolate 4.29*0.3 = 1.29 lbs of sugar
Obviously, you could also just subtract the weight of the 100% chocolate from the total (4.29-3=1.29, using the example of 3 lbs).
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