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Post by sugaralchemy on Jun 1, 2006 22:38:59 GMT -5
I was browsing a site I've been to before and realized that this might be highly appreciated by certain members of this forum. It's almost a complete by-percent recipe for all of this company's chocolates. Obviously, their secret lies in the cocoa, not the formulation. www.elreychocolates.com/technical.htmlBe sure to catch the description page as well: www.elreychocolates.com/p-description.htmlI do applaud them for making this sort of information available so you can really know what they're selling. It's also excellent for fellow alchemists to learn from. Their "Icoa" white chocolate is particularly interesting, as they produce it with non-deodorized cocoa butter.
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Post by ripvanwinkle on Dec 31, 2007 21:02:33 GMT -5
Sugaralchemy, I am brand new to chocolate making so need help! I have made a few small batches of white chocolate but no dark or milk yet.
The links in your message are both broken. Too bad because I was wanting to see the pro's recipe. Do you have the pages saved in your files by chance?
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Post by seneca on Dec 31, 2007 21:19:22 GMT -5
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Post by ripvanwinkle on Jan 1, 2008 23:37:54 GMT -5
thanks sugaralchemy and Seneca.
For us beginners those formulations are very welcome.
One queston on my mind - the cacao/butter amount: What is the percent of the butter in the cacao? Or is that part of the proprietary information?
I will be roasting and milling my own beans soon and would like to be more informed as to the percentage of butter in the cocoa liqueur.
Put another way - how do we determine the % of butter in the ground beans? Does the chocolate liqueur have an assigned percentage of cocoa butter? I dont imagine so, but when I have some cocoa liqueur how do I find out what the component %, cocoa and butter, are?
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Post by seneca on Feb 13, 2008 22:54:55 GMT -5
In fact the figure will vary slightly from origin to origin (depending on environmental conditions and cacao genetics), but generally you can count on about half (or maybe slightly more) of your cacao mass being fat. So...if you've got 1kg of liquor/mass, you're looking at about 500g of fat and 500g solids. Additional cocoa fat added is above and beyond that.
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Post by mistacandy on Apr 7, 2008 15:28:43 GMT -5
That is interesting. If you want a good tasting chocolate that is probably a good place to start. ( well, all chocolate really tastes good)
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Post by oaxacalote on Jul 8, 2010 7:53:08 GMT -5
To update this thread. Some form of this information is still available here www.chocolateselrey.com/chocolate-technical-data.html, not sure it's the original content. The percentage of cocoa butter is either zero or aggregated with % cocoa, so it doesn't provide much insight into their recipes.
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Post by elminno on Mar 28, 2014 9:00:56 GMT -5
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