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Post by ethnobotanist on Jan 31, 2008 21:08:18 GMT -5
My question is this (I'm new to chocolate alchemy), commercial producers and people on this forum talk about their chocolate in terms of % cocoa solids, ie. 70% ocumare, or 55% milk chocolate etc. I read this as cocoa liquor PLUS cocoa butter as a percentage of total chocolate weight, am I correct? If that is the case how do you know how much cocoa butter has been added to a particular chocolate? It's easy to see that this would make a huge difference, for instance if I make one kilogram of chocolate with 200g of cocoa liquor and 500g cocoa butter, can I honestly call this a 70% chocolate?
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Post by ripvanwinkle on Mar 2, 2008 8:50:11 GMT -5
ethnobotanist - this is the $64 question. I hope that someone will tell us the answer one day.
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Post by seneca on Mar 3, 2008 14:33:06 GMT -5
You're correct that the formulation is: cocoa mass + added cocoa butter = total % cacao content
Technically you could label the formulation you suggest as 70% cacao content, which is just one of the reasons why percentage is a problematic metric for chocolate consumers. Naturally, you'd taste the preponderance of fat if you made such a chocolate :-)
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Post by rabarber on Aug 25, 2008 3:34:17 GMT -5
You're correct that the formulation is: cocoa mass + added cocoa butter = total % cacao content Don't forget to add the possibility of adding cocoa powder in your equation.
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