gap
Apprentice
Posts: 390
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Post by gap on Oct 5, 2012 3:39:50 GMT -5
Hi,
I was wondering if people had general guidelines about how much cocoa butter as a % they use - maybe a minimum and maximum range.
I was guessing that maybe the range was slightly higher for dark chocolate than milk (because you might want a little less snap on a milk to give that creamy sensation) but then wasn't sure about white chocolate. Really I'm flying blind though so any help would be appreciated.
Cheers
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Post by ramya on Oct 5, 2012 8:49:01 GMT -5
It depends on somany factors like the climate of the area you are marketing the product, what type of taste you preffer, what do you going to do with the chocolate ( going to mould, directly to consume, enrobe...) , ingrediants using, emulsifiers, and cost factors, usualy the cocoa butter percentage is around 30% , ther are chocolates contain 45% cocoa butter also, usualy big brand names prefer to use minimum cocoa butter possible to make the product coast effective. There are petanted process to make chocolates with 24% cocoa butter with good flow propertis. Usualy white chocolate need more cocoa butter because milk solid molicules need more cocoa butter to coat around. Also depends on what type of milk solid you are using
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gap
Apprentice
Posts: 390
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Post by gap on Oct 5, 2012 17:01:28 GMT -5
Thanks for your answer.
I've done some more digging and found this on the forum:
"You want total fat in the 32-40% range (or more, though you do reach diminishing returns on fat content) no matter what type of chocolate you're making. This fat comes from liquor, cacao butter or even milkfat, or a mixture of the three. (I would suggest no more than 15% of your fat content be from milk - meaning that a 35% fat chocolate should probably not contain more than 5.25% total milkfat - otherwise the chocolate may be too soft.) Beyond fat, the remainder of the ingredients in your chocolate are solids - cacao solids from the liquor, sugar or a suitable substitute, dry milk, vanilla bean, etc."
So I guess what I'm after is what ranges people think are appropriate for ADDED cocoa butter? Eg., if I was making a 70% dark chocolate - what sort of range would people use for the added cocoa butter %? I could use 70% nibs and 30% sugar or i could use 50% nibs, 20% added cocoa butter and 30% sugar. What's a good range to play inside for that added cocoa butter amount? And how would it change for milk or white?
Or does it just not really matter how much additional CCB there is (cost aside) so long as total fat is in that (roughly) 32-40% range?
Thanks
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gap
Apprentice
Posts: 390
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Post by gap on Oct 6, 2012 5:12:59 GMT -5
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Post by cheebs on Oct 6, 2012 14:17:10 GMT -5
For eating chocolates, I use 8-10% added butter.
For couverture I use 24% added butter + lecithin for better flow.
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gap
Apprentice
Posts: 390
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Post by gap on Oct 6, 2012 19:38:18 GMT -5
Thanks cheebs - much appreciated
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Post by cheebs on Oct 11, 2012 10:43:39 GMT -5
Hi, Here's a book for chocolate lovers. It's called "201 Fun Chocolate Facts and Chocolate Trivia Quiz." Right now it's only for the Amazon Kindle, and I just learned that it will be free to download for 5 days starting this Saturday, October 13. You can get it here: bit.ly/PWmkVVIf you don't have a Kindle, you can download a reading app for your PC, tablet, or phone. I hope you can take advantage of this. Enjoy! You might gain perspective after reading Go AWAY, spammer!
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Post by feedme on Oct 12, 2012 2:36:17 GMT -5
I know right.... this forum is a bit broken and open to spammers but the info here is unbelievable!
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Post by Alchemist on Oct 14, 2012 21:24:34 GMT -5
Spammer has been made to go away.....
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