|
Post by sbusslchocolate on Dec 2, 2016 13:50:06 GMT -5
Hi John,
I am trying to figure out a basic start recipe for Dark Milk Chocolate 45 to 50 percent. I know I want to increase my cocoa solids using beans not press cake. I want to say beans are generally 50% cocoa butter and 50% solids give or take. I am not sure however how to do the math for the cocoa butter, milk solids and sugar conversions. My inclination is to reduce the cocoa butter and milk solids proportionately. Math is not my strongest talent. Any ideas will be helpful. Thank you, Scott Buss
|
|
|
Post by snowghost on Dec 2, 2016 21:39:48 GMT -5
Watch www.youtube.com/watch?v=2NqFTxWZLZgMaths hard? 1. Use metric, it makes the maths EASY (Stop using pounds & ounces etc. it's a crap system) 2. Make 1 Kilogram, which keeps the math easy (if you want 2 kilograms, double everything, if you want 40 kilograms, multiply everything by 40, and you can cheat and use calculator 3. You need very roughly about 1/3 total mass as fat (cocoa butter)minimum. That is around 330 grams. This is the figure you can't alter easily, but it doesn't have to be exact either. 4. figuring that cocoa beans are 50% fat In that video John says use 25% beans 25% butter 25% milk 25% sugar That works out at 250g of each. Total cocoa butter amount is roughly (50% of beans mass + 100% of butter mass) 125g from the beans and 250g separate butter, for 375g butter total. You want more chocolate so use 350g beans 250g butter 200g milk 200g sugar (I've taken 100 grams total out of milk & sugar, and added the mass back in as beans, same total weight, 1 kg) Because you've increased the percentage of beans, you've increased the amount of butter in total. So you could probably change that to something like 400g beans 200g butter 200g milk 200g sugar which gives you cocoa butter percentage of roughly (1/2 of 400 = 200) + 200 = 400g of butter (so, 40% coca butter). That is, slightly more coca butter as a percentage than the initial 25% of everything. So you might be able to go 450g beans & 150g butter. Which is smack on your target and 375g total coca butter, which is back to where we started It'll have a much stronger chocolate taste than most people would expect from milk chocolate. But the take away is ... Use metric, otherwise the math goes to crap. Also, work on making 1 kg as a base, then multiply it up to get your target total mass.
|
|