rron
Neophyte
Posts: 25
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Post by rron on Apr 11, 2017 0:22:03 GMT -5
I understand that couverture has more cacao butter. I am looking into a formula that would be a couverture. It says that a couverture has at least 31% butter and at least 35% of cocoa solids. but, i doubt they mean nibs, which have cacao butter alreeady. so, if thats the case, how much butter should be added to create couverture chocolate?
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rron
Neophyte
Posts: 25
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Post by rron on May 16, 2017 23:29:11 GMT -5
lets see if I understand this. there is around 30% or more cocoa butter in a bean. so to make couverture one would then add 30% more cocoa butter to the nibs?
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Post by Ben on May 17, 2017 8:04:54 GMT -5
Nibs are generally between 50-60% cocoa butter. So, it doesn't take much, if any, added cocoa butter to get a chocolate that has at least 31% CB. For example (assuming a CB quantity of 55%):
* 70% nibs, 30% sugar/milk/etc.: 38.5% CB * 65% nibs, 4% CB, 31% sugar/milk/etc.: 39.75% CB * 60% nibs, 5% CB, 35% sugar/milk/etc.: 38% CB * 55% nibs, 5% CB, 40% sugar/milk/etc.: 35.25% CB * 40% nibs 15% CB, 55% sugar/milk/etc.: 37% CB
etc...
-Ben
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