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Post by danikiser on Oct 16, 2019 10:33:16 GMT -5
Hello. I have a client that is wanting coverture blocks. This is not something I do right now.
I have two questions, one is does coverture need more cocoa butter than normal? What percentage added cocoa butter would you recommend?
And does anyone have a wholesale price per kilo?
Thanks
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Post by Ben on Oct 16, 2019 15:14:12 GMT -5
Generally couverture chocolate has at least 32% cocoa butter. If you're making a 70% dark chocolate, it already has over that. That being said, many couvertures have a fair amount more CB than that. How much is up to the maker depending on what they want to make. I'd suggest trying a few formulations adding various levels of CB and see what you think is best.
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Post by cacaosublime on Oct 19, 2019 7:26:44 GMT -5
Hi danikiser, I would suggest asking your client what he wants. If he doesn't know, start at some point and based on their feedback with working with your product, you can change the formula.
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