Post by fred on Dec 8, 2019 13:10:53 GMT -5
So I'm not a huge fan of dark chocolate, I actually prefer milk, but I like to make a good dark chocolate for my dark chocolate loving friends.
So I had a rare opportunity where I bought a good amount of the Peru Ucayali nibs from chocolate alchemy and I made a simple 80% bar:
80% nibs
20% sugar
And the cool thing is I could compare it directly to a fancy commercial single origin bar I found here (a "70%" bar):
The nutrition info for that bar is:
Serving Size: 55g
Fat: 21g (38%)
Sugar: 17g (31%)
Based on the "70%" in the name and assuming cacao is about 50% fat, I think their recipe is:
60% nibs
10% butter
30% sugar
But they could use slightly less cocoa butter.
The cool thing is that I could taste compare the two of them, and as you'd imagine the commercial bar was milder and sweeter and probably more of a "crowd pleaser". Of course they must have done some taste testing and they need to appeal to a wider audience than I do.
I figured I would try their 70% recipe and see if my homemade product stacks up against a commercial product. That's always a fun challenge!
BTW: Goodnow is a very cool company - they actually make their own single origin cocoa butter which is pretty cool (and of course they sell single origin cocoa powder lol). I really respect that they honestly list cocoa butter as an ingredient which most companies don't do... Of course their chocolate is also really expensive - and they don't make milk chocolate so all the more reason for me to roll my own =P