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Post by gretchen on Mar 4, 2023 23:38:19 GMT -5
I’m wondering how inclusions are calculated in formulations. Say I want a 70% w/nuts - 60% nib, 10% butter, 30% sugar, but then I add in nuts at temper. Should I adjust my percentages to reflect the weight of the nuts?
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Post by Thomas on Mar 5, 2023 15:52:02 GMT -5
For me, the inclusions have no bearing on the chocolate formation. If I want a 70% dark chocolate with almonds, I use the same 70% that I use in my plain chocolate bar and then add nuts after tempering. When I pour chocolate into the molds, I still pour 60g into the molds so my bars are still 60g by weight. It just now contains chocolate and nuts. Others may do different.
-Thomas
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Post by Ben on Mar 6, 2023 9:28:57 GMT -5
I do the same as Thomas and label it as a 70% plus nuts.
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Post by gretchen on Mar 10, 2023 23:11:36 GMT -5
Thank you, both!
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