Dark chocolate recipe calculator
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Step 1: Composition and properties
Set the characteristics of the chocolate you want to receive.
CocoaThe total cocoa content in the chocolate.
This includes all the cocoa products you use to make chocolate: cocoa liquor and / or nibs, cocoa butter, and even cocoa powder (if needed).
70.0%Cocoa butter content in cocoa mass or nibs.
%As a rule, cocoa nibs or cocoa liquor contain about 53% cocoa butter. If you know the exact content of cocoa butter in the raw material, then enter your value - the result will be more accurate.
You can use cocoa powder in a recipe for different purposes: a) you can increase the concentration of cocoa flavor without changing the total fat content of the recipe, b) create a recipe for chocolate with a low content of cocoa butter c) reduce the cost of chocolate.
FatnessFat content of cocoa powder
%The manufacturer usually indicates the percentage of fat on the package.
AdditionallyEmulsifier
The content of lecithin, PGRP or other emulsifiers in the recipe. The emulsifier improves the flowability of the chocolate, making it easier to work with. Added 5 minutes before unloading the product.
0.0% -
Step 2: Cost of ingredients
Indicate the cost of ingredients €/kg in accordance with your purchase prices. This will make it possible to calculate the correct prime cost of the chocolate.
€/kg€/kg€/kg€/kg€/kg€/kg -
Step 3: Production of chocolate
Load the ingredients according to the calculation results into the melangeur. And if you do not have a professional melangeur yet, choose the one that suits you at KADZAMA.
Calculation and recipe:
Batch volume (in grams)
grBatch prime costs:
€| Ingredient | Ratio (%) | Quantity (grams) | Price, € |
|---|---|---|---|
| Cocoa | |||
| Cocoa powder | |||
| Cocoa butter | |||
| Sugar | |||
| Flavorant | |||
| Emulsifier | |||
| SUMMARY: |
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