Dark chocolate recipe calculator
Milk chocolate recipe calculator
White chocolate recipe calculator

Dark chocolate recipe calculator

  • Step 1: Composition and properties

    Set the characteristics of the chocolate you want to receive.

    Cocoa

    The 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.

    The proportion of cocoa powder in relation to the cocoa mass (liquor)/nibs.

    The higher the indicator, the more powder you put in instead of cocoa liquor or nibs.

    0%
    -
    +
    Fatness

    Total cocoa butter in chocolate

    38.0%
    -
    +

    Fat content of cocoa powder

    %

    The manufacturer usually indicates the percentage of fat on the package.

    Additionally

    Emulsifier

    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%
    -
    +

    Flavorant

    If you want, include vanilla, vanillin, or other flavoring agents in your recipe to add extra flavor to your chocolate.

    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:

Chocolate prime costs:
€/kg

Batch volume (in grams)

gr

Batch prime costs:

Ingredient Ratio (%) Quantity (grams) Price, €
Cocoa
Cocoa powder
Cocoa butter
Sugar
Flavorant
Emulsifier
SUMMARY:
Save it! Use it!
Dark chocolate recipe calculator
Milk chocolate recipe calculator
White chocolate recipe calculator
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