January 16, 2006
When I see that a bar of chocolate contains e.g. 70% cocoa solids I understand that to mean that those cocoa solids comprise cocoa mass and cocoa butter. However, there is no indication of the balance between them. E.g. it could comprise 50% mass and 20% butter or vice versa but am I right in thinking that there is normally a preponderance of mass to butter? What is an average percentage of cocoa butter in a quality dark bar - e.g. Amedei or Cluizel 70%?
I have another question but that will depend on the answer to this one!
Well strait from Cocoa mass right from bean(100% cacao) the cocoa butter on average in 55% give or take. So at least 55% of the 70% you are talking about will be cocoa butter. Manufacurers usually ADD cocoa butter to make the mouthfeel better in the chocolate and improve viscosity(make it thinner when melted). So there is actually more cocoa butter than cocoa solids within that 70% you are speaking of.
Hope that helps....
January 16, 2006
Thanks Robert. So a good quality 70% bar contains upwards from 38.5% cocoa butter in the total bar.
The reason I ask is because I have some standard callebaut 53% chips which I've only used in the past for coating truffles and pralines but I want to try making some bars. I know I can just use it as it is but I had got it into my head that, generally, bars had more mass in them than butter and I was thinking of buying some mass and adding it to the couverture. As far as I can see, Callebaut doesn't show a proportion of mass to butter - just "53.8% cocoa solids". I think it would be a good idea if manufacturers of bars and couverture showed the mass/butter proportion within the cocoa solids - maybe some of them do.
Anyway, thanks for the information.
Check out my website on this address http://www.chocolateguild.com/.....age10.html
It shows the different chocolates made by companies....El Rey and shokinag list the cocoa butter or fat content. So check that out and for shokinag it shows "added cocoa butter" when it says "cocoabutter"so you have to consider what is in the cocoa mass already(about 55%).
So some do say but not many....I think it might start to happen a little more.
As for making the bar....you should just be able to melt those chips and temper and make a bar. When you melt those to coat truffles, do you have to temper them???? big question which can change a lot.
Most Users Ever Online: 89
Currently Browsing this Page:
Hans-Peter Rot: 1462
Martin Christy: 614
Lone Ly: 397
Guest Posters: 1