Curious about how to calculate the %'s in bean to bar chocolate, if making a 70% bar that needs maybe 5% added cocoa butter would the recipe be:
70% cocoa beans (35%cocoa+35%butter)
65% cocoa beans (32.5%cocoa+32.5%butter)
I suppose my main question is whether by adding extra cocoa butter comes under the total cocoa solids/beans %, or an added extra like sugar?
So for the two example recipes i posted, would the first be a 70% chocolate, and the 2nd be a 65% chocolate? or are they both 70% chocolates?
Hope this makes sense, and someone can put my mind at rest.