Cocoa butter and cocoa solids
Posted in: Tasting Notes
Thanks for the reply but I think you missed a crucial point that wasn't made clearly enough in my OP. You can only do this with dark chocolate that has no other inclusions such as milk powder, fruit, nibs, or nuts added.
The only 37% bars I have ever seen are milk chocolate bars, so they have milk powder and other ingredients added, including some that have fat in them. You CANNOT use this method with any bars that have inclusions. Does that make sense?
A better explanation is below:
Its actually pretty easy to figure out the percentage of cocoa butter in a chocolate bar. Note, though, that you can only do this with dark chocolate that has no other inclusions such as milk powder, fruit, nibs, or nuts added. You also have to have a package with the nutritional information that includes the fat content (in grams) because the fat is from cocoa butter. Follow these steps:
1) Note the serving size (in g)
2) Calculate the amount of cacao per serving by using the cacao percentage. Keep in mind that the total serving size = cacao + sugar + (optional other ingredients, 1-2%).
The amount of cacao = serving size X cacao percentage (as a decimal number).
Ex- a 40 g serving X .75 = 30 g cacao.
3) Note the Total Fat (in g)
4) Divide Total Fat by Cacao Amount in step 2. This gives you a decimal. Then convert this decimal number to a percentage (i.e. 0.52 is 52%) and then you have the cocoa butter percentage.
An example, Fresco Dominican Republic 223, 72%:
1) Serving size = 45 g
2) Cacao percentage = .72
3) Weight of cacao = 45 x .72 = 32.4
4) Fat content = 16.2 g
5) 16.2/32.4 = .50, so 50% cocoa butter