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Old 08-26-2008, 12:10 PM   #1
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How to figure percent of cacao in chocolate

* Exported from MasterCook *

How to figure percent of cacao in chocolate
From Eating Well magazine

Take grams per serving minus sugar grams to get cacao content.
-----------------------



So a chocolate that counts a serving as 40g minus 20g of sugar would give you 20g of cacao or 50%.

Semisweet chips are 28g serving minus 16g of sugar for 12g remaining or 43% cacao. To up cacao content add 100% or baking chocolate.

By my calculations: 6 ounces of semisweet plus 6 ounces of 100% will give you a 77% dark.

and

8 ounces of semisweet plus 4 ounces of 100% will give you a 62% dark.

Doing this helps me keep my cost down on my chocolate treats.
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Old 08-26-2008, 01:34 PM   #2
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Quote:
Originally Posted by Zib View Post
* Exported from MasterCook *

How to figure percent of cacao in chocolate
From Eating Well magazine

Take grams per serving minus sugar grams to get cacao content.
-----------------------



So a chocolate that counts a serving as 40g minus 20g of sugar would give you 20g of cacao or 50%.

Semisweet chips are 28g serving minus 16g of sugar for 12g remaining or 43% cacao. To up cacao content add 100% or baking chocolate.

By my calculations: 6 ounces of semisweet plus 6 ounces of 100% will give you a 77% dark.

and

8 ounces of semisweet plus 4 ounces of 100% will give you a 62% dark.

Doing this helps me keep my cost down on my chocolate treats.
This is going to sound awfully persnickety, but a lot of folks think cocoa is cocoa powder, but it's actually cocoa solids that this article is talking about...so I'll add my little exposition here:

The percentage of Cocoa Solids are the actual Chocolate Liquor (finely ground roasted cacao bean including both cocoa butter and cocoa "powder") before adding any sweetener and/or other flavoring agents, as defined in the chocolate making industry.

Chocolate is regulated, by the way, with the range of cocoa percentages that are contained in the "type" (ExtraBittersweet, Bittersweet, SemiSweet/Dark, Milk, White).

ps: not every label I've seen actually breaks down the sugar gram content in the Nutrition Facts panel, unfortunately.

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Old 08-26-2008, 05:23 PM   #3
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America's Test Kitchien did a test of chocolates. They vary widely in how much of the cocoa solids are chocolate liquor and how much is cocoa butter. Even 2 different brand bars that say they are 72% cocoa solids can have a very different make-up.
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Old 08-28-2008, 08:44 AM   #4
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Yes. More cocoa butter means more melty smooth.... It varies with the cocoa beans and with the maker a bit, that's why the range of numbers.

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