cacao percentages

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Permalink Reply by Adam G. on December 21, 2011 at 8:55am

Think of percent as parts per 100 and add them up. So for your example:

41:100 + 56:100 = 97:200. Reduce the final ratio to 48.5:100 or 48.5%.

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Permalink Reply by Ben Rasmussen on December 21, 2011 at 9:18am

If you're just mixing them evenly, you just need an average, so:

(41+56)/2=48.5 cacao

If you're using one more than the other, for example a blend that is 75% of the 41% milk and 25% of the 56% dark, this should work:

(41*.75)+(56*.25)=44.75% cacao

This also works out for using equal amounts:

(41*.5)+(56*.5)=48.5% cacao

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Permalink Reply by Adam G. on December 21, 2011 at 9:50am

Thank, Ben.

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Permalink Reply by Simone Vandersteen on December 21, 2011 at 1:08pm

Thank you Ben and Adam, that's a big help!

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Permalink Reply by Predrag Miladinovic on March 22, 2012 at 4:46pm

In a 70% chocolate, how do we know the content of cocoa liquor as opposed to the  cocoa butter content?

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Permalink Reply by Simone Vandersteen on March 22, 2012 at 5:51pm

I think you have to ask the company who makes/supplies it...but I could be wrong, I'm certainly not a pro.

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Permalink Reply by ChocoFiles on March 22, 2012 at 5:51pm

I've got just the thing for you.  Check out my blog post, "how to determine the fat content in cacao" at Drexelius Chocolate.

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Permalink Reply by Simone Vandersteen on March 22, 2012 at 5:58pm

Thank you! That helped me!

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Permalink Reply by Predrag Miladinovic on March 22, 2012 at 10:17pm

Thank so much, it totally makes sense: learning through reading the nutritional info and doing some math. Great blog.

 

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