I have a question pertaining to being a fondeur (love that word!) and mixing different percentages...can someone tell me if there is a mathematical equation to figure out the final amount of cacao after you've mixed two...for example if I mix some 41% milk with some 56%...?
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%.
If you're just mixing them evenly, you just need an average, so:
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:
This also works out for using equal amounts:
Thank you Ben and Adam, that's a big help!
In a 70% chocolate, how do we know the content of cocoa liquor as opposed to the cocoa butter content?
I think you have to ask the company who makes/supplies it...but I could be wrong, I'm certainly not a pro.
I've got just the thing for you. Check out my blog post, "how to determine the fat content in cacao" at Drexelius Chocolate.
Thank you! That helped me!
Thank so much, it totally makes sense: learning through reading the nutritional info and doing some math. Great blog.