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Can anyone tell me how I can determine what the percent of cocoa is in any given batch. Is it based on the ratio  of beans to  sugar, if so what constitutes 85 % ?

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The percent referred to is the cocoa solids (liquor plus any added cocoa butter) to the whole. So, if you had 60% liquor, 25% added cocoa butter and 15% sugar, you'd have 85%. But, you'd also have 85% with 45% liquor, 40% added cocoa butter and 15% sugar. The weight of the beans you start with isn't all that helpful since you lose water weight when you roast and additional weight from the husk when you winnow the roasted beans.

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