During chocolate making an important decision is what percentage cocoa bean you would like to have compared to sweetener (or other inclusions). The formula is relatively simple, but we found ourselves constantly pulling a calculator out and adding/dividing/subtracting to figure it out. As with everything we have done in chocolate making, I wanted to optimize this as well, so presenting to you a chocolate calculator.
Enter:
Desired Percentage (e.g. 70 for 70%):
Amount of nibs in (g) (e.g. 1000):
Results:
Amount of sweetener (and/or inclusions): Total resulting amount:
Desired Percentage (e.g. 70 for 70%):
Amount of nibs in (g) (e.g. 1000):
Results:
Amount of sweetener (and/or inclusions): Total resulting amount:
Leave us a comment on Instagram if you like the calculator.
For those who need to see the math:
Formula for calculator
P=percentage
N=weight of the nibs
T=total
S=sweetener
T=1/P*N
S=T-N
Example using 200 gm of nibs to get a 70% dark chocolate would need 85 gm of sweetener.
P=0.70
N=200
T=total
S=sweetener
T=(1/P)*N=(1/0.70)*200=285
S=T-N=285-200=85
So given 200g of nibs, you would need 85g of sweetener to make 70% chocolate, and your resulting total would be 285g.
P=percentage
N=weight of the nibs
T=total
S=sweetener
T=1/P*N
S=T-N
Example using 200 gm of nibs to get a 70% dark chocolate would need 85 gm of sweetener.
P=0.70
N=200
T=total
S=sweetener
T=(1/P)*N=(1/0.70)*200=285
S=T-N=285-200=85
So given 200g of nibs, you would need 85g of sweetener to make 70% chocolate, and your resulting total would be 285g.
