My-Own-Chocolate-Recipe

Page-My Own Chocolate Recipe
My Own Chocolate Recipe

 

Welcome to TheChocolateExperience.ca

How To Figure Out in % of COCOA in The Chocolate:

The amount of cocoa in a Chocolate Bar is calculated by adding the percentage of NIBS with the percentage of COCOA BUTTER and adding those two ingredients together, this will give you the TOTAL percentage of COCOA in the chocolate bar. Cocoa butter is extracted from cocoa Beans so it is therefore also Cocoa. The amount of either ones can vary depending on what you want to achieve as far as texture and taste goes. Know that cocoa Butter is much more expensive then the Beans that the NIBS are made from, so in commercial chocolate bars I am sure they limit the amount of cocoa butter for that reason and replace it with cheap fat like Vegetable Oil. But here for experimenting with chocolate I won't attach any importance on the price of the Materiel I will use in my recipe.

How To Figure Out in % of FAT in The Chocolate:

Since that COCOA BEANS contains 46% Solids and 54% Fat, then you simply divide by 100 the percentage you have of NIBS in a given recipe and you multiply by 54 and that will give you the percentage of Fat in that recipe but only for the NIBS, then you must add up the total percentage of Cocoa Butter since that Cocoa Butter is 100% fat. So if you had 10% Cocoa butter in a recipe you must add it to the fat from the Nibs like so. If you had 60% Nibs and 10% Cocoa Butter is a recipe you do it like so.

60 ÷ 100 X 54= 32.4 + 10% from the cocoa butter= 42.4% fat in that recipe.

So from Beans to bars you must remember that in the NIBS there is already 54% fat in it.

I am not counting the fat in the Powder Milk for Milk Chocolate Bars,.... that's another story, see below for more details on how to calculate the percentage of fat in a given amount of Whole Milk Powder.

But in my Chocolate I use only half and half of Whole Milk Powder with Soy Milk Powder and the later has only 2 percent fat in it and it is way more nutritious then the Whole Milk Powder. Soy Milk Powder is loaded with Iron. So for my calculations in my recipe I do their calculation separately, like so...

Lets say in my recipe I have 15% total of Milk Powder that is made of Half Whole Milk Powder and Half Soy Milk Powder, so I must figure them out separately since that their % fat value is different.......

So only 7.5% of whole milk Powder ÷ 100 X 26= 1.95% fat.

And now I must figure the other 7.5% for the Soy Milk. 7.5 ÷ 100 X 2= .15% fat since that Soy Milk Powder has only 2% fat in it.

So 1.95 from the Whole Milk + .15% from Soy Milk= 2.1% total fat from both Milk Powders.

But if you only want to use Whole Milk Powder then you do it like so.....

15 ÷ 100 X 26= 3.9 % fat from Whole Milk Powder.

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HOW TO DIFFERENCIATE THE TYPE OF CHOCOLATE

according to the amount of Cocoa in a Bar:

Unsweetened or Brute (FDA Bitter) 85% to 99% cacao. Unsweetened chocolate is mainly used for cooking purposes, as it has a cocoa liquor component of more than 85 percent for sweetened versions and up to 99 percent for the unsweetened versions.

Bittersweet (FDA 35+ to 84 percent cocoa liquor) Remember, the higher the cocoa liquor content, the less the percentage of sugar.

Semisweet or Sweet (FDA 15+ to 34 percent cocoa liquor) there is a wide range of chocolate liquor percentages—from 15 – 34 percent in this category. What is interesting to note is that to be considered semisweet or sweet chocolate, the bar only has to contain 15 percent cocoa liquor.

Milk Chocolate (FDA 10+ to 14 percent cocoa liquor) Milk chocolate contains not less than 10 percent by weight of chocolate liquor, not less than 3.39 percent by weight of milk fat, not less than 12 percent by weight of total milk solids and the remaining percent by weight of sugar and/or spices.

White Chocolate (FDA 20+ percent cocoa butter) White chocolate contains not less than 20 percent by weight of cacao fat, not less than 3.5 percent by weight of milk fat, not less than 14 percent by weight of total milk solids, and not more than 55 percent by weight of sugar. Because there is only cocoa butter, with its hint of chocolate flavor, in white chocolate, the different products available seem to all taste the same. The flavor is mainly one of milk, vanilla and sugar.

CHOCOLATE CATEGORIES:

The percentage of COCOA they should have.

Don't forget that the total Cocoa in a bar is calculated by adding the percentage of cocoa of the NIBS plus the percentage of the COCOA BUTTER if you use any in the recipe.

DARK CHOCOLATE= 76% to 84% cocoa
DARK MILK CHOCOLATE= 68 % to 75% cocoa
MILK CHOCOLAT= 48% to 67% cocoa
WHITE CHOCOLATE= 30% to 47% cocoa

For experimenting reasons, I will go out of those boundaries and call my Chocolate DARK CHOCOLATE if I don't put Milk Powder in it, and Dark Milk Chocolate if I do put some Milk Powder in the Batch.

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ALL ABOUT CHOCOLATE:

Cocoa nibs are the inside pieces of the cocoa bean. They are small, broken pieces of the bean after it has been fermented, dried and roasted and then separated from the Shells or Husk. Edible as is, cocoa nibs are typically made into chocolate liquor.

Cocoa liquor can come in either a solid block or a molten liquid consistency. It is the first product that comes out of the roasted and shelled cocoa beans or cocoa nibs. Chocolate liquor may lead you to think of alcohol, but it does not contain any. When Pressed at high pressure to extract the cocoa Butter, you are left with a hard cake that is called the cocoa cake.

Cocoa powder comes from grinding and sifting the cocoa cake until it is fine. Even though cocoa powder is made from what remains of chocolate liquor after cocoa butter is removed, the powder still has some cocoa butter in it – anywhere from 10 to 22 percent in order to comply with FDA definitions. The higher the percentage of cocoa butter remaining, the more flavorful the cocoa powder tastes. Since cocoa powder often goes into chocolate, the quality of the cocoa powder itself can affect the taste and quality of the finished chocolate product.

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Here is how to figure out the GRAMS of all your Materiel if you know the percentage and quantity of NIBS you want, this is what you start with and the rest will be calculated accordingly, and you must decide the percentage of Coco Butter and Sugar that you want to use in your RECIPE.

This will help you if you want to convert all the basic Recipe that I give you furthur down this page.

Use this little formula that works with anything you want to know.

On the left always put the same kind of stuff, if you have grams at the top left put also grams at the bottom left or if you put a percentage on the top left put the percentage also on the bottm left, and the grams on the top right, like I did in my first batch to try to find how much grams for the other percentages.

First you must decide how much percentage you want to put in for all the different materiel and this little formula will help you to figure out the amount in grams for each ingredients, starting with the know value of Nibs in grams.

First I always start with the NIBS because I want to use all the ones I just extracted from the Beans. In this case I ended up with 725 grams of NIBS and I wanted to put 70 % of NIBS so knowing those two VALUES is enough to find all the other values in grams knowing first what percentage you want to use for each one. Of course before you start to figure out the grams, adding all the percentages should give you 100 %.

So to start all we have is the percentages and the amount of NIBS so if I want to know how much 10% of cocoa butter will be in grams this is what you do,

LIKE SO....

70 % NIBS 725 grams.
10 % COCOA BUTTER ??? grams.
15 % COCO PALM SUGAR ??? grams.
5 % CANE WHITE SUGAR ??? grams.

You say it like this so as to place the numbers at the right place.

If 70 % = 725 grams,

then 10% will = what????? in grams.

Always multiply the top right value with the bottom left value and the response you will get divide it by the top left value like so.......

725 X 10 = 7,250 divided by 70 = that will give you the amount of grams in 10 % for the cocoa butter. 103.57 grams.

Do the same for the other materiel....

again use the two know value for the top row....

if 70% = 725

then 15 % will= what ????? in grams.

So multiply 725 by 15 and divide the answer by 70 that will give you the amount of grams for 15 % = 155.357

Do the same for the 5 % of white cane sugar or simply divided the answer you had for 10 % by 2 = 51.78

or do

if 70 % = 725 grams.

then 5 % will = ? grams.

so 725 X 5 = 3625 divided by 70 = 51.78 grams.

Here is a simple way to envision this little equation.

Equation

Always place your numbers in this manner and start with the number you have at position 1 multiply with the number at position 2 and the response divided by the number at position 3 and it will equal your answer at position bottom right.

The most important thing to remember is to have the same type of values on the top left as at that you have at the bottom left position. If you have a percentage on the top left then the number at the bottom left has to be a percentage as well, and vise versa if you have a quantity like grams on the top left you must have the same type of quantity as the number in the bottom left position.

Practice to figure out the grams with other known percentage values for other recipe a few times until you get it permanently stuck in your head, and you will never forget how to do that.

EXAMPLE SIMULATED BATCH

This recipe contains 80% cocoa and 47.8% fat.

70 % NIBS 725 grams.
10 % COCOA BUTTER 103.57 grams.
15 % COCO PALM SUGAR 155.357 grams.
5 % CANE WHITE SUGAR 50 grams.

TOTAL MATERIEL IN GRAMS..........= 1,033.927 grams.
TOTAL SUGAR= 20 %

TOTAL FAT for Nibs= 70 ÷ 100 X 54= 37.8 + 10% from coco butter= 47.8 %

When I do those calculations I always write the full numbers but to do my recipe I need to round up those numbers to the closest value.

So now that you know how to figure out the amount of materiel you will need for your batch in grams all you have to do is to round up the numbers to be able to weight your materiel on the balance.

70 % NIBS= 725 grams.

10 % COCOA BUTTER= 104 grams.

15 % COCO PALM SUGAR= 155 grams.

5 % WHITE CANE SUGAR= 50 grams.

TOTAL MATERIEL= 1,034 grams.

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Now to Find any percentage on a given number, do it like so...

If you would like to know what percentage .7 % in grams represents of 2,000 grams then,

do .7% multiplied by 2,000 grams and divided by 100= 14 grams.

ALWAYS MULTIPLY THE PERCENTAGE YOU WANT TO KNOW by the total Amount you want to know the percentage off, then ALWAYS DIVIDE the answer by 100 because it is what you want to know the % is always from 100.

Another example if you want to know what the percentage of 12.7% is in grams from a total of 2,542 grams.

you do it like so........

12.7 % X 2,542 grams and the answer always divided by 100

12.7 X 2,542= 32,283.4 devided by 100= 322.83 grams.

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THE USE OF OTHER PRODUCTS IN CHOCOLATE.

Know that I WILL NEVER USE Lecithin or any other chemicals in my Chocolate Recipe, I want to keep them PURE of any Artificial Colorant, or Artificial Taste or Preservatives. In MY Recipe, what you see is what you get and Nothing else.

In confectionery, Lecithin reduces viscosity, replaces more expensive ingredients, controls sugar crystallization and the flow properties of Chocolate, helps in the homogeneous mixing of ingredients, improves shelf life for some products, and can be used as a coating.

Research

Research suggests soy-derived lecithin has significant effects on lowering serum cholesterol and triglycerides, while increasing HDL ("good cholesterol") levels in the blood of rats. However, a growing body of evidence indicates lecithin is converted by gut bacteria into trimethylamine-N-oxide (TMAO), which is absorbed by the gut and may with time contribute to atherosclerosis and heart attacks. Thanks, but NO Thanks.

NOW YOU ARE READY TO DO SOME CHOCOLATE RECIPE.

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I don't intend to make Truffles but if you want to try that, here is a video that explains well how to do it. Go to their blog for their recipe.

HOW TO MAKE Firm and Soft Genache TRUFFLE.

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EXAMPLE OF A BASIC RECIPE FOR DARK CHOCOLATE

This recipe contains 76 % cocoa and 43.8 % fat.

70 % of NIBS
6 % of COCOA BUTTER
24 % of SUGAR

FAT= Nibs 70% ÷ 100 X 54= 37.8 + 6% from cocoa butter = a total of 43.8 % fat in that recipe

You might think that there is too much NIBS in it, so you could put more Cocoa Butter, something like 65 % NIBS and crank up the Cocoa Butter accordingly to 16 % Cocoa Butter. That would still make a 76 % Cocoa Chocolate Bar, and would not be as bitter. It would change the amount of fat to 65 ÷ 100 X 54= 35.1 + 16= 51.1% fat. Too much NIBS will make the chocolate bar taste more bitter but in this case if you put too much Cocoa Butter it would be too fat. As you can see, you can play around like that all you want and EXPERIMENT and find out what you like best.

Also know that as a basic rule 35% to 45% fat in a recipe is recommended for the easier conversion of Nibs in Liquid form in the Wet Grinder. Because if the fat content is too low it will form a thick paste and the Grinder will have problems turning it to hot Liquid, what I do I just make sure that the Materiel in the Wet Grinder is above 100ºF so I warm it up with an Hair Blower, and I had no problems with that. So you can go out of those boundaries all you like. Like me you will find out and learn what works and what does not work.
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BASIC BEANS TO BAR RECIPES:

These recipes are here to give you and Idea of what can be in a Recipe and is a good starting point so you can adapt them to your taste. But it is very important to get the total fat content right otherwise your wet grinder may struggle to conch the chocolate thoroughly. If your chocolate is too thick in the grinder and does not want to turn to liquid just add some melted cocoa butter at any stage to make it thinner or just keep the temperature of the Materiel in the Grinder using a Hair Blower to crank up the heat over 100ºF and you should not have any problems.

The total fat content in chocolate should be between 35-45%. The higher the fat content the more fluid the chocolate will be. The Cocoa Butter gives the chocolate it's creaminess and smoothness and the beautiful melts in your mouth that everyone is looking for.

The total fat content has been added in the recipes below as a guide.

Please note that those are only examples and you can change the amount of the Materiel in grams but keep the same percentages value, I will show you later how to convert them if you want to change the amount of grams.

So as a refresher, here again is How to calculate total fat content on dark chocolate:

Cocoa nibs contain 54% cocoa butter. To calculate the total fat content in a Dark Chocolate Recipe, divide the percentage of cocoa nibs by 100 and multiply by 54 (e.g in the recipe below. 80% cocoa nibs ÷ 100 x 54 = 43.2% fat on total recipe).

If there is Cocoa butter in the recipe, Cocoa Butter is 100% fat so all the cocoa butter has to be added to the total fat content. Only the Percentage of the NIBS will change according to the amount of NIBS you use in a recipe, and always divide it by 100 and always multiply by 54 since that there is 54% of fat in Cocoa Beans.

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BASIC RECIPES FOR DARK CHOCOLATE, FOR DARK MILK CHOCOLATE, FOR MILK CHOCOLATE AND FOR WHITE CHOCOLATE:

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BASIC DARK CHOCOLATE RECIPES:

Dark Chocolate must be from 76% to 84% COCOA


84% DARK CHOCOLATE:

This Recipe contains 84% cocoa & 45.36% fat.

84 % = NIBS 840 grams.

16 % = COCONUT SUGAR =160 grams.

TOTAL MATERIEL= 1,000 grams.

Total fat content = 84 ÷ 100 X 54 = 45.36% fat

This recipe would NOT be used to make chocolate bars but to be used with other ingredients for cooking purpose only. It would be too bitter just to eat like that.

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80% DARK CHOCOLATE:
This Recipe contains 80% cocoa & 47.8% fat.

70 % NIBS 700 grams.
10 % COCOA BUTTER 100 grams
20 % COCONUT SUGAR 200 grams.
TOTAL MATERIEL= 1,000 grams.

Total fat content = 70 ÷ 100 X 54 = 37.8% +10% cocoa butter= 47.8% fat

This recipe is for Dark Chocolate lovers that don't mind a bit of bitterness.


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78% DARK CHOCOLATE:
This Recipe contains 78% cocoa & 48.1% fat.

65 % NIBS 650 grams.
13 % COCOA BUTTER 130 grams.
22 % COCONUT SUGAR 220 grams.
TOTAL MATERIEL= 1,000 grams.

Total fat content = 65 ÷ 100 X 54 = 35.1% + 13% cocoa butter= 48.1%


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76% DARK CHOCOLATE:
This Recipe contains 76% cocoa & 48.4% fat.

60 % NIBS 600 grams. (32.4% fat)
16 % COCOA BUTTER 160 grams. (16% fat)
24 % COCONUT SUGAR 240 grams.
TOTAL MATERIEL= 1,000 grams.

Total fat content = 60 ÷ 100 X 54 = 32.4% + 16% cocoa butter= 48.4% fat.

This recipe would be my first choice for Dark Chocolate.
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BASIC DARK MILK CHOCOLATE RECIPES:

Dark Milk Chocolate must be from 68% to 75% COCOA.


75% DARK MILK CHOCOLATE:
This Recipe contains 75% cocoa & 44.1% fat.

70 % NIBS 700 grams. (37.8% fat)
5 % COCOA BUTTER 50 grams. (5% fat)
5 % WHOLE MILK POWDER. 50 grams. (5 ÷ 100 x 26= 1.3% fat)
20 % COCONUT SUGAR 200 grams.
TOTAL MATERIEL= 1,000 grams.

Total fat content = 37.8%+5% cocoa butter+1.3 from Milk Powder= 44.1% fat.


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72% DARK MILK CHOCOLATE:
This Recipe contains 72% cocoa & 46.48% fat.

60 % NIBS 600 grams. (32.4% fat)
12 % COCOA BUTTER 120 grams. (12% fat)
8 % WHOLE MILK POWDER. 80 grams. (8 ÷ 100 x 26= 2.08% fat)
20 % COCONUT SUGAR 200 grams.
TOTAL MATERIEL= 1,000 grams.

Total fat content = 32.4% + 12% cocoa butter + 2.08 from Milk Powder= 46.48% fat.


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70% DARK MILK CHOCOLATE:
This Recipe contains 70% cocoa & 45% fat.

60 % NIBS 600 grams. (32.4% fat)
10 % COCOA BUTTER 100 grams. (10% fat)
10 % WHOLE MILK POWDER. 100 grams. (10 ÷ 100 x 26= 2.6% fat)
20 % COCONUT SUGAR 200 grams.
TOTAL MATERIEL= 1,000 grams.

Total fat content = 32.4% + 10% cocoa butter + 2.6 from Milk Powder= 45% fat.


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68% DARK MILK CHOCOLATE:
This Recipe contains 68% cocoa & 43.52% fat.

60 % NIBS 600 grams. (32.4% fat)
8 % COCOA BUTTER 80 grams. (8% fat)
12 % WHOLE MILK POWDER. 120 grams. (12 ÷ 100 x 26= 3.12% fat)
20 % COCONUT SUGAR 200 grams.
TOTAL MATERIEL= 1,000 grams.

Total fat content = 32.4% + 8% cocoa butter + 3.12% from Milk Powder= 43.52% fat.
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BASIC MILK CHOCOLATE RECIPES:
Whole milk powder contains 26% fat so as an Example with the Recipe below.....
13% whole milk powder would be 13 ÷ 100 X 26 = 3.38% fat.

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Milk Chocolate must be from 48% to 67% COCOA


67% MILK CHOCOLATE:
This Recipe contains 67% cocoa & 47.38% fat.

50 % NIBS 500 grams. (50% of recipe therefore (50÷100x54= 27% fat)
17 % COCOA BUTTER 170 grams. (17% of recipe therefore 17% total fat)
13% WHOLE MILK POWDER 130 grams. (13% of recipe therefore 13÷100x26=3.38% fat)
20 % COCONUT SUGAR 200 grams. (no fat content)
TOTAL MATERIEL= 1,000 grams.

Total fat content in this recipe= 27+17+3.38= 47.38%


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60% MILK CHOCOLATE:
This Recipe contains 60% cocoa & 45.5% fat.

40% NIBS 400 grams. (40÷100X54= 21.6% fat)
20 % COCOA BUTTER 200 grams. (20% fat)
15 % WHOLE MILK POWDER 150 grams. (15÷100X26= 3.9% fat)
25 % COCONUT SUGAR 250 grams.
TOTAL MATERIEL= 1,000 grams.

Total fat= Nibs 21.6 + Cocoa Butter 20 + Whole Milk 3.9 %= 45.5% fat.


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55% MILK CHOCOLATE:
This Recipe contains 55% cocoa & 40.5% fat.

40 % NIBS 400 grams. (21.6% fat)
15 % COCOA BUTER 150 grams. (15% fat)
15 % WHOLE MILK POWDER 150 grams. (3.9% fat)
30 % COCONUT SUGAR 300 grams. (no fat)
TOTAL MATERIEL= 1,000 grams.

Total fat content = 21.6 + 15 + 3.9= 40.5%


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48% MILK CHOCOLATE:
This Recipe contains 48% cocoa & 43% fat.

25 % NIBS 250 grams. (13.5% fat)
23 % COCOA BUTTER 230 grams. (23% fat)
25 % WHOLE MILK POWDER 250 grams. (6.5% fat)
27 % COCONUT SUGAR 270 grams. (no fat)
TOTAL MATERIEL= 1,000 grams.

Total fat content = 13.5 + 23 + 6.5= 43%

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BASIC WHITE CHOCOLATE RECIPES:

White chocolate contains not less than 20 percent by weight of cacao fat, not less than 3.5 % by weight of milk fat, not less than 14 percent by weight of total milk solids, and not more than 55 percent by weight of sugar.

White Chocolate must be from 30% to 47% COCOA:


47% WHITE CHOCOLATE:
This Recipe contains 47% cocoa & 52.98% fat.

47 % COCOA BUTTER 470 grams. (47% fat)
23 % WHOLE MILK POWDER 230 grams. (5.98% fat)
30 % COCONUT SUGAR 300 grams.
TOTAL MATERIEL= 1,000 grams.

Total fat content = 47% from Cocoa Butter + 5.98% from Whole Milk= 52.98%

WAY TOO FAT FOR ME.

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40% WHITE CHOCOLATE:
This Recipe contains 40% cocoa & 46.5% fat.

40 % COCOA BUTTER 400 grams. (40% fat)
25 % WHOLE MILK POWDER 250 grams. (6.5% fat)
35 % COCONUT SUGAR 350 grams.
TOTAL MATERIEL= 1,000 grams.

Total fat content = 40% from Cocoa Butter + 6.5% from Whole Milk= 46.5%

 

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30% WHITE CHOCOLATE:
This Recipe contains 30% cocoa & 39.1% fat.

30 % COCOA BUTTER 300 grams. (30% fat)
35 % WHOLE MILK POWDER 350 grams. (9.1% fat)
35 % COCONUT SUGAR 350 grams.
TOTAL MATERIEL= 1,000 grams.

Total fat content = 30% from Cocoa Butter + 9.1% from Whole Milk= 39.1%

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In commercial Chocolate the sugar content is way up the roof, so they save on the cost of the Nibs and on the Cocoa Butter because they are both much more expensive then the White Cane Sugar they use. The Coco Palm Sugar I use is much more expensive then the regular Cane White Sugar other Chocolate makers uses, also the Coco Palm Sugar that I use is more Nutritive and has trace Minerals and Vitamins in it, and ALL Other Sugars have 0% Minerals nor Vitamins.

I also suspect that in Commercial Chocolate they have it like so for

60% cocoa.

49 % NIBS

11 % COCOA BUTTER (Probably replaced by Vegetable Oils)

40 % White Cane Sugar.

Plus Lecithin and other Preservatives.

Compound chocolate still uses cocoa powder as the chocolate flavoring, but the fat comes from a source other then cocoa butter – typically vegetable oil. You might see hydrogenated or partially hydrogenated vegetable oils such as palm, soybean or cottonseed oil listed on the packaging. These ingredients should send up red flags about the quality of the chocolate-flavored product.

Is this the kind of Chocolate that you want to eat ????

Quality chocolate (like mine) needs rich REAL cocoa butter in its ingredients list to produce that melt-in-your mouth texture Feeling that chocolate lovers craves for.

Here is what they say about Compound Chocolate on wiki.

Compound chocolate is a product made from a combination of cocoa, vegetable fat and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as "compound coating" or "chocolatey coating" when used as a coating for candy. It is often used in less expensive candy bars to replace enrobed chocolate on a product.

Cocoa butter must be tempered to maintain gloss and coating. A chocolatier tempers chocolate by cooling the chocolate mass below its setting point, then rewarming the chocolate to between 31 and 32 °C (88 and 90 °F) for milk chocolate, or between 32 and 33 °C (90 and 91 °F) for semi-sweet chocolate. Compound coatings, however, do not need to be tempered. Instead, they are simply warmed to between 3 and 5 °C (5.4 and 9.0 °F) above the coating's melting point.

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I am looking for the best recipe for each of the following groups ........

MC - MILK CHOCOLATE 48% to 67% cocoa.

DMC - DARK MILK CHOCOLATE 68% to 75% cocoa.

DC - DARK CHOCOLATE. 76% to 84 % cocoa.

When you buy in the store Chocolate Bars that they say have 60% cocoa and 70% cocoa, and they say that it is Dark Chocolate, Well THEY ARE NOT DARK CHOCOLATE, Dark Chocolate must have between 76% to 84% cocoa in it.

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HOW TO MAKE YOUR OWN DRIED APPLES to put in the chocolate.

First you must have a Dehydrator, and you can use a Johnny Apple Peeler to peal and cut the Apples. It does a good job to peel the apples and sliced them at 1/4 inch thick very uniformly, all at the same time.

My favorite Apples to use in my Chocolate are.....

# 1- MCINTOSH or #2- HONEYCRISP

The reason I like those is because they taste good in chocolate and they keep some of the sweet taste after they are Dehydrated without being too juicy. Some Apples have too much juice in them and they are very hard to Dehydrate and once they are Dehydrated they taste very bitter and they don't taste as good.

So first peel them and put them in the Dehydrator at 140ºF for 10 hours.

Halfway after 5 hours change the trays positions and turn the apples over.

After the 10 hours is done pass the Apple slices in a blender to break them down as mutch as possible.

The materiel will be a bit sticky at this point because it is not quite dry yet.

Spread the dried Apples powder evenly on a large oven pan and put it on the top shelf at 150ºF to 175ºF not higher then that, and leave the oven door a little bit open. I use a metallic 1/4 cup measuring cup at the top of the door to hold the door open. It's more the air circulation in the oven then the heat that will dry the Apples to powder. Leave it like that overnight and after 12 hours pass the materiel in the blender once more to reduce it to powder. If it is not dry enough put it back in the oven for another 8 hours, and the last 2 hours shut off the heat but leave the tray in the oven with the door slightly open.

Then pass the materiel again in a blender, and this time the apples should be dry and in powder.

They will keep fresh for a couple of weeks in an air tight container but if I intend to put that in a chocolate batch I dry the apples just the day before so that they will be very fresh and they will taste much better. I found that for a 2,000 grams batch I put about 25 grams of dried apples and it is more then sufficient to give the chocolate a very nice fruity taste without over powering the taste of the chocolate. If when people will taste your chocolate and they can't tell there is Apples in them, you have succeed. If you can taste the Apples, you probably put too much in the chocolate.

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HOW TO MAKE YOUR OWN VANILLA SUGAR to put in the Chocolate batch.

Do NOT put the Liquid Pure Vanilla Extract directly into the Chocolate. You just can't put anything liquid in the chocolate, so follow the instructions below.

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First of all, always buy the PURE VANILLA EXTRACT and NOT The Artificial Vanilla Extract. It is not the same thing at all, you want the real Vanilla and not any Artificial flavors in your chocolate.

I buy my Vanilla Sugar at Bulk Barn and I find that it does not taste enough like Real Vanilla and the taste is probably artificial so I use One and 1/2 cup of that Vanilla Sugar (or you could even use regular white cane sugar) and I add 1/4 cup of Pure Vanilla Extract to it and I mix it well with the sugar.

The sugar will absorb the Vanilla and turn brown, then put the sugar on a flat bottom pan in the Dehydrator on a middle rack for 2 hours at 149ºF, and then for 4 hours at 140ºF, and another 2 hours at 132ºF. No need to heat it more then that, and even at 120ºF for the last 2 hours would be sufficient.

Mix it well from time to time so that all the sugar will get dried out evenly, and after the first 6 hours are done pass the sugar in a blender and reduce it to finer powder and put it back in the Dehydrator for the last 2 hours and pass it again in the blender.

It can be preserved in an air tight container for a long time. I only use this Vanilla mixture to put in my chocolate, it's much cheaper then the real Vanilla beans and it does the same job and taste just as good.

For a 2,000 grams batch I normally put only 25 grams of that Vanilla Sugar. It's up to you to experiment with more or less, but you don't want to put too much of that Vanilla and overpower the real great taste of chocolate. So with this recipe from 1 1/2 cup of white sugar mixed with 1/4 cup of Pure Vanilla extract, I have enough Vanilla Sugar to make quite a few batch of Chocolate.

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TYPES OF APPLES that are BEST to DEHYDRATE.
 

This table was made as I used different apples to dehydrate them to put them into my Chocolate Batch. Each category is rated from 1 to 10, and 1 being the Least and 10 being the Most.

One thing that you must know is that in Fruits and in Vegetables also, either the sweet and the bitter taste is mostly in the juice or in the pulp, and in some case it is in both equally but most often it is either 75% in the juice or 75% in the pulp, so after dehydration the taste is NOT the same as when you eat it raw before dehydration because when they are raw you have equally the taste from the pulp and the juice. But in some apples like the FUJI Apples the good fruity taste was all in the pulp with a great balance of bitter and sweet, but when I tasted them raw with the juice in it they did not taste that good. So for the FUJI most the the good fruity taste is in the pulp and not in the juice.

The same with Strawberries they taste sweet and bitter raw but when dehydrated they only taste bitter, the sweetness is all gone. So the sweetness was all in the juice and not in their pulp. The same thing with the blueberries.

So far FUJI Apples are the best Apples to use in Chocolate, and they are my first choice because they keep a great fruity taste after they are dehydrated with a great balance of bitterness and Sweetness. MCINTOSH are my second choice to use in a Chocolate batch they taste also good after they are dehydrated, my third choice is HONEY CRISP. The WORST so far is AMBROSIA and not because they taste bad just because they are so Juicy and very hard to dehydrate. So AMBROSIA would be best used with a Juicer to make Apple Juice. The worst taste so far are the GALA and PINK LADY Apples. They are almost tasteless and not much sweet either. The worst of the worst after dehydration are GRANNY SMITH apples, they don't have any good fruity taste and they only taste bitter with no sweetness at all.

 
APPLE'S NAME
TASTE before Dehydration
JUICINESS
DEHYDRATION
SUGAR and Taste AFTER Dehydration
NOTES
           
FUJI
Small Fruity taste & not very Sweet, not very bitter - 06
Very Juicy - 9
Harder to Dehydrate - 8
Suprisingly a well balanced taste, of Sweet & Bitterness, with a great Fruity taste - 10
Best to use in Chocolate & in Smoothies or Cereals.
           
MCINTOSH
Great Taste - 10
Not too Juicy - 5
Very Easy - 10
Stays Sweet Enough & taste good - 10
Great Fruity taste for Chocolate
           
HONEYCRISP
Very good Taste - 9
A Bit More Juicy - 6
Harder to Dehydrate - 8
Stays Very Sweet - 9
Small Fruity taste for Chocolate
           
AMBROSIA
Too Sweet,Taste Neutral - 6
Too Juicy - 10
Very Hard to Dehydrate - 2
Stays very Sweet - 8
Good to make Apple Juice with a Juicer.
           
PINK LADY
Very Bitter taste - 4
Moderately Juicy - 6
Easy Enough - 9
Dry - No Sweetness - 1
Don't like those.
           
GALA
Not a good Taste - 2
Not very Juicy - 3
Very Easy - 10
Bitter & not very Sweet - 3
Not a good taste.
           
GRANNY SMITH
Neutral taste - 05
Moderately Juicy - 06
Dehydrates well enough - 06
Not a good taste, too bitter no Sweetness - 02
Don't like the texture after dehydration.
           
RED DELICIOUS
Neutral taste - not sweet and not bitter - 05
Moderately Juicy - 06
Dehydrates well enough - 07
Very small Fruity taste, not sweet and a bit bitter - 05
Don't like the texture after dehydration.
           
GOLDEN DELICIOUS
Yet to do - 00
Yet to do - 00
Yet to do - 00
Yet to do - 00
           
JONAGOLD
Yet to do - 00
Yet to do - 00
Yet to do - 00
Yet to do - 00
           
GINGERGOLD
Yet to do - 00
Yet to do - 00
Yet to do - 00
Yet to do - 00

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MORE RECIPE FROM OTHER SOURCES:

Strawberry Genache

The Science Behind Chocolate Ganache

Cheers and Have a Great Chocolate Day................Ghislain.

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