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. 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 50% Solids and 50% Fat, then you divide the percentage of NIBS by 2 to find out the amount of Fat from the NIBS and you ad that to the percentage of Cocoa Butter used in the recipe, and this will give your the total percentage of Fat in your Chocolate. So from Beans to bars in the Nibs you must remember that there is already 50% fat in it.
I am not counting the fat in the Powder Milk for Milk Chocolate Bars,.... that's another story, but to limit this kind of unwanted Saturated fat in my Chocolate, since that there is 85% Saturated fat in the Whole Milk Powder, I cut the amount of Whole Milk Powder in half and use Soy Milk Powder instead because it has only 2% fat in it and is way more nutritious then the Whole Milk Powder. Soy Milk Powder is loaded with Iron.

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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 cacao they should have.

DARK CHOCOLATE= 76% to 84% cacao
DARK MILK CHOCOLATE= 68 % to 75% cacao
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 knowing the percentage and quantity of NIBS, and the percentage of Coco Butter, and Sugar that you want to use in your RECIPE.

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

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 COCOA= 80%

TOTAL FAT= 45%

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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BASIC RECIPE FOR CHOCOLATE

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BASIC RECIPE FOR DARK CHOCOLATE

This recipe contains 76 % cocoa and 41 % fat.

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

I think that this has too much NIBS in it, I would put more Cocoa Butter, something like 65 % NIBS 15 % Cocoa Butter. That would still make a 75 % cocoa chocolate bar, and would not be as bitter. Too much NIBS will make the chocolate bar taste more bitter.
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ANOTHER BASIC RECIPE FOR DARK CHOCOLAT

This recipe contains 76 % cocoa and 38 % fat.

76% NIBS

24% SUGAR

This is a very basic and simple Recipe that you can play around with.

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BASIC RECIPE FOR MILK CHOCOLATE

This recipe contains 50 % cocoa and 37.5 % fat.

25 % NIBS
25 % COCOA BUTTER
25 % POWDER MILK
25 % SUGAR

I tried this recipe in my Third Batch and it tasted too sweet and too soft, the chocolate is not hard enough.

Instead I would put 20 % Sugar and 30 % NIBS.

Typically the Ratio of Sugar and Milk mixture in a recipe is 2/3 Sugar and 1/3 Powder Milk. But you can play with that to adjust it to your own taste and to what ever you want to experiment or accomplish. Adding cacao Butter in a Milk Chocolate Recipe will make it more silky and smooth but you will loose a bit of the basic taste of the Beans itself. Normally you can add 10 to 15 % cocoa Butter in a recipe like they do in Europe. I intend to experiment a lot with that.
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ANOTHER BASIC RECIPE FOR MILK CHOCOLATE.

This recipe contains 50 % cocoa and 37.5 % fat.

25% COCOA NIBS

25% COCOA BUTTER

35% SUGAR

15% MILK POWDER.

As you can see you have to ad some cocoa butter in order to bring up the amount of fat in the recipe, as it should be about 35 % fat and since that you have 50% fats in the NIBS and only 25% NIBS in this recipe that makes only 12.5% fat so adding another 25% fat from the cocoa butter will make 37.5% fat in this recipe, just a little over the 35% mark and that is good but you don't want it too high either and certainly not under 35 %. This is another thing you can experiment on, and I will.

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EXAMPLE OF MILK CHOCOLATE RECIPE FROM ANOTHER SOURCE.

This recipe was in ounces so I figured out the percentages and found out the value of ounces in grams.

This recipe contains 45.46 % cocoa and 31.82% fat.


27.28 % NIBS 24 oz = 680.389 grams
18.18 % Cocoa butter 16 oz = 453.592 grams.
18.18 % Powdered dry Milk 16 oz = 453.592 grams.
36.36 % SUGAR 32 oz = 907.185 grams.

This recipe contains way too much sugar for my taste. I think that a 20 % SUGAR value would be the perfect amount for ANY chocolate Recipe but in Dark Milk Chocolate recipe it is very common for the industry and professionals to put on average 36 % Sugar. And some say that 36% is a jumping off point and you can adjust it as needed. Well I wil adjust it down as much as I can.

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MY VERY FIRST BATCH 2018-10-15

DARK CHOCOLATE

This Batch was in the Wet Grinder for 18 hours.

I was experimenting and I really wanted to taste the NIBS and taste them I did. I found out that too much NIBS in a recipe will yield a very bitter chocolate bar.

This recipe contains 84.19 % cocoa and 49.19 % fat.


70 % NIBS 725 grams.
14.19 % COCOA BUTTER 147 grams.
19.31 % COCO PALM SUGAR 200 grams.
4.89 % CANE WHITE SUGAR 50 grams.
TOTAL MATERIEL IN GRAMS..........= 1,122 grams.
TOTAL SUGAR= 24.21 %
1 Tea Spoon of concentrated Vanilla extract. (Bad Idea)

You just can't put anything liquid and that contains water in with chocolate, because water and chocolate don't mix very well. So forget about Cognac, or Honey, or Maple Syrup or any other liquids. The vanilla gave the chocolate a marble appearance, and I could not taste the vanilla anyway.


Strong Earthy taste and a bit too sour with a small fruity taste. The amount of sugar is OK. The Vanilla extract does not surface.
All in all, it is a bit too sour. Too much NIBS I suppose.

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SECOND BATCH 2018-10-23

DARK CHOCOLATE

This Batch was in the Wet Grinder for 17 1/2 hours.

This recipe contains 79.66 % cocoa and 44.66 % fat.

70 % NIBS = 1,000 grams
9.66 % COCOA BUTTER = 138 grams.
31.5 % COCO PALM SUGAR = 450 grams.

TOTAL MATERIEL IN GRAMS.................. = 1,588 grams.

ALMOND = 10 Table spoons. = 150 ml. X 0.789 = 118.35 grams. 7.46 %
ZEST of ORANGE and LEMON = 2 Table spoons. = 30 ml. X 0.789 = 23.67 grams. 1.49 %


Very small Earthy taste but a bit too sweet with a back ground of almond taste. The Zest comes out a bit too much. All in all, it has a bitter taste at the end. Still too much NIBS.
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THIRD BATCH 2018-10-27

DARK MILK CHOCOLATE

This Batch was in the Wet Grinder only for 8 hours.

This recipe contains 50 % cocoa and 37.5 % fat.

25 % NIBS= 307 grams.
25 % COCOA BUTTER= 307 grams.
25 % MILK POWDER (half Whole Milk and half Soy Milk)= 307 grams.
25 % COCO PALM SUGAR= 307 grams.

TOTAL MATERIEL= 1,228
ZEST = 1% = 12 grams.
ALMONDS IN POWDER, = 5 % = 60 grams.

Too Soft, a bit too Sweet and still too much Zest. Almonds are OK. No bitter taste at all.
My best batch so far.
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FORTH BATCH 2018-11-13

DARK MILK CHOCOLATE

This Batch was in the Wet Grinder for 17 hours.

This recipe contains 65 % cocoa and 42.5 % fat.

45 % NIBS= 675 grams.
20 % COCOA BUTTER= 300 grams.
15 % Milk Powder= 225 grams.
20 % COCO PALM SUGAR= 300 grams.


TOTAL MATERIEL= 1,500 grams.
Zest .5 % of all Materiel. 8 grams.

Chocolate Bars Batch #4

This Batch is not quite sweet enough, and the real taste of Chocolate comes out beautifully but with a very tiny bit a bitterness, but it does not last. There is a very light Orange-Lemon Zest in the background and it leaves a great taste in your mouth that will tell you, I WANT MORE. There is also a small fruity taste, but that has to be from the NIBS or the orange Zest.

The Orange-Lemon Zest could be a little more accentuated. So in the next batch I will use .7 % of the total materiel instead of just .5 % There could also be more sugar to mask the little bitterness, so next batch of Milk Chocolate it will be close to 30 % SUGAR.

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BATCH # 5 2018-11-22

DARK MILK CHOCOLATE

This Batch was in the Wet Grinder for 24 hours.

This recipe contains 60 % cocoa and 42.5 % fat.


35 % NIBS= 700 grams.
25 % COCOA BUTTER= 500 grams.
15 % Soy Milk Powder and Whole Milk Powder= 300 grams.
25 % COCO PALM SUGAR= 500 grams.


TOTAL MATERIEL= 2,000 grams. (My biggest Batch yet)
Zest .7 % of all Materiel. 14 grams.

Chocolate bars Batch#5

The Taste of the Chocolate comes out beautifully, not too Earthy and not harsh nor bitter at all. The sugar is adequate and not too sweet, the Zest does not comes out strong but gives the chocolate this very fruity taste without knowing what it is. This recipe is a Keeper, there would be not much to change to improve on it except maybe crank up the sugar by 2 or 3 % and bring down the NIBS by the same amount. Well there is always the next batch. I would also crank up the Zest to .8 % of all Materiel instead of .7%

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BATCH # 6 2018-12-05

DARK CHOCOLATE

This Batch was in the Wet Grinder for 24 hours.

This recipe contains 60 % cocoa and 37.5 % fat.

45 % NIBS 850 grams.

15 % COCOA BUTTER = 283 grams.

30 % COCO PALM SUGAR = 567 grams.

10 % Almonds in powder= 189 grams.

TOTAL MATERIEL= 1,889 grams.

Orange, Lemon ZEST= .8 % of the total Materiel= 15 grams.

The Orange Lemon Zest was made with 10 Oranges and 6 Lemons. This ratio proves to be a good combination as the Zest of the Oranges commes out with a beautiful fruity Orange taste and the lemon Zest gives it's freshness taste at the end.

This Batch I had to remelt because it tasted a bit bitter and I discovered that it needed some CONCHING and I don't have a Conching Machine so I just let the chocolate Aerate on a table for two days and it made all the difference in the World. Now it taste like Heaven, it is unbelievable the difference it made.

I now don't think that any Nuts in powder can be used in the chocolate, it does not stay fresh and it makes the chocolate taste chalky, so NO MORE NUTS IN POWDER IN MY CHOCOLATE. Broken in pieces might be OK.

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For more information on my new technique on TABLE CONCHING BY AERATION see the page How to Make Chocolate at Home and go down to STEP-11 and read all about my new discovery.

My website is there to share my Experience with the world and people can also Experience the great taste of the High Quality Chocolate that I am producing in the process.

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THIS WILL BE BATCH # 7

DARK MILK CHOCOLATE

This recipe contains 60 % cocoa and 37.5 % fat.

45 % NIBS= 800 grams.
15 % COCOA BUTTER= 267 grams.
10 % Soy Milk Powder and Whole Milk Powder= 178 grams.
30 % COCO PALM SUGAR= 533 grams.


TOTAL MATERIEL= 1,778 grams.
Zest .8 % of all Materiel. 14 grams.

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THIS WILL BE BATCH # 8

DARK CHOCOLATE

This recipe contains 70 % cocoa and 40 % fat.

60 % NIBS 1200 grams.

10 % COCOA BUTTER = 200 grams.

30 % COCO PALM SUGAR = 600 grams.

TOTAL MATERIEL= 2000 grams.

Orange, Lemon ZEST= .9 % of the total Materiel= 18 grams.

 

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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

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.

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

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