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Often in mousse, ganache, truffle recipes chocolate with a specific cocoa percentage is indicated.
Sometimes we feel lost because we can’t find chocolate with the necessary characteristics.
Here I will tell you how to easily re-evaluate the recipe for a different chocolate type without changing the texture or stability of the end product.
An example of a simple ganache for truffle:
- 1000g cream 35%
- 890g chocolate A 70%
- 100g trimaline
- 200g fresh butter
Chocolate A is the one that is required in the recipe. We need to re-evaluate how much of the chocolate B we’d need (that is if we assume you have that). For example, recipe indicates chocolate with 70% cocoa products in it (chocolate A), and we have 64% chocolate (Chocolate B)
For that we need to know how much cocoa butter is in the chocolate of specific brand. This is usually indicated either on the branded package or you can find this info on the manufacturer’s website.
Type A:
70% cocoa products content (0.7 re-evaluated)
42% cocoa butter content (0.42 re-evaluated)
Type B:
64% coco products content (0.64 re-evaluated)
38% cocoa butter content (0.38 re-evaluated)
To re-evaluate the amount of the necessary chocolate we use a formula:
Weight of chocolate B = (weight of chocolate A * Type A) / Type B
Using the example of our ganache, formula will look like this:
Weight of chocolate B = 890*0.42/0.38=983.6g
Meaning we need to take 984g of 64% chocolate (with 38% cocoa butter in it).
Author: Ramon Morato Chocolate