![]() ![]() But, in fact, the proportionately larger increase in nonfat dry cocoa solids affects the outcome far more than the increase in fat."Īnyone else have opinions? I haven't tried substitutions enough to have an opinion on this. From Bittersweet: "Many chefs cite the increase in fat to explain problems that arise using high percentage chocolates in recipes designed for standard bittersweet and semisweet chocolate. Grams of fat per serving/grams of serving should tell you percent cocoa butter right? I think that's actually how Alice Medrich explains it in Bittersweet.Īlice actually thinks the cocoa solids affects the outcome far more than the change in fat. "If you have the nutritional information on the chocolate, it should be possible to calculate the cocoa butter percent since the label will show grams of fat. I probably ought to post the formula on the program too. ![]() If your substitute has a lower percentage of chocolate in it, it makes sense that you need to subtract some sugar from your recipe, and vice versa. The program then just finds the difference between these two numbers. Substitute_chocolate_sugar = substitute_chocolate_weight * (1 - substitute_chocolate_percent) Fill out the information below and click Resize to get started. Recipe_chocolate_sugar = recipe_chocolate_weight * (1 - recipe_chocolate_percent) Multiply your recipes easily using our recipe converter tool. The program just solves for substitute chocolate weight by dividing both sides by substitute chocolate percent.īut you want the sugar to remain the same too. Recipe_chocolate_weight * recipe_chocolate_percent = substitute_chocolate_percent * substitute_chocolate_weight The amount of pure chocolate you get when you use a different percent should remain the same, so As an example, if it says 4 ounces of 60%, that's only 2.4 ounces of pure chocolate (4 *. ![]() The program calculates how much pure chocolate the recipe calls for. ![]() When the percent says 60%, roughly 40% is sugar. Dark chocolate is made of chocolate and sugar. First off I should say this is for dark, not milk chocolate. "Better Cooking Through Convection." Fine Cooking.
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