The role of a hardener

Our ganaches, mousses, and other treats all get their necessary “hardening” from cocoa butter. And that is why—whether one is a professional or an amateur—the cocoa percentage of the chocolate is relevant when making recipes; in fact, it is fundamental. The more cocoa a bar contains, the more cocoa butter it has, and therefore, the more the chocolate will have a hardening effect on the recipe. That is why 3 ½ oz (100 g) of chocolate will have a variable hardening effect depending on its cocoa percentage content.