Dark Chocolate Formulation

Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About
What is left after grinding is the cocoa liquor. The weight of that along with the percentage of cocoa is what will determine the formula. This will determine how much cocoa butter and sugar need to be added to the liquor in order to achieve the desired cocoa percentage and fat percentage.
The following formula was determined in conjunction with Professor Michael Nothnagel, math professor at The Culinary Institute of America in Hyde Park, New York.
VARIABLES
  • C% = desired cocoa percentage (as a decimal)
  • F% = desired fat percentage (as a decimal)
  • L = weight of chocolate liquor
  • B = weight of cocoa butter
  • S = weight of sugar
  • Note that C%, F%, and L will be known (or chosen) for a particular recipe.