Forum Activity for @Rich

Spicy dark chocolate bars?

Posted in: Tech Help, Tips, Tricks, Techniques

I searched the forum for a recipe with negative results. Now that I've got tempering more or less under control (maybe and with John DePaula's help) and my chocolate covered Macadamia nuts are working, I'd like to branch out.Can anyone tell me a proper way to add heat to dark chocolate? Heat as in hot and spicy. I've tasted some dark chocolate bars with heat in them and like them. How do you make that?Chilly powder? How much and what kind?Any suggestions?Aloha
updated by @Rich: 04/11/25 09:27:36

US Loves Lucy, and Chocolate!

Posted in: News & New Products Press

I Love Lucy Chocolate Factory Scene Makes U.S. Postage Stamp Postal Service Lifts Curtain on Next Year's Stamps Monday, December 29, 2008By Randolph E. Schmid, Associated Press

This handout image provided by the U.S. Postal Service shows the 2009 postage stamp, commemorating "I Love Lucy." (AP Photo/USPS)Washington - Lucy and Ethel lose their struggle with a chocolate assembly line. Joe Friday demands "just the facts" with a penetrating gaze. A secret word brings Groucho a visit from a duck.Folks who grew up as television came of age will delight in a 20-stamp set included in the Postal Service's plans for 2009 recalling early memories of the medium.Besides commemorating black-and-white TV, the service's 2009 postage stamp program ranges from commemorating President Abraham Lincoln to the Thanksgiving Day parade, civil rights pioneers, actor Gary Cooper, poet Edgar Allan Poe, Supreme Court justices and Alaska and Hawaii statehood.Most of the commemorative stamps are priced at 42 cents, the current first-class rate. However, a rate increase is scheduled in May and the size will depend on the consumer price index.The Early TV Memories stamp set is scheduled for release Aug. 11 in Los Angeles.One recalls the quiz show "You Bet Your Life," on which the unflappable Groucho Marx awarded prizes to contestants who answered questions. If they said a secret word, a toy duck dropped down with a cash reward.In a memorable scene from "I Love Lucy," Lucille Ball and sidekick Ethel Mertz work at an assembly line that speeds up and they can't wrap the candy quickly enough, causing panic.In the stamp commemorating the cop show "Dragnet," star Jack Webb as detective Joe Friday gives his "just the facts, ma'am," stare, while on another stamp sweetheart singer Dinah Shore throws the audience a kiss.Other shows featured are "Adventures of Ozzie & Harriet," "Alfred Hitchcock Presents," "Ed Sullivan Show," "George Burns & Gracie Allen Show," "Hopalong Cassidy," "The Honeymooners," "Howdy Doody," "Kukla, Fran and Ollie," "Lassie," "The Lone Ranger," "Perry Mason," "Phil Silvers Show," "Red Skelton," "Texaco Star Theater," "Tonight Show" and "Twilight Zone." Read entire article USPS 2009 stamps
updated by @Casey: 03/11/26 06:20:34

Making Chocolate covered Macadamia nuts.

Posted in: Tech Help, Tips, Tricks, Techniques

Success! Thanks for your help. The issues seemed to be the humidity and the lack of proper mixing.I placed the covered nuts in the refrigerator for a couple of minutes right after I enrobed them, then placed them in the coolest room in the condo. No humidity damage.I also mixed the chocolate much more vigorously this time and that seemed to have eliminated the lighter colored swirls.Aloha

Making Chocolate covered Macadamia nuts.

Posted in: Tech Help, Tips, Tricks, Techniques

Actually, I wouldn't recommend following the procedure outlined in the link you referenced above. You don't need to let the chocolate cool so much, just takes up too much of your time and as I said, it's just not necessary. If you seed correctly, you end up at the working temperature with tempered chocolate.The way I do it if I'm in a hurry and I don't have to temper a large amount:1) Chop chocolate using a serrated edged bread knife or you could use your food processor - fairly small shards/bits.2) Place this in a glass mixing bowl and microwave on defrost for, say, 2 minutes. Each microwave is different (power and hot spots) so you have to experiment. You do not want the chocolate to get too hot, as it will scorch. Stir well, though it will probably only be a thick partially melted mass at this point.3) Return to microwave and nuke for 60-90 seconds on Defrost. Lather, rinse, repeat as necessary.4) STOP HEATING BEFORE YOU THINK YOU HAVE TO. Your target is to get all of the chocolate to JUST melt and no further. The bowl will feel lightly warm to the touch when the chocolate is nearly all melted. Be patient, stir frequently. If you have to add a short blast at Defrost, do so but cut the time down so you don't overheat and lose the temper.See how easy that is? ;-) And you don't have to make a big mess with tabling the chocolate.Temper more than you think you'll need since you can always reuse the leftover chocolate in the next batch.

Making Chocolate covered Macadamia nuts.

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks John, I just looked at that website. I saw that link and several others at this website: http://www.chocolategourmand.com/technique/candies/tempering_chocolate.cfm I'm going to take another shot with some changes in mixing, storage while cooling, and heating.Thanks for your help.

Making Chocolate covered Macadamia nuts.

Posted in: Tech Help, Tips, Tricks, Techniques

Absolutely, the colored streaks and/or spots may indicate that you're not stirring enough. You don't want to whip the chocolate but don't be afraid to stir a lot and frequently.Here's just one place to show how to temper using the seeding method .

Making Chocolate covered Macadamia nuts.

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for the thoughts John.In regard to the nuts, I do seem to be getting a lot of oil in the finished product in the paper cups I'm putting the enrobed nuts into. I'm not sure if that is from the chocolate or nuts. I try to have the nuts at room temperature before working with them. The milk chocolate idea is interesting.Speaking of temperature, I'm thinking I need to either move the covered nuts out of the kitchen area to set or place them in the cooler temporarily after enrobbing. This in itself brings in another issue.In regard to tempering, I thought I had to heat the chocolate to a higher temperature, add seed chocolate, then cool to the lower temperature around 80F to temper. Then again raise the temperature to around 88 to work with the chocolate. One area of confusion for me - one of many obviously - is the temperatures. My impression was this higher temperature is dependent on the cacao percentage. I thought the melting temperature I posted in my original post was the temperature I had to reach before seeding. I've searched this site for info on tempering, but nothing comes up. I'll try again.Any good links you, or anyone else, can give me would be great.Could the lighter colored streaks in the finished product be an indication that the chocolate is not mixed enough? I've read that if I mix it too hard air will get into the chocolate which makes it grainy. Is this not really an issue as long as I'm not really beating it hard?Thanks for the help.

Making Chocolate covered Macadamia nuts.

Posted in: Tech Help, Tips, Tricks, Techniques

I have a couple of thoughts:1) Temperature of the nuts will make a difference: Too cold and the chocolate will set too quickly; youll end up with a blocky mess. Too hot and obviously, they will throw the chocolate out of temper.2) 75F seems a bit hot to be working with chocolate. Others have different experience but my optimum range is 68F-72F (tops). Outside of that range, for me at least, things get more difficult.3) Is it possible that youre seeing fat migration from the macadamia nuts? You may not be able to do anything about that unless youre prepared to use some kind of vegetable gum based glaze as a barrier. I dont know much about that sort of thing.If it is fat migration, then try a thin coat of milk chocolate before finishing with the dark. The milk fat in milk chocolate may form a partial barrier so that it wont come through to the dark.4) You can thin any chocolate by adding melted cocoa butter prior to tempering.5) After a quick review of your post, it seems that you may want to review tempering. If youre new to tempering, it can take a while to master but its not difficult at all. 95F is just too hot your chocolate will not be in temper when its that hot. Try the Seed Method and use the manufacturers suggested working temperature of 88F (max).Anyway, try monitoring your working environment first. Make sure your chocolate is actually in temper and that the nuts are very close to, but cooler than, the temperature of your tempered chocolate. Once theyre enrobed, and just beginning to set, pop them into the refrigerator for 5-10 minutes or so. When you remove them from the cooler, cover them so that they dont condense ambient moisture. If you still get streaking, try enrobing with milk first, then dark.But really, it sounds like your chocolate wasnt in temper to start with. I think theres an article here on TheChocolateLife about tempering and there are many online elsewhere, too. Oh, and be sure to keep the chocolate well mixed so that the beta-crystals are well dispersed.Hope this helps.

Making Chocolate covered Macadamia nuts.

Posted in: Tech Help, Tips, Tricks, Techniques

Aloha Happy New Year.I've been eating Valrhona Guanaja dark chocolate for over 10 years. Until recently my wife and I have been enjoying a few of the individually wrapped pieces every night after dinner with our red wine. Now, there doesn't seem to be anyone bringing the 1kg box of Valrhona into Hawaii and the bars are just too expensive. So, I reluctantly switched to Des Alphes 73% Couverture Onyx Coins. These little coins are not the smooth, melt on your tongue chocolates the Valrhona is.My problem started when my wife asked me to make her some chocolate covered Macadamia nuts - which she loves. No problem say I, how hard can it be. Duh, yeah right. Little did I know. And judging from the problems I've had, I'll say it another way. Little do I know.According to Des Alphes these are the specs on the 73% Onyx: Melting - 115F, Pre-crystallization 81F, Actual Working 86-88F.Since this is my first experience with chocolate, nuts, and tempering I went onto the internet to gather information and I received a new book on chocolate, The Essence of Chocolate by John Scharffenberger and Robert Steinberg.So far my nuts (the chocolate covered macadamias, please) have come out with a bunch of milk chocolate colored dots on them or with milk chocolate colored streaks of varying widths. In addition, most of them have not set up crisp at room temperature without cooling in the wine cellar. Some of the candies without the nuts have turned out smooth and creamy although not crisp as I would expect them after tempering. They actually approached the consistency of the Valrhona pieces.We live in an air conditioned condo. I do not know the humidity, but the temperature is between 70 and 75. I have been attempting to temper small batches of the chocolate - 2 to 3 ounces at a time.So, questions for the experts:1. What are the dots? Humidity?2. What are the streaks? Not mixed enought at the proper temperature?3. Can I do small batches like 2 or 3 ounces or is it much easier to do a pound at a time? Everything I read says I should do at least a pound, but I'm not sure why that is.4. What temperatures should I use? In my research I've seen 95F, 115F, 118F. For this chocolate, with the above specs, what temperature should I be using?5. Does the temperature of the nuts being coated make a difference?6. What do I have to do to the Des Alphes coins to make them the same consistency as the Valrhona Guanaja? Is it possible?7. My wife actually stuck one of the warm chocolate covered nuts in the freezer for a very brief time and it came out without the dots or streaks. This made me think humidity is an issue since the freezer is very low humidity. I know there is the issue of freezing which is not good for the chocolate.I'm sorry for all the questions, but this chocolate work is not as easy as it might appear. Hats off to all you experts who work with this wonderful product.My goal is to use the Des Alphes to make nuts nicely covered in chocolate without all the spots and streaks as well as pieces of melt in your mouth plain chocolates without nuts.I appreciate any help anyone can offer.Aloha,RichHappy New Year or Hau'oli Makahiki Hou
updated by @Rich: 04/11/25 09:27:36

Deconstructing Cocoa Content

Posted in: Tech Help, Tips, Tricks, Techniques

I use the percentage as as a range of sweetness I may expect. After trying a number of chocolates, I can't agree more with Clay. Some 75% are less intense then the 70% of some brands. The more expensive chocolates of similar percentages are less intense in general. The amount of butter from my limited time making small batches, is more about a creamy, buttery texture. I would guess that the range of butter percentages range from 5-12%. Some like Mast Brothers, do not add additional butter to the paste.

Deconstructing Cocoa Content

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Chirag -

They shouldn't, actually. That they do is as a result of irresponsible marketing or incomplete understanding, or both. But the expectation is not founded in the reality of chocolate.

There is no direct correlation between cocoa content and flavor intensity. None. That's precisely because there are many variables that cocoa content does not cover.

Think about two 80 proof bourbons. One can be nice and smooth, the other harsh and biting. But they are both 80 proof. Should a consumer have any expectation that all bourbons at 80 proof should display any of the same sensory characteristics?

No. So why should someone expect a QUANTITATIVE measure (of cocoa content) to say anything meaningful about a QUALITATIVE assessment of the chocolate.

Try the range of chocolates from Bonnat (who uses a lot of added cocoa butter) or Pralus (who tends to like high roast profiles). All the same percentages within the line - each very different from the others. It's a kinda zen place to put your mind - not to expect a particular anything from a particular percentage.

Deconstructing Cocoa Content

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sorry for any misunderstanding Clay, what i meant by misleading is that when someone without alot of knowledge on the subject purchases say a 70% chocolate bar, they are looking for a certain depth/intensity of flavour, which they may not get if half of that % comes from added cocoa butter.

Deconstructing Cocoa Content

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Chirag:

I have to disagree with you that it's misleading. Cocoa content is general, not specific. It means the percentage, by weight, of the product that comes from cocoa beans. It does not specify how much is non-fat cocoa solids (i.e., the powder part minus all fat) and the "fat" cocoa solids. Just total content.

Some manufacturers add cocoa butter, some do not. Often the decision is technical (fluidity) at times its aesthetic (nothing added). In any event, all you have to do is to look at the ingredients label. If "cocoa butter" is not listed as an ingredient you know that 100% of the stated cocoa content comes from the cocoa mass.

Not that that is an indicator of anything truly meaningful in a consistent way. But it can be a clue when trying to figure out why a particular chocolate has a particular mouth feel or a "diluted" flavor profile.

updated by @Clay Gordon: 06/25/15 08:46:24

Deconstructing Cocoa Content

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Thank You Clay.. that helps .. though i didnt use these proportions (they were just an example fo my understanding). it just seems wrong that the added cocoa butter shold be counted towards the %..

its kinda misleading,isn'tit?

Deconstructing Cocoa Content

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All of the major manufacturers have patented processes for product in this area. Mars calls their CocoaVia, for example.

There are a bunch of MLMs that tout their products as being minimallyprocessed (e.g., "cold-pressed") and that tout high ORAC ratings.

As I stated in another comment on this thread, the "raw" chocolate community - whatever raw really means in this context - is all about minimal processing. However, with only one exception that I am aware of, none of the raw chocolate companies have done any testing to actually support their claims of superior nutritional content (which does not relate to efficacy), and that one company has only done one ORAC panel, not a detailed analysis of what actually happens to cacaofrom a nutrition perspectiveduring its transformation into chocolate.

The big guys - Mars, Barry Callebaut, etc., have all spent beaucoup $$ on gaining a very fine understanding of the processes, but most of it is proprietary and much of it is patented or patent pending. (And a lot more is probably trade secret and we will never learn about it.)

Deconstructing Cocoa Content

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According to what I believe is the most widely accepted interpretation of the standards, yes. Your recipe contains 500gr of ingredients that are sourced from the cocoa bean, so it would be 50% cocoa content.

Deconstructing Cocoa Content

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There has been a lot of research in this area ... but as Sebastian replied in the discussion about "How Chocolate Gets Its Taste" most of this research is proprietary and not available to the general public.

Yes, some varieties have more polyphenols than others, but much of that may be due to soil conditions as much as varietal.

Post-harvest processing does affect polyphenol content. Basically, everything that's done to improve flavor reduces some health-giving properties. However, it's important to note that processing creates compounds that are also beneficial.

I think it's also important to focus on the fact that residual levels of some compounds are so high after processing, and there is no dietary intake guidance about antioxidants, that to fixate on maximizing levels doesn't make a whole lot of sense. There's some evidence that suggests that as little as 1/4 ounce of a quality dark chocolate, consumed daily, has clinical effects. Replace the chocolate with 1 Tbsp of a good natural (not alkalized) cocoa powder and you're already getting many times the benefits of that 1/4 ounce of dark chocolate - especially when drunk, not eaten.

There is a rampant debate over "raw" in the chocolate community (and elsewhere), but if you go with the idea of minimally processed (and don't fixate on 118F) then that's an alternative. The numbers are so off the charts good for you, that worrying about 10% here or there makes little difference.

My personal opinion is that there's not supposed to be anything virtuous about chocolate. I want to feel good eating, not feel good about eating it. My advice? Enjoy the chocolate you like, and then marvel in the fact that it also delivers some health benefits - one of the most important (and overlooked) is that it makes you feel happy.

Deconstructing Cocoa Content

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Yes.... but....a layperson wouldn't really have access to that info... are there any manufacturers known to minimally process their products? Thanks

Deconstructing Cocoa Content

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Generally speaking, the more you do to it, the less you have. The higher and longer you roast, the longer you process, if you alkalize, all of these things will degrade flavanols.

Deconstructing Cocoa Content

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Thanks, Sebastian. You touch on something I had suspected, and that is how the process affects the flavanols. Do you have any guidelines to share for the lay person that might help a consumer in determining a product with higher flavanol content?

Deconstructing Cocoa Content

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In practice, because there's no legal definition of how to calculate % cocoa, different companies do it different ways. Some do it the way Clay mentions above (anything coming from a cocoa bean); other very large companies use only the liquor % as the figure they use for the % cocoa calculation.

The government does not get involved with this, doesn't define it, and hasn't shown an interest in it. The net/net take away is - you can determine almost nothing from a % cocoa number alone; you'll have to speak to the manufacturer to gain insight as to how they calculated it.

The other thing to consider - most folks assume a higher number is 'better' for you as the belief is it contains more flavanols. While this *may* be true in some instances, i can identify more instances where it's not. HOW you produce your liquor is far more important than how MUCH of it you have when it comes to flavanols.

Deconstructing Cocoa Content

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still a bit confused.. say making 1 kg of chocolate and i use (for example) 300 gms nibs, 200 gms cocoa butter and 500 gms sugar, does this mean that my chocolate has 50% cocoa content?

Deconstructing Cocoa Content

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Great info, Clay. Many thanks. For me it's having my health benefits and enjoying them, too And I have found plenty of bars that I enjoy. And truth be told, there are other things that hold far greater health benefits... they just don't taste quite like chocolate So this is a nice two-fer.

Thanks again for sharing your insight.

Deconstructing Cocoa Content

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Mars, and others, have spent tens of millions in researching polyphenols/flavonoids/antioxidants in cacao and methods to increase (or at least minimize loss of) said substances during post-harvest processing.

And patenting them.

A look at the patents will shed light on what they are doing and how they are doing it - though some stuff is being protected as trade secret so it's not being published.

In the long run, chocolate is not supposed to be virtuous. I want to feel good eating chocolate, not feel good about eating chocolate. The fact that there are health benefits should be secondary, IMO, not primary, when it comes to making decisions about consuming.

In general, everything that is done to improve flavor does so to the detriment of many health-giving properties of cacao, while those same processes also give rise to beneficial nutrients not found in the undermented and unroasted cacao. If you really want to maximize the health benefits of cacao, drink it. Preferably beverages made with natural (unalkalized), low-fat cocoa powder. The body digests what you drink differently from what you eat, and cacao beverages tend to make it through the stomach into the intestine faster and more nutrients can be extracted. At least, that's the theory based on looking at metabolite markers in the bloodstream - which is more to the point that looking at ORAC numbers. What makes it into the bloodstream is what counts, not what goes into your mouth.

Deconstructing Cocoa Content

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Thanks so much, Clay. Another question... has there been any research into varying polyphenol content between varieties of beans, or processing methods? Are there more polyphenols available from some beans than others? And do some processes preserve more polyphenols than others? Not sure if that kind of study has been (or ever will be) performed, but it would be nice to know for those who want to maximize the health benefits.

Deconstructing Cocoa Content

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Cocoa content refers to the chocolate component, not the inclusions. A bar made with 70% cocoa content chocolate is always 70% cocoa content.

The use of a hypothetical 100gr bar is confusing in some contexts, as you point out. In a chocolate bar with nothing else added, if the cocoa content is 70% then 70 grams will be derived from the cocoa bean.

In a 100gr bar of chocolate made with 70% cocoa content, if 40% of the weight of the bars is, say hazelnuts, then the remaining 60gr will consist of 42gr of cocoa (60gr x 70%). The remaining 18gr will be sugar, vanilla, lecithin (if used), and any other added ingredients.

Deconstructing Cocoa Content

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Forgive the question of a newbie here, but I am finding conflicting and unclear information elsewhere.... when a bar says 70%.. is that referring to only the cocoa content of the cocoa mass, or of the total volume of that particular bar?... In other words, would a 70% bar without nuts be, say, a 60% bar with nuts? Thanks.

Deconstructing Cocoa Content

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Thanks- got it!

Deconstructing Cocoa Content

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Ilana1. Cocoa content is what we generally see as percentages on labels. The content is calculated based on the total percentage of cocoa products (cocoa mass or sometimes called cocoa liquor + cocoa butter -if added.2. Cocoa Mass- Liquor-ground beans anywhere from 45-65% cocoa butter and the remainder3. The cocoa butter is 25% of the total mass not just of the cocoa content- which means18% Cocoa Mass (think beans) + 25% cocoa butter + 38% Sugar + ...the tech specs don't say the % of milk fat so-Total fat is 39% - (25% cocoa butter + fat from liquor, about 9%, half of liquor) which equals39-34=4% milk fatSo again 18% Cocoa Mass + 25% Cocoa Butter+ 38% Sugar + 4% Milk fat + 1% Vanilla and Lecithin which equals86%.So what is missing? The nonfat milk solids- which need to be calculated.4. In clay's example the cocoa content is minimally 41% which I guess means it could also be 43%

Deconstructing Cocoa Content

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Sam is making a good point here.If you go into a store and buy cocoa powder you will never find a totally fat-free powder. Typical ranges for cocoa butter content in cocoa powders used by professionals are 10-12% (low-fat) and 22-24% (high-fat). In some chocolate products that say "Fat Free" FDA regs allow there to be some fat - up to, I think, 1 gm per serving - and still allow manufacturers to claim that it is fat free on the label.However, when we're talking in the abstract, technically, about the composition of cocoa content, it is possible to be quite precise about how much of the cocoa content is fat and how much is not fat. This is why the not-fat component of a chocolate can technically referred to as non-fat cocoa solids.It makes sense in the lab and factory but is confusing on the supermarket shelf.

Deconstructing Cocoa Content

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Ilana:Yes, it is confusing.1) Cocoa content (in percent) is the total amount of cocoa butter and cocoa powder by weight in a chocolate.2) Cocoa mass = chocolate liquor = ground cocoa beans with nothing added. 100% cocoa content. What is not known (to most consumers) is the ratio of fat (cocoa butter) to non-fat cocoa solids (see my response to Sam's comment for more on this).3) Added cocoa butter is 25% of the weight of the finished chocolate.4) The math here is more difficult because we're dealing with a milk chocolate, not a dark chocolate.Total cocoa content is 41% - minimum. It can be more. Total fat content is +/- 1% so with rounding errors and fudging you should see these numbers as averages, not absolutes. FDA regs say that manufacturers have to be within a certain percentage +/- of the published numbers, recognizing that because manufacturers are dealing with agricultural products, the exact composition of the ingredients used is subject to change.

Deconstructing Cocoa Content

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This is what I do know, however, where it gets confusing is the on the tech spec sheet:1. cocoa content- this is what we call cocoa powder and cocoa butter - right?2. cocoa mass - can you define this for me? (18%) I think itis the cocoa powder?3. added cocoa butter - 25% of the cocoa content, right? So this means it is above 50% of total cocoa content?4. equation -41% = ? 25 +16?? but it should be 18?I am so sorry I don't get it right away!! I understand all about the benefits of different percentages and the gimmicks and all but the specs confuse my awful math abilities.I completely appreciate your devotion to chocolate and this site as well as you immediate help-you have no idea! Thank you so very very much.

Deconstructing Cocoa Content

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The term "cocoa content" refers to the combined total percentage, by weight, of all the ingredients in a particular chocolate that come from the cocoa bean. In most cases it is the combination of the quantity of cocoa mass (or cocoa liquor or chocolate liquor, etc.) plus any added cocoa butter.Cocoa beans naturally vary between 45-55% cocoa butter content depending on the type of bean and where the bean is grown.Technically, cocoa butter is referred to as cocoa solids and cocoa powder is referred to as non-fat cocoa solids. Most people find it easier to think in terms of cocoa butter and cocoa powder, but when you come across a reference to non-fat cocoa solids it's referring to the brown stuff that gives chocolate its color.Cocoa butter is added to the base quantity of cocoa mass to influence mouth feel and make the chocolate less viscous. Lecithin - which is an emulsifier - is also used to reduce the viscosity of chocolate and so reduces the amount of extra cocoa butter that must be added (lecithin is a lot cheaper than cocoa butter).The exact ratio of cocoa mass to added cocoa butter to total fat content is usually not included in the information you'll find on the package. However if you get a chance to look at the technical spec sheet for a chocolate it will usually list out the percentage of cocoa mass, percentage of added cocoa butter, and total cocoa butter content.For Guittard's Orinoco (a 41% milk) the ingredients list is:Pure cane sugar, cocoa butter, full cream milk, cocoa beans, soy lecithin, vanilla beansThe technical spec is:Total cocoa content: 41% minimumCocoa mass: 18%Added cocoa butter: 25%Total fat content (including milk fat): 39% =/- 1%Sugar: 38%Lecithin and vanilla together typically total about 1%. The rest is non-fat milk solids.It is important to keep in mind that there is no correlation between cocoa content and chocolate quality. Cocoa content is a quantitative measure, not a qualitative measure.In this respect it's more like the proof (percentage) of a spirit such as gin or vodka. Knowing that a gin is 40 proof tells you nothing about the quality of the ingredients used to make the gin or the care and attention that went into its manufacture. Similarly, about the only thing you can confidently infer from the cocoa content of a dark chocolate (i.e., a chocolate with no dairy ingredients) is the percentage of sugar in the chocolate. There is no magic percentage amount that separates semi-sweet from bittersweet chocolate.Cocoa content tells you nothing about the beans used, how the beans were fermented and dried, nor does it say anything about any of the steps in the manufacturing process (all of them) that affect flavor.There is no consistent correlation across the board between cocoa content and any sensory aspect of chocolate: not texture (mouth feel), aroma, or taste. Even the perception of sweetness between two bars of chocolate with exactly the same sugar content will be different (this is one of the first things I noticed back in 1994 tasting six different Bonnat bars all with the same cocoa content; the difference in sweetness was startling) depending on the beans, the roast, and the presence (or absence) of vanilla and the kind and form of vanilla used.70% is a marketing hook - or gimmick, if you prefer. A 70% chocolate is not necessarily better than a 68% chocolate or a 65% or a 64% just because it has a couple of more percent cocoa.
updated by @Clay Gordon: 04/11/25 09:27:36

need help with jelly fillings

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Rob,I continue working on this conundrum. The sprinkling of gelatin has helped a lot!Already I've been able to thin the molded shells and thus increase the jelly, or fruit piece which has been brandied so that the size of interior flavor is huge. I need to know more about the concentrations of components which you discuss. Please e_mail me if you wish to discuss this: fhsdds@tri-lakes.net . I'd like to pursue it.ThanksFrank (Mr. WineCandy)

need help with jelly fillings

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it is a little difficult to really understand what type of filling you are talking about but just to clarify...i know that glucose avoids crystals; what i meant was to let the filling dry longer to have a skin (if you prefer that term from a crust).

need help with jelly fillings

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you guys for such quick and thoughtful feed back on my jelly problems. It is wonderful to have found this Chocolate Life site where there is such serious interest and helpfulness ; this is a rather knotty and perplexing issue for me.You see, Im not just asking how to make a solid jell or crusted filling inside a chocolate confection. My perspective is that of a commercial grape grower and hobbyist winemaker. The issue really is wine flavor carry- through. The flavor notes of the grape variety in question will get locked up in a solid jell. The jelly, if set, I mean well set, will not release those flavors that identify the wine to my customer, the winemaker who bought my grapes; it is his wine after all which I wish him to taste and recognize in the chocolate piece. The chocolate is a container.Now that you perhaps have a better understanding of my objectives, Ill respond to the questions posed. As to the thickness of my jelly: it is not a runny soup. It certainly is lumpy. If set so hard that it could be picked up off a plate with a fork then the object of my effort is lost as per above reasons. Jells like those that are of fruit puree and encrusted with sugar just will not do.Yes, Jean-Francois, my jelly does have glucose and I have worked with several recipes of sugar concentration in combination with pectin to minimize the amount of sugar so as not to alter the wine flavor notes excessively. Lowering sugar prevents set altogether.Creating a crust and allowing the jelly to fully set (if that means set hard) may not get me closer to the flavor preservation I am after. But I will continue to experiment with recipes.The seal is the deal. Im trying to have a semi-liquid jelly ; not so runny that a customer squirts wine on his shirt when biting into the chocolate but liquid enough that it does taste like a specific wine when eaten. To seal that in without leakage is the issue. Will it stay sealed, even then? Will the jelly dissolve the chocolate in time? That is yet to be determined. Im trying to solve the first problem first.without creating condensation I dont know to what this refers. Is condensation a result of chilling the mold or is it a problem of some other sort? It looks as though this sentence suggests that an objective is for the chocolate to stick to the filling but I am not sure why this would be a goal. At least not in my case.Tonight Ill start conching a new batch of Papua New Guinea beans which I roasted last evening and then begin again with molding and filling. Will report if I find success with the jelly seal.Thanks again,And Merry Christmas to you allFrank

need help with jelly fillings

Posted in: Tech Help, Tips, Tricks, Techniques

OK a per Clay's request I'll try to help...first NEVER try to accelerate the process by chilling your molds, all you'll do is, make it colder! you filling needs to "crust in order for the chocolate to stick to it without creating condensation. how liquid is your filling? if it is very thin the only way is to make your shell thicker. if it is semi-liquid then, make sure that you recipe contains glucose in order to create a "crust", allow your filling to fully set also (overnight is always good).you should not encounter a problem this way.don't hesitate to reply if you have more questions or problems.Merry ChristmasJF

need help with jelly fillings

Posted in: Tech Help, Tips, Tricks, Techniques

This is why I recommended that the tray be well chilled before spraying the cocoa butter - it will instantly harden when it hits the filling - so no pooling or sinking. However, if the filling is too high, then you'll be out of luck.With fillings that are too stiff, you can sometimes lay plastic film across the top of the mold and gently flatten each bonbon; afterwards, you can gently peel back the film for sealing.

need help with jelly fillings

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks John,I tried this in a way upon recommendation by Gloria Rogers at Baker's Rack in Old Lenexa, Ks near Kansas City.Problem: The jelly is not fluid such that it settles flat in the mold. ie, it is lumpy. Hence the cocoa butter pools in low places and is therefore thick enough that one can taste it. This interferes with both the mouth feel but more importantly the flavor carrythrough of the jelly which has specific varietal wine flavor notes. Hum.....Still searching. There will be an answer, I've just not found it yet.Thanks again for your input.Frank

need help with jelly fillings

Posted in: Tech Help, Tips, Tricks, Techniques

That's difficult... With the caveat that I haven't done this myself, you could try this: chill the backless filled bonbons and spray a thin layer of cocoa butter. This will "pre-seal" the chocolate so that you can then seal them in the normal way once the mold has returned to room-temperature.

need help with jelly fillings

Posted in: Tech Help, Tips, Tricks, Techniques

Does anyone have tips for effectively sealing a molded chocolate piece when being filled with semi-liquid jelly?After making the top shell of a chocolate mold, and after filling it with a semi-liquid jelly, the liquid part of the jell will float through a liquid layer of chocolate piped onto the top of the jelly filling. This perforates what will become the bottom of the shell when it is de-molded. If my explanation is clear, does anyone have a trick to properly seal the jelly into the mold? The problem is not the thinness of the chocolate layers but that the watery part of the jelly is lighter than the liquid chocolate covering it and therefore floats through the final chocolate layer to perforate its surface.
updated by @Frank Schmidt: 04/11/25 09:27:36

Drain Frame for wet grinder.

Posted in: Tech Help, Tips, Tricks, Techniques

Yeah thanks too