Chocolate product guide | Henley Bridge
We’re pleased to launch our brand-new chocolate product guide, bringing all your favourite cacao-based products together in one place! From buttons to blocks in dark, white, milk and ruby, we've got an extensive range of premium ingredients for you to consider. We've also included sustainability and application information, alongside techniques, recipes and much much more!
We’re pleased to launch our brand-new chocolate product guide, bringing all your favourite cacao-based products together in one place! From buttons to blocks in dark, white, milk and ruby, we've got an extensive range of premium ingredients for you to consider. We've also included sustainability and application information, alongside techniques, recipes and much much more!
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Bean to bar chocolates – creating your USP<br />
<strong>Chocolate</strong> is such a versatile ingredient to work with, and the beauty of having the knowledge and ability to<br />
make your own chocolate means you have full control over every step of the manufacturing process which<br />
means you can be completely unique, setting yourself apart from the competition. It’s what customers will<br />
remember and what will keep them coming back for more!<br />
Bean to bar recipes *<br />
These recipes are a great starting point but are<br />
just a <strong>guide</strong> and can be adapted to your taste.<br />
80% Dark chocolate:<br />
■ 800g roasted cocoa nibs<br />
■ 200g caster sugar<br />
(refined or unrefined)<br />
Total fat content = 43.2%<br />
Dark chocolate recipes<br />
70% Dark chocolate:<br />
■ 600g roasted cocoa nibs<br />
■ 300g caster sugar<br />
(refined or unrefined)<br />
■ 100g melted cocoa butter<br />
Total fat content = 42.4%<br />
65% Dark chocolate:<br />
■ 500g roasted cocoa nibs<br />
■ 350g caster sugar<br />
(refined or unrefined)<br />
■ 150g melted cocoa butter<br />
Total fat content = 42.0%<br />
How to calculate total fat content on dark chocolate:<br />
Cocoa nibs or cocoa mass contain 54% cocoa butter. To calculate the total fat content of dark chocolate divide the<br />
percentage of cocoa nibs/mass by 100 and multiply by 54 (e.g. 70% cocoa nibs/mass ÷ 100 x 54 = 37.5% fat on<br />
total recipe). Cocoa butter is 100% fat so all the cocoa butter has to be added to the total fat content.<br />
70% Dark chocolate:<br />
e.g<br />
■ 600g roasted cocoa nibs or melted cocoa mass<br />
(600g = 60% of recipe therefore 60÷100x54=32.4% fat)<br />
■ 300g sugar (no fat content)<br />
■ 100g melted cocoa butter (100g = 10% of recipe therefore fat is 10%)<br />
32.4% + 10% = Total fat content 42.4%<br />
50% Milk chocolate:<br />
■ 250g caster sugar<br />
(refined or unrefined)<br />
■ 250g melted cocoa butter<br />
■ 250g whole milk powder<br />
■ 250g roasted cocoa nibs<br />
Total fat content = 45.0%<br />
Milk chocolate recipes<br />
45% Milk chocolate:<br />
■ 300g caster sugar<br />
(refined or unrefined)<br />
■ 300g melted cocoa butter<br />
■ 250g whole milk powder<br />
■ 150g roasted cocoa nibs<br />
Total fat content = 44.6%<br />
40% Milk chocolate:<br />
■ 340g caster sugar<br />
(refined or unrefined)<br />
■ 300g melted cocoa butter<br />
■ 250g whole milk powder<br />
■ 110g roasted cocoa nibs<br />
Total fat content = 42.5%<br />
*<br />
To ensure proper conching and tempering, it’s crucial to get the total fat content right. Aim for 42-46% fat content and add melted cocoa butter (2-3%<br />
to max 6%) if the chocolate is too thick. Higher fat content yields more fluid chocolate.<br />
80
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