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  1. Thank you for the edit addig the example with 100% chocolate bar. I think we can close it here. But if you have time I feel like I dont get it... I have two problems. Fig 1: Printscreen from the webpage, photo of packaging top, composition bottom What I know harvest cacao pods → remove beans with pulp → fermentation → drying → remove shell from each bean = extract nib → grind nibs to paste called chocolate liquor → separate into two parts by pressing: cocoa solids and cocoa butter → cocoa solids are grinded into powder calle cocoa powder we bake with Cocoa solids has to be brown and cocoa butter is yellow-ish. Problems I see 1) On the packaging there is '33,1 % min cocoa solids'. Which has to result in brown chocolate. Solution: Callebaut has misleading information on labeling or cacao solids are not brown. Both is unlikely since Callebaut is huge company and I know a cocoa powder I bake with is brown. 2) @Kerry Beal said: cocoa = cocoa butter + cocoa mass. I understand cocoa mass as cocoa solids. Thus we have an equation: cocoa = cocoa butter + cocoa solids In the Fig 1 they state '33,1 % min. cocoa' under that there is '34.6 % cocoa butter'. cocoa = cocoa butter + cocoa solids 33,1 % = 34,6 % + cocoa solids In order this equation holds true: 33,1 % = 34,6 % - 1,5 % Which is absolutely nonsense to have negative amount of an ingredient. And I have no idea whats wrong. I am sorry it propably seems like a small thing but its my nature, I want to understand the world clearly.
  2. Exactly! And this chocolate has 33 % of cocoa and 34 % of cocoa butter thats ~equal portions of both but 1 part brown + 1 part yellow ≠ ivory white colour
  3. Hi there Since this thread is talking about white chocolate and the cocoa butter percentage is mentioned a lot I think this is a good place to place my question – basically I puzzled myself: How can white chocolate contain cocoa? Callebaut Velvet white chocolate (link) contains: 33.1% cocoa 34.6% cocoa butter 21.9% milk thus (100 - 33.1 - 34.6 - 21.9 😃 10.4% is made with lecithin and others... Everything says that white chocolate is "chocolate" type that contains zero cocoa, only cocoa butter. So how is it? 😯 This Velvet contains 33% cocoa - does the term cocoa means something else here? Or is everybody wrong with definition of white chocolate? If so how they can make something with 30% of deep brown ingredient white??
  4. Awesome! Truly appreciated <3 PS: The boat looks delicious.
  5. Beautiful! Thank you very much! What should I do in order to be capable of inventing such a recipes? I feel like theres no way of me thinking up 30g of invert and 50g for glucose for a bonbon. Is it years of experience, chemistry + math or trial and error?
  6. Please pardon a little side-branch out of main discussion here, I am just interested. Whats the reasoning of using such amounts of invert sugar and glucose? Is it because of viscosity, sweetness level, crystalization prevention? I seek knowledge. PS: Ï know I need to learn a lot
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