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keychris

keychris

Need more numbers. Total ganache weight, amount of wine in that ganache.

Here come lots of assumptions.

Let's assume 60/40 chocolate/wine ratio. Also assume each chocolate weighs 12g, but 2g is the shells. Leaves 10g of filling, which is 4g of wine. Let's say 12% alcohol content in the wine, leaves you at 0.48g of alcohol, which is 4% of the total product weight.

 

Very rough figures, but I think you're going to be significantly higher than 0.5%.

 

Is it as simple as just relabelling correctly or is getting the alcohol license a pain in the butt?

keychris

keychris

Need more numbers. Total ganache weight, amount of wine in that ganache.

Here come lots of assumptions.

Let's assume 60/40 chocolate/wine ratio. Also assume each chocolate weighs 12g, but 2g is the shells. Leaves 10g of filling, which is 4g of wine. Let's say 12% alcohol content in the wine, leaves you at 0.48g of alcohol, which is 4% of the total product weight.

 

Very rough figures, but I think you're going to be significantly higher than 0.5%.

 

Is it as simple as just relabelling correctly or is getting the alcohol license a pain in the button?

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