The cookie is made up of WAFER and CREAMY FILLING. The female dog, Rosie, really liked the white chocolate pieces and ate those exclusively. Stick to a one or two-ounce serving per day, but savor every single bite. It is best to include your preservative as part of the original formulation, as a percentage, by weight. If you want to make 1 kg of chocolate you just multiply the 1 kg (1000 g) times the percentage as a decimal (0.70 = 70%) and you have how much you need. But because of the growing trend of artisan chocolate (which usually contain higher cocoa percentages) it’s not hard to find chocolates with percentages as high as 60%, 62%, 64%, 66%, 75% and even 100% cocoa. In other words, don’t use cocoa percentages to justify swapping out your greens for Godiva. You can use this handy-dandy calculator to figure out how much preservative you need to add to your final project. Obtain an Oreo. In order to calculate the percentage you need to divide 348g by 427g and you’ll end up with .8149 g . Calculate Mass Percent. This is equivalent to a large or king-sized candy bar. You will then end up with the weight equivalent for each ingredient. Once you move the decimal point over two places as you should when calculating percentages you’ll end up with 81.49%. You may see one or more of the following terms on the front or back of the chocolate bar packaging: cacao (or cocoa) content cacao (or cocoa) mass cacao (or cocoa) solids chocolate chocolate (or cocoa) liquor cacao cocoa If your formulation requires 1 cup of cocoa butter, then weigh it and record that weight. Lower percentages are sweeter, and higher percentages are less sweet. Add the mass of the cocoa powder to get 1,210 g. 3. Nearly all quality chocolate (including mine) will print it right on the packaging: The percentage is prominently displayed on most quality chocolate bars because it is a key indicator of flavor--namely, of the sweetness level. Set up your equation so the concentration C = mass of the solute/total mass of the solution. Hi All, As an avid baker and software developer, I decided to make a chocolate calculator that people could use to substitute one percentage of chocolate for another in a recipe (of course the recipe has to state a percentage to begin with, which is starting to occur more these days). Reggie, her brother, ate the gourmet pieces that were made with 72 percent cocoa. How do you calculate cocoa percentage? The percentage of cocoa content that is most commonly found in most shops ranges between 50% and 70%. The cacao percentage is usually easy to find. Do this with each ingredient, regardless of whether it is liquid or solid. Divide the mass of the solute by the total mass of the solution. The real advantage of this is that you can quickly add up the cocoa nibs and cocoa butter to get the cocoa percent of this 75 % chocolate (70% + 5%). The fat percentage is not found on cocoa labels, but you can find it yourself by looking at the nutritional panel: look for cocoa with 1 gram (instead of .5 gram) of fat per 5 to 6 gram serving. The cocoa butter and cocoa powder together in this recipe weigh 348g. Secondly, you need to calculate the total weight of your ingredients by simply adding them together. Using a balance, a plastic knife and a napkin (to keep the cookie from directly touching the balance), calculate the percent of the cookie that is made up of each part. Both dogs managed to eat about 3.5 ounces of chocolate. You can use grams or ounces, but it does need to be a weight measurement. Percentages on chocolate bars get tricky because there is no clear and consistent legal standard for their usage. 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