Dial in your cacao percentage, sugar ratio, and cocoa butter addition. Live batch scaling with fat balance indicators — grounded in Dandelion, Beckett, and Afoakwa.
Bean-to-Bar Recipe Formulator
Dark (Two-Ingredient) · 1000g batch
Dandelion standard: 70% cocoa, 30% sugar. Natural fat content 34-41% depending on origin.
The Recipe Formulator calculates ingredient weights from percentages, estimates total fat content based on your bean origin, and flags formulations that may be too thick or too soft to work with.
Fat content by origin: Cocoa butter makes up 50-57% of the nib depending on where the beans were grown. Tanzanian and Trinidadian beans run 57-58% fat; Ecuadorian hovers around 52%. This matters because it determines how fluid your chocolate will be without adding extra cocoa butter.
The sugar formula: Dandelion uses Sugar = (NibWeight / %) - NibWeight. For 650g nibs at 70%: (650/0.70) - 650 = 279g sugar.