Adjust ingredient percentages and batch size to see the weights. Enter your ingredient-fat assumptions to explore composition.
The composition bench
70.0% total cacao ingredients = nibs + cocoa butter. Sugar fills the remaining percentage.
Assumptions: nib fat 53%; milk-powder fat 26%; cocoa butter 100% fat. Only ingredients in the selected style contribute.
Fat estimates use the ingredient assumptions shown here; they exclude lecithin and any carrier oil. They do not measure flow, mouthfeel or temper, and are not a nutrition-label calculation.
Adjust your batch
Defaults of 53% nib fat and 26% milk-powder fat are examples. Use your supplier's analysis or product label; country names cannot set a batch's measured composition.
Ingredient weights update with the selected batch size. Presets and slider limits are examples, not tested recipes, legal product standards or machine capacity limits.
Each ingredient weight is its percentage multiplied by the selected batch size. Sugar fills the balance so the selected percentages total 100. A 1 kg two-ingredient 70% example contains 700 g nibs and 300 g sugar before processing losses.
Added cocoa butter is also a cacao ingredient. An example with 65% nibs and 5% cocoa butter contains 70% total cacao ingredients. Moving a nib slider to 70% and then adding 5% butter produces 75% total cacao ingredients, not a 70% bar.
If starting with a fixed nib weight, a two-ingredient calculation is sugar = nib weight / cacao fraction - nib weight. With 650 g nibs and a target of 70%, sugar is approximately 278.57 g. This arithmetic does not account for material left in the machine or other losses.
The estimate adds fat from nibs, cocoa butter and milk powder using your stated composition assumptions. The default nib and milk values are examples. Lecithin and carrier oils are excluded, so the result is not a complete nutrition-label calculation.
Do not use fat percentage alone to diagnose fluidity, mouthfeel or temper. Original dark-chocolate research examined interactions among particle size, fat and lecithin. Callebaut's processing guidance also explains how excess crystals thicken chocolate at working temperature. Neither is captured by a composition-only calculation.
Use an appropriate recipe and equipment procedure, then evaluate the actual batch. The four presets are convenient starting compositions. Their names and slider limits do not certify a legal product category, an optimal emulsifier dose, machine capacity or a tested finished chocolate.
The Recipe Formulator scales selected ingredients and shows explicit composition estimates. Ingredient weights are displayed to a maximum of three decimal places to retain small additions; use a scale suitable for the quantity you need.
Fat inputs should come from the ingredients you actually use. Geographic origin, cacao percentage and total fat do not establish process performance. For the distinction between composition and measured flow, read our chocolate rheology guide.
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