@Gap

06/06/16 12:46:36AM

Based on your recipe and assuming 50% ccb in your liquor, your fat content would be 0.5 * 56% + 14% = 42% total fat. This is quite high and might actually be higher than a commercial couverture depending on what she is using . . . there might actually be more cocoa butter in your chocolate than her current couverture. Of course, you will have a different manufacturing technique (different roasting, refining and conching etc) which can all affect the final product. Also, you don't seem to have lecithin which the commercial product probably does.

It is possible to approximate the commercial couverture recipe assuming we're only talking about dark chocolate/couverture? Does her current couverture have a nutritional label with fat (in grams) per 100 grams of product? In Australia, we have that on the nutritional labels and that combined with the cocoa solids % of the chocolate will let you estimate the recipe for the chocolate. An example is (apologies for all the maths, but it's the only way I can think to try and replicate her exact couverture):

Assume at 70% chocolate/couverture that has 39g of fat per 100g serving size (so 39% Total Fat)

You also have to make an assumption about what % of the liquor is cocoa butter: I will assume 51% of the liquor is ccb.

So;

From the cocoa solids = 70%, we know [1] [Liquor + CCB = 70%]

And from Total Fat = 39%, we know [2][51% x Liquor + CCB = 39%]

From the first equation: CCB = 70% - Liquor

Substitute that into the second equation 51% x Liquor + 70% - Liquor = 39%

Re-arrange to get Liquor = 63.27%

Therefore, CCB = 6.73%

So the chocolates recipe is estimated as:

```
+ Nibs/Liquor 63.27%
+ CCB 6.73%
+ Sugar 29.6%
+ Lecithin 0.4% (most commercial couvertures use lecithin)
```