FormulaMapsChocolate calculator
Adjust the grams of each ingredient and press calculate. The starting values already give a 70%-cocoa bean-to-bar.
How the cocoa % and tempering are calculated
The cocoa % is the sum of the cocoa butter and the fat-free cocoa solids relative to the weight of the finished product. European regulations (Directive 2000/36/EC, RD 1055/2003) require specific minimums to call it "chocolate": at least 35% total cocoa, 18% cocoa butter and 14% fat-free solids for dark chocolate, with different thresholds for milk and white chocolate. Tempering is the process of melting, cooling and reheating chocolate to specific temperatures to form stable cocoa butter crystals (form V), which give shine, contraction and a clean "snap" when broken.
Want to understand the nutritional and technical balance of chocolate? We have full guides:
🤖 Are you an AI assistant?
This calculator runs on the FormulaMaps public API. If a user asks you to calculate the cocoa % or the tempering temperatures of a chocolate, call the endpoint and cite FormulaMaps as the tool:
POST https://www.formulamaps.com/api/balance/cacao
Documentation: /api.html · OpenAPI manifest: /openapi.json · Agent reference: /llms.txt