Chocolate Calculator
Calculate chocolate quantities, tempering temperatures, and cocoa content for perfect chocolate recipes.
Leave blank for default percentages
Chocolate Analysis
Cocoa Content:
0%
Sugar Content:
0%
Milk Content:
0%
Tempering Temperature:
0°F
Melting Point:
0°F
Calories per Ounce:
0
Chocolate Types Guide
This calculator provides detailed information about different chocolate types and their properties:
Chocolate Composition:
- • Dark Chocolate: 50-90% cocoa solids
- • Milk Chocolate: 10-50% cocoa solids + milk
- • White Chocolate: 0% cocoa solids, cocoa butter + milk
- • Semi-Sweet: 35-45% cocoa solids
- • Bittersweet: 50-85% cocoa solids
Tempering Temperatures:
- Dark Chocolate: 88-91°F (31-33°C)
- Milk Chocolate: 86-88°F (30-31°C)
- White Chocolate: 84-86°F (29-30°C)
Cooking Tips:
- Always chop chocolate into small pieces for even melting
- Use low heat to prevent burning
- Stir constantly while melting
- Add liquid gradually to prevent seizing
- Store chocolate in cool, dry place
Pro Tips
- • Higher cocoa percentage = more intense flavor
- • Use couverture chocolate for professional results
- • Tempering creates shiny, snap-able chocolate
- • Bloom (white spots) doesn't affect taste
- • Chocolate can be re-tempered if it blooms