Kako da znate koliko ima posto kakaa u domacoj crnoj cokoladi? (How do you know how much cocoa is in homemade dark chocolate?)

U receptu za domaću crnu čokoladu sastojci su:

- 200 g kakao putera

- 140 g kakao u prahu

- 70 g šećera (ili meda)

- plus vanila ekstrakt ili vanilin šećer

Da bi se izračunao procenat kakaa u finalnoj čokoladi, moraš znati koliko ukupno „kakao stvari“ ima u receptu i koliko je ukupne mase svih sastojaka.

Sta se računa kao „kakao“?

U industrijskim čokoladama procenat kakaa znači deo mase koji potiče direktno iz kakaa — tj. kombinacija:

- kakao putera

- kakao u prahu

Ovo je isto šta se u čokoladama naziva “kakao suva materija” + “kakao puter” (deo iz kakaa) — i to čini procenat kakaa na etiketi.

Kako da izračunate procenat kakaa?

Ukupna masa svih sastojaka u receptu je:

- 200 g kakao putera + 140 g kakao praha + 70 g šećera = 410 g ukupno

Masa kakao sastojaka:

- 200 g + 140 g = 340 g kakao

Procenat kakaa se dobije kao:

\frac{340}{410} \times 100 ≈ 82,9\%

( 340 / 410 ) x 100 = ~ 82.9 %

Dakle, ova domaća čokolada ima otprilike 83 % kakaa ako koristiš šećer kao jedini nemasni dodatak.

Napomene:

- Ako umesto šećera koristiš med, masa slatkog dela se menja, pa bi procenat kakaa bio još veći (jer med je tečnost, ali u ovoj računici ga tretiramo kao „ne-kakao“ sastojak).

- Ovo je približna računica — pravi procenat može malo da varira ako se tačno ne meri svaki sastojak ili ako su kakao puter i kakao prah različitog sastava.

- U trgovini, etiketa sa npr. „70 % kakaa“ znači isto: 70 % mase dolazi iz kakao putera + kakao masa/prah, a ostatak su šećer i ostalo.

The ingredients in the recipe for homemade dark chocolate are:

- 200 g of cocoa butter

- 140 g of cocoa powder

- 70 g of sugar (or honey)

- plus vanilla extract or vanilla sugar

In order to calculate the percentage of cocoa in the final chocolate, you need to know how much total "cocoa stuff" there is in the recipe and what is the total mass of all ingredients.

What counts as "cocoa"?

In industrial chocolates, the percentage of cocoa means the part of the mass that comes directly from cocoa — that is, a combination of:

- cocoa butter

- cocoa powder

This is the same as what is called "cocoa solids" + "cocoa butter" (the cocoa part) in chocolates — and that makes up the percentage of cocoa on the label.

How do you calculate the percentage of cocoa?

The total mass of all ingredients in the recipe is:

- 200 g cocoa butter + 140 g cocoa powder + 70 g sugar = 410 g total

Mass of cocoa ingredients:

- 200 g + 140 g = 340 g cocoa

The percentage of cocoa is obtained as:

\frac{340}{410} \times 100 ≈ 82.9\%

( 340 / 410 ) x 100 = ~ 82.9 %

So, this homemade chocolate has approximately 83% cocoa if you use sugar as the only non-fat additive.

Notes:

- If you use honey instead of sugar, the mass of the sweet part changes, so the percentage of cocoa would be even higher (because honey is a liquid, but in this calculation we treat it as a "non-cocoa" ingredient).

- This is an approximate calculation — the actual percentage may vary slightly if each ingredient is not measured accurately or if the cocoa butter and cocoa powder have different compositions.

- In the store, a label with, for example, "70% cocoa" means the same thing: 70% of the mass comes from cocoa butter + cocoa mass/powder, and the rest is sugar and other ingredients.