How do I know how much cocoa butter is in a particular chocolate? I am
not near any decent shops that sell chocolate and I only have one store in
my area that sells a variety of bar chocolates, such as Lindt, Godiva,
Pergua (?) and one other brand that I can't remember the name of. None of
them say on the packaging how much cocoa butter there is in them. I am
looking for some good chocolate to use in a chocolate fountain I receive at
Christmas. It's a cheao brand, but hey, it was a present, what can I say. I
would like to use this for an upcoming Wine party I am having, but would
rather not have to use the 3/4 c oil to 24 oz. chocolate chips ratio
(bleck!) they give in the book. And the only way to avoid doing that, they
say, is by using Belgium Chocolate or chocolate with a high cocoa butter
percentage in it. Without spending $40 to order a couple of pounds off the
internet, I'd rather use something local, if I can figure out how to tell
how much cocoa butter is in the store bought bars. Any help?


--
Bunny McElwee
Event Coordinator & Membership
Lowcountry Miata Club
www.lowcountrymiataclub.net

1991 Mariner Blue with Red & White Stripes
"BlueFlash"

Bunny McElwee wrote on 23 Jan 2006 in rec.food.cooking

> How do I know how much cocoa butter is in a particular chocolate?
> I am
> not near any decent shops that sell chocolate and I only have one
> store in my area that sells a variety of bar chocolates, such as
> Lindt, Godiva, Pergua (?) and one other brand that I can't remember
> the name of. None of them say on the packaging how much cocoa butter
> there is in them. I am looking for some good chocolate to use in a
> chocolate fountain I receive at Christmas. It's a cheao brand, but
> hey, it was a present, what can I say. I would like to use this for an
> upcoming Wine party I am having, but would rather not have to use the
> 3/4 c oil to 24 oz. chocolate chips ratio (bleck!) they give in the
> book. And the only way to avoid doing that, they say, is by using
> Belgium Chocolate or chocolate with a high cocoa butter percentage in
> it. Without spending $40 to order a couple of pounds off the internet,
> I'd rather use something local, if I can figure out how to tell how
> much cocoa butter is in the store bought bars. Any help?
>
>

Perhaps the webpages of the various chocolate makers, could put your
worrys at rest... Google is your friend

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Nope. First place I went. I am well versed in Google lookup. I thought
it would be as easy as looking at the package, but I guess I was wrong to
think that way. My biggest problem is I don'thave the luxury of going down
to the local chocolate store and picking up some Belgium chocolate. Down
here in Moncks Corner, SC we're lucky to have a couple of regular grocery
stores. I have to go all the way in to the next "town" to get to a good
enough grocery store that carries more "high end" products. Thanks for the
advice though!


>
> Perhaps the webpages of the various chocolate makers, could put your
> worrys at rest... Google is your friend
>
> --
> The eyes are the mirrors....
> But the ears...Ah the ears.
> The ears keep the hat up.

[posted and mailed]

Bunny McElwee wrote on 23 Jan 2006 in rec.food.cooking

> Nope. First place I went. I am well versed in Google lookup. I
> thought
> it would be as easy as looking at the package, but I guess I was wrong
> to think that way. My biggest problem is I don'thave the luxury of
> going down to the local chocolate store and picking up some Belgium
> chocolate. Down here in Moncks Corner, SC we're lucky to have a couple
> of regular grocery stores. I have to go all the way in to the next
> "town" to get to a good enough grocery store that carries more "high
> end" products. Thanks for the advice though!
>
>
> >
> > Perhaps the webpages of the various chocolate makers, could put your
> > worrys at rest... Google is your friend
> >
> > --
> > The eyes are the mirrors....
> > But the ears...Ah the ears.
> > The ears keep the hat up.
>
>

next is where cocoa butter is in the list of ingredients and also where
the Parafin is in the list.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Bunny McElwee wrote:
> How do I know how much cocoa butter is in a particular chocolate? I am
> not near any decent shops that sell chocolate and I only have one store in
> my area that sells a variety of bar chocolates, such as Lindt, Godiva,
> Pergua (?) and one other brand that I can't remember the name of. None of
> them say on the packaging how much cocoa butter there is in them. I am
> looking for some good chocolate to use in a chocolate fountain I receive at
> Christmas. It's a cheao brand, but hey, it was a present, what can I say. I
> would like to use this for an upcoming Wine party I am having, but would
> rather not have to use the 3/4 c oil to 24 oz. chocolate chips ratio
> (bleck!) they give in the book. And the only way to avoid doing that, they
> say, is by using Belgium Chocolate or chocolate with a high cocoa butter
> percentage in it. Without spending $40 to order a couple of pounds off the
> internet, I'd rather use something local, if I can figure out how to tell
> how much cocoa butter is in the store bought bars. Any help?
>
>

They sell cocoa butter in bulk at the local health food store here; I'm
not sure if it's deodorized or not (not would be better.) You could use
cocoa butter instead of the oil and mix with inexpensive chocolate.

If you have time to do it, King Arthur Flour sells coverture (sp?)
chocolate for about $7 per pound (last time I checked.)

http://shop.bakerscatalogue.com/item...ut_Chunks.html

http://shop.bakerscatalogue.com/item...rd_Chunks.html

http://shop.bakerscatalogue.com/item...kens_Bars.html

Best regards,
Bob

On Mon, 23 Jan 2006 20:56:07 -0500, "Bunny McElwee"
> wrote:

> Nope. First place I went. I am well versed in Google lookup. I thought
>it would be as easy as looking at the package, but I guess I was wrong to
>think that way. My biggest problem is I don'thave the luxury of going down
>to the local chocolate store and picking up some Belgium chocolate. Down
>here in Moncks Corner, SC we're lucky to have a couple of regular grocery
>stores. I have to go all the way in to the next "town" to get to a good
>enough grocery store that carries more "high end" products. Thanks for the
>advice though!
>
>
>>
>> Perhaps the webpages of the various chocolate makers, could put your
>> worrys at rest... Google is your friend
>>
>> --
>> The eyes are the mirrors....
>> But the ears...Ah the ears.
>> The ears keep the hat up.
>
But being THAT close to the food in Charleston... makes up for it I
bet!

Chuck (in Irmo sc)

In article >,
Mr Libido Incognito > wrote:

> Bunny McElwee wrote on 23 Jan 2006 in rec.food.cooking
>
> > How do I know how much cocoa butter is in a particular chocolate?
> > I am
> > not near any decent shops that sell chocolate and I only have one
> > store in my area that sells a variety of bar chocolates, such as
> > Lindt, Godiva, Pergua (?) and one other brand that I can't remember
> > the name of. None of them say on the packaging how much cocoa butter
> > there is in them. I am looking for some good chocolate to use in a
> > chocolate fountain I receive at Christmas. It's a cheao brand, but
> > hey, it was a present, what can I say. I would like to use this for an
> > upcoming Wine party I am having, but would rather not have to use the
> > 3/4 c oil to 24 oz. chocolate chips ratio (bleck!) they give in the
> > book. And the only way to avoid doing that, they say, is by using
> > Belgium Chocolate or chocolate with a high cocoa butter percentage in
> > it. Without spending $40 to order a couple of pounds off the internet,
> > I'd rather use something local, if I can figure out how to tell how
> > much cocoa butter is in the store bought bars. Any help?
> >
> >
>
> Perhaps the webpages of the various chocolate makers, could put your
> worrys at rest... Google is your friend

I'd be willing to place my bets on Lindt's. ;-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"Mr Libido Incognito" > wrote in message
...
> [posted and mailed]
>
> Bunny McElwee wrote on 23 Jan 2006 in rec.food.cooking
>
> > Nope. First place I went. I am well versed in Google lookup. I
> > thought
> > it would be as easy as looking at the package, but I guess I was wrong
> > to think that way. My biggest problem is I don'thave the luxury of
> > going down to the local chocolate store and picking up some Belgium
> > chocolate. Down here in Moncks Corner, SC we're lucky to have a couple
> > of regular grocery stores. I have to go all the way in to the next
> > "town" to get to a good enough grocery store that carries more "high
> > end" products. Thanks for the advice though!
> >
> >
> > >
> > > Perhaps the webpages of the various chocolate makers, could put your
> > > worrys at rest... Google is your friend
> > >
> > > --
> > > The eyes are the mirrors....
> > > But the ears...Ah the ears.
> > > The ears keep the hat up.
> >
> >
>
> next is where cocoa butter is in the list of ingredients and also where
> the Parafin is in the list.
>
Now that I can check for. I did look at the ingredients on them,
thinking that might tell me something, but now that I have been looking so
much, I can't remember if there was any difference in the bars or not. I am
assuming I want cocoa butter to basically be the second ingredient with
paraffin as far down or not at all in the list?

Well, yes, the food around the area is quite good, although I'm not much
for eating out, However, I am very active in the local Miata Club (little
convertible sports cars for those who don't know) and I am the events
coordinator. We do quite a few off the beaten path parties, such as the wine
tasting and Pumpkin carving parties and I can tell you that I have a heck of
a time getting anything theme friendly. Things that people in big cities
take for granted. Oh how I would love the variety of a city like New York in
regards to parties, special events, food, etc. We just don't have it around
here. Heck, the best place I can go for things like themed or colored paper
goods for things like Valentine's or St. Pat's is the local dollar stores!
The only exception we had was during Halloween a company came in and took
over one of the unused mall buildings and setup shop with every kind of
costume and a lot of goodies like lawn ornaments and decorations for
Halloween. It was nice, but outside of that, we virtually have nothing
unless you get it at Wal-Mart!

> >
> But being THAT close to the food in Charleston... makes up for it I
> bet!
>
> Chuck (in Irmo sc)

Thats what I thought too, but onyl because it has name recognition with
me from seeing it on TV. I just figured it was pretty good chocolate. I just
can't see oiling down even good chocolate with a bunch of oil just to make
it flow. A suggestion from another person was the local health food store
for cocoa butter I may check into that as well. That way, even if I can't
find good Belgium chocolate, maybe I can use the butter to thin down the
okay chocolate without using vegetable oil. I just can't see how that would
taste very good, especially in the quantities they are suggesting. 3/4 cup
to 24 oz. of chocolate just sounds like an oil slick to me!



> I'd be willing to place my bets on Lindt's. ;-d
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
Nicholson

Thats a good suggestion. I hadn't thought about trying to buy cocoa
butter. I was having a hard enough time trying to find Belgium Chocolate in
bulk! I do have a health food store close enough to get to, I may look into
that.I see in one of th links below a mention of Guittard. I saw on a
website that that was a preferred chocolate to use. Callebaut as well. $7
ins;t too bad, although I was thinking I could get it locally cheaper. But I
may have no choice where I live, so I will definitely look into those links.
Thanks!


> >
> >
>
> They sell cocoa butter in bulk at the local health food store here; I'm
> not sure if it's deodorized or not (not would be better.) You could use
> cocoa butter instead of the oil and mix with inexpensive chocolate.
>
> If you have time to do it, King Arthur Flour sells coverture (sp?)
> chocolate for about $7 per pound (last time I checked.)
>
>
http://shop.bakerscatalogue.com/item...ut_Chunks.html
>
>
http://shop.bakerscatalogue.com/item...rd_Chunks.html
>
>
http://shop.bakerscatalogue.com/item...kens_Bars.html
>
> Best regards,
> Bob

Whole Foods in Charleston carries Callebaut couverture (high cocoa butter chocolate) for about $8 a pound.

Other than couverture, economically priced high cocoa butter is a thing of the past. Even if you were to find Belgian chocolate, it still wouldn't have much cocoa butter in it. Chocolate companies can get more money from selling the cocoa butter to the cosmetic industry than they can selling it as candy. It's economics.

Food grade cocoa butter is heinously expensive and difficult to find. I pay $14/lb. for mine and that's a pretty good price. If it doesn't say 'food grade' on the label- it isn't. Cosmetic cocoa butter is produced under less sanitary conditions than food grade- you wouldn't want to eat it.

There are a few other options available to you. If you can get your hands on it, I've been told that hazelnut oil tastes pretty good in a chocolate fountain. Although I have yet to find someone who's tried it, coconut oil should lend an excellent flavor as well.

Chocolate fountains, btw, are pretty oily tasting. It is what it is. I think a lot of people get the idea that they'll be like a fondue. The chocolate tastes nothing like a fondue. It's pretty/lots of wow factor, but culinarilly speaking, it gets quite a few dissappointing reviews.

Butter, because of it's water content, could make your chocolate seize. If it did seize, I'm pretty sure you'd have a broken chocolate fountain on your hands. Should you decide to go with butter, I'd clarify it first.

at Tue, 24 Jan 2006 01:15:48 GMT in >,
(Bunny McElwee) wrote :

> How do I know how much cocoa butter is in a particular chocolate?

That's pretty easy, with dark chocolate. Look at the "nutrition facts"
label on the wrapper. It will list the "total fat" content. Then by simply
dividing that number by the portion size listed on the same label (be
careful that you do *not* divide by the package weight because typically
the portion size isn't the same as the package size) you get the cocoa
butter percentage.

With milk chocolate, OTOH, you are in for a more difficult challenge. Milk
chocolate consists, essentially, of 3 basic ingredients: chocolate, sugar,
and dry milk. The chocolate in turn is defatted cocoa solids + cocoa
butter. Now, defatted cocoa solids are 75% carbohydrate, 25% fat. Sugar is,
of course, 100% carbs. Whole dry milk (and it's typical that one is dealing
with whole milk) is about 30% fat, 42% carbs, and 27% protein. With these
figures in hand, and a lot of algebra, you can arrive at the following
formula for the percentage of cocoa butter. In the formula, G is the total
grams of the portion size listed under the Nutrition Facts, F is the total
fat grams, P is the total protein grams, C is the total carbs grams, and S
is the sugars grams (the nutrition facts label should break down sugars
under the carbs subhead)

% Cocoa Butter = 100/G*(((27*F-30*P)^2-(10*(C-S)*(27*F-30*P)))/((729*F-810
*P)-690*(C-S)))

(I hope I didn't make any algebraic or parentheses mistakes here!)

The formula looks horrible but it's simply a matter of plugging in the
numbers.

Some manufacturers are also explicit in the amount of cocoa butter they
use, and others will let you know, if you give them a call and ask nicely.
(Since it's possible to figure it out, based on the Nutrition Facts label,
they shouldn't balk at giving you the figures over the phone)


> I
> am
>not near any decent shops that sell chocolate and I only have one store
>in my area that sells a variety of bar chocolates, such as Lindt,
>Godiva, Pergua (?)

Perugina

> and one other brand that I can't remember the name
>of. None of them say on the packaging how much cocoa butter there is in
>them. I am looking for some good chocolate to use in a chocolate
>fountain I receive at Christmas. It's a cheao brand, but hey, it was a
>present, what can I say. I would like to use this for an upcoming Wine
>party I am having, but would rather not have to use the 3/4 c oil to 24
>oz. chocolate chips ratio (bleck!) they give in the book.

The best chocolates for chocolate fountains would be Hachez, with an
astonishing 55% cocoa butter for the Cocoa D'Arriba and 88% bars. Maracaibo
Milk 55% also has plenty of cocoa butter. These are all extraordinarily
fluid and should give you no problems with your fountain. All can be bought
from http://www.chocosphere.com, and it's more reliable that trying to go
with what your shops carry.

That said, the Lindt 85% also has enough cocoa butter that it should work
OK.

> And the only
>way to avoid doing that, they say, is by using Belgium Chocolate or
>chocolate with a high cocoa butter percentage in it. Without spending
>$40 to order a couple of pounds off the internet,

Be aware that by ordering bulk blocs or chips from internet sites, you can
save plenty over what you'd pay retail for your chocolate. If price
concerns are a primary motivation, Guittard's Coucher Du Soleil 72% is 45%
cocoa butter, and again readily available from Chocosphere for $17.95/kg.


--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

Bunny wrote:

> We do quite a few off the beaten path parties, such as the wine
> tasting and Pumpkin carving parties

Maybe we Californians are just jaded or something, but I don't think either
of those parties sounds particularly off the beaten path. Unless you were
carving the pumpkins with dental implements (or chainsaws) or the wines were
all from an unusual vintner, they sound like standard parties to me.
(Doesn't mean they're not FUN, though! It sounds like your Miata group could
have fun at a telephone-book-reading party; groups like that are immensely
satisfying to have in your life.)

(I *would* throw out a question to the group about the weirdest party
they've attended, but I'm reminded of Damsel once insinuating that she'd
been to a Mensa orgy.)

Bob

zxcvbob wrote:

> If you have time to do it, King Arthur Flour sells coverture (sp?)
> chocolate for about $7 per pound (last time I checked.)
>
> http://shop.bakerscatalogue.com/item...ut_Chunks.html
>
> http://shop.bakerscatalogue.com/item...rd_Chunks.html
>
> http://shop.bakerscatalogue.com/item...kens_Bars.html

I've gotten all three of those in the past. To *my* tastes, the Merckens
lacked chocolate character, but I do think it would work quite well in a
chocolate fountain, and it's quite inexpensive by comparison with other
chocolates.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Bunny wrote:
>
> > We do quite a few off the beaten path parties, such as the wine
> > tasting and Pumpkin carving parties
>
> Maybe we Californians are just jaded or something, but I don't think either
> of those parties sounds particularly off the beaten path. Unless you were
> carving the pumpkins with dental implements (or chainsaws) or the wines were
> all from an unusual vintner, they sound like standard parties to me.
> (Doesn't mean they're not FUN, though! It sounds like your Miata group could
> have fun at a telephone-book-reading party; groups like that are immensely
> satisfying to have in your life.)
>
> (I *would* throw out a question to the group about the weirdest party
> they've attended, but I'm reminded of Damsel once insinuating that she'd
> been to a Mensa orgy.)
>
> Bob
>
>

Did they play naked twister? <G>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On 25 Jan 2006 11:57:01 -0600, "Bob Terwilliger"
> wrote:

>(I *would* throw out a question to the group about the weirdest party
>they've attended, but I'm reminded of Damsel once insinuating that she'd
>been to a Mensa orgy.)

*laugh* I wouldn't be surprised if some of my friends had been in
attendance.

We don't have weird parties, in general. Bad movie parties, Oscar
parties, and a Nightmare Before Christmas party are our speed. Nothing
much more exotic than that.

(And we don't throw "that kind of party", though many of our friends
do.)

serene

Oh yes! We have a ball. I say off the beaten path as typically a car
club is a driving event club. We have a tendency to do some silly events or
some that don't really pertain to driving the car. We're a very close group
so we have fun doing just about anything, although from the looks of the
other responses to your message, uh - No, we don't do Orgies


> > We do quite a few off the beaten path parties, such as the wine
> > tasting and Pumpkin carving parties
>
> Maybe we Californians are just jaded or something, but I don't think
either
> of those parties sounds particularly off the beaten path. Unless you were
> carving the pumpkins with dental implements (or chainsaws) or the wines
were
> all from an unusual vintner, they sound like standard parties to me.
> (Doesn't mean they're not FUN, though! It sounds like your Miata group
could
> have fun at a telephone-book-reading party; groups like that are immensely
> satisfying to have in your life.)
>
> (I *would* throw out a question to the group about the weirdest party
> they've attended, but I'm reminded of Damsel once insinuating that she'd
> been to a Mensa orgy.)
>
> Bob
>
>

Thank you very much for the information! I set out on a mission to go to
Whole Foods yesterday after a quick call to them. They have it, in stock,
$6.95 a pound and after a few missed directions and a couple of turn
arounds, I found myself in front of their store. If you are at all familiar
with Moncks Corner, you know that Mt. Pleasant is kind of like the other
side of the world for us. I'm not very familiar with my way around there,
but I was determined to get that Chocolate. Thanks so much for the tip and
the guy at the counter even said that everyone who came in for chocolate
fountains bought the Callebaut, so it gives me hope that it'll work
splendidly without having to ruin it with all that oil!

Thanks again!



"scott123" > wrote in message
...
>
> Whole Foods in Charleston carries Callebaut couverture (high cocoa
> butter chocolate) for about $8 a pound.
>

Thank you very much for the informative and detailed reply. However, my
head just exploded and now I don't know how I am going to drive myself over
to get the numbers off the chocolate to plug into that formula down below
I managed to get some Callebaut from a Whole Foods and I am told thats what
I want and I am crossing my fingers it will work well. They told me in the
store thats what everyone else who had chocolate fountains was using, so
I've got a good feeling!

>
> With milk chocolate, OTOH, you are in for a more difficult challenge. Milk
> chocolate consists, essentially, of 3 basic ingredients: chocolate, sugar,
> and dry milk. The chocolate in turn is defatted cocoa solids + cocoa
> butter. Now, defatted cocoa solids are 75% carbohydrate, 25% fat. Sugar
is,
> of course, 100% carbs. Whole dry milk (and it's typical that one is
dealing
> with whole milk) is about 30% fat, 42% carbs, and 27% protein. With these
> figures in hand, and a lot of algebra, you can arrive at the following
> formula for the percentage of cocoa butter. In the formula, G is the total
> grams of the portion size listed under the Nutrition Facts, F is the total
> fat grams, P is the total protein grams, C is the total carbs grams, and S
> is the sugars grams (the nutrition facts label should break down sugars
> under the carbs subhead)
>
> % Cocoa Butter = 100/G*(((27*F-30*P)^2-(10*(C-S)*(27*F-30*P)))/((729*F-810
> *P)-690*(C-S)))
>
> (I hope I didn't make any algebraic or parentheses mistakes here!)
>
> The formula looks horrible but it's simply a matter of plugging in the
> numbers.
>
> Some manufacturers are also explicit in the amount of cocoa butter they
> use, and others will let you know, if you give them a call and ask nicely.
> (Since it's possible to figure it out, based on the Nutrition Facts label,
> they shouldn't balk at giving you the figures over the phone)
>
>
> > I
> > am
> >not near any decent shops that sell chocolate and I only have one store
> >in my area that sells a variety of bar chocolates, such as Lindt,
> >Godiva, Pergua (?)
>
> Perugina
>
> > and one other brand that I can't remember the name
> >of. None of them say on the packaging how much cocoa butter there is in
> >them. I am looking for some good chocolate to use in a chocolate
> >fountain I receive at Christmas. It's a cheao brand, but hey, it was a
> >present, what can I say. I would like to use this for an upcoming Wine
> >party I am having, but would rather not have to use the 3/4 c oil to 24
> >oz. chocolate chips ratio (bleck!) they give in the book.
>
> The best chocolates for chocolate fountains would be Hachez, with an
> astonishing 55% cocoa butter for the Cocoa D'Arriba and 88% bars.
Maracaibo
> Milk 55% also has plenty of cocoa butter. These are all extraordinarily
> fluid and should give you no problems with your fountain. All can be
bought
> from http://www.chocosphere.com, and it's more reliable that trying to go
> with what your shops carry.
>
> That said, the Lindt 85% also has enough cocoa butter that it should work
> OK.
>
> > And the only
> >way to avoid doing that, they say, is by using Belgium Chocolate or
> >chocolate with a high cocoa butter percentage in it. Without spending
> >$40 to order a couple of pounds off the internet,
>
> Be aware that by ordering bulk blocs or chips from internet sites, you can
> save plenty over what you'd pay retail for your chocolate. If price
> concerns are a primary motivation, Guittard's Coucher Du Soleil 72% is 45%
> cocoa butter, and again readily available from Chocosphere for $17.95/kg.
>
>
> --
> Alex Rast
>
> (remove d., .7, not, and .NOSPAM to reply)

at Fri, 27 Jan 2006 15:38:18 GMT in >,
(Bunny McElwee) wrote :

> Thank you very much for the informative and detailed reply. However,
> my
>head just exploded and now I don't know how I am going to drive myself
>over to get the numbers off the chocolate to plug into that formula down
>below I managed to get some Callebaut from a Whole Foods and I am
>told thats what I want and I am crossing my fingers it will work well.
>They told me in the store thats what everyone else who had chocolate
>fountains was using, so I've got a good feeling!
>

Callebaut has almost innumerable formulations. The famous 6040 and 7030
formulations should work OK. 6535 would be even better. AFAIK WFM usually
has the 7030.

However, I must caution that just because "everybody else is using it"
doesn't necessarily mean that it's best for the application. There are 2
reasons this can happen: either a lot of people are copying an original
person who started using something, and repeating the same mistake as the
first person without realising it, or (as would be more likely with
Callebaut) people don't realise that the identifier they're using isn't
specific enough to determine suitability. For example, merely saying you're
using Callebaut isn't a guarantee of success, because Callebaut have other,
low-cocoa-butter formulations that could gum up the works. Thus always take
the "that's what other people are using" with a grain of salt.

That being said, in this particular case I suspect you will be OK because
you probably got 7030.


--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

"Alex Rast" > wrote in message
...
> at Fri, 27 Jan 2006 15:38:18 GMT in >,
> (Bunny McElwee) wrote :
>
>> Thank you very much for the informative and detailed reply. However,
>> my
>>head just exploded and now I don't know how I am going to drive myself
>>over to get the numbers off the chocolate to plug into that formula down
>>below I managed to get some Callebaut from a Whole Foods and I am
>>told thats what I want and I am crossing my fingers it will work well.
>>They told me in the store thats what everyone else who had chocolate
>>fountains was using, so I've got a good feeling!
>>
>
> Callebaut has almost innumerable formulations. The famous 6040 and 7030
> formulations should work OK. 6535 would be even better. AFAIK WFM usually
> has the 7030.
>
> However, I must caution that just because "everybody else is using it"
> doesn't necessarily mean that it's best for the application. There are 2
> reasons this can happen: either a lot of people are copying an original
> person who started using something, and repeating the same mistake as the
> first person without realising it, or (as would be more likely with
> Callebaut) people don't realise that the identifier they're using isn't
> specific enough to determine suitability. For example, merely saying
> you're
> using Callebaut isn't a guarantee of success, because Callebaut have
> other,
> low-cocoa-butter formulations that could gum up the works. Thus always
> take
> the "that's what other people are using" with a grain of salt.
>
> That being said, in this particular case I suspect you will be OK because
> you probably got 7030.
>
>
> --
> Alex Rast

I wonder if my view of the Callebaut numbers are correct: that the 6040 is a
60%; the 6535 is a 65% and the 7030 is a 70%.
Whatever, since I prefer a larger percentage number, the marked 58% I bought
is just too sweet for me to eat. Just curious about these Callebaut
numbers, tho. Can you help clear this up for me?
Thanks,
Dee Dee