Chocolate with 70 % cocoa has less sugar and more fat. The calculator shows each ingredient mass and warns when fat falls outside typical limits.
Approximate calculation using a simplified model: for designing equipment and process modes, consult a technologist.
Why add lecithin?
Lecithin lowers the mass viscosity so less cocoa butter is needed; it is usually added at 0.3–0.5 %.
The calculations are approximate: they help to assess the process and compare options, but do not replace a process design and trials on a specific raw material. This section is for reference only and contains no commercial offers.