What is the ratio about using natural vanilla and using artificial? and the natural one, does it moisture affects?

We are starting a new bean to bar factory in the industry so I would like to know what is the best cocoa nibs there is to order for making chocolate? And what equipment do we need?  Can you supply me with a recipe for making the best chocolate?

You mentioned I should keep adding cocoa butter when  my milk chocolate  batch is thick; if am making a 1kg batch and i keep adding more cocoa butter, then my final batch no longer becomes 1kg or is it that when am making a batch of 1kg, I should always make sure my cocoa butter is higher  than all the other ingredients on paper before starting

Hi John! I apologize if I am inquiring at the wrong time; I'm not sure who is managing emails right now. I hope all is well and you are having a nice recovery! If you are able to reply, I had a few questions.

I would appreciate if you could provide any specific bean recommendation to make milk chocolate.

I have made a hazelnut paste in my melanger. 

I have been going over your Excel spreadsheet formulator, and the formulator depends on using cocoa liqueur, not nibs. Also, I would also like to use Allulose instead of granulated sugar. Is there a way to "tweak" the formulator to:

I’m getting confused on rations between cocoa mass, sugar and cocoa butte.  Is there a go to formula in percentages? 

I make a 75% dark chocolate using cocoa nibs, cocoa butter and coconut sugar. It's very nice but I would like to make a lower % chocolate for my customers who prefer a less intense chocolate experience

How long does it take to make semi-sweet chocolate and what is the recipe?

We've noticed that different beans seems to have different amounts of intrinsic oil. The Peruvian Maranon seems to have quite a bit of oil and produces a chocolate that flows very easily but it tricky to temper correctly. Is there a way to know in advance the amount of oil in a bean so we can adjust the amount of cocoa butter we add?

I have tried making a milk chocolate with coconut milk powder but it is really soft and it is driving me crazy.  I want the flavor really strong so I used 35% coconut power but it won’t set up.  Should I use less cocoa butter?  I put in about 8 oz to a two pound batch.  I’ve even tried tempering it and it stays soft. 

It looks like you ended up with the perfect storm of a recipe to just not behave in a cooperative fashion.  You both have too much fat in the recipe and too much of it is coconut oil.    Let’s see if we can get you a good coconut milk chocolate recipe that is still strongly flavored.

Level: Novice

Reading time: 8 minutes

I want to make drinking chocolate.  Can you give me a recipe?

 

I’ve touched on parts of this in the past but now is a good time to bring all the options together.