Chocolate Calculator
Ever read a recipe that calls for a certain percentage of chocolate that you don’t have? Well here’s a calculator that tells you how to substitute a chocolate of a different percentage.
According to Alice Medrich’s book Bittersweet, the most important thing to keep constant when substituting one percentage chocolate for another is the amount of cocoa solids in the recipe, so that’s exactly what this calculator does. The formula is based on a curve-fit I did on the cocoa solid percentages as published in the book Bittersweet.