Cocoa Butter Percentage

Chocolatiers thin chocolate with extra cocoa butter to make it flow more easily for enrobing, dipping, or thin decorative shell work, and this calculator quantifies exactly how much that addition shifts the chocolate's composition. It starts from fixed reference profiles for each chocolate type — dark 70% at 42% fat and 28% cocoa solids, milk at 31% fat and 14% solids, and white at 33% fat with no cocoa solids at all (white chocolate contains cocoa butter but not the non-fat cocoa solids that give dark and milk their color and flavor). From your base chocolate weight, it computes the starting grams of fat, cocoa solids, and sugar using those fixed percentages.

Since added cocoa butter is essentially 100% fat with no solids or sugar, it's added directly to the fat total while the total batch weight grows by the same amount — meaning fat percentage rises while cocoa solids and sugar percentages both get diluted, because they're now a smaller share of a bigger total. The fluidity rating (1-5) and viscosity figure are both derived directly from that new fat percentage: more fat means the melted chocolate flows more freely and coats more thinly, which is exactly why bonbon and coating work often calls for extra cocoa butter beyond the couverture's stock formulation. One important caveat: this model assumes the base percentages exactly match your real chocolate — actual couverture varies by brand and origin, so treat the dark/milk/white numbers as representative defaults rather than a substitute for checking your specific product's technical data sheet.