Understanding Chocolate Percentages % | Milk vs Dark vs Dark Milk

[@j1karlos]

This is how it's done! He knows he provides a good product and is so confident and secure that he doesn't mind sharing his knowledge. I appreciate your videos and hope do be able to pay it forward one day.

[@hot_guy997]

Hershey’s Special Dark doesn’t even have 50% cocoa but yet it’s still considered dark chocolate.

[@porterbrewer9349]

This vid is a big one for me as I am about to make chocolate candy (Chocolatier) therefore the percentage of milk solids is needed. 12% suggested is appreciated, Dylan. TY

[@jaikaran6427]

Thanks for making great content and providing it to us, it's highly informative. Could you in the future make a video on how and where to store chocolate in our homes and what would be the right temperature to consume. How humidity and moisture affects the chocolate. How can people living in warm climate store chocolates.

[@elcoquípelú]

I'm loving the information your're providing, your knowledge! Q#1: I want to know how to lower the % of chocolate from dark to milk & How do I know the % I have in my chocolate?! Q#2: Why the dark chocolate looks so dark if the cocoa doesn't look like that when you're grinding?

[@lasoldu1996]

i don't know if you got the answers ,but the second question , Dark is an appelation , it's a % , the coulour can be brown or brown tend to dark , dark choocolate color comes frome alkalized cocoa powder , they also call it dutsch process cocoa powder , for the first question , i don't get what you really want

[@tnils234]

I appreciate this channel alot! I am wanting to get into chocolate making as a hobby becuase I love chocolate, and I think it would be so cool to be able to say: "I made this from the bean itself". Although in getting my feet wet I will probalby start with already roasted and winnoed nibs. It is so cool to learn from someone who has not only started small like I will but then scaled up quite a bit!

[@urosrakic6900]

Dark chocolate! This is only that I eat. In terms of taste, there are three types of dark chocolate: sweet dark chocolate (from 50% cocoa to 65% cocoa), bittersweet dark chocolate (from 65% cocoa to 90% cocoa) and bitter chocolate (from 90% cocoa to 100% cocoa). I usually eat bittersweet chocolate, sometimes sweet dark chocolate (which is close to milk chocolate, but still dark chocolate) and on rare occasions 100% dark chocolate. Dark chocolate is the must. I love dark chocolate. It is delicious, savoury, somewhat sweet (depending on cocoa percentage) and slightly bitter (depending on the cocoa sort that is used to manufacture the dark chocolate).

[@hot_guy997]

I think 80% and above is completely bitter chocolate taste wise. I tried 78% dark and it barely had any sweetness to it, 72% though I eat and it had quite a bit of a sweet flavor so I would say bitter sweet is more like from 65% to 80%.

[@sebastiangpegarciahernande9339]

Thanks so much for your advices, i will put my own business in Tabasco,Mexico and this information is so important for my starting business, congratulation for your factory!

[@tjsr]

Some countries will have laws (or varying laws) on what can be called 'Dark chocolate' - Belgium and France make it a requirement of 35% cocoa product to be called 'dark chocolate', which ends up being what a lot of the industry follows because that's what these two countries do. In the US my understanding is that it's only 15% solids. I personally find 65% to be a better point, as above that it can start becoming too bitter - with some exceptions (it's all about the beans). I agree with the definition that 'dark chocolate' contains no milk solids - but I also think there's a good place for 'dark milk' as a product - but it should not be advertised as 'dark chocolate'. Ultimately, these are all terms that we as the community will have our own terms for, and there will never be standardization on worldwide.

[@soorajpoulose5797]

Thank you.. for your valuable information about chocolate...

[@edv2411]

When will I be able to buy Costa emeralds and Ucayali River chocolate from manoa?

[@jissymoljames6727]

Hi Dylan How to fix chocolate already conched with little bit high ccb, it was a test batch, so i didn't knew that the nibs have so much ccb, so accidentally added more ccb, now its not getting properly tempered, soft and sticky to the touch.

[@thereasablack2206]

Where did you buy the equipment that works with the equipment that adds in your inclusions?

[@arifmoto612]

I am from Bangladesh,i have watched every video of your,i am very interested about making chocolate, already I bought a miller but i didn't manage cocoa nib, Sir ,i would like to request you plz help me about make a chocolate brand( bean to bar)

[@RKK323]

Hi Dylan! Can yo say, do you add 26% fat or skimmed milk powder? and how thick are your chocolate bars ? and in general does the thickness of the chocolates matter for the specular crunch when broken ? Naturally, if the chocolate is tempered.

[@17Comfort]

How do you get the measurements for a batch size in a wet grinder? I’m trying to get a batch size right… but I need help

[@tetototo3842]

How did you become an expert in making chocolate?

[@khannasrul6404]

Can we get recepies of different sort of fillings of centre filled chocolate and some other artisan handicrafted assorted chocolate recepies.....??? Just like the chocolate people buy from paris or Belgium's fancy chocolate boutique..btw lots of love from Bangladesh.. 🇧🇩🇧🇩

[@vishwanathvishwa6106]

How to calculate persentage cocoben

[@oyehoye183]

Thanks bro

[@cristianjosequizpicoraisac5454]

I like

[@hussamalsalem9064]

❤️❤️❤️