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🍫 Cómo Hacer Chocolate Artesanal para Vender 🍫 Receta Fácil y Rápida con Cacao y Leche

Calculadora Profesional de Formulación de Chocolate

Herramienta para emprendedores chocolateros - Calcula las proporciones exactas y obtén recomendaciones técnicas.

Chocolate Negro (Dark)

Porcentaje total de chocolate: %

Rango comercial: 50-85% | Premium: 65-75%

Pasta de Cacao: kg 62.0%

Manteca de Cacao: kg 8.0%

Azúcar: kg 30.0%

Grasa total: 37%

Óptimo: 37% ±2% para mejor fluidez

Recomendaciones técnicas:

Temperatura de temperado: 31.5°C - 32°C
Tiempo de conchado: 24-48 horas

Chocolate con Leche

Porcentaje total de chocolate: %

Rango comercial: 25-45% | Premium: 35-40%

Pasta de Cacao: kg 35.0%

Manteca de Cacao: kg 20.0%

Leche en Polvo: kg 15.0%

Azúcar: kg 30.0%

Grasa total: 36%

Óptimo: 33% ±2% para mejor fluidez

Recomendaciones técnicas:

Temperatura de temperado: 30°C - 30.5°C
Tiempo de conchado: 16-24 horas

Chocolate Blanco

Porcentaje de manteca: %

Rango comercial: 25-45% | Premium: 33-38%

Manteca de Cacao: kg 35.0%

Leche en Polvo: kg 25.0%

Azúcar: kg 40.0%

Grasa total: 35%

Óptimo: 37% ±2% para mejor fluidez

Recomendaciones técnicas:

Temperatura de temperado: 29°C - 29.5°C
Tiempo de conchado: 12-16 horas

Vida útil estimada:

Negro: 18-24 meses

Con leche: 12-18 meses

Blanco: 12-18 meses

Almacenamiento:

Temperatura: 18-20°C

Humedad: 50-55%

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